Weber Kettle Grill How to Part 3 - Vent Controls, Which Vents to Use and Charcoal Amounts
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- เผยแพร่เมื่อ 5 ต.ค. 2024
- Part 3 I show which vents I use to control the temp on a Weber Kettle Grill using my method and include a demo cook. I also provide the amounts of charcoal I use with this method which are in the description area below.
A copy of the settings are available on my website as a PDF to download. kettlepitmaster...
Related Video
How to Control Heat Part 1 - Low & Slow
• How to Control the Tem...
The charcoal amounts and vent settings are what I use when using the heat control method shown in this video. Results will vary because some grills or more air tight than others. However, these amounts/settings will get you in the ball park then you can experiment and see what works best for your kettle grill.
Aluminum Foil Note:
The amounts of hot coals shown below were used with foil under the meat, opposite the coals. If you are not using foil you might need to start the cook of with more hot coal, or open the vents more.
Charcoal Amounts & Vent Settings for Weber 22 inch Kettle Grill.
The amount of fuel used depends on how long of a cook you need.
225-250 DEGREE LOW & SLOW For Ribs
Hot Coal: 5-6
Fuel Supply: 100
Time Until the Kettle Stabilizes: 20 - 30 minutes.
Approx. Cook Time: 5-6 hours
Top Vent Setting: 1/8 to 1/4 open
Bottom Vent Setting: 1/8 to 1/4 open
Brand of Charcoal: Kingsford Original Briquettes
225-250 DEGREE - LONG LOW & SLOW For Pulled Pork
Hot Coal: 5-6
Fuel Supply: 130
Time Until the Kettle Stabilizes: 20-30 minutes.
Approx. Cook Time: 10 - 12 hours
Top Vent Setting: 1/8 to 1/4 open
Bottom Vent Setting: 1/8 to 1/4 open
Brand of Charcoal: Stubbs All Natural Hardwood Briquettes, or any quality Hardwood Briquette.
Note: The setup for this cook is different than the rest because it’s a much longer cook. The hot coals are placed beside the fuel pile instead of on top. See this vid for the set up
• How to Control the Tem...
275 DEGREE COOK
Hot Coal: 30
Fuel Supply: 80
Time Until the Kettle Stabilizes: 20 minutes.
Approx. Cook Time: 2-2.5 hours
Top Vent Setting: 1/2
Bottom Vent Setting: 1/2
Brand of Charcoal: Kingsford Original Briquettes
325 DEGREE COOK
Hot Coal: 40
Fuel Supply: 80
Time Until the Kettle Stabilizes: 20 minutes.
Approx. Cook Time: 2 - 2.5 hours
Top Vent Setting: 1/2
Bottom Vent Setting: 1/2
Brand of Charcoal: Kingsford Original Briquettes
350 DEGREE COOK
Hot Coal: 60
Fuel Supply: 100
Time Until the Kettle Stabilizes: 20 minutes.
Approx. Cook Time: 2 - 2.5 hours
Top Vent Setting: 1/2
Bottom Vent Setting: 1/2 -3/4 open
Brand of Charcoal: Kingsford Original Briquettes
400 DEGREE COOK
Hot Coal: 70
Fuel Supply: 120
Time Until the Kettle Stabilizes: 20 minutes.
Approx. Cook Time: 2 hours
Top Vent Setting: 1/2 - ¾ open
Bottom Vent Setting: fully 0pen
Brand of Charcoal: Kingsford Original Briquettes
To contact me directly via email you can contact me through my website:
kettlepitmaster...
I just found this channel and glad I did.
Thanks so much for taking the time to create this video.
There are many “pitmasters” on YT but in my opinion, you have the title and earned it.
After many attempts to control the temperature, I used your method and succeeded.
My grill manual and the grill cook book say load up the chimney, lite, gray over, dump and cook.
Good if doing burgers (400+ degrees for less than 40min) but not much else.
Like you say in the video “this works for me, no reason why it shouldn’t work for you”.
Thanks again,
(you should write a book)
Thank you for taking the time to send such a humbling message, your kind words are greatly appreciated.
This is THE MOST HELPFUL video I've seen on the subject of grilling. I was going to buy one of those fancy expensive smokers until a cousin told me you can just smoke meats on a Weber. I didn't believe him, because I didn't understand how one could regulate temperature and get prolonged cook times from the coals because I clearly didn't know how much could be done with the Weber. So you've likely saved me about a thousand dollars. Thank you for sharing your knowledge.
Hi Yang, thank you for the feedback. With a kettle grill you can smoke, pull off the meat and then immediately grill burger or steaks to get a char which is something you can not do with a smoker. A smoker is just heat and smoke like using an oven. Enjoy the kettle.
Hey Pitmaster,
I grew down south and have had Webers almost exclusively for 30 years. I think I finally understand them thanks to your channel.
I’m doing a Boston Butt today using your technique. So far, so good!
Thanks for posting!
Thanks for the message, Ernie. I just show a different way that they can be used.
Finally! A guy who knows what he is talking about. Thank you, sir!
I agree - the most informative video on TH-cam about temp control. What I really gained from these is that the bottom vent is for macro adjustments and the top is for micro. It seems the top vent will only make a 25-30 degree difference max. So getting the bottom vent as close as possible and fine tuning with the top is the right approach. Thanks again!
Yes!!! And air flow is the secret to higher temp!
