As I become more skillful at smoking on my 22½" Weber kettle, I find the most important factor to be the amount of beer consumed while grilling. Unlike the grill, the beer should always be cold. On a more serious note, I've found it easier to bring the temperature UP to your target than trying to bring it DOWN. Patience! Wait at least 15 to 20 minutes for the grill to react to your most recent vent setting, and always use small increments. Thanks Dimitri, for taking the time to create this video.
not a bad video for an Aussie,big respect mate from a Pom. as you know it's always cold over here very clear instructions. got my ribs on and it's turning chilly at 17.22 good luck mate catch you soon
Just done my 1st pork shoulder for pulled pork watched you mate and bang on temp staying with in 10 degrees and came out perfect even here in the UK it works
Thanks erich scotto I understood mate. I'm glad my video helped. Don't be shy in asking for any more help or direction. Happy to answer any questions mate.
I am new to this channel - and like it very much! Super way of how to explain how it works. Very entertaining! Thumbs up from a German who bought his Weber in Mexico:-) crazy world indeed:-)
Thanks RMD (Rock My Dream) How funny, a German, who purchased a Weber in Mexico who watches an Australian with German heritage on TH-cam. Crazy world indeed mate. Thanks for the nice words 🍻
Brilliant only thing I didn’t see how much water as my Webber is 40 years old and great condition only a few little rust spots? But you are my favourite and I am 76 well done
Nice humour in this video. I find after the second bottle of wine during cooking, things can go awry. Better to drink only one bottle during the cook, then have a couple whilst eating the product of all that hard work, or afterwards to aid digestion.
Strong work, Aus. I spent all day trying to get my kettle down to 200 f. All wrong, going to go for it anyway. Four pounds of pickled brisket tomorrow.
Great instructional video mate, keep them coming. Side note, I crack the first can when lighting the chimney. Also the bloopers cracked me up. Cheers !!
Thanks for the suggestion William Grayson I tend to scrape my Weber's out with a razor after a few cooks and fully clean them up. So that would mean removing any gasket each time 🍻
Where can I get the Thermoworks meat thermometer (Signals or SmokeX4) locally? I can see at the beginning of the video you have what appears to be Smoke X. No one seems to stock them. Thanks.
Correct Me If I'm Wrong. *OPENING the Vent(s) INCREASE's The Temps* while *Closing The Vent(s) DECREASE The Temps.* Right? You Can Make Fine tune adjustments accordingly.
Effectively vents control airflow mate. You need one to allow air in and one to allow air out. As Webers are such a small chamber, by closing down the lid vent, we trap in what is called dirty smoke and this can have a negative impact on your food and make it taste bitter at times. So by leaving the lid vent wide open, this will draw the hot air and smoke across your food. By closing or opening the bowl vent or vents (depending on the age of your Weber) you can adjust the temperature of your Weber. So you can dial in specific temps once you are close to your target temp by making very small adjustements on the bowl vent opening and allowing a good 20 to 30 minutes to see the impact.
Cheers chris price, the master touch plus is an awesome BBQ, I should be pushing out a few videos using it soon. Glad you are enjoying the bloopers mate and thanks for subscribing, it means a lot bud.
Question mate. I’ve done a ‘burn in’ on my new Weber master touch plus. Do you season yours with oil etc like you would a cast iron pan ? If so, how often ? 🍻
Would love a series like this for those of us cursed with winter. If I were starting a cook today I’m heading out to 17°F/-8°C dry as a bone conditions. Hot water in the pan and 18+ briquettes to start? I just picked up my Kettle and I’m trying to get this figured out. Your videos are great. I happily and quickly subscribed.
My Weber kettle is a family hand me down and it is nearly 30 years old, the bottom vent is very worn out and sort of just flops around in the bottom of the bowl.
@@SchueysBBQ it's really hard to get the ash sweeper out, it's rusted together I think. It's a different design to the ones they use now, it has a thumb screw that goes up into the bottom of it.
@@samshepherd26I drilled out my Weber 18" ash sweeper, mine was a hand me down and rusted stuck as well. With a proper drill and bits its an easy job.
