Top 7 Things I Wish I Knew Before Buying a Weber Kettle!
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- เผยแพร่เมื่อ 20 ต.ค. 2024
- Here we'll uncover the Top 7 important things to know before buying a Weber Kettle grill. Whether you're a beginner or a seasoned griller, knowing this info can help you make the most out of your grilling experience. Have greater success much faster, from actual cooking to maintenance tips! Thanks for watching and be sure to like and SUBSCRIBE!
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Items I mention in the video:
ThermoPro TP930 650FT Bluetooth Meat Thermometer with 4 Color-Coded Meat Probes, Grill Thermometer with Timer amzn.to/46th5tf
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LavaLock High Temp BBQ Gasket Smoker Seal amzn.to/3WAS36X
Slow 'N Sear SnS Grills Deluxe Insert for Low ‘N Slow Smoking & Charcoal Grill Cooking - Stainless Steel, Removable Reservoir for Kettle Grill BBQ - Deluxe 22” amzn.to/4drDY2g
Smoke and Sizzle: flametechgrill... (using this link gets you a 10% discount when not on sale)
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I totally enjoyed & learned from your video today! My late husband did ALL the grilling & smoking. He's been gone 11 years, and I want that outdoors food again. BUT I DON'T KNOW HOW! Can't wait to get outside tomorrow & try again after an epic failure last week. Thanks so much. I subscribed ❤
Thank you for your kind words! I’m so sorry about your husband. I feel sure you can do this! If I can do it, anybody can! Thank you for subscribing!
If your around Houston TX, I’d be more than happy to grill/smoke whatever food you’d like in hopes to bring back any memories. Sorry for you loss. I pray you’re doing well.
you can absolutely do it!
Thank you,so much! That big Texan heart.❤@robertcrabtree6137
Remember that your husband didnt know who to bbq when he first started he did by it trial and error and at the end of the day all your going to do is burn whatever your bbq ing. Please try tbh it's not that difficult sometimes the guys on here make it sound a lot more complicated then it actually is. Good luck and best wishes for you future. Ps the only thing is a must make sure the food is well cooked and up to temperature.
Very good advice. My Weber 18" is 34 years old now and I probably use it 3-4 times a week all year long.
You won't need an arsenal of tools to maintain them either. All I use is a wire brush & putty knife to clean the cooking grate and inside. Every other year she gets a rattle can of black heat paint for the outside (only). Ashes below the cooking grate are dumped every other usage.
That’s awesome! 34 years old! Nice job man! Thanks for watching and sharing that.
I’ve been smoking meat in mine and have been meaning to get a smoker but my dad’s old Webber works just fine for smoking meat. Just have to know how to regulate the temperature. I got the offset coal thing to hold the coals to the side. That plus some cherry wood from our tree in the yard.
I agree 100% about removing ashes. I remove ashes, use a 4" plastic putty knife to remove bits and a small whisk broom to remove all ash. I leave out in weather (northeast) year round, uncovered, with all vents full open. Never a problem with mold or rust. The moisture the ashes attract and hold are your worst enemy.
Thanks for the informative video with helpful information.
Thanks for watching! Sounds like you have a successful system. I’m adamant about ash removal too. It saves your kettle, no doubt! Thanks again!
I am in hot and sticky Souf Cackalacky and I also use the plastic putty knife method to really clean out the stubborn bits without fear of harming the metal. My kettle is on a covered porch/over deck and under a plastic cover. All my fuels are kept inside a basement w HVAC; if I kept them outside they'd load up with moisture and be unusable. If you are in a humid environment you need to pay attention to this factor.
@@JeffreyTheTaylor Great info! Thanks for watching and sharing!
I bought a 22" weber kettle from target on 2002 for $24. Grilled on it for 22 years multiple times per week (in nj). Never covered it or cleaned the ashes until my next cook. Just had to replace the fans on the bottom. I agree with his recommendations but don't stress to much. These things are built like tanks
Thanks for watching! I think the key to your longevity is the fact you cooked on it multiple times a week so thereby cleaning your ashes pretty darn regularly. I just worry about the folks who cook on it once every 2-3 months. You are right…they are tanks for sure! Thanks again for watching and sharing your experience!
Get ready for sticker shock when you replace it. I paid $194 home depot in 2022 for 22"
Great video! I clean out my ashes religiously. My Weber has been outside on my uncovered deck its entire life. I have kept it covered since day one. I grill out at least 3 times a month during spring summer and fall. If you follow these maintenance tips your kettle will last for a decade or more.
