I always refer to your videos over all the others out they’re. It’s great to see an Australian know about an American dominated bbq. Your instructions have opened up a new world of delicious meals. You present well and you’re extremely easy to follow. Thank you so much.
I have been grilling for years. I’m that guy that people are excited to see at the family functions because they know the food will be amazing if there’s a grill. This was what I needed to take my skills to the next level.
This is really the most important part of charcoal grilling. People always freak out on why is my grill running so hot. It's because you lit too much charcoal. Really great content. Keep it up.
Your vids greatly improved my BBQ game! Not a lot of BBQ knowledge where I live- in Poland BBQ is something you do on May holidays as an excuse to drink yourself unconscious... It's great to learn how to make actually good food with the Weber I have.
I've done the snake method twice with brisket, worked great. One tip though, you may want to lay some foil over the portion of the unlit snake that the brisket may be laying over. First time I did it some juice dripped onto that part of the snake so later when the burn got to those they were soaked and didn't light. Otherwise if you cover those you're good to go, just uncover them when the burn is getting close to them and obviously you'll be moving the brisket away from those at that point to avoid direct heat.
I've used the snake for pork butt and just put the butt fight in the middle of the grate and keep the temp around 225-250 with wood chunks laid on to of the charcoal.
What I don’t understand is that you talk about ensuring that the coals are well lighted to avoid the dirty smoke, but then on the snake the coals light as it burns. Are you then not getting all that dirty smoke all throughout the cook.
@@pomegranatepip2482 You know I never thought about that. But honestly I've never smelled, seen, or tasted any dirty smoke. I've now used this method on 6 briskets over the last few years. Always have a good smoke ring and haven't noticed dirty smoke.
The idea is that as your unlit coals are drying out and getting up to temp before they are lit, so the "dirty" smoke is gone by the time they're lit. There's a good demo of this on some other BBQ channels. Hope that helps. @@pomegranatepip2482
Would love to see a video on the differences between briquettes and lump and if there are times where one or the other should be used. Also some product recommendations that are available in oz.
Thanks mate, there's a bit to it. Honestly Google will give you a much more in depth description. My 2 I recommend are olive pip co briquettes or cleanheat charcoal...
Nice video 😊 after 3 minutes of snake method 😁 i was hungry and just use microwave 😅 sometimes kraft dinner are the way to go 😭 summer is coming in Quebec 😁 i will make sure to use your advice and trying new recipes with charcoal 😊
awesome Aaron, thanks for the time in putting that together. I've been using the old rails for a few years and recon there a winner for any indirect cooking and open er up for a good sear. My first snake pulled pork worked well and kept at 121 c (250f) for a good 10 hours, again great video
Thanks mate. Yeah the amount I see saying that is unreal. I'm sure they are great but not everyone can just go out and get one. You can do just as well without.
@@LownSlowBasics especially here in Aus! Just watched your brisket video, most straightforward I’ve seen so good job. Would now love to know how you keep your kettle so shiny and black on the inside!
Brilliant video mate. I just bought a second hand weber kettle for $100 bargain. Im following all your videos now and il share too. Im struggling with the cleanup, hope you have a video on it in here somewhere. Or a video on refurbish second hand ones lol (wishful thinking) I just done a day in a bbq school. Im loving this kettle meat. Cant believe I never knew there was a difference lol
I've cooked on a weber for around 20 years now. The way I learned was trail and error. Most people rush their fire and that alone will cause you a lot of problems. Best thing you can do is to allow yourself a good 20 to 30 mins for your fire and grill to get hot. I've cooked all kinds of meat on the weber. It's a great grill for everyone.
Excellent. So far, my favorite is the snake. I've had poor results with the minion. Putting the 2 charcoal baskets in the middle makes for good chicken wings, legs, thighs, and can even air-fry!
Before watching the video.. my favorite method has also been snake I get the juiciest meals Everytime but it's more time consuming if there's is lots of mouths to feed
Found your videos when looking for tips for doing some smoking on my Weber, loads of info and makes me a lot more confident of attempting my first smoked brisket. Just got to hope the weather plays ball in Scotland 🙏😂
That’s hilarious...I have charcoal rails! Shows how old my Weber Kettle grill is! Have never really used them but I am now interested in smoking with my kettle and I don’t want to spend $500 on a Weber smoker. Thanks, good video!
Again very helpful video cheers I'm used to just gas bbq or fire pit box kinda bbq this hot coal style is gonna be awesome gonna try it this weekend cheers
Snake Method ... do not use self starting charcoal. we kept getting starter fluid smell as the snake worked it's way around. It worked for our trout. Thanks for your instructions :)
NICE VIDEO. I've done all those methods, I prefer to use my slow n sear on the kettle but sometimes I just let it run without accessories and just have fun with it. Great channel, I've liked and subscribed!
