Having the drip pan in the center directs the incoming air to the underside of the charcoal baskets, directing the airflow through the heat source & wood. That is so critical
@@Viewtoagrill Outstanding! I’m excited! I go back and forth between the baskets and the Slow n Sear. It seems you prefer the SnS for many of your kettle cooks. I’m thinking I should commit to one and really learn it well. Thanks again for the great content!
The first configuration worked like a FREAKIN CHARM! Made a 4lb brisket point and while I could have let it sit wrapped longer to get it softer man was it delicious! Not too much smoke flavor either but just the right amount and great bark. I used the Holy Cow Meat Church seasoning and it was so good!! One word of warning to others trying this: get charcoal briquettes if you don't already have some. I used the hardwood lump and I tried to press it down and compact it together but there were still good voids/gaps in places because one of the baskets of charcoal went out half way through the cook. I was able to get it relit but it sort of threw off the temp after relighting. I'm sure that using briquettes would have let the fire slowly spread much better. Also be sure to let the trash smoke pass before putting anything on, you want the smoke to be thin and almost blue. Anyway, thank you SO MUCH for this video!!!
Thanks for this great video and your effort to give detailed examples of how you set up.It would be helpful to us beginners if you stated what method you like to use for what kind of cook. Or preferred method versus others. Thanks for your videos!
View to a Grill I really can’t wait because I made a pork butt the other day but was pretty much guessing the temperature because my thermometer was over the charcoal the whole time. I bought my grill used so don’t have any accessories that came with it.
I enjoyed watching that! I have always set my Weber up the way Weber intended, I figure they might know something about using their kettle! I was interested to see the other setups as well though.
Man you really make great use of your baskets! I hardly ever use mine. I've also never heard anyone mention what you said about the placement of the thermometer and why it's placed there. I love the first set-up but it definitely doesn't leave much space for protein, depending on what you're cooking. I've never seen the second set-up either! I can't wait to try that one. Lately I've been gravitating away from minion set-ups because the method just seems less reliable for temp management. But I actually don't like setting up snakes, even though they take don't take long. I'll have to try this configuration the next time I do a brisket or something. Very thoroughly explained and illustrated, as usual. I think it's awesome that you've found a way to do cooking tutorials without cooking, lol! Keep 'em coming man.
Nicely done! Just got my Performer back and looking forward to getting back to it. My thumbs up click moved it from 999 to 1k. A first for me. New subscriber
Hello Mr. Alexander. Great news! I'll be taking the month of feb off to film new stuff for this spring! There is plenty of stuff to watch in the mean time.
Hi Johnny. The proper aluminum drip pan for the Weber Kettle 22" is item number 6416 not 6415 as shown in your video. The 6416 dimensions are 2"H x 9.1"W x 13.1"D. The 6415 dimensions are 1.4"H x 6"W x 8.6"D. Great tips on how to use the Weber baskets. Have a great Easter Sunday. He is risen!
Thanks for all the videos Johnny. I'm new to "proper" BBQ techniques over in UK and your content has been extremely helpful. Quick question, should you use a smoker box for your wood chips on a charcoal grill? If so how and where do you place them? Seems like it's easier to get hold of chips rather than chunks over here.
Hello Bhavin. Thanks for calling my ‘technique’ proper! This is really just what I have evolved to over the years and it is still changing. As far as the chips… just spread them throughout the coals putting more toward the beginning of the cook and tapering off towards the end. I personally am not a fan of soaking the wood chips, I use them dry.
@@Viewtoagrill thanks for the reply. Yeah that's pretty much what I did the first. Just thought a smoker box might be useful to help the chips last longer.
@@bhavinh.mistry2172 there are ‘smoker tubes’ that use wood pellets. You would fill up the tube with pellets and light one end… it burns from end to end. Look them up on Amazon they don’t cost much. I have not used them but I have seen that they work well.
How about a shout out to GREAT FOOD! Cheers!🥩 I just bought my first charcoal grill, a Smokey Joe. It fits my lifestyle perfectly and it makes steak even better! So much to learn. Learning is delicious. That could be our secret code words. If we run into each other.. Just say Learning is Delicious...and we will be best friends.
