Definitely more of this type of content. Love knowing the different tips and tricks for getting well cooked and flavourful meat. Also, would love your book but in English!
I'm a kettle smoker/griller only since its just me and my wife. The Weber takes care of our needs. I'm a welder so I fabricated a barrier out of 16 ga. SS similar to the slow n sear minus the water reservoir. Same principle as the chunk of firewood method shown. I've had good results and learn something every time I cook. Internal thermometer probe and a grill level probe is what works for me. Thanks for the video.
I think going back to basics from time to time is a good idea. So many newcomers would look up to you for this type of content. I know you've done this stuff many years ago but lots of things have changed in that time.
Thank you so much. I'm already doing my bbq perfectly. Brisket is the only meat I haven't done, a bit scared it, coz it's expensive and I might ruin it. But you taught me now how to do it perfectly. I love all your videos, and I even followed your recipes. I hope one day, I will see both of you and cook with you guys. Keep up loading more videos please❤️
How-to vids on kettle grill is great. I mean not everyone has a smoker or a green egg or whatever but everyone has a kettle grill. It's the God tier of BBQ. Loved it. Thanks for the tips!
Oh yes please add stuff like this. I'm trying to use my webber and videos like this help to understand how they work, how fire/heat and current methods work. A video breaking down how different types of fuel affects a cut of meat would be really helpful!
Thanks for doing this one, found I found it very interesting and educstional. I bbq year round and to be honest I love playing about trying different things so thanks for the new method to try. Keep them coming Pitmaster X!
Great video! I did a similar method to the firewood off-set by using patio bricks as the wall to prevent the radiation heat and it completely changed my Weber kettle. I will definitely try this. In Australia our best wood to use for this is probably going to be red gum.
You are truly the grilling guru!!... Love breaking it down to the science to get the ultimate finished product is awesome excellent job as always... two thumbs up for you buddy!
I'm a snake method guy, but never more than a 1/2 ring of hardwood charcoal on my Weber clamshell. I struggle maintaining low temps, so I've dialed in my ribs and shoulders at 325F, heavy cherry and hickory. Cheers, please keep the videos coming. Eet smakelijk!
This explains a lot for people who don't yet know how to low and slow on their kettles. Instead of the firewood, I used to use a couple fire bricks until I bought a Slow N Sear.
Do grilled brisket tacos (the best) 1.) Slice raw brisket thin 2.) Season with season all or lawrys 3.) Grill on high heat (watch for flare up's because of high fat content) 4.) Using a clever chop meat (because of toughness) 5.) Serve on grilled corn tortilla (chopped onion, cilantro, lime, and salsa opcional) Creamy green salsa (most people think it has avocado but its a lie) 1.) Grill 5 jalapenos 2 serranos 2 cloves of garlic and a 1/4 onion 2.) Once charred blend everything together 3.) Crucial step slowly drizzle canola oil while blending to emulsify (if oil seperates stop and remove excess oil and reblend) 4.) Add salt to taste (even though it has a lot of peppers it is not a very spicy salsa. Really creamy in texture)
I use 2 bricks instead of the wood block. Place foil on the charcoal grate at the bottom under the meat to catch drips and raise also helps direct airflow to the coal. I also use a small stainless steel bowl with water on the grill over the fire to add moisture.
Wow. BBQ 101 . That is very helpful. I think you should make more videos like that. Or start Pitmaster teaching video every month. So will be Pitmaster secrets for best BBQ and grilling.
My question is, did you have to add charcoal to this throughout the cook? The big benefit of snake method is that you don't have to add coals and thereby interrupt the cook. Great video. Thanks!
That’s awesome, Roel says summer is here while wearing a sweater. Great video. These two fellas are great together reminds me of a peanut butter & jelly sammach...
My two favorites for smoking In a kettle are the snake method and using a slow and sear. I understand not everyone has a slow and sear but I've smoked a brisket using the snake method and it came out phenomenal, just rotate the grate as the fire burns to keep your meat on the indirect side 👍
I've always had a kettle grill until my most recent move to Europe. Was planning on buying another one, but managed to win a pellet grill in a local contest (yea!), but this video ROCKED. Great content for when I go back to a kettle grill. I've used the water pan between charcoal and had good ribs, but I can see how this method would produce a better "low and slow" cook. Great content!