I've been Micky Mousing around with my Weber for years. Always chasing my desired temperature. As some of the other reviewers have said, this is one of the best tutorials on TH-cam. Cudos for the time and effort to put these videos together. I've thought about purchasing a "Kamado" type grill because I struggled some much with the Weber. Now there is no need to spend a ton of money on a new ceramic grill when my Weber will do the job. Can't wait to get out and fire it up!
Hi Tom. Thank you for your feedback. I agree there’s no need for an expensive grill when what you have will do everything the expensive cookers can do and a kettle grill is much more versatile. With some practice you will be able to zero in on any temp range you want. The key is starting the cook off with only the amount of heat you need to get the max temp you want. By utilizing a fuel supply you can also raise and lower the temp. For example; the other night I did a batch of chicken at 275 F. for 1.5 hours then knocked the temp up to 350 for 1.25 hours to do a meatloaf and ever ran out of heat. You can also direct cook at a low temps and then go to indirect at a higher temp by setting the grill up for this option like I show in this video. th-cam.com/video/bmUuy6RhzDA/w-d-xo.html . Let me know how the temp control goes when you fire up the kettle next. You can contact me directly thru my website if you like if you have any questions. kettlepitmasterbbq.com/contact.html .
Your TH-cam on controlling cook temps on a Weber Kettle was a huge help. I kept futzing around with temps waaaaaay too high. I at least now have a handle on how to cook with added confidence.
Thank you for making it easy for a normal guy. You answered what I thought, but you also gave me some good temp controls both top and bottom that immediately corrected my temp issues using the vents. The sad thing is, I've been using Webber grills for over 35 years.
Never too old learn a new trick. Thanks for the feedback, Timmy.
This is the first time I smoked ribs using your method. They turned out so well. I was so proud! Family loved them. Actually saw that nice smoke ring!
THANK YOU SO MUCH!
HI Rebecca. I'm glad the ribs came out so well. Thanks for letting me know. Now you got me hungry for rubs.
Thanks for pulling this together. Have used this guidance for several cooks on my Weber already. Will be using it tonight to cook my blueberry bbq sauce chicken, in fact. Cheers!
I was just thinking about coming to your channel to ask a question and your notification popped up. I've been a subscriber for a long time, and your other temp control series is something I refer to all the time. I agree with others, you've done a lot of studying and playing around with this thing. I haven't seen anyone explain temp control in a weber kettle better. I'll go to your other video to ask my question.
Thank you, as a Persian I’ve never used American/British barbecue and I’ve been experimenting with it for a few days and this video definitely helps.
I had a rough idea but definitely put my coal in the wrong spot (below the bottom grill).
Persian grills for Persian Kabab is too limited and rudimentary.
Going to try some American steak (a lot thicker than our British ones here).
7:12 didn’t think of chicken at all, going to buy some.
Cheers mate.
Just got one, so this was so helpful! Made some killer slow cooked ribs. Nobody could believe how great they came out for a first try LOL...Thanks for the tutorial.
Hi Eileen, Thank you for the feedback, glad my video was helpful. If the ribs come out great the first time then you're on your way to perfecting really, really good ribs. There's ton and tons of great videos out there showing many different ways to cook ribs so you can experiment for a long time. If you like beef ribs, these are easy to do on the kettle and come out really good. Enjoy the new grill.
just got my kettle grill and this helped greatly as I am new to cooking with kettle and charcoal. Thank you
Hi Dan. Glad my video was of help. Thank you for the feedback and enjoy the new grill.
My new Weber Performer Basic is arriving tomorrow, and I can't wait to start grilling. This video is awesome for determining and regulating the temperature controls. Thank you so much for posting and sharing this crucial information! You have a new subscriber!
Let me know how it goes. Remember, will take a few cooks before it all starts coming together.
This is fantastic information, thank you very much for the effort you've out into producing the series. It's amazing with just one method of packing the coal at the back and meat in the front you can smoke, roast, grill wings, anything you want. It's also interesting how you add more unlit coal for longer cooks but still control the initial temp with the amount of hot coals. Based on the fact that you can get 10+hrs using this one method do you ever bother using coal baskets on either side of the meat or use the snake method of packing the coals very long smoking sessions? Once again...great job with these videos, they have certainly stood the test of time.
Yeah, the unlit coal hack wasn't something I've ever seen before. Absolute genius.
New owner of a kettle here, thank you for sharing your knowledge...
one of the best tutorials on vents and temp control I've watched. actually answered one of my questions that I hardly see on other videos cheers for that. subbed
Thanks for the feedback, Eugene, and welcome aboard.
New to Weber kettle grills. Help much appreciated, thanks
Hi Dennis. You're welcome and thanks for the message. Just put out a new video. th-cam.com/video/PIc4TW_nnZA/w-d-xo.html
This aspect of doing a controlled heat is very interesting.
Typically, I have found that the snake method, with a 3-2-1 stack using about 90-100 coals can keep an even heat of 250 degrees Fahrenheit with minimal supervision, as long as the coals are laid out in an orderly fashion. This is using the temperature gauge on the Weber Kettle and about a 3/4 round circle (again, laid out neatly) on the bottom grate. Add 8 lit coals neatly, in the 3-2-1 stack method with a 1
coal overlap and run with it. This set up will burn for at least 8 hours, and the vent setup is just like the Kettle Pit master.