That kamado style is very different. I like it! Which is your favorite method? do you prefer these over the snake? how do they compare to the sns? I want to make a bro and sear I cant justify that money for the sns.
Greatcvideo. I have a question about adding charcoal while the meet is still on the grade? Can you just add unlit charcoal to the bottom, or do you usually light it first and then add it to your cook? Thanks once again!
For the method with the two baskets you can just add the briquettes to the basket right on top of the lit briquettes. The other two methods you should not have to add any charcoal… there should be enough from the beginning to complete the cook.
You can, but, the reason touse briquettes is because the size is consistant and the burn rate is consistent therefore more predictable than lump. Now, saying that... I always use lump. I have not bought briquets in a while. Also, I always use the Slow n Sear insert. It is more convent and easier to set up with lump.
I have issues keeping my temperature up to 225'sh. with all vents fully open on my Webber 22" i tend to hover around 180"F. I start at 230'sh but it tends to always drop down to about the 180 temp. I'm not sure what to do since i am running out of patience babysitting a long rib cook.
225 is a difficult temp to maintain on a Weber. I find that for me, 275 is an easy temp to maintain on the Weber. Check out my how to reach your target temperature video. I use a slow n sear in the video but you don’t have to. The adjust menus work the same even if you don’t have a slow n sear. After you watch that video, watch the how to maintain your temperature. That should help.
Hello. My first attempt at this method I used a heavy gage pizza pan. The only issue was that the pizza pan warped a little more after every use... by the third use it was pretty twised. You could probably bend it back to where it would be flat enough to use again but I threw it in the trash.
This set up lasted around 12 or so hours. I have a video where I did a smoked pork butt using this configuration. I think I do show how much charcoal is left after the cook.
Hey Clyde. I do not use lighter fluid. I use a chimeny starter. I posted 3 videos after this one explaining how to use each of these methods in more detail. Check those videos out... but to answere your question, yes it will end up tasting like lighter fluid, which is why I don't use lighter fluid.
Where did you get that stubby ambient probe from? Also, have you done a pork butt using the parallel method? I'm curious how well it works with larger cuts like butt and brisket do to the space.
Hello. That stubby probe is what comes with all of the ThermoWorks thermometer kits. That one was specifically from the Square Dot. I have done a pork butt with that method and ribs. But normally I would do ribs… the other two methods are better for larger cuts of meat because you have longer burn time and you don’t have to add any charcoal during the cook(typically).
@@Robert-ug5hx hey Robert. I released 3 videos after this video where I actually use each method to smoke a different cut of meat. If you are going to try this method watch those videos. They go into more detail for each method.
You’re a good presenter and your teaching style is very helpful. 👍🇺🇸
Thank you!
Having the drip pan in the center directs the incoming air to the underside of the charcoal baskets, directing the airflow through the heat source & wood. That is so critical
Great point!
Just getting back to charcoal after gas and pelleting for 20 years. Your videos are the most helpful on TH-cam! Thanks Johnny!
Thanks Ray. I have 3 videos after this one where I actually use each one of these methods. Take care!
same situation & thought for me, 20+ years and this is my Go To channel
@@quailstreetcoffeeroastersm6674 thanks!
Another great video for us noobs! Really appreciate your attention to detail and thoroughness in explaining everything.
Hello Rob. I am going to use each of these configurations in my next 3 videos.
@@Viewtoagrill Outstanding! I’m excited! I go back and forth between the baskets and the Slow n Sear. It seems you prefer the SnS for many of your kettle cooks. I’m thinking I should commit to one and really learn it well.
Thanks again for the great content!
The kamado style you did is very clever 👍
Thanks bro! Next week I'll show you the results of using it!
@@Viewtoagrill Looking forward to it!
You've got this stuff down to a science, Johnny. Very impressive! Thanks for sharing!
Thanks Daymon!
The first configuration worked like a FREAKIN CHARM! Made a 4lb brisket point and while I could have let it sit wrapped longer to get it softer man was it delicious! Not too much smoke flavor either but just the right amount and great bark. I used the Holy Cow Meat Church seasoning and it was so good!! One word of warning to others trying this: get charcoal briquettes if you don't already have some. I used the hardwood lump and I tried to press it down and compact it together but there were still good voids/gaps in places because one of the baskets of charcoal went out half way through the cook. I was able to get it relit but it sort of threw off the temp after relighting. I'm sure that using briquettes would have let the fire slowly spread much better. Also be sure to let the trash smoke pass before putting anything on, you want the smoke to be thin and almost blue. Anyway, thank you SO MUCH for this video!!!