I know this because I bought my Weber one touch platinum in brick red in 2012!! I wish I could post a picture of it.
Nothing beats meat grilled on a charcoal grill!
Thanks for watching and for your kind comments! I couldn’t agree more…charcoal is the way to go!
I always put the chimney inside the kettle while lighting the charcoal. It helps pre heat the kettle and heat much faster
I agree. Most of the time I use the gas assist feature and leave the inside the kettle as it burns. Thanks for watching!
Same here. I think it's a safer place to light it too. Give it some protection from any wind that might blow embers. Kettles are all I use, man. Been a big fan since since I bought my first one.
@@RonOnTheGrill Thanks for the insight Ron. Thanks for watching! If you haven’t subscribed I’d appreciate it if you would consider it!
@@grumpysgreatoutdoors DONE!
@@RonOnTheGrill I have subbed you as well!
While I don't agree with the need for a gasket on the lid, these are great tips! I've had my old war horse kettle for 25 years now and it's still rolling off great cooks. Excellent video!
That’s what makes outdoor cooking so enjoyable…there’s tons of different ways to turn out good food….with a gasket or without one! Thanks for watching and for the nice comments!
@@grumpysgreatoutdoors Agree! I love grilling, smoking, and all other cooking. It's relaxing.
@@JBSmoke1 plus, it gets you out of doing the honey do’s…lol!
@@grumpysgreatoutdoors My wife is great. She gives me the space to sit outside and cook. I get to relax, she gets to eat the goodness from the cookers.
@@JBSmoke1 Actually mind is too! That’s just a joke we make around here. Mine loves the fact that I take care of the main course for Sunday lunch about 80% of the time.
I've got a 45 year old 22" Weber kettle and it still is going strong, cooked thousands of meals on it. Definitely well worth the money.
That's awesome! 45 years! Did you buy it new? Thanks for watching!
@@grumpysgreatoutdoors Yes I bought it new at a local hardware store. I think it's the best brand of grills out there. Built to last.
If you're buying a Weber grill. I highly reccomend that you get one with the locking ash catcher. When I bought my kettle over 40 years ago, the feature was not available. I thought to myself that I would upgrade when mine fell apart. Now, I have a sneaky suspicion that It will easily outlast me 🤣. They are tough, easily shrugging of northeast climate where I reside.
That’s fantastic! Great advice too! Thanks for watching!
If yours has a gap between the leg mounts and the kettle(like 3/8") you can always order one from weber... It literally mounts by tabs that slip in to those gaps. Depends of course on how old yours is.
@PubeCombo Thanks. I have to look into that! I improvised with a 20 Qt stockpot and colander to prevent sparks and ash from blowing off my patio down onto neighbors. Looks weird but works.
I just got the 18” Weber Kettle.
Thank you for explaining the cook zone and adjusting the bottom and top draft for temperature.
Did a four steaks last night and they were fantastic!
That’s fantastic! Congrats! I’m glad the video helped. Thanks for watching!
I clean ashes on 4 grills every morning. Weber kettles on the ocean need lots of love!
Thanks for watching! I can imagine how hard the weather and water and salt is on a kettle!
Nice, I've cooked on kettles and WSM for decades. One additional tip if you're firing pizzas employing a slim hot zone making room for pizza stone indirect, using small wood "kindling" to ignite and flow fire across the kettle top like a wood fired pizza oven, beware. Works really well, pretty capable to run 800-900F at grate level. The problem is the aluminum "One Touch" bottom vent vanes. They warp becoming useless and having replaced 2 sets (a hacksaw pain on older units), I just don't do this anymore. Stainless steel would solve this. BTW the pizzas are great!
Great info! Thanks for watching and sharing your knowledge!
Solid advice. I've only ever bought Weber kettle grills and use all of these tips and tricks.
Thanks for this video!
Thanks for watching and for the kind words!
Good video! As a kettle enthusiast, I can vouch for all these tips/tricks.
Thanks for watching and for the kind comments!
Listen I KNEW this was the right video for me. I am on Amazon looking at Weber grills and then your video popped up! That is AWESOME what you mentioned about Zone 2. Would have never thought of that!
Ha! Thanks for watching! I'm glad you got something out of it!