Mr. Master, yours might be easier, and I am going to try it out next time so I don't have to spend 20 minutes laying out the coals in perfect form.
Hi Eric. Yes the snake method works well for a low temp cook and a lot of people use it. I almost always cook something after I’m done with a long low/slow so I use the two zone set up so I do not have to set the grill back up to cook something else.
The reason the snake works so nice is the amount of coal that can catch fire to make the kettle get to hot is limited. Using my method you need to be careful because it can get a lot more coal burning and climb the temp pretty quickly. - Let me know how it works out if you try it.
Kettle Pitmaster r
Great video although I’m just finding it like 5 years after you posted it lol. I tend to keep my bottom vent wide open and use my top vent mostly to control temps. The top vent seems to have the most control on the temps while an open bottom vent ensures that the coals have enough air to stay lit. Your video is on point though. Thanks!
Again, I am late to this party… But holy cow what a wealth of information this was.
Thank you very much for your efforts and for sharing your knowledge
Thank you for taking the time to teach! Helps a ton.
Thank you. I am new to charcoal
And my basic Weber grill. This is very helpful
Thank you sir for this most helpful video. You have helped to solve the puzzle of temperature control. It has made my grilling much more enjoyable!
Thanks for the feedback airhead81. Remember the key to being able to accurately change the temp is making sure the temp has stabilized since the last change/vent adjustment. And it can take 15-20 minutes or so for the temp to re-stabilize after an adjustment was made. Enjoy the BBQ!
Excellent video........this is an art-form, patience and forethought required........many thanks !!!
Hi stx38. You’re welcome and thank you for the feedback.
Thank you for your demos & sheet. I used your low & slow and was able to control the temp very well. Thank you again.
Thank you for taking the time to send a message, Lone Wolf.
Used gas and charcoal. The food tastes always better with charcoal. Thanks for the tips.
Even more amazing information!!! Priceless!!!
Great info and tutorials. I have always said I had better temperature control with my barrel grills than my Weber kettle. I will have to give these methods a try and see what my results are. I use hardwood cowboy charcoal rather than briquettes though. It may take some experimenting to get things just right. Thank you.
Hi Tom. I’ve always wondered how this method would work on a barrel type cooker. Please let me know how it goes.
I apologize. I was not clear. I am trying these on my Weber for the first time. My Barrel grills are long gone with the divorce because she knew I loved them and would do anything that would crush my soul. So far....things are spot on regarding holding temperature. I had to make some adjustments to an 18" Weber Vs. a 22" but I think I have it all dialed in-ish. LOL!
Going thru a divorce really sucks but taking a man’s BBQ pit is a new low and should be outlawed. Hopefully one by one you’ll be able to replace the grills. I’ll bet there’s a difference going from a large barrel grill to a kettle as far as controlling heat. I would think because of the size of the cooking chamber on a barrel grill it would be easier to keep a low temp. These kettle grills are not too big so it doesn’t take much to get them too hot. And I’m sure an 18 inch is even more of a challenge. But it sounds like you’ve mastered it. Take care and thanks for the feedback, Tom.
Dude! Your videos on temperature controls are awesome! Thanks.
Thank you for the feedback, Bigjake.
I really like my Weber kettle. Thanks for making these videos!!
Thanks for the message, Thomas, glad they are helpful.
started slow..but this vid turn out to be a gold mine.
Thank you for the feedback and kind words, Oscar.
Thanks Kettle Pitmaster. Invaluable videos, brother. Subscribed. Just purchased a Jumbo Joe Kettle. I will scale back the amounts slightly do to it's smaller size while paying close attention to the all important vent settings you have put forth in the info. Again, can't thank you enough. You have probably ruined much meat getting to this point of virtuosity. Like they say in engineering, "R + D ain't cheap!", lol. gonna enjoy experimenting.
Great video... I just bought my first Charcoal Grill... I excited to try it out.
Hi Johnny, thank you for the feedback and have fun with the new grill. The fun part of using charcoal experimenting with different setups to get the temp where you want it and keep it there. No fun in cooking with gas. Just turn a knob and instant heat.
Awesome tutorial, thanks! One thing, I have always been told not to start cooking until all charcoal is grey , basically no black charcoal...
Hi Dofler. I’ve researched this question in the past and I was unable to come up with a definitive answer as to how harmful it is, if it is at all, using the Minion method. However, I’ve personally found that if you do the opposite, to add a lot of unlit coal on top of hot coal it produces a lot of gassy smoke which adds a real nasty taste to the food. (I tried this once when the coals were dying and will not do it again). I’ve since read that this is a no-no (placing unlit coal on top of hot coal) because of the gases the unlit coal produces as it ignites. But this does not happen when placing hot coal on top of unlit coal (the Minion method). I think this is because there is plenty of air circulating around the hot coal to allow the unlit coal to burn more cleanly as it ignites. When dumping unlit coal on top of hot coal the fire is being smothered and without enough oxygen the the gas is produced. This is my reasoning anyway. I’ve also read that if anything is harmful when cooking with charcoal it’s the binders (chemicals) that hold the charcoal briquettes together that would be harmful. This is why some people choose all natural charcoal briquettes or lump charcoal. The Minion method is the standard for low and slow cooks or for cooking for long periods without needing to add coal. But if it is a concern to you then by all means start the cook off with the coal fully ashed over. The drawback is you will need to add hot coal as needed to keep the temp up. Or use all natural charcoal briquettes or lump charcoal if you want to use the Minion method. - Hope I was able to shed a little light on the subject, Dofler.