Loving your videos, finally getting to understand the best ways of setting up my Weber. Can you do some videos on how to set up and cook on a Weber Go anywhere and Smokey Joe please.
I like the hot side, “cold side” Method but I dump it out of the chimney not not lit. I want one of those Clip in things ya got there for my method. Cheers from the cA foothills.
I don’t have a kettle oven or a Weber. I made a circular wall by rolling up small aluminum tins and rolled them in a large aluminum sheet lengthwise. I rolled it into the snake shape and layered the briquettes according to this video
Really excellent video and much appreciated. I'm using the snake method to smoke a pork butt. Where is the best place to locate the ambient temperature prob? Should it be on the backside of the meat opposite the fire? Thanks again!
Love this bro I watch all your videso and managed to cook a pork shoulder twice and came out perfect . Just wondering what coals are you using in this video
Thanks for the tips. I'm looking forward to giving these all a shot. One matter bothers me though. At the 2:07 mark you make the comment that you always get the clean burning smoke before putting your meat on, which makes a lot of sense. But how does this work when you use the snake method?
Have you tried our range of BBQ rubs, sauce and jerky? Use code UA-cam10 at the checkout to get 10% off your order at www.lownslowbasics.com.au
Lol lighting the charcoal with the gas side burner 😂 what a flex, I love it 😂😂
Just got a Weber kettle. Now I need to get the little charcoal baskets too. 😅 there’s always more toys to get
I always refer to your videos over all the others out they’re. It’s great to see an Australian know about an American dominated bbq. Your instructions have opened up a new world of delicious meals. You present well and you’re extremely easy to follow. Thank you so much.
I have been grilling for years. I’m that guy that people are excited to see at the family functions because they know the food will be amazing if there’s a grill. This was what I needed to take my skills to the next level.
Respect bro
If I don’t say so myself
Modest much
Doubt it
I’m the most humble person you’ve ever met!😂
First time Weber owner here. Thank you for the tips. I'm definitely going to use the charcoal snake
More than welcome
Get the Weberbook. Way to grill You will have all your Q and A right there Good Luck !
Thanks to your video I just learned what the metal grates in my Dad's shed are: charcoal rails. Time to dust them off and try using them.
This is really the most important part of charcoal grilling. People always freak out on why is my grill running so hot. It's because you lit too much charcoal. Really great content. Keep it up.
Thanks mate!
Your vids greatly improved my BBQ game! Not a lot of BBQ knowledge where I live- in Poland BBQ is something you do on May holidays as an excuse to drink yourself unconscious...
It's great to learn how to make actually good food with the Weber I have.
Here in Soith Africa we frequently do not have electricity
I'm in Poland and frequently I make hot wings, whole chicken, ribs etc on the weber.
Very good demonstration for those doing different cooks on a kettle bbq, well done 👍
Thankyou, much appreciated.
I've done the snake method twice with brisket, worked great. One tip though, you may want to lay some foil over the portion of the unlit snake that the brisket may be laying over. First time I did it some juice dripped onto that part of the snake so later when the burn got to those they were soaked and didn't light. Otherwise if you cover those you're good to go, just uncover them when the burn is getting close to them and obviously you'll be moving the brisket away from those at that point to avoid direct heat.
I've used the snake for pork butt and just put the butt fight in the middle of the grate and keep the temp around 225-250 with wood chunks laid on to of the charcoal.
What I don’t understand is that you talk about ensuring that the coals are well lighted to avoid the dirty smoke, but then on the snake the coals light as it burns. Are you then not getting all that dirty smoke all throughout the cook.
@@pomegranatepip2482 You know I never thought about that. But honestly I've never smelled, seen, or tasted any dirty smoke. I've now used this method on 6 briskets over the last few years. Always have a good smoke ring and haven't noticed dirty smoke.
The idea is that as your unlit coals are drying out and getting up to temp before they are lit, so the "dirty" smoke is gone by the time they're lit. There's a good demo of this on some other BBQ channels. Hope that helps. @@pomegranatepip2482
Love the propane burner chimney starter idea. Of course! But, I had not thought of it!
We use the snake method all the time for roasts, turkey, duck, ribs and brisket. Best BBQ ever. Thanks for the other tips especially the vortex.
No worries :)
Awesome, I've been doing my head in over airflow for years, thank you.
Most welcome
Those charcoal rails look useful. Nice demonstration.
Thankyou
im gonna be a weber kettle master now
🔥😜
Ha ha, me too....😛
Add it to your resume
Would love to see a video on the differences between briquettes and lump and if there are times where one or the other should be used. Also some product recommendations that are available in oz.