You won't regret it sis! It's all I use on my channel. The 2-zone set-up will "get you all the way together", as one of my female followers says, lol!
Great video, highly informative.
If you use the self stick gasket on both halves, top & bottom of Your Kettle it will seal even better. Plus it will make opening and closing your Kettle whisper quiet and it prevents you from chipping your Kettle when opening and closing. If you ship the porcelain coating on your Kettle it will rust especially if you live near salt water and you never want to start rusting. I really love the seal that I get by putting a double gasket on it like that on the top and bottom and it makes your temperature control more accurate because all of your air has to go through your top & bottom vents. It cannot leak around the perimeter of the Kettle anywhere.
God Bless Y'all...
Good stuff James. Appreciate the insight! Thanks for watching!
I’m a big Weber fan and enjoy your videos. In regards to this one I would add that once your done cooking run your ash sweep 5 or ten times while everything is still hot to held clean any gunk before it solidifies. Also to control air leakage I use 3/4 inch binder clips (4) to hold the lid tight. Keep up the good work!
Thanks for watching and for the kind comments! Those are great ideas/points! I've never done the clips before but I've heard of folks doing that. I'll try it sometime! Thanks again!
Excellent & useful advice. Thank you sir.
Thanks for watching and for the kind comments!
Thankyou for your video it was very enlightening about care and temperature. I really like learning the best ways. Thanks again and have a great day.
Thanks for watching and for the nice comments! Hope the video helped in some way!
Really enjoyed this video. Would love more on the Temperature Management for the grills. Thanks for the knowledge!
Thanks for watching! A deeper look at temp management is in the works. Thanks!
Flare ups are most times not a problem on my Weber, because I keep the lid closed unless I have to flip, sauce, or tend the grill.
Thanks for watching! That certainly helps to stop flare ups, no doubt. As the old saying goes, if you’re looking you ain’t cooking!
Thanks for all the tips! Great video.
Thanks for watching and the kind comment!
i have a 22 inch Weber charcoal grill. I put a metal pail/can underneath (on top of the ash catcher) to better catch the ashes. I use a DS brush to scrape down the insides of the grill before each cooking session. I even use an old utility knife as a scraper. At the end of the season I'll use Oven Off and spray the inside of grill and underneath the lid and clean it thoroughly. I'll store it in my shed for next year.
Thanks for watching! Thanks for mentioning the ash pail! That’s a great thing to use that I didn’t mention. Like you, I scrape bits and chunks after every cook. And of course swipe out the ashes. I clean mine with a commercial cleaner that I’ll show in an upcoming cleaning video. Thanks again for watching and if you haven’t subscribed I hope you’ll consider it!
Great tips . . . especially the 2-zone cooking!
Thanks for watching!
I definitely agree with 2-zone cooking and better thermometer placement. I haven't cleaned mine nearly as well as you are suggesting but have no corrosion and she's at least 20 years old. You might wanna remove your paddle assembly and do a deep clean. If you note at the 9:10 point, at least one of your paddles is bent up and not sealing, therefore allowing air flow when you think it is closed off.
First, thanks for watching! Secondly, you weren’t supposed to notice that paddle being off a bit. lol. I have since fixed it. It was just the one and all good now. I clean mine out really well once a year, especially the underside of the lid. You get a lot of smoke residue build up on it and I don’t like that stuff flaking off onto my food. Thanks again for watching!
Another great video thanks for sharing the content. Someone was putting together a building right behind you while you were recording the video. I hope you keep the construction crew fed.
I drilled two small holes below the edge to put my wires through for my temperature sensors. I place one in the meat and one on the clip an inch above the grill. That's a must as well as an instant read thermometer. You probably have that in a different video. Definitely LOVE my 22" kettle for grilling and smoking!! Appreciate the great video
Thanks for watching and sharing. Yes, I have some of that type of info in other videos but I do plan to have a more detailed temp control video in the very near future. I actually drill 1 hole and put a grommet in the hole and I’m able to run multiple temp wires through..ambient as well as internal meat. I haven’t discussed that yet and it will be part of the temp control video. There are so many “things” kettle owners can and should do. That’s what makes it fun and enjoyable. Thanks again for watching and I appreciate the kind words!
Very helpful
Glad you watched and that you found it helpful!
Thank you for sharing the tips along with the gasket for the lid. I really can’t afford a new kettle so I think this casket for the lid will help save on charcoal as well.
