Smoking Meat On A Regular Grill (with Charcoal)
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- เผยแพร่เมื่อ 5 ต.ค. 2024
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#shorts #grilling #webergrill
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How long do you let it cook for?
3 hours. Leave closed 1st hour (250°) then spray moisture on ribs every 30 mins. Should be cooked 3 hrs- 3 1/2 hours @@mikedub628
Where to get that grid bbq net?
Thanks to you I can finally "smoke on applewood, low and slooooow"
I know I've been on meat youtube too long when I read that in max the meat guy's voice
@@daltonriser1125 fr
Now that’s a teammate right there
@@daltonriser1125 trur
@@daltonriser1125 same
If your adding water make sure it’s hot water
Cold water robs the temperature form the kettle
Beer,Soda or some apple juice with the water is the way to go
Preciate that info seriously gotta try this
Thank you
You’re right about the temperature, but using anything other than water is just a waste. It won’t do anything to flavor the food because it’s simply evaporating the water out of whatever liquid you use, everything else in that liquid will stay behind in the pan. Save the beer to drink while your meat is smoking lol.
@@charlesbrown4483 exactly, why waste your beer ?
Apple Juice is a godsend for ribs
Grills with hinges? I've been missing out..
7 mo late but this made laugh hard in me 😂😂😂 feel same, mind blown, before that never knew had I. Say to needless I was gasterflabbered. 😅
Blew me away straight to check my bbq lol
My grill has this, its a Weber kettle grill. You can purchase these seperate tho
My original top rack didn't have the hinges, but the heavy duty replacement does.
I've seen them, but mine doesn't have 'em. I bought a cheap spare grate for it, I'm just going to cut a section out.
Finally a video that makes it simple. Not all that extra stuff. Thank you
Make sure you use refractory (fire) bricks and not just any lying around...Unless you want to create a bomb in your Weber.
Thank you I was wondering. Are fire bricks clean; no bad chemicals for eating food near it?
This info was in the instructions for My Weber kettle 45yrs ago.
45 years ago huh? Maybe that’s why it was a good idea for him to post this video. Doofus.
😂👍
I bought mine used, and didn't get a manual.
Then have fun with your instructions you Grimm.
I found the manual to my dad’s grill from 1982. My mom bought me one just like it about 5 years ago. His manual was way more in depth than mine though
I feel so dumb I had never thought of that that is genius
Bro same as fuck!!!
It's a horrible idea if you know how smoking meats work. You want a low slow maintain heat no fluctuation at all. You can't have that in these small grills
@@justinpomeroy488 Snake method cam hold a kettle at a low temp for 8 hrs
@@jonbar140 that dudes just another guy that thinks you have to have a 3500 dollar grill to just smoke some ribs.
@@DatBoi-mo9vc Or just posting something he saw on Pinterest to entertain kids flipping through this platform... Easy clickbait.
I do the charcoal snake in my Weber kettle with wood dispersed through the snake. Works amazing!
Just did my 3rd brisket with the snake method turned out great
👍👍👍
Yep works splendidly. I never use a water pan. The kettle holds temp for many hours once dialed in. Snake method with kettle is a mean little smoker.
This way works better because you get an even heat and can even time when it will be done. Learned it from Alton Brown
Correct answer.
Never trust someone who seasons their ribs as little as this man.
😂😂😂 damn first shit I thought too
You don’t need to season smoked ribs fool
Salt and pepper only for me. Its not necessary to rub paprika, garlic, onion, and other spices all over perfectly good ribs trying to impress someone. It only hides the true flavor of the meat.
In my experience, it's easy to over season pork ribs.
Never trust anyone who needs the whole bottle of sodium salt filled seasonings on high quality meats
Make sure you use fire-safe bricks
There are fr fire-unsafe bricks out there? Lol
@@kirill6850 some brick have fire retardant chemicals spayed on it for construction purposes. You don't want that in your food as it's toxic.