I like to watch how you set up things, start to finish, from lighting up the bbq or smoker. Then how you prepare the meat, tips what works best andwhat not to do, also using different types of grills and tools you use really helps when things are explained because there is no instructions it is all trial and error , Keep up the great work guys!
Thanks to you guys, and all the other UA-camrs I watch, my BBQ is always the bomb... I appreciate the knowledge I've retained from hours upon hours of watching you guys goof off. Keep on grilling! I know I will, no matter what the wife says.
Even though your coals are below your firewood, I still don’t think the meat is protected enough from direct heat. I got a 14” pizza stone and put it on top of my vortex (in my 22” Weber Kettle). The pizza stone sits just below my grill grate. Then I build my snake around the vortex and place the meat directly over the pizza stone and the pizza stone acts as the heat shield.
More of this please Roel, my problem is maintaining temperatures during a cook. I do need a better setup to be honest but if i can master it on a cheaper set up it would put me in a good position when i can afford a more expensive setup. Keep on Grilling 😃
The cheapest I'd go is a Weber Smokey Mountain or a Pit Barrel. Below that...you can do it but its gonna be a ton of work and probably not work that well. I started on a $70 offset and mostly what I learned was don't buy a $70 offset...heat was constantly an issue...I'd put a handful of chips over the coals and my heat would spike to 300 because it was so small and the metal so thin that it couldn't stay low with 3 wood chips and some charcoal. One tip is use good lump charcoal because otherwise cleaning out ash mid cook is a real problem.
Very interesting!! I’ll give this a try. I use the snake method; however I keep the meat as far away from the heat as possible. Additionally, on the Weber I rotate the grate to make sure the meat is parallel with the heat. Last step is that I make sure the top vent is above the meat to draw the smoke over it… Look forward to giving this a try. Oh.. One last thing is that I have the wood under the charcoal to make sure it has a clean burn.
Briquettes will work, but only if you use good quality natural briquettes like Kingsford. Second step, to get clean smoke you have to run the grill at the right temperature. Running too low or with too little fuel will give dirty smoke. I did a smoke over 8 hours on a Boston butt after the weather got decent several months back, wrapped halfway through. Did it offset with a water pan on one side for a stock weber 22 inch kettle. I had almost 3 cups of meat juice after pulling it, and I mixed about half of it back in until it melted the bark and made its own natural bbq sauce from the rub. It was enough that a few pellet brill users raised their eyebrows after tasting it, and they no longer try to convince me to trade out my kettle for a pellet burner.
I’ve tried all of these methods over the years on my kettles - they all work great if you know their shortcomings. I use a method that is closest the the last one shown. Mine uses a custom basket I made from parts of 2 Weber baskets bolted together forming a jumbo basket to create a similar effect of the log. Always works well with smoke wood or foil packets of chips. Like you, I no longer use briquettes - too much ash and the acrid smoke is a definite way to ruin any cook.
Finally the video I've been waiting for so long! Just bought a Slow & Sear this week because I was going crazy with the deflector plate system in my Weber Kettle Master Touch, where as soon as I put it on, I would choke the fire and produce nasty white smoke. Would love to hear your thoughts on the Slow & Sear system!
Awsome presentation of methods and explanations. Thanks. What is your take on offset smokers? Many of us use them faithfully and would love some alternative methods and ideas on using them with greater success.
Would love continued content with charcoal, specifically the kettle. I have both a KJ Classic ll and a Phantom Rogue, but I am thinking that Napoleon Kettle might be a great addition!
Or, just get an offset smoker with the firebox on the side and a baffle plate to deflect the heat. the smoke goes underneath the meat and you can do it low and slow. But I love your videos, you do an outstanding job and tons of helpful hints and ideas. cheers
Excellent content, and yes, would love to see more like this. I’m in Texas so we use Pecan a lot but I am curious about beech tree. I may need to get some and try it.
I used the snake method not in a kettle bbq but in a rectangular bbq with the briquettes on one side and the meat under the chimney on the other side and it worked just fine. I agree that in a kettle you probably will have direct heat issues.
I like to cook hot and fast on my Weber! Get a subtle amount of smoke ( I like French oak) then wrap the meat in foil and finish the juicy juicy cook 😊! I can knock out a perfect brisket in three and a half hours! I enjoy your videos! Klaus
I’ve used the snake method many many times. No issues with meat drying out. Briquettes are available that are hardwood and a starch binder only. No funny fillers.