I’m glad it worked out for you!
Great info Johnny! I know if I ever need to find some info before using my kettle I can always come and search your channel!!!👍👍
Thanks Kevin. TH-cam tells me that I must make Weber Kettle videos! So I do. LOL
Thanks for this great video and your effort to give detailed examples of how you set up.It would be helpful to us beginners if you stated what method you like to use for what kind of cook. Or preferred method versus others. Thanks for your videos!
Hello Artemio. My next 3 videos are going to be over each of these configurations. Thanks for watching.
View to a Grill thank you sir!
First one will be a pork butt(the one you saw in the video) using the Kamado setup.
View to a Grill I really can’t wait because I made a pork butt the other day but was pretty much guessing the temperature because my thermometer was over the charcoal the whole time. I bought my grill used so don’t have any accessories that came with it.
Excellent Johnny. I am 'one of those' that drop the charcoal from a great height with no regard. The kamado style is brilliant! Cheers!
Thanks Brian. LOL. The Kamado style works great.
😳🤯….you have some mad grilling skills….another impressive video 👍🏿
🙏
I enjoyed watching that! I have always set my Weber up the way Weber intended, I figure they might know something about using their kettle! I was interested to see the other setups as well though.
Thanks. Be sure to download their ap.
Thanks for sharing your expertise! I’m a newbie and this has been extremely helpful!
Thanks 😊
Great info for the novice brother! 👊
Hey Alton. I want more people BBQing... so I try to show the basics.
Man you really make great use of your baskets! I hardly ever use mine. I've also never heard anyone mention what you said about the placement of the thermometer and why it's placed there. I love the first set-up but it definitely doesn't leave much space for protein, depending on what you're cooking.
I've never seen the second set-up either! I can't wait to try that one. Lately I've been gravitating away from minion set-ups because the method just seems less reliable for temp management. But I actually don't like setting up snakes, even though they take don't take long. I'll have to try this configuration the next time I do a brisket or something. Very thoroughly explained and illustrated, as usual. I think it's awesome that you've found a way to do cooking tutorials without cooking, lol! Keep 'em coming man.
Hey Ron. Thanks. My next video show the second method with a brisket.
Excellent.
Thanks!
I’m a green griller, and looking to do a smoke first. Many thanks!
Good luck Sandi!
Nicely done! Just got my Performer back and looking forward to getting back to it. My thumbs up click moved it from 999 to 1k. A first for me. New subscriber
Awesome! Thank you!
Love the Kamado idea in the kettle. Still can't believe you painted charcoal 😂😂
LOL. It worked out Rusty!
Bro, this video answered one of my questions I was about to ask. You're awesome!
You are awesome too!
I’m learning so much from your videos! Thank you
Hello Mr. Alexander. Great news! I'll be taking the month of feb off to film new stuff for this spring! There is plenty of stuff to watch in the mean time.
@@Viewtoagrill thanks brother, and happy new year. 🎊
@@mr.alexander1506 🥳
Those lit charcoal training aids are -as they say- LIT!
Ha! Indeed!
Very informative and helpful. You helped a lot explaining and demonstrating. Thank you very much!
Hello Brandon. I appreciate you wathcing. thanks
The science behind the smoke great video Jimmy!
Oh Happy Easter my friend!,,
Hello Ron! Happy Easter!
Thanks for coming by.
Great information, Johnny👍 Well done, as always😊
Thanks Bobbi.
🙇♀Thank you, thank you!! 👩🍳You made me look and smoke like a pro. 👩🎓🌫 Awesome video for Webber-smoker-setup-virgins! ♨🙌
Very nice!
Wow- you’re an absolute grill master genius. Thank you so much. Subscribed btw.
Thanks Ben.
Hi Johnny. The proper aluminum drip pan for the Weber Kettle 22" is item number 6416 not 6415 as shown in your video.