Thanks for watching! I think it will help save on charcoal as well. I know kettles can be expensive but if you look on Facebook marketplace you'll be surprised what you can find sometimes! Thanks again and happy smoking!
Excellent video. I everything the same and appreciate the refreser on vent control.🔥🔥🍻
Thanks for watching and for the kind words!
Another fantastic video!
Thanks Rob!
Nice information, also wish everyone had fire clearance like you do, would save people,pet's and home's.
Thanks for watching! You’re right, I am very fortunate to have a lot of outdoor space for cooking.
Thank You So Much For your experience and Great Advice ❤
Thanks for watching and for your kind words! I hope the video was of benefit to you!
Thank you for that Weber grill video. I have a Weber grill kettle after I get through cooking I wait a day then clean it up I do not want that Ash when I cook next time in there. I love my Weber kettle grill, when I start cooking my neighbors be coming over from smelling that charcoal. You always ask me what are you going to cook. I bought my kettle grill some years ago and still going on strong I definitely take care of it no rust inside of it.
Thanks for watching! Sounds like you know just what to do! Keep those neighbors happy. Enjoy your weekend!
There are times to have a full charcoal bed, and times to do two zone. To go along with that, when cooking over direct coals cook with the lid on. It stops flare ups from grease and instead causes them to smoke off adding more flavor to the food. Vent control is a must though.
I deep clean my kettles at least once a year, twice if it has been used extra heavy.
Thanks for watching! All very valid points! For someone just starting out, 2 zone is the thing to learn and to make great food. I agree that a full bowl of charcoal is called for in certain situations. I just think that 2 zone is easier and more often called for. One thing I should’ve said is that vent control is more geared towards smoking meat and that for grilling it’s not nearly as crucial….however 2zone cooking is crucial to know and understand when grilling. Thanks for your insight ph, I always appreciate your comments!
@@grumpysgreatoutdoors No problem. Yes two zone is easier, and with a couple fire bricks for those who don't have a smoke and sizzle can be made even easier for smoking. With the full bed of coals the biggest issue I see new users making a mistake on is lifting the lid too much. Two zone or single, the rule most new comers should learn and know by heart is "If you're looking, you aren't cooking."
Around end of June I smoked a brisket flat on a bare bones 22 inch kettle for my folks to show them how to use it for a smoker for ribs, pulled pork, anything they want to smoke at our place up north. As they get accustomed to it, then they can learn better fire management practices.
Great video over all.
@@patrickhenry236 that’s exactly why I don’t go into great detail when some folks don’t know about fire/temp management yet. There are probably at least 20 things I could put on the list but when making videos I have to be cognizant of time. Hard to balance it all!
True. I'm in the middle of a direct grilling series on my channel, and in my last video I grilled wings directly over the coals, covering the whole grate. I was able to get 32 wings on a 22 inch grill with no problem. Flares weren't a problem at all. But it definitely depends on what you're cooking.
I'd like to try it with burgers but I'd be more hesitant unless I used some 90/10 ground beef; which, believe it or not, can make some pretty juicy tasty burgers if you add something for moisture. I chopped up onions and jalapenos in mine last time and they were great. Onions are mostly water so those combined with the diced jalapenos really kept them moist.
@@RonOnTheGrill I also love the flavor of Blue cheese crumbles mixed in with the beef. I may give the mixed in onion a try next time as well.
Would definitely like to see a temperature management video!
Thanks for watching! It’s in the works!
Bought my first grill a couple months ago, it was a cheap $20 square grill. I didn’t use it for a while and it got water in it because I didn’t have a cover and it created an entire ecosystem of mold. Just bought a new kettle one, but covering your grill is very important
Thanks for watching! You’re right, it’s amazing what a little bit of water can do!
Great tips and OMG, what a beautiful yard. Well done, sir!
Thanks for watching and for the kind comments! I appreciate that!
great info on the kettle usage. I have had my performer for 17 years and it still looks new and I use it 3-5 times a week. By the way, you have a beautiful property there!
Thanks for watching and for your kind words! I love my performers, they are so versatile and cook great. Fantastic grills! Thanks again!
I've been looking for a gasket for my kettle since I got it and you showed me what to get thanks for sharing thumbs up 👍👍
Thanks for watching! Glad it was helpful!
Great information as always and very well presented. I noticed you have deer at your house, we have kangaroos here on our 60 acres. It's much better than living in town.