Excellent video!!! I just bought my first Weber and then s is just what I needed. Thank you for taking the time to make the video!
Welcome to the Weber BBQ community, Travis. Hope my videos help you get off to a good start. Let me know how things go. Enjoy the new kettle. - KPMBBQ
Kettle Pitmaster quick question. I just tried to cook my first briskets in the Weber. I ran into an issue as I was regulating the temp right at 225. About 7 hours in it's been stalled at 143 for about 2 hours or so. I noticed my temp guage was on the opposite side of the vent. The vent is over the meat to draw smoke over it. The issue is as the coals for around to the temp guage it caused the temp guage to read hotter than the temp where the meat was. I think Because I kept it at 225 it wasn't 225 where the meat was so it caused the stall.
I noticed your guage is next to the vent. I would assume on purpose for this very reason. Did it come that way or did you move it or install a different one? I need to put a temp guage where the vent is so it will read the temp over the meat not the opposite side where the coals might be hotter.
Hi Travis. The temp needs taken next to the meat which would be opposite the hot coals. And the vents need to be over the meat. A temp gauge over the coals is completely useless and there is no reason Weber put it there. There will be a big difference over the hot coal and on the opposite side where the meat sits on an indirect cook so this is why I put my thermometer next to the vent. Mine did not come with a gauge, I installed it. If I buy another Weber and the idiots are still putting the gauge opposite the vent I will install one next to the vent again. Do your research on gauges and pick out a good one. Not sure if you saw my vid on thermometers so here's the link. th-cam.com/video/oBIXSanCBjg/w-d-xo.html . You''ll be a BBQ pro in no time, Travis. The more you do the better you get.
Excellent well described set of tutorials. Thanks!
You're welcome, Becky, and thank you for the feedback.
Saw your video and I've been using clips which certainly helps. I'll have to get some larger ones like you show. Thanks for your prompt reply.👍
I noticed your thermometer is by the vent as mine is opposite side of vent at the 12 o'clock. Should mine be moved?
Sorry for the delay getting back. I'd leave it there in case it's not accurate and get a new one. Place it near the vent so you know what the temp is over your food. The gauge over the hot coals don't tell you squat about what the temp is where the food is cooking.
Your videos are super helpful. Thank you!
great stuff. really like how you listed out all the details in the description. can't wait to try this out on mine.
Thank you sir for this demo, and for the time to explain things. Would you mind sharing your rub recipe?
I don't measure anything but here's a guesstimate. 1tbs Chili Powder, 1tbs paprika, 1tbs white sugar, 1tbs Goya Seasoning, 1/2tbs salt, 1/2tbs garlic powder, 1/2tbs onion powder, 1/4 tbs cayenne pepper or to heat level desired. - I use this for chicken and pork including party/jumbo wings
Great Video. Good information and well presented. Thanks for sharing.
I like the thermometer you have instaled on your lid
Hi Rydog. The thermometer I installed because my lid did not come with a thermometer. I placed it next to the vent because the vent sits over the food which is opposite the hot coals on an indirect cook. The thermometer is by Char-Broil. I picked it up at Lowes for under $10 but I’m sure you can order them online. I checked it several times when it was new against my oven thermometer and it was within 5-10 degrees F. which is plenty close enough for a BBQ grill. Haven’t checked it in a while so I’m not sure if it’s still as accurate as it was when it was first installed. Another good brand from what I understand is a Tel-tru thermometer. A lot of pros use this brand and it has very good reviews.
Cool, I enjoy your enthusiasm for The Great Weber Kettle
Great video! Would love to cook with you. Love my Weber’s!
Thanks for the message, northover. Where you located, (approx), maybe we can do a duel BBQ.
Excellent tutorial, I now feel like a BBQ master....
Really glad I found your channel. THIS is exactly what I've been trying to learn. QUESTION: I noticed you're not using the weber charcoal baskets. Do you have an opinion about them? Also, do you have an opinion of the tip top temp ? I used to think I was going to have to have something like it for keeping the pit temp stable. From my most recent cook (using your low and slow setup) I don't think I need a temp regulator. Oh Other question: Your setup leaves about 1/2 the grill to cook on . What is your opinion of using a heat deflector (like a pizza stone ) for creating indirect head for the whole grill??? Thank you for your information!
Hi Ok. Thank you for your message. I've experimented with the baskets. Like anything else it all depends on what application you are using them for as to whether or not they are useful. If they make life easier on you for the type cook your are doing then by all means use them. Personally, I do not use them. As far as add on gadgets, like I mention with he baskets, if they make life easier on you then use them. Personally I possess the skills to control heat/temp naturally, using air flow and fuel amounts so I do not need a heat regulation gadget. I am the gadget. The heat deflector seems like that would be a useful accessory/tool. I never used one or had the need because the only direct cooking I do is mostly for small amounts. For a large crowd I can see it being useful though. But I do have a method for doing a direct cook for a large crowd where I use the entire grill space and control flare ups so nothing burns. It's' all in the planning and being organized, my friend. Enjoy that grill.!
Oh, the knowledge! *subscribed*
Do you ever use lump charcoal or have any thoughts on that fuel vs briquettes? Thanks great video! Hope to see more.