Thanks mr spazo (Manni) yes mate, use just the bowl vent to control heat. The top vent stays open to clear the smoke or you can end up with a bitter taste as you are choking the fuel down. Congratulations on the 5,000 followers on Instagram mate. 🍻
Schuey. Loving your work mate. Off topic. But do you always go brickettes over Lump Charcoal? I’ve been using lump as I thought that it was supposed to give a better taste, but it can get tricky to manage the temp in the Webber. Are Brickettes the only way to go for consistency on a brisket? Cheers 😃👊🇦🇺
Thanks @bradhouston4734, using briquettes over lump for the snake method is best. Find a good quality briquette and you'll be fine with taste. I do tend to use lump in my WSM and my GA's and sometimes using the charcoal baskets in the kettles. They all have their place mate. But to answer your question, for low and slow cooks in a Weber or similar kettle, using briquettes in the snake method works best for consistent heat control. You can use the minion method, banking up a heap of coal and lighting one end, similar to the snake but you end up with less indirect grilling space. Hope that helps and sorry for the delay in my response. 🍻
I am new to grilling - couldn’t quite catch on to the number of lit briquettes. Do you mean we only light a certain % of charcoal and let the remaining be unlit? How do I determine that split?
Hi Neel Patel, snake method and minion method (including the MTP), lite up 12 briquettes to get temps around 107c to 135c (225f to 275f), to achieve temps around 135c to 160c (275f to 320f) you start with 15 lit briquettes. For the roasting method using the two charcoal baskets, fill both baskets with lit fuel. For the dual zone cooking method using one basket, fill this completely with lit fuel. I hope the clears it up a little for you mate. 🍻
Hi mate just the help i need for the only problem i have controlling the temp in my first weber ,master touch plus best Christmas present ever, like the way you think, I also love sinking a lot of BEER whilst using the weber defo a must ay. After watching tons of vids hasn't helped with this topic , until i luckily found your vid today cheers mate 😃👌👍, liked and subscribed ,Look forward to seeing all of your vids and hopefully ill have the weber mastered in no time , thanks again for making this vid champion.
Thanks stephen smith I love knowing that people have got something out of my videos and it has either helped them or shown them another way of getting the job done. Yeah beer is a needed accessory when using a Weber HaHa, I appreciate the support mate.
new to the BBQ game, I see a lot of how to videos that have briquette fuel measurements (ie 10-12 in the basket and add 6 lit ones from a chimney), do you have a good way to translate or convert that to charcoal? or should I just eyeball based on physical volume of fuel? not sure of the precise differences between the two fuels.
I love this video! But, what about the vent in the lid of my Weber? If I keep the bottom open mid-way, what will opening and closing the top do? I assume opening the top will create a greater flow of air and a higher temperature 🌡?
Thanks Derrick Mackins by closing down the lid vent, or exhaust vent, you start choking the airflow and slow it down. This intern holds in dirty smoke, it is always best to leave the top vent wide open and ajust your temps with amount of lit fuel you start the cook with and the positioning of the bowl vents mate. 🍻
Thanks andrew carson. I was using the ECPin in this video. It does have a few connection issues but they have brought out a booster for it that I have yet to trial. I liked it as it is powered by a super capacitor and fully charged in around 45 seconds for 6 hours run time. The Meater is the other option, powered by lithium batteries but something about putting a battery near extreme heat bothers me. 🍻
Thanks, this was just what I was looking for! Simple explained how it works. But what would you recommend to set your vents right at the start of session when you want to cook on 120C? Half way open or first all open and then squeeze untill the correct temp? Love the bloopers :P
Thanks Dimitri, can I ask what set up are you using, I'm guessing you are trying the snake or minion method to get 120c, what are you cooking in, is it a Weber Kettle or Weber Smokey Mountain, or other, 🍻
@@SchueysBBQ you are right, I want to give the snake method a try. I have a 57cm weber master grill and all though no 2 kettles are the same I think there is a rule of thumb? What would you recommend? Cheers!
@@Dimitri75 I do have a video on the snake method but I'd start with 12 lit briquettes at the end of your snake, once the temp reaches around 100c, close the bowl vet to about half, that will slow the temp rising and give it 20-30 mintes to react, if it isn't dialed in to 120c after 30 minutes, close or open the bowl vent by an 1/8 and give another 20 - 30 minutes to settle. Initially a little stuffing around but once you "Master your Grill" you'll be able to set this up really quick, good luck mate.
This video will save a few missing eyebrows and cold snags. Probes can double up as a body temp test during rona season. VIC weather can do a harry holt.
@@cleaver3519 hey mate, no affiliate links as of yet. I'm in the process of setting all that up for anything I believe in and use. If I could only have one, it would be the Thermoworks Smoke X4, this thing is built to last.