@@kirill6850 yeah, some are sprayed with chemicals (ironically so that they aren’t effected by fire), and aren’t food safe, and most bricks aren’t made to be rapidly and unevenly heated and cooled like in a charcoal fire, and might explode.
As a welder, ive persobally seen bricks and cinder blocks explode, and it isnt a poof. The whole class heard it and it shoots glowing red material all over the room
@@a12yearoldgirl
Hey sir, So what kind should I use if I
1.don't want these chemicals in my food
2. Don't want it to explode ?
Literally used this method today for a brisket. Came out perfect. It’s not what you have that makes good food it’s who’s cooking it
Everybody: BBQ techniques
Me: we have the same grill we have the same grill
bro i got the same grill too! also this video taught me i have a flap on the grate i never knew about, and im kinda mad cuz i couldve used it to save a dropped piece of burger earlier today
Me: I have a different grill but it's very similar.
I go mostly unlit and toss 5-10 lit briquettes on the unlit pile with some wood chunks. Takes a minute to come up to temp but burns a lot longer. Just like I would with my homemade drum smoker
Well I feel dumb. Lol never thought of this. Good tip
I’ve been trying this method for a bit now and every time I get better at gauging my temps. I could buy a traeger but I just want the pride of knowing I held temps and smoke at the right amount lol
You need to clean your grill. When the lid was removed ashes from your last cook were flying everywhere. When you leave that mess in your kettle, it will hold moisture and eventually rust out .
Thank you!!! Just smoked a huge steak 🥩 and it worked perfectly!!!!!! So simple and easy!!!!!
Been doing this for years weber kettle kicks ass!!
Thank you for doing this short- I've been trying to explain this to my Weber owning friends who claim they can't smoke with their "ball" grill.
Finish it off by adding a thermometer under the hood vents near bottom lid
Been doing this for years! You can smoke three pork butts at the same time on a 22” webber and it takes no longer than smoking one! And it uses half the charcoal that i would use on my smoker! Webber kettle grills hold temperature very well!
they better hold that temperature, i designed that way.
Honestly have tried this but I prefer the "Snake Method" allows you to put all the charcoal in at once in a nice row and it keeps it nice and low without stressing about temperature control. Just had to adjust airflow from time to time
If you are smoking with wood chunks like he is I recommend putting the wood chunk on top of the cooking grate above the burning charcoal.
How is the smoke going to travel across the protein if it's on the same level 🤔
@@DickBerrymore the smoke rolls around in the kettle at all times. One long swirl. There is no strategic planning involved...it gets into the meat. I usually remove the wood from the grilltop after an hour when I'm cooking ribs because the smoke flavor is too much otherwise.
For even better temp control; foil the rack below the aluminum tray.
I am glad I come across your channel . There are tons of bricks lying around almost every block in the country I am staying now. Always thinking what I can use for alternative for the SNS or the charcoal basket which are very hard to find in this country as well. ACE hardware is the only one we can buy those pricey devices and this saves me some bucks I can use to buy a knife set instead.
I heard moisture is bad for smoking because the moisture gets on the meat and evaporates, creating a cooling effect, like sweat, increasing stall lengths.
and i dont personally smoke with water.
also i usually dont "tent" smaller meats. jury is out on full packers. every second its hot, water is squeezed out of the fibers.
This is an extremely useful video. And timely. Much obliged
Been grilling all my life and I still don't understand the tray of water???? Please help me understand.
Helps regulate the temperature and gives the steak sizzling flavour
Hank Hill: You’re doing it all wrong, you dont got any gosh darn propane. I’ll tell you what.
Accurate. 💀
Propane and propane accessories!
And always remember, butane is propanes bastard cousin!
got dangit Bobby, get off the got dang internet boy
Clean burnin propane
Hot smoker vs cold smoke is all the temp. Or if it’s smoked it’s not cooked when comes off as my family does sausage, ham, turkeys. That’s cold smoke. Hot is over 150F smoker temp. so ya know. I use a what looks like a out house use natural maple or willow wood and the best food comes off it. My thermometer is a turkey deep fryer thermometer I have a few at various heights to know the general temp
I ran ribs this way for five years before I got my hands on a PBC. I’m convinced a kettle is the most versatile cooker out there.