Thanks I never adjusted the bottom vent. Every other place I checked they said leave it full open. Hi from PA, you must be in Pittsburgh.
HI Al. On my kettle if I open the bottom vent too much using the method I use I would not be able to keep the temp down for low temp cooks. But a lot of people believe you need good airflow from below and there sure isn't anything wrong with that. All just a preference. Why do you think I'm in PA?
@@KettlePitmasterBBQ sound like a Pittsburg accent, maybe Ohio?
Good ear, al. PA. but further east.
Very informative. I notice you check temps on your dome thermometer. Isn't that temp quite a bit higher (50-85 degrees) than grate temp where the cooking goes on?
Hi Fedproman. Actually as soon as I installed the lid thermometer I placed my oven thermometer directly under the lid thermometer to see how close it was and the lid thermometer was within 5 degrees during a 275 F. cook. Is this accurate? I have no idea. Does it matter if the grate temp and lid temp is different? Not to me because I use the lid thermometer only as a guide to let me know if the heat in the kettle is stable, dropping or climbing. I go by look and time to tell if the temp is within the range I want. For example: I know it takes me about 1.5 hours to do chicken leg quarters at 275 and 1 hour at 375 on my kettle with this thermometer. This is about the same time it takes in my oven so my lid thermometer is pretty accurate. And I know my oven thermometer very accurate (within 1 degree) because I checked this oven as soon as I installed it with a professional industrial oven meter used to calibrate very expensive industrial ovens and boilers. I know some people prefer to use a grate digital probe and there’s nothing wrong with that. And I’m sure they’re much more accurate. But it’s a preference. I prefer not to mess with wires and probes. As long as the end result is good BBQ, that’s all that counts.
Thanks. I appreciate the explanation. Makes sense.
New to this. I had a chimney full of hot coal and dumped it in to cook my turkey burgers. And It was like I ran out if heat at the end I think ill try your method.
The problem with ashing over the coal is it's 1/3 spent before you start cooking. I just uploaded a wing video where I cooked 2 hours at 350 F then had plenty of heat left to do 6 large burgers. And I used less than a full Weber chimney's worth of coal. th-cam.com/video/lS7-LZKfXZs/w-d-xo.html
Looks great, going to add this to my grilling bible!
Great video - my hobby also Love my Weber !
Hey Mr. Pitmaster, grieta video and information. Have Been grilling for a while and never thought about temperature control in my Weber Kettle. This opens new cooking possibilities. A Questions, what about adding wood chips.. How this affect temperature? Gracias from Mexico City!
If you mean mixing them in with the coal, I never tried that so I do not know. I add a chunk on top of the hot coals once an hour for ribs and pork roasts and it might go up a bit but not enough to make a difference. Or I'll throw a handful of chips on and that doesn't go anything to the temp.
This is great stuff here making pit master out of me thank you sir
Nice to chill listen to some tunes and drink some beers🤤👍
Great info! Do these guidelines apply to jumbo joe too?
Excellent tutorial Can you please inform me , about charcoal quantity on a 18,5 Kettle ?
Not sure, Yiannis, but I think I'd try the same amount of hot coals as this should get you close. It might be a little hotter since the area you're heating is smaller. If it is too hot then the next time I'd cut back on the hot (startup heat coals) by 3 or so or what ever you think will do the trick. It might take 3 or so cooks to zero in on what works on you're grill but you'll figure it out. That's part of the fun and challenge of cooking with charcoal, the experimenting.
Good video
Great video. 👌
Thanks for the informative video
You're welcome, Jav, thank you for the message.
Great explanation!!
I copied and pasted you vent setting advise. Thanks.
Hi jtchristiank1. I just realized I never placed a link to a page on my website where you can download the info below. I just added it and here is the link if you'd like a PDF hard copy. kettlepitmasterbbq.com/Charcoal-Amounts-and-Vent-Settings-for-a-Weber-Kettle-Grill.html . Hope the setting are helpful. Remember, these settings and amounts will get you in the ball park, you'll need to fine tune according to your grill.
Even better. Thank you.
Thank you , got my hard copy.
Does the unashed coal effect the taste in your grilled food?
Excellent! Thanks!
Hi Kevin. You're welcome and thank you for the feedback.
Very nice info. Thanks.
Thank you for the message, James.
Excellent info, many thanks 👍
You're welcome, Ken.
Brilliant. Thank you. Would you suggest having a separate probe for the ambient temperature of the kettle or not? Is the Weber temperature guage accurate?
Hi DA. Not sure what you mean by probe. Digital instead of a dial thermometer to sit on the grate next to the food? I would use something even if just a lid thermometer. I've heard that the Weber lid thermometer that come with the lid are not accurate bu I never checked one for accuracy. They are useless anyway now that Weber places them opposite the vent because the vent normally sits over the food which means the temp gauge is over the hot coals not serving a purpose other than to let you know the coals are hot.
@@KettlePitmasterBBQ Thanks. I've ordered a separate temperature probe to for food and ambient temperatures. My Weber lid Thermo is right on the front of the lid, so I am lucky I guess. I just think that the temperature reading is not accurate at all. Thanks, your videos are excellent.