Thanks dePlant 🍻 Ha Ha was told by a few I was talking too fast and they couldn't understand. So I slowed my talking down a bit too much. Back to just doing it my way these days.
Provate a seguire anche questa tecnica Stabilizzare la temperatura del BBQ col metodo dello Snake o minion th-cam.com/video/Wa2_qTv35bY/w-d-xo.htmlsub_confirmation=1
Brilliant video mate! I was just wondering do you have any tips on keeping that temp stable for let's say around 2-3 hours? Going for my first longer cook for my birthday!
Thanks Danilo Cedeño. The best way to keep temps stable in a Weber, I'm assuming you are using the snake method for a longer cook,, which is always a great way to keep your temp stable. By adding a pan of warm to hot water to the charcoal grate at the start of the cook, this will also help keep the temps stable as water rises and lowers in heat slower than air does. Just make sure it' cold water or your Weber will take forever to get to temp as it will need to heat the water up first. 🍻
The snake method goes against so many bbq rules I’m still waiting on the comparison video 🤣 even super dry smoking wood gives off rancid smoke in the beginning of the burn no matter what so isn’t the snake method adding rancid smoke through the whole cooking process?? Also meat only takes on smoke for the first half an hour or so 🤷♂️🤷♂️🤷♂️😝
Thanks @richardwilcox5988 Okay, First part, I’m not sure what “rules’ you are referring too. Smoking wood if dried properly and lit under correct conditions, that being enough oxygen, heat will not create rancid smoke, otherwise every offset smoker in the world would not work properly. The snake method using briquettes is no different. Most briquettes (most not all) have no bad additives in them. When you light up the briquettes it is recommended to allow the initial starter batch of briquettes to fully alight and ash over, then placing these at one end of the snake, you should allow around 30 minutes for the temp to be dialled in and for the unlit briquettes closest to the alight briquettes to warm up and heat up. Once heated, they do not create and rancid smoke. A lot of the white smoke can be moisture trapped in the briquette (I do have a video in the process of being made showing this) As for meat only taking on smoke for the first half an hour, who told it to stop taking on smoke after the first hour was up? It logically will take on smoke for as long as it is exposed to smoke.
@@SchueysBBQ I was referring to the method of some people get their goals, going, or heat beads, going all at once in the tower to prevent any chemicals coming from the heat bates versus the snake method, which would continuously be releasing chemicals as it burns along, wouldn’t it?
Hey American Patriot, HaHa cheers for the support mate. Yeah I was getting told I was speaking way too fast, so slowed it down a bit, a wee bit too much. Just means you can have an extra drink while watching 😉 🍻
As I become more skillful at smoking on my 22½" Weber kettle, I find the most important factor to be the amount of beer consumed while grilling. Unlike the grill, the beer should always be cold.
On a more serious note, I've found it easier to bring the temperature UP to your target than trying to bring it DOWN. Patience! Wait at least 15 to 20 minutes for the grill to react to your most recent vent setting, and always use small increments.
Thanks Dimitri, for taking the time to create this video.
Hey Floyd Reed, cheers for the support mate and glad you found it helpful. 🍻
Possibly the best explanation for Weber issues I've seen on TH-cam! Thanks so much, I will be directing people to this video!
Dude! We just became best friends! The "beer timer" is the most reliable timer on the planet! Cheers mate! Love the video!
Thanks Ryan Perry, it is the best timer in the world, for sure mate 🍻
not a bad video for an Aussie,big respect mate from a Pom. as you know it's always cold over here very clear instructions. got my ribs on and it's turning chilly at 17.22 good luck mate catch you soon
Just done my 1st pork shoulder for pulled pork watched you mate and bang on temp staying with in 10 degrees and came out perfect even here in the UK it works
That's awesome Howard Shore, glad you had success. Keep on cooking outside now 🍻
I am loving the space. Corrugated metal, cool lighting and the wood boxes. Looks like the ultimate beer garden hang out.
Thanks Cindy Yeager 🍻
This is the video that a lot of beginners have been waiting for. Simple explanations of how to work a Weber. Love it. Great job mate.
Thanks Nick Eyles I really appreciate the support, cheers
I’ll take the beer recommendation definitely.
That's science you're learning today. That's gold. Great vid for a newbie.