The 6416 dimensions are 2"H x 9.1"W x 13.1"D.
The 6415 dimensions are 1.4"H x 6"W x 8.6"D.
Great tips on how to use the Weber baskets. Have a great Easter Sunday. He is risen!
Hello MrMnmn911, thank you for the dimensions! Take care.
Oh, and Happy Easter to you as well!
Great video Johnny. Been wanting to try the kamado style. Some good knowledge you just shared ✌🏻👊🏻
Hey Chris. That set up works well.
Excellent! Thanks so much.
You're very welcome!
Great stuff Johnny 💞
Hello Carol. Thank you.
Awesome video Johnny!!!
Hey Mike! Thanks bro!
How long will that kamado style arrangement cook for? I like how simple and cheap that arrangement is.
I have gotten 12 hours at 250-275
Thanks!
You are welcome!
Thanks for all the videos Johnny. I'm new to "proper" BBQ techniques over in UK and your content has been extremely helpful. Quick question, should you use a smoker box for your wood chips on a charcoal grill? If so how and where do you place them? Seems like it's easier to get hold of chips rather than chunks over here.
Hello Bhavin. Thanks for calling my ‘technique’ proper! This is really just what I have evolved to over the years and it is still changing. As far as the chips… just spread them throughout the coals putting more toward the beginning of the cook and tapering off towards the end. I personally am not a fan of soaking the wood chips, I use them dry.
@@Viewtoagrill thanks for the reply. Yeah that's pretty much what I did the first. Just thought a smoker box might be useful to help the chips last longer.
@@bhavinh.mistry2172 there are ‘smoker tubes’ that use wood pellets. You would fill up the tube with pellets and light one end… it burns from end to end. Look them up on Amazon they don’t cost much. I have not used them but I have seen that they work well.
Im in the uk too and I got wood chunks from Amazon. I’ve used apple and whiskey barrel oak so far
Good looking out;! I had no idea 🤷🏼♂️ just how many configurations you can do on the kettle;! Thanks
Hello Alex! Thanks for coming by.
How about a shout out to GREAT FOOD!
Cheers!🥩
I just bought my first charcoal grill, a Smokey Joe.
It fits my lifestyle perfectly and it makes steak even better!
So much to learn. Learning is delicious. That could be our secret code words.
If we run into each other..
Just say Learning is Delicious...and we will be best friends.
Hopefully that little Joe will give you some great food.
Excellent. Appreciate the tips!
Thanks for watching
Have you tried placing wood under the charcoal rather than on top? Personally, I prefer it that way. Nice video 🤜🏼💥🤛🏼
Hello Gustavo. I have tried that and it works great.
These briquettes with the ridges , What sort are these ( Brand ?)..I don't see them mentioned anywhere ? Great video , very helpful Thank you.!
That is kingsford. Check out my latest charcoal video where I show how they actually burn against two other brands of charcoal.
Snake Method is the best.
The snake method works well. I don’t use it because I don’t like stacking the briquettes.
Good tips buddy
Thanks Mickey.
Kamado style is very interesting. Thanks for that....
Hey Thomas, tune in next week where I actually use it in a video... the next day I actually smoked the pork butt you saw in the video.
@@Viewtoagrill Looking forward to it. I'm a new subscriber and enjoying what I'm seeing so far. Keep up the great work.
Thanks Thomas! Keep up the great viewing! LOL
That kamado style is very different. I like it! Which is your favorite method? do you prefer these over the snake? how do they compare to the sns? I want to make a bro and sear I cant justify that money for the sns.
I like the indirect method. I think you watched that video earlier. Great way for brisket.
Nice just subbed
Thanks!
Greatcvideo. I have a question about adding charcoal while the meet is still on the grade? Can you just add unlit charcoal to the bottom, or do you usually light it first and then add it to your cook? Thanks once again!
For the method with the two baskets you can just add the briquettes to the basket right on top of the lit briquettes. The other two methods you should not have to add any charcoal… there should be enough from the beginning to complete the cook.
What's your view of the snake method..no baskets. Ty
The snake method works well, but I don't use it because I do enjoy stacking the briquettes.
Can you do any of this with lump charcoal?