Thanks heaps
Hey Rowan! Thanks for watching another one. Yes, we have deer everywhere but they have been especially abundant this year. My brother in law is from Brisbane and I hope to visit sometime to see kangaroos! I love living out here on the farm, don’t know that I could return to town to live. Thanks again, and I appreciate your support from early on!
It's one of the most versatile grills out there! As a fellow webber user for decades, I'm always looking for new ideas.
First time seeing your channel, gotta say this is one of the best videos for newcomers to the webber kettle I've come across! Informative and on point.
Cheers
Thanks for watching and for your kind comments! I love the versatility of the kettle too. You can just do so many different things with it! Thanks again.
I would like a full video on temp control, I already learned more just from the brief explanation you gave here than I ever knew before. I didnt know that the bottom vent was the main deal. I always run it wide open and adjust the top vent and have not had good luck with that. I mostly do fast and hot cooking but looking to get into some smoking and low/slow so the temp control will matter.
Thanks for watching and for your kind comments. I’m certainly glad you got something from it! I’ve got a temp control video in the works!
Good video. You touched on the thermometer for ambient temperature control which is a must. I have also upped my grilling game by using a multi probe thermometer for the meats. My wife is a medium well and I am more a medium rare steak person. By grilling with the meat thermometer I can see the internal temp and better judge when to throw my steak on so they are both coming off the grill at the same time. On large cooks like hamburgers I'll use three probes. One burger is for well done, one for medium well and one for medium. This just helps me judge the doneness of the other burgers. I'll also use an instant read thermometer prior to pulling them off.
Thanks for watching! I, like you, use a bunch of different thermometers. They help so much especially when you have numerous types of doneness requirements, which I deal with as well. Want to keep everybody happy! Thanks again!
Some great tips here, Thanks.
I bought Slow N Sear couple years ago, game changer for me and dual zone cooking or Low Slow BBQ.
Thanks for watching! I love the slow n sear and smoke and sizzle. They are game changers, I agree! Thanks again!
Great advice Thanks!
Thanks for watching and the kind words!
come from the premium basic Weber and now have the very basic model with no specs. It grills good but I find it very light weighing. I don't use all too much coal and I always grill meat. I always let burn out the coal even with the lid on when windy. Then I give it a rince with water and dry it out with kitchen paper. I put it away in my shed. My former premium last for around 15 years of abuse. I will see how long this one will last. The Weber grid brush works very good to remove cooked in meat and grease, also in your kitchen oven. In principle Weber makes the best BBQ grill in all sizes and at all prices. I think next time I will go for a premium with an ashpot again. Don't forget the winter BBQ's season is coming...
I agree, Weber makes the best! Yep, the ash pot is sooo helpful. Thanks for watching and grill on!
Very helpful thanks!
Thanks for watching! Glad you found it helpful!
I've got a 22" premium I use at home and a Jumbo Joe that I take out in the field. Been using Weber Kettles my whole like and I learned some things from this video. Thank you! One thing I always do is take a half of onion and scrape the grate with it before I cook. I don't know if this helps anything or not but saw a cool dude doing that years ago and I just picked up on it lol.
Great stuff! I've done that some too but mainly when I'm grilling to prevent things from sticking. Usually in a low and slow long cook the protein "unsticks" itself over the course of the cook. But it never hurts to rub onion on it no matter what! I mean, who doesn't like onion flavoring? lol. Thanks for watching and for your kind words and input! All greatly appreciated!
The same thoughts, thanks!
@@TheCheck01 Thanks for watching!
It is crazy to me that Weber does not reposition the temp gauge.They Make a great product, I love Weber grills and own the kettle and a gas grill both of which I think are excellent but it really is bizarre that they overlook such a major detail. that gauge may as well not even be on there!
Also thank you for this video , this was great info and I learned a few things !
I agree! I’ve put thermometers on Weber originals before, but I put it at the grate level just below the vent. seems to make more sense to me to put it there.
Tip, I replaced clean out tray with a pail from princess auto. I propped the pail up to be close to open8ng
Good stuff! Thanks for watching and giving that idea!
Great practical tips thank you. On the temperature control. When I smoke low and slow I keep the bottom vents on the small setting and then only control with the top vent. If I want to boost temperature more than what I get with a fully open vent at the top (e.g. 400 F +), I will only then start opening the bottom vent more. Perhaps worth a try. Cheers.