Cheers mate, we may as well have some fun along the way Fred Flintstome 🍻
the mini webber on desk is adorable yeeenahyeahh
Thanks Steve Thea, check Ebay USA fi=or them, look for Teleflora Weber. They were a promotional item for Father's Day 🍻
"Drink more beer". Subscribed.
🤘🔥🤘
Thanks @stubborn_otter I truly appreciate the support, It means a lot.
Juste one word: Thank you from France !!!!
Ok, it's more than one word, i was looking for a good teacher in temperature for my Weber. Your video is over the top. Now one word: Thanks.....
Thanks erich scotto I understood mate. I'm glad my video helped. Don't be shy in asking for any more help or direction. Happy to answer any questions mate.
I am new to this channel - and like it very much! Super way of how to explain how it works. Very entertaining! Thumbs up from a German who bought his Weber in Mexico:-) crazy world indeed:-)
Thanks RMD (Rock My Dream) How funny, a German, who purchased a Weber in Mexico who watches an Australian with German heritage on TH-cam. Crazy world indeed mate. Thanks for the nice words 🍻
So many good tips. Appreciated.
Brilliant only thing I didn’t see how much water as my Webber is 40 years old and great condition only a few little rust spots? But you are my favourite and I am 76 well done
Thanks @williamabbott9007
Nice humour in this video. I find after the second bottle of wine during cooking, things can go awry. Better to drink only one bottle during the cook, then have a couple whilst eating the product of all that hard work, or afterwards to aid digestion.
Thanks @raymondporter2094, drinking more always helps 🍻
Stay hydrated, got it 👍
The golden rule Chocolate Teapot 🍻
Strong work, Aus.
I spent all day trying to get my kettle down to 200 f. All wrong, going to go for it anyway. Four pounds of pickled brisket tomorrow.
Hey BangTheRocksTogether, good luck with the cook mate. 🍻
Beer timer? I'll drink to that 👍 Good tips, thanks.
Thanks lacobaad, the beer timer should be a world wide standard 🍻
Thanks 👍🏼! This was a big help about to cook a brisket!! Texas !!
My pleasureYesenia Pina, I hope you and the family enjoy the brisket 🙂
This is a must watch for anyone getting into barbecue!! Back to basics instructions that are easy to follow! Your best video yet mate 👊
Cheers mate, very much appreciated. Thanks for the support ♥️🍻
Great instructional video mate, keep them coming. Side note, I crack the first can when lighting the chimney. Also the bloopers cracked me up. Cheers !!
Cheers mate, glad you are enjoying them Matthew McKenzie
Ahhhhhh, top stuff mate!!! So glad I found your channel!!!!
Thanks 76 Guzzi I really appreciate the support, cheers
I love your videos! well done!
Just watched your video mate great help will subscribe love the bloopers
Hey Chris adams, cheers for the support mate. I'm glad you found my video helpful mate 🍻
Great video mate, remind me what thermometer you use please?
Subscribed . I have cooked my second Brisket . Different results for both. Still good but not perfect. Thanks 🙏🏽
Every cook is a learning lesson Bruce Lee Hee, thank you for the support mate 🍻
Great video, greetings from Belgium mate 👌💪
Thanks @brunorondou1353 glad you liked it
Big shuey where did you get your chimney starter
I put a seal around the lid of my Weber kettle helps control the temperature better you could find them online they just glue to the lip of the top
Thanks for the suggestion William Grayson I tend to scrape my Weber's out with a razor after a few cooks and fully clean them up. So that would mean removing any gasket each time 🍻
Where can I get the Thermoworks meat thermometer (Signals or SmokeX4) locally? I can see at the beginning of the video you have what appears to be Smoke X. No one seems to stock them. Thanks.
I'm not 100% sure mate, I had this one shipped over from the US. L Khoo 🍻
@@SchueysBBQ thanks
Correct Me If I'm Wrong. *OPENING the Vent(s) INCREASE's The Temps* while *Closing The Vent(s) DECREASE The Temps.* Right? You Can Make Fine tune adjustments accordingly.
Effectively vents control airflow mate. You need one to allow air in and one to allow air out. As Webers are such a small chamber, by closing down the lid vent, we trap in what is called dirty smoke and this can have a negative impact on your food and make it taste bitter at times. So by leaving the lid vent wide open, this will draw the hot air and smoke across your food. By closing or opening the bowl vent or vents (depending on the age of your Weber) you can adjust the temperature of your Weber. So you can dial in specific temps once you are close to your target temp by making very small adjustements on the bowl vent opening and allowing a good 20 to 30 minutes to see the impact.