You can, but, the reason touse briquettes is because the size is consistant and the burn rate is consistent therefore more predictable than lump. Now, saying that... I always use lump. I have not bought briquets in a while. Also, I always use the Slow n Sear insert. It is more convent and easier to set up with lump.
Great stuff
Thanks George.
Very helpful video. Have you had any luck just sticking a temp probe in one of the exhaust holes?
I have not tried doing that.
Do you stick your temp probe under the lid?
I have issues keeping my temperature up to 225'sh. with all vents fully open on my Webber 22" i tend to hover around 180"F. I start at 230'sh but it tends to always drop down to about the 180 temp. I'm not sure what to do since i am running out of patience babysitting a long rib cook.
225 is a difficult temp to maintain on a Weber. I find that for me, 275 is an easy temp to maintain on the Weber. Check out my how to reach your target temperature video. I use a slow n sear in the video but you don’t have to. The adjust menus work the same even if you don’t have a slow n sear. After you watch that video, watch the how to maintain your temperature. That should help.
Informative
Hi Margaret. Thank you.
Do you put water in the drip pans in all these examples?
Sometimes I will or sometimes I will spritz.
I have a heat diffusing plate for my 22" WSM, do you think it would work for the komado set up like the plate you have?
I believe it would.
How about the settings on the kettle? Wide open on bottom and top?
The next 3 videos after this one show how to use each of the 3 methods you see in this video in greater detail.
@@Viewtoagrill link?
What about using aluminum sheet metal as an inexpensive diffuser plate? Thoughts anyone?
Hello. My first attempt at this method I used a heavy gage pizza pan. The only issue was that the pizza pan warped a little more after every use... by the third use it was pretty twised. You could probably bend it back to where it would be flat enough to use again but I threw it in the trash.
The Kamado style, how many hours does this last?????
This set up lasted around 12 or so hours. I have a video where I did a smoked pork butt using this configuration. I think I do show how much charcoal is left after the cook.
Question: If you put your meat on before all the charcoals turn greyish/white won't your meat taste like lighter fluid?
Hey Clyde. I do not use lighter fluid. I use a chimeny starter. I posted 3 videos after this one explaining how to use each of these methods in more detail. Check those videos out... but to answere your question, yes it will end up tasting like lighter fluid, which is why I don't use lighter fluid.
Where did you get that stubby ambient probe from? Also, have you done a pork butt using the parallel method? I'm curious how well it works with larger cuts like butt and brisket do to the space.
Hello. That stubby probe is what comes with all of the ThermoWorks thermometer kits. That one was specifically from the Square Dot. I have done a pork butt with that method and ribs. But normally I would do ribs… the other two methods are better for larger cuts of meat because you have longer burn time and you don’t have to add any charcoal during the cook(typically).
@@Viewtoagrill as always, thank you for the great information 👍
I have a Weber 22 inch. Been very keen on trying your kamado method. Could you please tell me why you used 4 charcoal baskets??
Hello Kieran. I used 4 just for a little extra height, it adds just a little more room for extra charcoal. two works fine.
@@Viewtoagrill Thank you so much for your immediate response!
Doesn't smoke from the charcoal starting get in the food
Hello Robert. Great question. It would seem that way but it won’t if you use this slow burn method.
@@Viewtoagrill I will try anything once, there know right or wrong with a Weber Personal preferences
@@Robert-ug5hx hey Robert. I released 3 videos after this video where I actually use each method to smoke a different cut of meat. If you are going to try this method watch those videos. They go into more detail for each method.
How long do you get out of the Kamado style setup?
I have smoked whole 12-14 lb briskets without refueling for 10 to 12 hours at about 250.
@@Viewtoagrill
Awesome Thank You !!!
Where can I purchase that plate you use (also for smash burgers) from??
The Golden's Cast Iron link in my description.
Odd my AH has the thermometer is adjacent to my vent
Hello Daniel. What year is your Weber Kettle? Older models have the vents placement like that.
@@Viewtoagrill 2014. Weird the newer ones are across from the vent
dude . . . you're out of control !
LOL
Heck yeah!
ever get your I.Q. tested.......i'm thinking genies.
😂
First y'alllllll!!!! hahaha
Hey! It is easy to be first here. LOL, I love your enthusiasm!