How to videos are great! Sharing the knowledge. I have a bullet smoker and use the minion method for low and slow. Did ribs this way using roughly a half time of the 3-2-1 method. Came up a treat👌🤤
Makes sense, since logs are poor conductors of heat, they’ll absorb the heat radiation. But won’t bricks do the same job? The flavour profile is different?
You can do the same thing with the offset waterpan from Method 2. Just move your meat over. I put a slow & sear in my Napoleon Kettle, and it never leaves. Keeps my grill cleaner, gives me a definite 2 zone setup, and I just like it.
BBQ Tips and tricks are necessary. It is so easy to mess up a cook. When you have guests you need a consistent method tor consistent results. You can have Wagu beef but without technique it can turn out terrible.
I actually liked this video. Although, if you have your fire on 1 side, you won't place your ribs in the center like you drew. Could you also explain where Argentine style ribs comes to the equation as those are direct flame ribs?
Hi Roel, BBQ tips and tricks are always welcome and I love de science behind it. But can you also show us a complete dinner. Nice veggies, potato's or rice. Our make something very culinary and wayout of the box, like homemade ice cream
A great way to run the Snake without radiation heat is to use something like the Vortex in the middle with the wide end up, this blocks the radiation heat, works perfect for pork butts! And, you really dont have to spend time making the snake nice and neat. 😉 Another way to have your heat to the side without the radiation heat is using something like the Slow 'n Sear, which has a built-in water reservoir and has a convienant charcoal grate in the bottom. For large cuts like a 20lb brisket or 4-6 racks of ribs I use a pizza pan mod that I made, works awesome and I can use the entire 26" of my kettle's cooking grate space and still cook indirectly! 👍😁
Thanks for this video. One question, have you tried a diffuser plate for low and slow yet? And keep these coming.. I’ll watch as many kettle grill videos as you as willing to make! I like the way you teach 👍🏾
Definitely more of this type of content. Love knowing the different tips and tricks for getting well cooked and flavourful meat. Also, would love your book but in English!
Yes, english book please.
Agreed. I never become upset hearing repeats because sometime you hear something you just gloss over. These can be morrison mondays!
Yes Roel, this is why we come to your channel, to learn the basics of Smoking/Low and Slow. So much to Learn, teach us PitmasterX, we are ready!
I'm a kettle smoker/griller only since its just me and my wife. The Weber takes care of our needs. I'm a welder so I fabricated a barrier out of 16 ga. SS similar to the slow n sear minus the water reservoir. Same principle as the chunk of firewood method shown. I've had good results and learn something every time I cook. Internal thermometer probe and a grill level probe is what works for me. Thanks for the video.
No clickbait title, no capitals, just good content, please more like this!
I think going back to basics from time to time is a good idea. So many newcomers would look up to you for this type of content. I know you've done this stuff many years ago but lots of things have changed in that time.
Yes! Definitely interested in this type of stuff, anything that is about the method is more useful to me.
More of these videos please. I miss the days of pitmaster x videos that taught you something. good times.
Good job explaining how the heat works to cook the meat. Thank you!
I began to watch this channel to improve my grilling, which worked :) - Seeing such a video where you talk explicity about techniques, its awesome!
make more of this, lots of things we can learn from your experience, that starting out we would never have thought of or considered ourselves.
Its been a while since you made an old school kettle bbq vid! I love it. Back to the basics!
I love having this type of content in the mix with the recipes. Understanding the science and techniques can vastly improve my home BBQ!
Love these videos and the fact that you use different types BBQs. Will try this over the weekend!
Thank you so much. I'm already doing my bbq perfectly. Brisket is the only meat I haven't done, a bit scared it, coz it's expensive and I might ruin it. But you taught me now how to do it perfectly. I love all your videos, and I even followed your recipes. I hope one day, I will see both of you and cook with you guys. Keep up loading more videos please❤️
How-to vids on kettle grill is great. I mean not everyone has a smoker or a green egg or whatever but everyone has a kettle grill. It's the God tier of BBQ. Loved it. Thanks for the tips!
I love this type of content.
Any chance of seeing offset smoker cooks?
I have tried several ways to grill ribs with minimal success, I will give this a try for sure.
WHAT? A free Pitmaster X Masterclass? Uh, YES PLEASE and THANK YOU!!!
My pleasure
Great video, glad I found it before doing my First ever cook, thankyou
Yes, please show more of this. Px learning sessions. Awesome
Oh yes please add stuff like this. I'm trying to use my webber and videos like this help to understand how they work, how fire/heat and current methods work.