Thanks mate, there's a bit to it. Honestly Google will give you a much more in depth description. My 2 I recommend are olive pip co briquettes or cleanheat charcoal...
Mate your content is excellent, I've been watching bbq/grill vids for a long time and yours are right up there with the good ones imo.
Mate thanks so much! It's been a good journey so far but we're just getting started! Thanks for the support 🔥
Cooked with a kettle for years. Bought the weber smokefire and will never go back!!!
very nice!
Great video!, Best one I've seen on Weber grills, looking forward to more videos
Cheers mate! We’ve got plenty of videos now :)
Great thanks Aaron very practical tips
Nice work brother...
Santa bought me a weber for tomorrow. Now I know how to use it...😅😅😅
Thank you, sir. I just started the snake method with a brisket. I can't wait to eat it! Thanks, especially, for your venting advice.
Most welcome
I never knew any of this... I can't wait to try the vortex method
thanks mate just a video I was looking for to do some low and slow cooking on my Weber
@@bestrong1240 most welcome 🙏
Great video!
Very informational!
Great video with superb techniques 💯
Outstanding info, thank you!
I've never seen a vortex pyramid. I'll look into that. Thanks
Nice video 😊 after 3 minutes of snake method 😁 i was hungry and just use microwave 😅 sometimes kraft dinner are the way to go 😭 summer is coming in Quebec 😁 i will make sure to use your advice and trying new recipes with charcoal 😊
Amazing video as always Aaron…the best bbq channel on YT!
Charcoal rails are making a come back!
awesome Aaron, thanks for the time in putting that together. I've been using the old rails for a few years and recon there a winner for any indirect cooking and open er up for a good sear. My first snake pulled pork worked well and kept at 121 c (250f) for a good 10 hours, again great video
Thanks so much mate! I agree, the charcoal rails are a definite winner! Great work with the snake. 🔥
Great video again brother! Cheers.
Thanks mate! Glad you enjoyed 🔥
Good charcoal tips and tricks. I subscribed 👍
Great video bro 🙌🏼👌🏼
Cheers mate
Great video mate, love the stock Weber kettle stuff! Too many videos say to just use a slow n sear so this is very helpful
Thanks mate. Yeah the amount I see saying that is unreal. I'm sure they are great but not everyone can just go out and get one. You can do just as well without.
@@LownSlowBasics especially here in Aus! Just watched your brisket video, most straightforward I’ve seen so good job. Would now love to know how you keep your kettle so shiny and black on the inside!
@@marcusmcconnell786 thanks mate. It was new in the box when I got it only a year ago. Lucky find 😜
Subscribed! Good and clear explanation :)
Brilliant video mate. I just bought a second hand weber kettle for $100 bargain.
Im following all your videos now and il share too. Im struggling with the cleanup, hope you have a video on it in here somewhere. Or a video on refurbish second hand ones lol (wishful thinking) I just done a day in a bbq school. Im loving this kettle meat. Cant believe I never knew there was a difference lol
Awesome man! We have a video hopefully coming out on a full weber restoration :)
I love this guy!
Back at you ❤️
I've cooked on a weber for around 20 years now. The way I learned was trail and error. Most people rush their fire and that alone will cause you a lot of problems. Best thing you can do is to allow yourself a good 20 to 30 mins for your fire and grill to get hot. I've cooked all kinds of meat on the weber. It's a great grill for everyone.
Thanks, very helpful.
Great tips, thankyou!
Nice video. To the point.
Thanks
Excellent. So far, my favorite is the snake. I've had poor results with the minion. Putting the 2 charcoal baskets in the middle makes for good chicken wings, legs, thighs, and can even air-fry!
🙏🙏
Before watching the video.. my favorite method has also been snake I get the juiciest meals Everytime but it's more time consuming if there's is lots of mouths to feed
Thank you for the great video
Can’t wait to use my Webber kettle for my brisket
Hell yeah! Let us know how it goes 🔥
@@LownSlowBasics I sure will....I subscribe immediately to the channel!!!!....
Good video. Thank you so much.
That was a pretty damn good video , had me engaged !
Nice video and great tip about using side cooking gas to start chimney charcoal
Great video!
Thank you
Great content. Subscribed, liked and hit the bell. Good stuff.
Legend. Thanks mate.
Great grill tips!
Thanks so much.
Found your videos when looking for tips for doing some smoking on my Weber, loads of info and makes me a lot more confident of attempting my first smoked brisket. Just got to hope the weather plays ball in Scotland 🙏😂
Awesome, that's where my father was born! Dunbarton, Scotland! Thanks for the support!
That’s hilarious...I have charcoal rails! Shows how old my Weber Kettle grill is! Have never really used them but I am now interested in smoking with my kettle and I don’t want to spend $500 on a Weber smoker. Thanks, good video!