@@SchueysBBQwell said…
Great video. I have new Master-Touch I'm getting used to. Them bloopers were amazing 😂😂 have my subscribe 👍
Cheers chris price, the master touch plus is an awesome BBQ, I should be pushing out a few videos using it soon. Glad you are enjoying the bloopers mate and thanks for subscribing, it means a lot bud.
Amazing explanation. Really helps someone new like me. Thanks man!!!
Thanks for watching Ramon Verduzco, glad you enjoyed it and it helped mate 🍻
I’ve learned all this the hard way last year. Great job explaining good vid
Hey Vtec Banger, cheers for the support mate. 🍻
Question mate. I’ve done a ‘burn in’ on my new Weber master touch plus. Do you season yours with oil etc like you would a cast iron pan ? If so, how often ? 🍻
Hey Jack Marr. Good question. There's no need to season a Weber as they are coated in porcelain enamel, the same coating your oven has on it. 🍻
@@SchueysBBQ wicked easy. Going to do your kettle kone dimmies for lunch and charcoal chook for tea. Bloody keen.
For some strange reason, my cooks usually last about 6 beers.
Hey Craig Luhr, HaHa a few of mine tend to blow out as well. Like all cooks, we go by feel and not beers consumed, I mean temp 😂. 🍻
And 15 minutes 😉
You need to close those vents a little and slow things down. Might be able to squeeze in 9.
Would love a series like this for those of us cursed with winter. If I were starting a cook today I’m heading out to 17°F/-8°C dry as a bone conditions. Hot water in the pan and 18+ briquettes to start? I just picked up my Kettle and I’m trying to get this figured out.
Your videos are great. I happily and quickly subscribed.
My Weber kettle is a family hand me down and it is nearly 30 years old, the bottom vent is very worn out and sort of just flops around in the bottom of the bowl.
You can take the ash sweeper out and bend them back into shape of buy a whoe new set from Weber for less than $20 if it is really bad Sam Shepherd 🍻
@@SchueysBBQ it's really hard to get the ash sweeper out, it's rusted together I think.
It's a different design to the ones they use now, it has a thumb screw that goes up into the bottom of it.
@@samshepherd26I drilled out my Weber 18" ash sweeper, mine was a hand me down and rusted stuck as well. With a proper drill and bits its an easy job.
So I got home cracked a beer and by the time You brought up the beer timer I was half way through beer 2, the beer timer never fails
HaHa, it is the all knowing beer timer Mike Walker 🍻
@@SchueysBBQ Indeed it is my dad and I have been using it for years, I’m just glad to see another man of culture 😉
@@Mikesunhinged we need tee shirts made up and to start a club.
Hey mate does the top vent always stay fully open, just adjust from the bottom?. Thanks Manni.
Thanks mr spazo (Manni) yes mate, use just the bowl vent to control heat. The top vent stays open to clear the smoke or you can end up with a bitter taste as you are choking the fuel down. Congratulations on the 5,000 followers on Instagram mate. 🍻
@@SchueysBBQ thanks heaps mate. Great video I learnt heaps, 5000 and still new to a Weber kettle 🤣.
This video was fun.
Thanks for watching Bubbs Nova, glad you enjoyed it. 🍻
Schuey. Loving your work mate.
Off topic. But do you always go brickettes over Lump Charcoal?
I’ve been using lump as I thought that it was supposed to give a better taste, but it can get tricky to manage the temp in the Webber.
Are Brickettes the only way to go for consistency on a brisket?
Cheers 😃👊🇦🇺
Thanks @bradhouston4734, using briquettes over lump for the snake method is best. Find a good quality briquette and you'll be fine with taste. I do tend to use lump in my WSM and my GA's and sometimes using the charcoal baskets in the kettles. They all have their place mate. But to answer your question, for low and slow cooks in a Weber or similar kettle, using briquettes in the snake method works best for consistent heat control. You can use the minion method, banking up a heap of coal and lighting one end, similar to the snake but you end up with less indirect grilling space. Hope that helps and sorry for the delay in my response. 🍻
Thanks big fella. Keep up the good content.
Hey Steel_Eel154, cheers for the support mate. 🍻
Just Subbed, great content Brother.