A video breaking down how different types of fuel affects a cut of meat would be really helpful!
This is my absolute favorite video that you have made so far. Love the channel, keep it up.
it's great seeing Dutch dudes enjoy and share bbq knowledge to further spread grilling popularity there.
Thanks for doing this one, found I found it very interesting and educstional. I bbq year round and to be honest I love playing about trying different things so thanks for the new method to try. Keep them coming Pitmaster X!
Great video! I did a similar method to the firewood off-set by using patio bricks as the wall to prevent the radiation heat and it completely changed my Weber kettle. I will definitely try this. In Australia our best wood to use for this is probably going to be red gum.
Hi there from Cape Town. Yes please show us more techniques and methods. Always a fan and thank you for e awesome channel.
You are truly the grilling guru!!... Love breaking it down to the science to get the ultimate finished product is awesome excellent job as always... two thumbs up for you buddy!
Absolutely keep going with tips and tricks etc, it really helps A LOT. Thanks for the hard work mate
Big up from Iceland. 🇮🇸
This is a treasure of a video; informative, entertaining and I learned a new technique. Bravo!
I'm a snake method guy, but never more than a 1/2 ring of hardwood charcoal on my Weber clamshell. I struggle maintaining low temps, so I've dialed in my ribs and shoulders at 325F, heavy cherry and hickory. Cheers, please keep the videos coming. Eet smakelijk!
Wanted a video on this for ages! Awesome!
This explains a lot for people who don't yet know how to low and slow on their kettles. Instead of the firewood, I used to use a couple fire bricks until I bought a Slow N Sear.
Do grilled brisket tacos (the best)
1.) Slice raw brisket thin
2.) Season with season all or lawrys
3.) Grill on high heat (watch for flare up's because of high fat content)
4.) Using a clever chop meat (because of toughness)
5.) Serve on grilled corn tortilla (chopped onion, cilantro, lime, and salsa opcional)
Creamy green salsa (most people think it has avocado but its a lie)
1.) Grill 5 jalapenos 2 serranos 2 cloves of garlic and a 1/4 onion
2.) Once charred blend everything together
3.) Crucial step slowly drizzle canola oil while blending to emulsify (if oil seperates stop and remove excess oil and reblend)
4.) Add salt to taste (even though it has a lot of peppers it is not a very spicy salsa. Really creamy in texture)
Very good explanation and learned a lot.. Realy would love more videos about this kind of techniques. Thank you very much
I use 2 bricks instead of the wood block. Place foil on the charcoal grate at the bottom under the meat to catch drips and raise also helps direct airflow to the coal. I also use a small stainless steel bowl with water on the grill over the fire to add moisture.
Wonderful video! Thanks so much for sharing your techniques. I’m now a subscriber!
Great video, love seeing the different techniques and the trial and error you've experienced. Please share more!
Would love to see more kettle videos in general! I bought a weber master touch and a masterbuilt 560. Any vids on either would be great!
Wow. BBQ 101 . That is very helpful. I think you should make more videos like that. Or start Pitmaster teaching video every month. So will be Pitmaster secrets for best BBQ and grilling.
Cheers and thank you, I am pretty new to charcoal bbq cooking and this was very very helpful, thumbs up from me in New Zealand 👍
almost there!!! go for 500K!!!!
regards from México
My question is, did you have to add charcoal to this throughout the cook?
The big benefit of snake method is that you don't have to add coals and thereby interrupt the cook.
Great video. Thanks!
Exactly my thoughts!
This is the real question, i'd guess that his initial charcoal didn't last for more than 2-3 hrs.
That’s awesome, Roel says summer is here while wearing a sweater. Great video. These two fellas are great together reminds me of a peanut butter & jelly sammach...
Enjoyed the video. What do you think of using the slow n' sear?
I can definitely vouch for the slow n' sear. Had one for years now and cooked a little bit of everything with it.
Really good explanation. Informative and educational. This makes me want to BBQ today!
I have not seen this method before, makes perfect sense I'll have to try it out.