Most welcome mate :)
Great video. Keep up the good work!
Thanks very much
Nice work mate
Thankyou
Don't have a Weber in my collection but that was excellent tutorial.
Thanks mate
Again very helpful video cheers I'm used to just gas bbq or fire pit box kinda bbq this hot coal style is gonna be awesome gonna try it this weekend cheers
No worries at all! 🔥
Snake Method ... do not use self starting charcoal. we kept getting starter fluid smell as the snake worked it's way around. It worked for our trout. Thanks for your instructions :)
Thanks for the video
Great starter vid mate. I reckon most of us started out on the kettle, such a versatile cooker. Still use mine today for pork legs and beef shorties.
Thanks mate!
I use this for everything, I did a turkey for thanksgiving, brisket a few weeks ago, all of it is amazing way better than a pellet grill
Great info.
Thank u legend also steps completed for comp
Awesome, thankyou!
Awesome video mate. Simple but very informative
Thanks legend.
NICE VIDEO. I've done all those methods, I prefer to use my slow n sear on the kettle but sometimes I just let it run without accessories and just have fun with it. Great channel, I've liked and subscribed!
Thankyou. Yeah I've heard good things about the SNS
Loving your videos, finally getting to understand the best ways of setting up my Weber.
Can you do some videos on how to set up and cook on a Weber Go anywhere and Smokey Joe please.
Very nice video, keep it up
Awesome demo!
Thanks so much
Completed the steps for giveawau
No worries
how clean is this bad boy
Very very clean.
Loving the vids mate, ive been getting into it since i got a basic smoker for xmas and your vids have been super helpful.
You are welcome. Enjoy :)
Awesome video man.great demonstration of the techniques.
Thankyou.
Hey man great video and love to see you active on Reddit as well! Idea for next video. How to clean your weber kettle.
Thanks heaps mate! Well I just smoked a heap of messy chicken wings so probably a good time to do it.
The video has been made! Now to edit 😮
Excellent vid, mate
Thankyou 🔥
Wat a legend 🤙🏾
🙏
Nice one. I got that Inkbird for xmas. cant wait to break it in. cheers.
Thanks mate!
Good vid mate 👌 so many ways to cook on a weber. Thanks for sharing some tips and tricks
You are most welcome!
Doin some beef ribs with the snake RN. Young fellas 11th bday thanks.
Great video
Thank you sir.
I like the hot side, “cold side” Method but I dump it out of the chimney not not lit.
I want one of those Clip in things ya got there for my method.
Cheers from the cA foothills.
pretty mint condition Weber for a 1989 model!
good one
I don’t have a kettle oven or a Weber. I made a circular wall by rolling up small aluminum tins and rolled them in a large aluminum sheet lengthwise. I rolled it into the snake shape and layered the briquettes according to this video
Nice
Perfect.
Thanks mate
I’m a big fan of the snake & minion methods, though I use lump charcoal because I hate the cleanup that comes with briquettes.
Thanks
Really excellent video and much appreciated. I'm using the snake method to smoke a pork butt. Where is the best place to locate the ambient temperature prob? Should it be on the backside of the meat opposite the fire? Thanks again!
Thanks mate. Preferably close to whatever you’re cooking 🤘
Great vid thanks. Where would I place some wood for smoke flavour using the snake method for L & S ?
Would you add wood chips to any of these methods? Or water pans?
Cheers man very good video simple easy conversation really :-) Well Done Cheers
Thanks mate
Great tutorial. Which method do you recommend for cooking pork spare ribs?
Probably the snake method :)
Thanks
Thank you mate 🤙
🍻
Good Job!!! Thanks for the video. Liked and subbed
Thanks so much!
Great vid mate simplified and answered many questions i had... cheers mate 🤙
Thanks mate
This is an awesome video - thank you - just subscribed. Looking forwards to learning more !! :)
Thanks so much :)
When you say rotate the cooking tray during the snake method i assume you would always keep your lid vent over the meat?great vid.
Thanks mate and yes that's correct.
Love this bro I watch all your videso and managed to cook a pork shoulder twice and came out perfect . Just wondering what coals are you using in this video
Cheers mate, these are olive pip co briquettes!
@@LownSlowBasics cheers for the reply mate awesome I'll try and track some down in brissy
Thanks for the tips. I'm looking forward to giving these all a shot.
One matter bothers me though. At the 2:07 mark you make the comment that you always get the clean burning smoke before putting your meat on, which makes a lot of sense. But how does this work when you use the snake method?
Cheers mate. Check my more recent brisket video out which explains it. Same way you get clean smoke in the minion method!
@@LownSlowBasics
Thanks. I'll check it out.