From England.
for a steak or hamburger how many coals would you use as this would be a hot direct cook right? lets say 2 steaks or hamburgers
Hi T. One of these days I will put a video together on direct cooks. - Although you are only doing 2 steaks or burgers it still takes more coal than you'd think because of the distance between the charcoal grate and the cooking grate. For a hot searing fire on my Weber I'd use 70 hot coals. I'd fire them up in my chimney dump them in and keep them in a pile so they are closer to the cooking grate. With the coals touching in a pile they would produce good heat. For a medium to now fire I'd spread the 70 coals out so they were farther away from the cooking grate. Since they would not be piled on top of each other like with the searing fire less heat will be generated so you can cook slower over a lower fire.
My Weber leaks like crazy,which makes it really difficult to hit that 225-240 temp. I follow your videos and they make a lot of sense. Any tips?
Hi Steve. The older my kettle gets the more mine leaks around the lid and getting 225 on mine anymore is real hard. I think what’s happening is the buildup in the lid grove keeps the lid from getting a good seal. This stuff is hard and it builds up unevenly. Cleaning it don’t seem to help much. One thing that really helps on real low cooks when using my method on 225-250 cooks is not taking the lid of unless necessary, only letting it off as much is necessary to mop or add wood and putting it back on right away when done. Reason is; the longer the lid is off the more air gets to the hot coal which starts igniting the fuel supply (unlit coal). - Anyway, here is a link to a page on my website that has a few tips you can try to help with a leaky lid >> kettlepitmasterbbq.com/clip.html . Let me know what you think. You can contact me directly thru my website if you prefer.
Add a gasket to the rim of your lid.
Great information
Thank you for your feedback, Team Black.
40 hot coal? I go by your other video where you start with 5 or 10 hot coal. I put the meat in right away and watch the food temp and barbecue temp rise on my digital thermometer. My 20 year old Homer burns to the right.
I used a vortex today on my kettle and couldn’t get it hot enough. Not sure what I was doing wrong. Frustrating.
Tried starting with barely no hot coal today. Temperature still went too high on my ham.bout an hour in. Guess I should use even less and let it burn more before adding to unlit coal
Hi Sonic. At an hour into the cook the temp should be stabilized. Sometimes you need to adjust one way or another during the cook. Sometimes the temp stays constant and other times it will climb or drop and need adjusted,
I do the opposite, I leave the top mostly wide open and control heat from the bottom vent. I am a firm believer that, especially cause I smoke my food. If you dont have proper ventilation at the top your smoke is circulating around the top of lid and more carcinogenic especially if your burning unlit coal. I have no prob controlling temps with bottom vent.
What ever works best for you, Ranger. If you know something I don't about the minion method of barbecuing causing cancer please send me the scientific study that proves this because I've look high and low for a study and am unable to find one. Seems others talk about the how charcoal promotes carcinogenesis, the formation of cancer but no one provides any evidence of it. I've seen info that claims the 'char' from a steak causes cancer so you need to scrape the char, (all the flavor) off the steak before you eat it or you can get cancer. How many people do you know that have died of steak and hamburger char cancer? I've been around a long time and everyone I know have been charring their steaks and burgers for many decades and I don't know of any people that died of grilled or any kind of meat char cancer.
@@KettlePitmasterBBQ I use the minion method also lots. I am not so much concerned about carcinogens as getting a nice thin blue smoke coming from top vent . What I was trying to say above was, if I close my top vent down, I seem to get an ugly grey smoke that I have been told is more carcinogenic. I have used your method also, but watching other videos, the peeps that are smoking and going for that thin blue smoke, have the top vent wide open. I have no probs keeping my temps right using just bottom. Something to consider or play with cause it does work. Not bashing your work cause it's really awesome. If you need some video content try it, I would love to watch a video of you trying it. Use some wood show your smoke.
Actually I get no or very little smoke out the top vent and 98% of my cooks are indirect using the Minion method. If you watch my vids when I’m doing a test cook and I’m showing the temp gauge, you’ll notice there is no smoke coming from the vent (the vent is right next to the thermometer). Also take notice how clean the aluminum vent is, and I never clean that unless I smoke with wood. The only time I get smoke from the vent or around the lid is when I add a chunk of wood or if I’m doing a direct cook and the fat from the chicken or hamburger is dripping on the coals and creating the smoke. I only use charcoal briquettes so I do not know much about clean burning with wood. But I know this much from watching tons of smoking vids, the offset smokers (stick burners) are a whole different animal. I know you want good air flow going into the fire chamber / box but then the fire chamber is separate from the cooking chamber so you have a lot more air flow than in a little kettle grill where the heat source is only 8-10 inches away from the heat source.
@@KettlePitmasterBBQ I use briquettes, and 1 or 2 pieces of apple wood on top of lit briquettes. Top vent wide open. Kettle works great for smoking.
Thanks
I always see vids of people using firebricks or the like to divide the grill, and get that indirect heat. So there's no need for all those extra steps?
Hi PUNKem. I see that done also. Personally don’t see any reason to do it. To me it’s taking something simple and complicating it. Just creates more work and cleanup. But that's my opinion.
That is what I figured, makes things a lot simpler as well.
I have a kettle with the top vent at the center of the lid (the lid handle on one side)... any videos recommended to have a good control of the temperature or will i have the same result anyway?
Hi H. I would think so. I like to use only one vent, the top, to adjust the temp. Adjusting both vents makes it much more difficult to get the temp stabilized. It takes a little practice but after a while you will learn where the bottom vet or vents need to be set to get the cooker to stabilize at different temps so the stabilized temp is close enough to the target temp so you are able to swing it up or down just using one vent, the top one.