Yes yes yes, please make more videos like this. Using kettle grills
I find these videos very good. As a beginner griller with only a 33x50cm barrel smoker, it’s great to find out how to improve
My two favorites for smoking In a kettle are the snake method and using a slow and sear. I understand not everyone has a slow and sear but I've smoked a brisket using the snake method and it came out phenomenal, just rotate the grate as the fire burns to keep your meat on the indirect side 👍
I've always had a kettle grill until my most recent move to Europe. Was planning on buying another one, but managed to win a pellet grill in a local contest (yea!), but this video ROCKED. Great content for when I go back to a kettle grill. I've used the water pan between charcoal and had good ribs, but I can see how this method would produce a better "low and slow" cook. Great content!
Complete rookie here. This was brilliant, and very valuable knowledge to be sharing!
Lekker bezig Roel! Erg nuttige video. Morgen komt mijn Napoleon binnen!
I like to watch how you set up things, start to finish, from lighting up the bbq or smoker. Then how you prepare the meat, tips what works best andwhat not to do, also using different types of grills and tools you use really helps when things are explained because there is no instructions it is all trial and error , Keep up the great work guys!
Thanks to you guys, and all the other UA-camrs I watch, my BBQ is always the bomb... I appreciate the knowledge I've retained from hours upon hours of watching you guys goof off. Keep on grilling! I know I will, no matter what the wife says.
Even though your coals are below your firewood, I still don’t think the meat is protected enough from direct heat.
I got a 14” pizza stone and put it on top of my vortex (in my 22” Weber Kettle). The pizza stone sits just below my grill grate. Then I build my snake around the vortex and place the meat directly over the pizza stone and the pizza stone acts as the heat shield.
Can never stop learning.
Yup need more! Love the tips and tricks
Yes!! I need more tips & tricks, Thank you!
How about the Weber setup with ring and deflector plate? Love all your content, from cooking to tips and tricks!
More of this please Roel, my problem is maintaining temperatures during a cook. I do need a better setup to be honest but if i can master it on a cheaper set up it would put me in a good position when i can afford a more expensive setup. Keep on Grilling 😃
The cheapest I'd go is a Weber Smokey Mountain or a Pit Barrel. Below that...you can do it but its gonna be a ton of work and probably not work that well.
I started on a $70 offset and mostly what I learned was don't buy a $70 offset...heat was constantly an issue...I'd put a handful of chips over the coals and my heat would spike to 300 because it was so small and the metal so thin that it couldn't stay low with 3 wood chips and some charcoal.
One tip is use good lump charcoal because otherwise cleaning out ash mid cook is a real problem.
I would defenitly love to see more of your expert “findings” explaned and the thougts behind it. Verry verry helpfull
Yes more tips and tricks like this please! Not all of us have a huge kamado style bbq (wish I had the space!), I will definitely try this next time.
Very interesting!!
I’ll give this a try. I use the snake method; however I keep the meat as far away from the heat as possible. Additionally, on the Weber I rotate the grate to make sure the meat is parallel with the heat. Last step is that I make sure the top vent is above the meat to draw the smoke over it… Look forward to giving this a try.
Oh.. One last thing is that I have the wood under the charcoal to make sure it has a clean burn.
Briquettes will work, but only if you use good quality natural briquettes like Kingsford. Second step, to get clean smoke you have to run the grill at the right temperature. Running too low or with too little fuel will give dirty smoke.
I did a smoke over 8 hours on a Boston butt after the weather got decent several months back, wrapped halfway through. Did it offset with a water pan on one side for a stock weber 22 inch kettle. I had almost 3 cups of meat juice after pulling it, and I mixed about half of it back in until it melted the bark and made its own natural bbq sauce from the rub.
It was enough that a few pellet brill users raised their eyebrows after tasting it, and they no longer try to convince me to trade out my kettle for a pellet burner.
Roel,
Your method reminds me of the Slow n Sear method without the $99 stainless steel basket and water trough. Gonna give it a try. 👍🏻
I’ve tried all of these methods over the years on my kettles - they all work great if you know their shortcomings. I use a method that is closest the the last one shown. Mine uses a custom basket I made from parts of 2 Weber baskets bolted together forming a jumbo basket to create a similar effect of the log. Always works well with smoke wood or foil packets of chips. Like you, I no longer use briquettes - too much ash and the acrid smoke is a definite way to ruin any cook.
heel graag roel. deze techniek video´s zijn zeker welkom. ga zo door.
Finally the video I've been waiting for so long! Just bought a Slow & Sear this week because I was going crazy with the deflector plate system in my Weber Kettle Master Touch, where as soon as I put it on, I would choke the fire and produce nasty white smoke. Would love to hear your thoughts on the Slow & Sear system!