That’s great , I’m gonna use this soon
You're exactly correct! Thanks for the video! 😎👍🏻💯
Chimney of fully lit charcoal, and fully open vents??You smoking or grilling?
Snake method on the weber has always worked really well for me
I love my Weber kettle grill, and I have a treager, gas, charcoal, and smoker grill. But the charcoal can be the absolute best if you know what you're doing.
When you smoke food in general! You want "clean" smoke! Not as soon as the wood starts smoking. You want thin smoke, when it's hard to notice it's good. NOT when it smokes like an old granny in the 80s.
@Xavier Shields I get you, taste is a matter of opinion. Then, do you smoke with chunks or purely wood?
I did something similar with a gas grill, I just removed the v bras and put in a metal roasting pan for the wood on one side.
I bought the Weber Summit Kamado, and I couldn’t be happier with it. I can do a low and slow for 12 hours and still have coals left over. I’ve been cocking on it every single day since I’ve gotten it, from veggies to meats.
Should you have soaked the wood so it smolders instead of burns and gives your food a burnt wood taste?
GREAT IDEAS,TY MASTER CHEF!👾🍹😉👍🐾🐾🐾🛸
Try it out!
Replace your rusty grate. Clean the new one at least every time after you heat it up, with a ball of foil and heat proof glove. It will stay clean-ish. Way better than that. U don't need the bricks. Get a better pan, one that won't melt. I use an old cornbread pan. It's okay to wash it out and reuse it, trust me.
You can get a kettle grill that actually has some depth for $97 at Wally world. Expert grill 22". Buy some grill gasket (1/2" wide) and add it to lid and bottom of grill where ash catcher attaches. Cheap Kamado grill for $112. Get a good meat thermometer, have fun!
Dude bro... relax on the critic
Exactly what I was looking for thank you!
I’ve been smoking my thanksgiving turkey on the Weber this way for thirty years now. Great video.
Could show a video on how to get wood started for bbqing. I tried a few times and just get dirty snoke so i went back to charcoal
"Small wood chunk" what wood is good, if I were grabbing from the yard or area. Any suggestions?
Hickory is number 1. Oak or any other hard wood typically works fine.
To add even more flavor soak that wood chunk in whiskey/water mix for a couple hours before burning.,gets smokier too.
Install a a thermometer in the lid so you can control the temps and see what you're cooking at. They're like $10 at home Depot
Or . . . you could buy the side charcoal baskets that webber makes specifically for smoking meat in your kettle grill. Pouring charcoal directly on the side body of your grill will cause it to deteriorate very quickly.
Or just soak the wood chips in water, don’t use a lot of coals and then cover the grill. The wet wood produces a lot more smoke
I sure think adding that much lit charcoal will lead to a runaway fire that is hard to keep 220-250f. There is just to much fire burning at once to tame that beast. Lighting 4 or 5 briquettes and placing them on one side only will start a minion method and it will sit like a rock at good temps. Or do the snake method which is even better!
Are we not gonna talk about how he touched the grate without pain and moved the hole cover WHILE THE COALS WERE LIT
Excellent work Adam
Iv been doing this for a long time. Everytime I grill. Use apple wood chunk. I soak the apple wood or use green. It's the only way to grill
Thank you so much 😊👌🏼
Don't for get to soak your wood in water before you place it on charcoal it helps so it won't burn fast
Thank you for the video. I will be doing it this way for fourth of July 🎉. Cheers 🍻
Add the unlit charcoal under the let they keep it going longer without having to disturb the heat and smoke by opening it
Problem here. The coals need to be large and hot enough to combust the wood chunk cleanly or you will have funky smoke.
Multi-zone grilling has been a game changer. We are currently working on a 3-zone grilling technique!
You should put the wood down first cover its
sides with unlit coals and top it with lit coals.