Hi Pitmaster! Sorry if you have already covered this question in another video page but...I'm planning on taking your excellent tips and advice and running with them to use lumpwood charcoal rather than briquettes in the snake method. I will be using a Landmann Tennessee Broiler which isn't a kettle bbq so of course will be doing trial and error to make it work as best I can. Do you think I will just need to increase the pile of charcoal to account for a quicker burn? This bbq has two side vents and one on the top of the hood, not one on the bottom unfortunately. Thanks
Hi mjgarner8. I never used lump charcoal for a low and slow, I’ve only use it for direct grilling but a lot of people use lump for all their barbequing so it will do the job. Below is a link to a guy that uses it on a jumbo kettle grill. It’s the same principal (indirect) and he starts an area in the middle of the coal pile. I think that’s what I’d do on a Landmann Tennessee Broiler. Since you are experienced with lump charcoal, try putting an amount of hot coal on the unlit coal that you think will get you to the desired temp you want then adjust with the vents to zero-in on the temp you want and keep it there. The guy in the video does not say what temp he uses to cook the ribs, only that he finishes it off at 300-350 degrees once he foils it. Beef ribs are usually done at 225-250 so you should be able get and maintain a 225-250 temp on the TLB. If I needed to add coal to the cooker, I’d take the top grate off and push all the remaining hot coal to the side of the cooker next to the vent, then butt unlit coal up against the hot to continue the cook. This way the air flow will come in next to the hot coal so the hot coal can ignite the unlit coal. I also include a link to my Low & Slow heat control video where I explain adding coal to continue a cook. --- Ribs Vid >> th-cam.com/video/hL56qTXnf0w/w-d-xo.html. --- Low & Slow Heat Control Vid >> th-cam.com/video/AIXsgPHxt6M/w-d-xo.html --- Let me know how you make out.
Niceone thanks! I am trying it this weekend and will let you know.
Hi Pitmaster. So long story short, it worked out ok as a first attempt - I was 15 degrees over the meat temperature by the end so I had some well done and some tender bits but a good smoke ring. I didn't use my external thermometer enough to check the meat and I did struggle a bit to maintain heat at a constant temp. I have since bought an internal thermometer to measure the bbq heat and meat temp which I am trying this weekend on some pulled pork. I found with the lumpwood and using your/other video advice that it was burning too quickly having hot coals ontop of unlit coals in the middle next to the vent but I was able to keep it steady after a while by keeping all the vents closed and adding coal every two hours. I was high peaking at about 150C/300F but pretty steady at 120C/250F. I am going to try placing hot coal at one end this time round and hopefully get the unlit coal to light slower - I did find cold water in the tray really helped regulate rather than hot water. I got to the point where I felt the vents were doing very little other than helping to ignite new coal. Any further tips would be greatly appreciated. Thanks!
Hi mjgarner8. Sounds like overall the cook went well. Don’t feel bad about overcooking, we’ve all done that. From what I’ve read about barbequing with lump charcoal is temp fluctuation is normal because the pieces vary in size so much. Although a lot of people use lump charcoal in videos, they never show you the temp gauge so who knows how far off the temp really is. If you were pretty steady at 120C/250F I’d think that is pretty good, especially for a first time. The only way you’ll find out what works best in your cooker is to experiment so I think starting the fire on one end is a good idea. See how that works compared to the other method. You can try putting the hot coal at the front of the grill instead of next to the vent. Maybe this way the coal will not get too much air and produce a slower burn. And try keeping the bottom vent on the meat side closed and the top vent over the meat as open as you can so the smoke gets drawn over the meat then out the top vent. If you need to close the top vent to keep the temp down then that’s just the way it is. As long as the fire keeps burning and smoke is being produced the meat will absorb the smoke. You could also try closing the bottom vent on the coal side and cracking the vent under the meat. This might slowdown the burn because the coal is now on the opposite side of the cooker where the air is coming in.
I don’t know what brand of lump charcoal you are using but Char-Broil has center cut lump coal that is supposed to be uniform in size. If it is, then I’d think this would help keep a steadier temp. Here is a link to Lowes.com ‘s page. It has a vid on it showing the charcoal. >> www.lowes.com/pd/Char-Broil-2039-04-cu-in-Lump-Charcoal/999979266 --- Let me know how this cook goes.
Is there anyway to get a hard copy of your setting f described in the tape, which I love by the way!?
HI J. Woodhead. Well now, in order for me to give you a place to download a hard copy of the charcoal amounts and vent settings I would need a website in which to direct you to so you can download it. And since I did not have a website it meant I needed to get one, so... this is what I did. Luckily I am a website designer so I whipped up a website for you this morning. On the website is a hard copy and I also included the info on a web page so you have access to it from anywhere on a mobile phone (the website is also mobile optimized). Let me know when you’ve downloaded the hard copy and I’ll remove the message to you on the website.
Hope this is what you were looking for, if not, let me know.
Website: kettlepitmasterbbq.com
Thank you !
.
You're welcome, Aaron. Thank you for the comment.
Hey. I like your videos kettle pitmaster. Do you have other channels like Instagram?
HI Vic. No, just this. I'm not a big fan of Social Media.