Thanks for watching! Great point! I have done it that way as well. I think that’s a perfectly good way to do it. I think for a person considering buying a kettle for the first time might benefit from a wide open bottom vent to prevent loss of lit coals, especially early on in the cook. There are, as you know, many variables that affect temp….humidity, wind, temperature in your environment, wind direction and so on, that make me think an initially fully open bottom vent would be easier to manage for a newer kettle owner. But again, the way you described is a great way to do it too. I just thought I’d pick one way to show. Thanks again for watching and if you haven’t subscribed I hope you’ll consider it!
I said it before that your channel is going to blow up man. 35k views already! It has begun lol
Thanks for watching and for the kind comments! I appreciate the vote of confidence!
Well you taught an old timer some new skill,subscribed !
Glad you found it useful! Thanks for watching and subscribing!
Please do the temperature control video. I enjoy your videos. Thanks for sharing your experience.
Thanks for watching and for your kind words! That video is in the plan and will be done in the near future.
Great video 👍🏽👍🏽👍🏽
Thank you! Thanks for watching!
Great tips here for sure! 28k views so far! Congratulations!
@@leonpjhb thank you and thanks for watching!
Thank You.
Most welcome. And thank you for watching!
My 22 finally rusted out . Sometimes i cleaned the ashes out sometimes not. I didn’t take particularly good care of it. I got it as a 21st birthday present. I’m gonna miss it. Oh I’m 61 now so it only lasted 40yrs.
Incredible! Great story. If that grill could talk, huh? I bet there's been more lies told around that grill than can be counted. Good stuff, sir, good stuff! Thanks for watching...grill on!
And if you haven't subscribed, I sure hope you'll consider it! Thanks again!
Yup I off set my coals too and can smoke meat really well too.
I would like to see more on temperature control. Great video!
Thanks for watching and the kind comment! It’s in the works!
Great info! And I want to learn more. Subbed!
Thanks for watching! I’m glad you got something from it. Thanks for the sub, I greatly appreciate that!
Really enjoyed your video and would love to see a time and temperature management video!
Thanks for watching Rhonda! And thanks for letting me know you’d like to see a more in depth time/temp management video! I’ll put it on the docket!
Well done!
Thank you ! And thank you for watching!
I found your video interesting. Good video!! But the lid seal is laughable for me as I have never encountered a need for it in my some 50 years of cooking on a Weber grill. You could have included the snake method and the cone method of charcoal burning. And as for tips, I cook a turkey in my Weber nearly every Thanksgiving; and time and record when to open the Weber to check to replenish the charcoal. Every time you remove the cover, precious BTU's (heat) escapes. And typically it is cold to very cold outdoors, which adds 30 to 45 minutes to the cooking time. Add more time if it is breezy. Keeping the Weber covered with a Weber cover really makes it last for many, many years. And rarely do I ever clean it. I do scrape the grill cooking grate with a metal spatula occasionally. You are very correct that water is the death of the Weber kettle. Thank you for sharing your experience!!
Thanks for watching. I'm happy for you that you're happy without the gasket! I find it helpful. As for all the other stuff you mentioned....it's all on the way! If we make videos too long people lost interest so I try not to overwhelm with waaayyy too much info. But I literally just finished filming a temperature management (with some charcoal methodology thrown in) video this morning. It will be published in a week or so. If you haven't subscribed please be sure to so you won't miss that video! Thanks again!
Ty sir for all that info. Sure i will use at future barbecues
Thanks for watching and for the kind comments. I’m sure you’ll knock it out of the park at your next cook!
Great tips, they all make sense as I am more familiar with Kamado cooking but recently picked up a 22” Weber so learning to adapt.
I was looking at the columns on the ground early in the video and then all the sudden there’s a nice patio roof behind you, the magic of Hollywood. Keep up the good work!
Thanks for watching and for the kind words! The roof is thanks to my son in law! Fast worker!
Thanks very much for such an informative video. I have a 22" Weber kettle and use the snake method to smoke briskets and pork shoulders. I use a ThermoPro TP920 wireless two probe thermometer. Can you advise me on where best to position the ambient temperature probe? Should it be placed on the other side of the meat away from the hottest part of the fire or positioned nearer the fire?