Awsome presentation of methods and explanations. Thanks. What is your take on offset smokers? Many of us use them faithfully and would love some alternative methods and ideas on using them with greater success.
Would love continued content with charcoal, specifically the kettle. I have both a KJ Classic ll and a Phantom Rogue, but I am thinking that Napoleon Kettle might be a great addition!
Or, just get an offset smoker with the firebox on the side and a baffle plate to deflect the heat. the smoke goes underneath the meat and you can do it low and slow. But I love your videos, you do an outstanding job and tons of helpful hints and ideas. cheers
I'd like to see budget meat cooked in methods to enhance flavor. Quick vs slow methods aswell.
Search sous vide chuck roast.
Excellent content, and yes, would love to see more like this. I’m in Texas so we use Pecan a lot but I am curious about beech tree. I may need to get some and try it.
I used the snake method not in a kettle bbq but in a rectangular bbq with the briquettes on one side and the meat under the chimney on the other side and it worked just fine. I agree that in a kettle you probably will have direct heat issues.
Amazing trick that is so great !!! Keep up the good work
I really enjoyed this video! I think you should do more videos like this and share your skills!
I like to cook hot and fast on my Weber! Get a subtle amount of smoke ( I like French oak) then wrap the meat in foil and finish the juicy juicy cook 😊! I can knock out a perfect brisket in three and a half hours! I enjoy your videos!
Klaus
Ja asseblief ek stel belang om meer te leer oor die metodes wat jy gebruik!!! 😎👍👍👍
I’ve used the snake method many many times. No issues with meat drying out. Briquettes are available that are hardwood and a starch binder only. No funny fillers.
Great tips, now please do the same in an offset smoker !
Please make more vids like this explaining how to use this style of kettle BBQ.
How to videos are great! Sharing the knowledge. I have a bullet smoker and use the minion method for low and slow. Did ribs this way using roughly a half time of the 3-2-1 method. Came up a treat👌🤤
Great video. Keeping them coming.
Great tutorial. Will love to more like this.
Great video!!! Thanks so much.
Have you tried an L-shaped plate instead of a log?
Yes and bricks. I like this best
Makes sense, since logs are poor conductors of heat, they’ll absorb the heat radiation.
But won’t bricks do the same job? The flavour profile is different?
More of this content would be great as its relatable to the average joe BBQ’er, great work guys keep it up
I like to wrap a part of the grillgrades with aluminumfoil to block the radiation and only allow smoke to cook the meat
You can do the same thing with the offset waterpan from Method 2. Just move your meat over. I put a slow & sear in my Napoleon Kettle, and it never leaves. Keeps my grill cleaner, gives me a definite 2 zone setup, and I just like it.
Great video! Which do you like better, the Napoleon Kettle or the Kamado Joe Kettle joe?
BBQ Tips and tricks are necessary. It is so easy to mess up a cook. When you have guests you need a consistent method tor consistent results. You can have Wagu beef but without technique it can turn out terrible.
I actually liked this video. Although, if you have your fire on 1 side, you won't place your ribs in the center like you drew.
Could you also explain where Argentine style ribs comes to the equation as those are direct flame ribs?
Nice content Roel, used this methode on the campsite last time this works realy great. Please more tips and trics beside the asome coocks
I loved this. Did this a few times with just bricks, but now I will try with some fire wood
More of the same gentlemen. Well done. That was probably the best explained smoking video I have seen.
Hi Roel, BBQ tips and tricks are always welcome and I love de science behind it. But can you also show us a complete dinner. Nice veggies, potato's or rice. Our make something very culinary and wayout of the box, like homemade ice cream
A great way to run the Snake without radiation heat is to use something like the Vortex in the middle with the wide end up, this blocks the radiation heat, works perfect for pork butts! And, you really dont have to spend time making the snake nice and neat. 😉
Another way to have your heat to the side without the radiation heat is using something like the Slow 'n Sear, which has a built-in water reservoir and has a convienant charcoal grate in the bottom.
For large cuts like a 20lb brisket or 4-6 racks of ribs I use a pizza pan mod that I made, works awesome and I can use the entire 26" of my kettle's cooking grate space and still cook indirectly! 👍😁
Love this type of content
Definitely technique videos are a big need area
Thanks for this video. One question, have you tried a diffuser plate for low and slow yet? And keep these coming.. I’ll watch as many kettle grill videos as you as willing to make! I like the way you teach 👍🏾