@@KettlePitmasterBBQ ok I understand
I have a question Im struggling with. I have a meat temp probe in the meat and do I put the other probe on grill grate and regulate the temp by the grill grate or do I put one just inside the top vent and go by that temp , if i dont trust the one attached to the dome. Cause theres a pretty big difference between the grill grate temp and the vent hole temp? I'm lost.
Hi Derik. It really don’t matter because like I explain in one of my videos pinpoint accuracy is not important on a BBQ pit unless you are baking 10 minute Christmas cookies on the pit. Use the placement that is most convenient for you and then learn what temps work the best on your cooker where the thermometer is located and adjust your time and grill temp accordingly. Go to this vid and jump to the 8 min 53 sec mark where I explain why the actual temp is not important and how to work around an inaccurate thermometer -- th-cam.com/video/oBIXSanCBjg/w-d-xo.html . Example, if you are BBQn a bacon bomb with a temp of 300 F on the grate and the bb comes out great at 2 hours you know the grate temp should idle at 300. But if you check the temp in the vent on the lid and its showing 350 (50 degrees hotter) you know you need 350 at the vent. Years ago and still today many Pitmasters do not use thermometers, and they get the job done. It’s all hands on experience. This is what make BBQn enjoyable and a challenge. Decide where you want to take the temp and after a bit you’ll be able to tell what the temp should be in your particular grill for all the different cooks you do. Hope this makes sense.
Are using a 22” or 27” kettle?
22 inch.
Kettle Pitmaster... and roger, I use both but mostly the 26.75”. It can be a bear at times to control. That said it’s well worth it. I use a vortex and it’s great. Outstanding work on the instructional videos!
I'm missing the bottom vent on mine, is it still possible to use it by putting my food opposite of the coals and using the top vent?
Sorry for the delay getting back. You sure can. Some people leave the bottom vent open full and just use the top vent to control the heat. I never tried it but if you have a tight fitting lid it might work well. I have way to much slop in my lid to leave the bottom wide open.
@@KettlePitmasterBBQ Ok cool thank you.
I bought this as my first propane grill. It's been a fun, learning experience th-cam.com/users/postUgkxCx5fHawkK9OoV-ojFrY8JLnZrFwAmvUt . I think it's a bit too pricey after looking at other grills, but it wasn't hard to put together and it works really well. I love the side burner option for heating food during a power outage. I have an electric stove and live in the South (Hurricane season), so this was a bonus. I also bought a cover for it and it has protected it nicely (the Char Broil All-Season Grill Cover 3-4 Burner: Large). Every few grill sessions, I take the rack (or grate) and burner covers off and clean them with a non-abrasive scrubby and mild soap. I wipe the excess off of the bottom as well, taking care to avoid the gas and pilot lines.
We have a three year old, real Weber, not a knock-off. However, our temp gauge is opposite the vent. All these videos suggest the vent be opposite the charcoal if doing low and slow. That puts the temp gauge right over the charcoal, not real accurate. Your's is right next to the vent, opposite of ours. Is this the newest thing. Ours is what we call a "Catch-22" model.
Hi Lorin. My lid did not have a thermometer so I installed one. It is next tot he vent because the vent is normally opposite the hot coals over the meat so this is where you need to know the temp. If I purchased a new grill and the temp gauge was opposite the vent I'd install a gauge beside the vent like I have on mine. See this vid I did on thermometers. >> th-cam.com/video/oBIXSanCBjg/w-d-xo.html
@@KettlePitmasterBBQ Your temp gauge looks like a factory issue. Can you/where did you get yours. I'm guessing Weber has replacements.
Thanks again!
@@lorinkramer1524 I provide the one I used and other quality thermometers in my video. >> th-cam.com/video/oBIXSanCBjg/w-d-xo.html
He sounds like Bubbles from TPB
I had to Google Bubbles, had no idea who he was. All I got to say is; ... Bubble b-Da-Man!!
Geez ...i t takes 4.78 seconds to say "If you want it hotter, open the vents. If you want it cooler, close down the vents." No wonder the kids are hungry. It took you 13:10 minutes
Good point, Steve, LOL.
Apparently Steve missed the point.
Wtf does the coals cool down so quick?
The coals cool down mean they lose their heat pretty fast.
1000th like
Thank you Nick. I'm sorry I do not have a prize to give away but I will give you one good piece of advice and one rarely know fact in place of a prize. Look both ways before you cross the street and Humpty Dumpty was pushed.
Seems like a helluva lot of work just to cook a little chicken, not to mention the time.
Hi Brian. It’s obvious by your comment you do not enjoy barbequing with charcoal. The fun of it is the time it takes and the extra work involved. To me it would be like someone who takes the times to make their own pizza. They go to the store and buy all the ingredients, mix the dough, make the sauce, chop the ingredients etc., etc.. Why do all this when all you need to do is order one? To the pizza make, all the work involved is enjoyable. Same applies to why people enjoy barbequing. - Try it, you might enjoy it.
I prefer to not read my TH-cam. I have the manual if I want to read. Thanks
wait, you're using pre made briquettes that haven't charred during the cook? enjoy sawdust, glue, insect, and who knows what else fillers in your food!
You must be lost. I thought the food police hung out on the Pit Boys channel.
Kettle Pitmaster haven't heard of her
Too much reading to do. Bailed to another video.
great stuff. really like how you listed out all the details in the description. can't wait to try this out on mine.