I’m so sorry I haven’t responded before now. I some how didn’t see your comment until just now. Depending on what you’re smoking, try to place it just right beside the meat. Try to avoid putting it between the fire and your meat. If you are using the snake method and the hottest part of the coals is at 9:00 and your butt is at 3:00 place your probe just to the left or right of your butt. You want to get the best representation of the temp everywhere….not just hottest side. Does that make sense? Thanks for watching and again, sorry for not seeing this earlier!
I love my Weber kettle grill. I picked it up over eight years ago and cook on it at least once a week. Burgers, steaks, pork chops and chicken taste great. I do have a smoker for longer cooks. ❤
You’re my kind of people! Thanks for watching !
On the top vent part, I accidentally tightened the vent to tight when I was putting my grill together the vent scraped the paint underneath is that OK?
I would just be careful with that scraped spot rusting. As moisture (steam) escapes the vent you might develop some rust there. Maybe hit it with some rustoleum or something.
Great advice . I'm just so curious why Weber doesn't install a thermometer on the vent side???
It’s a great question. Maybe there’s manufacturing issues?? I don’t know. Thanks for watching!
what if your built in thermometer is put right above the food? I guess it shouldnt cheat then?
Good question! If you put it above the food the temp will still be a bit high just because heat rises and it will always be hotter at the top of the dome. The other downside of the thermometer being above the food is that you won’t get the smoke flavor you’re looking for in your meat as the smoke will evacuate straight up as opposed to across the grill and up. But the short answer is the temp will be closer to grate level accuracy but definitely not reliable for cooking purposes. Thanks for watching!
great video! I've been thinking about getting a kettle actually so this quite helpful! I'd love to see the more detailed temp control video!
Thanks for watching and the kind comments! There’s a temp control video on the docket for filming soon! Thanks again!
@@grumpysgreatoutdoors subscribed so I can watch it!
@@budlloyd3127 thanks bud!
I took cheese cloth wet it and used that as a gasket, that gets pricey. Gonna order the gasket!!
Hope you find it as useful as I do! Thanks for watching!
Question about the heat from the coals burning off the bacteria and whatnot. Since we typically only put the coals on one side of the grill, will that still be enough to burn off any bacteria on the other side of the grill? I recently started smoking meat and I've been using Citrusafe to clean my grates before each cook. Should I not be using that as often?
Great question. The answer might seem ambiguous but it’s the standard answer. So grilling or cooking meat will generally kill bacteria on the actual meat. It can’t be claimed that no matter what all bacteria WILL be killed ON the meat when you cook it….either on the grill or even in your oven. But, we have to eat, right? So it’s generally assumed cooking kills enough bacteria to prevent us from getting sick. And there’s bacteria on most anything you cook. I’m not a food safety officer by any means but I learned this just through research. Now, as for your grill and grates…yes, obviously the grate that’s directly above the fire/coal will have greater heat hitting it and killing bacteria more effectively. However, even though you’re using the other side of the grate to cook on, that side still gets heated of course. Typically any basic bacteria will not survive 250°F (about 121°C), from what I understand. There’s absolutely nothing wrong with cleaning your grate before every cook! If that makes you more comfortable then do it….it won’t hurt a thing. I don’t, but that doesn’t mean it’s wrong to. What I do is put my grate in as my grill is coming up to temp. When it gets to temp, I will then brush off the entire grate, removing everything I can. Then I will slide my grate around so the other side is over the coals. Wait a few minutes and then brush the entire grate again. If I have excessive amounts of char etc, I will clean it a little more thoroughly. To prevent excessive amounts, the best thing to do is scrape/brush after you finish a cook. That helps greatly. But please know, like I said, I’m not a safety guy and can’t tell you what you should and shouldn’t do. I can tell you that I have NEVER gotten sick from anything I’ve grilled or smoked. Thanks for the question and thanks for watching! If anybody has anything to add to this, please do!
yes plz temp vid would be good
You got it! Thanks for watching!
So… it’s high maintenance… my humid Florida I am sure will love to cake up that ash
I don't know that I would call it high maintenance...just conscientious maintenance. Just make sure you swipe out the ashes regularly and you're good to go! Thanks for watching!
Dude! Awesome, very helpful! Must have taken you ages to film it, you had an entire canopy go up behind you during filming!! 😅😅
Ha! Thanks for watching! I didn’t see a canopy..what canopy? lol It’s actually a kit that comes pre drilled, sawn, etc that makes it go pretty fast. I did have some weather issues with filming so that delayed filming parts a little bit….but the build was not delayed. Thanks for the kind comments and glad you liked it!