Thanks Jimbocue I really appreciate the support, cheers mate 🍻
I am new to grilling - couldn’t quite catch on to the number of lit briquettes. Do you mean we only light a certain % of charcoal and let the remaining be unlit? How do I determine that split?
Hi Neel Patel, snake method and minion method (including the MTP), lite up 12 briquettes to get temps around 107c to 135c (225f to 275f), to achieve temps around 135c to 160c (275f to 320f) you start with 15 lit briquettes. For the roasting method using the two charcoal baskets, fill both baskets with lit fuel. For the dual zone cooking method using one basket, fill this completely with lit fuel. I hope the clears it up a little for you mate. 🍻
You champion. Have been waiting for this one
Hey Matty b, cheers for the support mate. let me know what you think once you've watched it 🍻
@@SchueysBBQ seems like most times I miss the stabilise step. Just too keen to get going.
How long can the snake method last?
It might be a great video, i was looking for a more "old school " technique.
Hi mate just the help i need for the only problem i have controlling the temp in my first weber ,master touch plus best Christmas present ever, like the way you think, I also love sinking a lot of BEER whilst using the weber defo a must ay. After watching tons of vids hasn't helped with this topic , until i luckily found your vid today cheers mate 😃👌👍, liked and subscribed ,Look forward to seeing all of your vids and hopefully ill have the weber mastered in no time , thanks again for making this vid champion.
Thanks stephen smith I love knowing that people have got something out of my videos and it has either helped them or shown them another way of getting the job done. Yeah beer is a needed accessory when using a Weber HaHa, I appreciate the support mate.
new to the BBQ game, I see a lot of how to videos that have briquette fuel measurements (ie 10-12 in the basket and add 6 lit ones from a chimney), do you have a good way to translate or convert that to charcoal? or should I just eyeball based on physical volume of fuel? not sure of the precise differences between the two fuels.
Nice go at explaining this!
Thanks Kevin Breaux glad you liked it.
I love this video! But, what about the vent in the lid of my Weber? If I keep the bottom open mid-way, what will opening and closing the top do? I assume opening the top will create a greater flow of air and a higher temperature 🌡?
Thanks Derrick Mackins by closing down the lid vent, or exhaust vent, you start choking the airflow and slow it down. This intern holds in dirty smoke, it is always best to leave the top vent wide open and ajust your temps with amount of lit fuel you start the cook with and the positioning of the bowl vents mate. 🍻
@@SchueysBBQwell said
Great vid bud. What brand do u recommend for a Bluetooth or wireless temp probe. Can those wireless ones handle a flare if using a rotisserie
Thanks andrew carson. I was using the ECPin in this video. It does have a few connection issues but they have brought out a booster for it that I have yet to trial. I liked it as it is powered by a super capacitor and fully charged in around 45 seconds for 6 hours run time. The Meater is the other option, powered by lithium batteries but something about putting a battery near extreme heat bothers me. 🍻
Greets from Mexico
Welcome MEXICO, glad to have you onboard @aisc9463 🍻
New subscriber mate. From Mordy
I appreciate the support Mark. Mordialloc, my old stomping ground 🍻
Great advice!
Hey Bbq Mike G, cheers mate. Just trying to put my knowledge into a no nonsense package for the new guy. Thanks for the support. 🍻
I've found that grilling a pork chop is a 4 beer cook. No?
Yes it is @robmoen4609 🍺
Well done
Great video 😂
Thanks BALTIMORE172 🍻
Thanks, this was just what I was looking for! Simple explained how it works. But what would you recommend to set your vents right at the start of session when you want to cook on 120C? Half way open or first all open and then squeeze untill the correct temp? Love the bloopers :P
Thanks Dimitri, can I ask what set up are you using, I'm guessing you are trying the snake or minion method to get 120c, what are you cooking in, is it a Weber Kettle or Weber Smokey Mountain, or other, 🍻
@@SchueysBBQ you are right, I want to give the snake method a try. I have a 57cm weber master grill and all though no 2 kettles are the same I think there is a rule of thumb? What would you recommend?
Cheers!
@@Dimitri75 I do have a video on the snake method but I'd start with 12 lit briquettes at the end of your snake, once the temp reaches around 100c, close the bowl vet to about half, that will slow the temp rising and give it 20-30 mintes to react, if it isn't dialed in to 120c after 30 minutes, close or open the bowl vent by an 1/8 and give another 20 - 30 minutes to settle. Initially a little stuffing around but once you "Master your Grill" you'll be able to set this up really quick, good luck mate.