Some will say : "He did not soak the wood". Never soak the wood. Soaking the wood makes it produce steam not smoke. The heat will have to dry out the wood completely before it will combust and produce smoke. it makes the smoking process in necessarily longer.
Literally haven't seen one person say that ridiculousness... I think everyone knows wet wood doesn't burn and therefore doesn't smoke 😂
@@BooBuKittyPhuk
HEY....
NO Need to be Rude and Mean
Next video you should show how you clean the grill!!!
You r underrated asf
Thank you for this 🙏🏽
You’re better off with the snake method (look it up!) Plus, chunk charcoal burns too hot and fast. It’s great for a steak but if you’re smoking ribs, use briquettes.
WHERE DID YOU GET THE BACKGROUND MUSIC!!!🔥🔥
The trash can
Try soaking the wood chunk in water it’ll work better
DO NOT SOAK YOUR WOOD IN WATER.
That does NOT make it any better wtf who told you that??
@@jinno11 It's true people do this. I personally have never done it, nor even know if it actually does make a difference though.
@@jinno11 curious, why not? It would heat up slower or something, dunno never smoked or grilled before
@@chrischeng9145 wood needs to be dry to smoke.
The initial smoking period is within the first 2 hours, anything after that is just wasting & smoking yo your yard.
Big chunk of dry wood & everything will be good.
@@yarisazam it’s a load of crap.
The initial smoking period is within the first 2 hours.
Anything after that is wasting.
Yes buddy, great simple idea 👍👍👍🙏
Weber has metal stands to divide the coals. Better than bricks. They can burst when they get to hot.
Use the snake method with briquettes and you can have it slow cook for about 12hrs without having to refuel.
This is pretty much how I smoke everytime. The difficult part is temp management.
Snake method keeps even temp once you dial it in. Works much better than banking for temp control. Lots of videos on snake method. Give it a try. You will be pleased at well it holds temps.
I agree! I took temp readings on my Weber charcoal grill and I was easily north of 375 with what I thought was a moderate amount of charcoal. No one is smoking anything at that temp. Guess I just need to mess around with it.
It’s just that easy! Totally recommend
It works, but a purpose built smoker is a whole another beast. Me and my brother made one from an oil drum lol. Some of the best smoked meats I've ever had.
Soak your wood in water or vinegar first it won’t flame up after it’s dried out.
Nice work brother 🤘
Use natural stone instead of concrete and make sure the stones are dry.
Cute little tutorial for whatever brand and model you own squirt. I have had multiple kettle grills over my life and none had a hinged grate. Good that you found a way to get more use from your baby grill than just burning wieners. Good luck.
I got a cheap universal replacement grate for mine, going to trim off a section to allow additional fuel to be added for long cooks.
My kettle came with charcoal baskets and hinges on grate. Maybe newer stuff mine was from 2015, I think
All that charcoal is going to be VERY hard to control temps if you want to keep it between 250-275
This is amazing! Cheers!
The brick separation was a good idea.
I do the same except without the bricks…I’m gonna try this…just need the right type bricks.
How long would this method take to cook a 1kg brisket? I have an old Webber bbq that no longer works with gas
Why do you need the bricks. I use my grill the same way without the bricks and it works the same
Same here
Why do we need question marks?
I love you for this man 😪
That's the reason Webber designed the kettle grill like that for bbqing and smoking
Cool gonna try this ty
How long do u smoke something like that for in that
Dirty stained grill = someone makes great bbq
Been doing that for years. I use cowboy chunks and rayol oak. It's way better then kings ford
Actually great idea and useful video.
I feel like the temp would be too hot for slow cooking. Any one have any insight on this?
Shut down the vents and soak your wood so it doesn't burn
Frickn genius.
Thank you for the information 😊
Bro as I finish watching this there's a TikTok ad about you.
Nice!
Very good idea thank you for the info!
Been smoking briskets on Webber kettles for years. It’s the poor mans smoker!
you dont really need the water pan but it does help
Weber kettle 22” here 😎