Great video.
Thanks so much for watching! Glad you enjoyed it!
excellent
Thanks for watching and for the kind comment!
Your "paddles" on that performer are warped upwards. Stick a plastic puddy knife etc. under the hub/center of the ash sweep mechanism and push down on the tips of the "paddles" to reseat them.
You noticed, huh? Was hoping no one would. Yep, gotta fix it again. Thanks for watching!
I have the same problem with one of mine. I've tried that tip with marginal results. I may need to use something thinner.
@@RonOnTheGrill I had a set on a 5 year old performer I bought used that would NOT stay down after I bent them back several times. Had to replace them.
Subscribed!
Thank you!
Weber should move the thermometer and add hash marks. Easy change at the factory.
It would be nice, no doubt! I have added thermometers to original webers and I put them below the vent at grate level....makes so much more sense to me. Thanks for watching!
I use a old vacume to clean my ashes ,once they cool enough
... or, a ShopVac.
Great idea! Thanks for watching!
Do they have a Stainless Steel version for the grill?
Not that I'm aware of for the kettle. They have stainless parts for some of their gas grills but I don't know anything about them. Thanks for watching!
@@grumpysgreatoutdoors it gets rusty very early after the first use…aside from that, good product those Weber Kettle
@@sydrider6023 I’ve never had a rust issue, especially not after the first use. We need to fix this for you…can you tell me more about your set up, storage, etc?
Beautiful backyard! You lucky devil. KY?
@@Bushmaster85 close! One state over! Thank you for watching and the nice comment!
Nice! Shawn Ryans got a beautiful property there too Love me some Appalachia.
@@Bushmaster85 I'm actually in Virginia and I think Shawn's in Nashville isn't he? I grew up in Tennessee but live in Virginia now.
I would have liked to see how you cleaned that grease out. That looks like a nightmare to deal with.
First, thanks for watching! I appreciate that. Actually when I first started using that device (Smoke and Sizzle) I struggled with what to do with all that liquid. But something to know is that’s not ALL grease. That serves as a water pan too, so a lot of that liquid is also water. I just have a bucket close by and lift the device straight up and out of the kettle, slowly and carefully, and then pour the contents into a bucket right away. It’s not nearly as bad as it looks. Thanks again!
Talk about charcoal sometime.
Will do so! Do you mean the different brands, types, flavors or all of the above? Thanks for watching!
@grumpysgreatoutdoors yes
Types and brands
Lump vs briquettes
@@toddpower4674 will do! Will try to do it soon.
We grill the same.
Thanks for watching!
Allow grill to cool before using as a seat!
Sounds like you're speaking from experience! Ouch!
Mmmmmm, rump roast!
@@jolkraeremeark6949 lol!
I dont use a webber but i know all about holding coals.
Get a band of stainless steel to fit the same diameter as the coal grid in the bottom.
Then drill 3mm holes about half inch all around and then string it like a tennis racquet with 18 gauge khantal wire.
Cannot melt.
I use it in my travelling griller
th-cam.com/users/shortsg_m2LNOg5zA?feature=shared
Sounds like you found something that works! That’s all that matters! Thanks for watching!
the greatest problem with these types of kettle is rust.
Thanks for watching Gabriel. Yes, rust can be a problem but there’s very easy ways to avoid rust. I cover a few ways in the video but overall, if you just perform basic maintenance and clean it periodically, rust won’t be a problem. If you have questions about it, feel free to ask! Thanks again for watching and if you haven’t subscribed I hope you’ll consider it!
I only have Weber kettles. I have never had rust on any of them. You must be doing something wrong.
Maybe he’s not cleaning it out or leaving fluids in it. I agree, something is wrong to make such an inclusive statement like that. Rust isn’t an issue for me and that’s why I made this video..so it won’t be for anybody else either.
I still have a weber from a decade ago, the tripod leg stand.. the problem is the leg connection on the bottom rusted off.. had to fix it by drilling a whole and securing the leg with a bolt.. that should not happen, it is piss poor cheap construction.
I hate that happened to you. I bet you’re still turning out great food though!
Moore Maria Jones Frank Jackson Ruth
.
Total click bait. You don't need to know any of this before buying the grill. You need to know this before cooking with it. Saying "buying" makes it sound like you discovered flaws.
I’m sorry you feel mislead and didn’t get to see any flaws. I had no hidden agenda with the title. Thanks for watching!