@@SchueysBBQwell explained
This video will save a few missing eyebrows and cold snags. Probes can double up as a body temp test during rona season. VIC weather can do a harry holt.
Thanks Cleaver#351 I really appreciate the support, cheers mate, we all need eyebrows when BBQing HaHa
@@SchueysBBQ no worries mate. Speaking of probe do you have an affiliate amazon link or the like of a decent probe, ive been in the market for one
@@cleaver3519 hey mate, no affiliate links as of yet. I'm in the process of setting all that up for anything I believe in and use. If I could only have one, it would be the Thermoworks Smoke X4, this thing is built to last.
06:33 SUBSCRIBED!
Hey JOE VID, cheers for the support legend 🍻
I use beer instead of water for added flavor
Very good video, well done! But that music in the background is terrible....
Sorry for that, I do agree and have since had custom music made, cheers
gold
Thanks Robert Birdling 🍻
increase speed x 2 for typical Aussie speech. You're welcome mate.
Thanks dePlant 🍻 Ha Ha was told by a few I was talking too fast and they couldn't understand. So I slowed my talking down a bit too much. Back to just doing it my way these days.
Provate a seguire anche questa tecnica
Stabilizzare la temperatura del BBQ col metodo dello Snake o minion
th-cam.com/video/Wa2_qTv35bY/w-d-xo.htmlsub_confirmation=1
Brilliant video mate! I was just wondering do you have any tips on keeping that temp stable for let's say around 2-3 hours? Going for my first longer cook for my birthday!
Thanks Danilo Cedeño. The best way to keep temps stable in a Weber, I'm assuming you are using the snake method for a longer cook,, which is always a great way to keep your temp stable. By adding a pan of warm to hot water to the charcoal grate at the start of the cook, this will also help keep the temps stable as water rises and lowers in heat slower than air does. Just make sure it' cold water or your Weber will take forever to get to temp as it will need to heat the water up first. 🍻
Pissed?
Nah mate Bobcat 🍻
@@SchueysBBQ i am.
I subscribed....great channel.
Going to try some of your stuff.
Cheers.
The snake method goes against so many bbq rules I’m still waiting on the comparison video 🤣 even super dry smoking wood gives off rancid smoke in the beginning of the burn no matter what so isn’t the snake method adding rancid smoke through the whole cooking process?? Also meat only takes on smoke for the first half an hour or so 🤷♂️🤷♂️🤷♂️😝
Thanks @richardwilcox5988 Okay,
First part, I’m not sure what “rules’ you are referring too.
Smoking wood if dried properly and lit under correct conditions, that being enough oxygen, heat will not create rancid smoke, otherwise every offset smoker in the world would not work properly.
The snake method using briquettes is no different. Most briquettes (most not all) have no bad additives in them. When you light up the briquettes it is recommended to allow the initial starter batch of briquettes to fully alight and ash over, then placing these at one end of the snake, you should allow around 30 minutes for the temp to be dialled in and for the unlit briquettes closest to the alight briquettes to warm up and heat up. Once heated, they do not create and rancid smoke. A lot of the white smoke can be moisture trapped in the briquette (I do have a video in the process of being made showing this)
As for meat only taking on smoke for the first half an hour, who told it to stop taking on smoke after the first hour was up? It logically will take on smoke for as long as it is exposed to smoke.
@@SchueysBBQ I was referring to the method of some people get their goals, going, or heat beads, going all at once in the tower to prevent any chemicals coming from the heat bates versus the snake method, which would continuously be releasing chemicals as it burns along, wouldn’t it?
Good information but had to put you on 1.25x lol
Hey American Patriot, HaHa cheers for the support mate. Yeah I was getting told I was speaking way too fast, so slowed it down a bit, a wee bit too much. Just means you can have an extra drink while watching 😉 🍻
@0:15 - Nope, not my kinda video lol
Well thanks for watching 15 seconds HaHa
@@SchueysBBQ haha you're welcome buddy! Not a bad video, just not my koolaid, keep on keepin' on brother! lol
@@ethan.... cheers mate :)
HaHa...that could be an advertisement for a stereotypical Aussie 🤔 Good to know though. Chin Chin
Thank you @nickfury324, I appreciate you saying this. I feel like sterotpiclal Aussie 😉 😂
Great video! Sub from me! 🎉
This video is 8 minutes, who tf is drinking 2 beers in 8 minutes? The alcoholism...