How to grill like a Pro | Tip
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- Опубліковано 10 вер 2024
- This is a quick introduction by one of the BBQ Pit Boys on how to grill like a pro at your next barbecue. See some of the basic tools and tricks required, including an explanation about the indirect grilling method required for a "low and slow" barbeque.
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This video is what got me started on my BBQ journey 10 years ago. I bought all thermometers, chimney, charcoal, and the Weber grill at my local store. Still have the grill in working condition. Recipe and process is easy to follow and replicate.
I’m all for the growth of the BBQ Pit Boy brand and movement but this good ol fashioned video is unmatched for me.
thanks for hanging with us all these years...BPB4L
If you're new to low and slow, we recommend starting with a good briquette and then as you gain experience start experimenting with hardwood as your primary fuel. Of course, it's always best to choose what hardwoods are easily and cheaply available in your neighborhood. -BBQ Pit Boys
I learned more from watching this video than any of the other ones. Thank you.
keep the bottom vent open, and regulate the temp with the top vent... -more venting feeds more air(O2) which produces higher temps, assuming of course you have adequate fuel. You should have no problem reaching temps in excess of 400f with your kettle grill. -BBQ Pit Boys
hey @saechao18, not a problem if you use a good quality charcoal with natural binders. The Minion Method uses charcoal this way to help produce a long burning low and slow in the 225-250f range. BBQ Pit Boys
Starter fluid is just a "method of ignition", and does not affect the taste of the food if used properly.
Selection of your wood/charcoal fuel is a matter of preference and experience. Our first preference is for oak, for long burning, steady fires, especially for open fire cooking, and in large side box smokers. When using a small kettle grill and/or smoker like the WSM bullet we have no issues with the Kingsford briquette especially when we are doing a long low and slow.
...done that...!! Ellsworth Zwoyer, Thomas Edison and Henry Ford got it right with their invention of the charcoal briquette. -consistent and predictable heat because of their uniform size and the unique compression processing. Of course most Pitmasters prefer cooking over natural wood "lump" charcoal whenever possible to get that open-fire taste into their grilled foods. -BBQ Pit Boys
I can't get over just how good these transitions are. Cowboy hat, wagon wheel, oh man.
Thank you...the hinged grate is an excellent tip...I'm glad I watched this.
Have not bought briquettes in ages. Stuck on Royal oak lump lights a full chimney in no time. Drawback...uncovered it becomes hotter than the sun. Recently slow cooked on an unfamiliar grill and I had a blast furnace no control.
I'm glad I'm not the only one who uses a chimney. Since moving to Klamath Falls last July, I decided it's time to get a grill going.
This guy's legit.
I love these instructional videos... I've never tried caracole, only gas, and the fire pit... I really need to get one of those kettle grills.
My favorite starter video. You guys make grilling/ bbq easy!
Great tips for us changing from propane back to charcoal Thanks
From Calgary Chapter
the beer is a necessity
Awesome tips. I've never been able to BBQ anything other than hot dogs and burgers. I never understood how to control the fire long enough to cook something substantial like ribs or a roast until I started watching your videos. I feel more confident now. I'm on a diet (preparing for the Army) and I have been torturing myself watching your channel. First cheat meal I get I'm making the Triple Bacon Cheese Dogs and some Nutella Cookies! :) Thanks guys!
Gotta give you guys props. One of the best youtube bbq channels out there. Always love the recipes. Tried the teriyaki chicken wings you guys put up one time. Came out great.
I like this guy! Great tips. He also sounds like a mellow, cool dude.
I have been using firewood in my grill, takes longer to get coals going but the food is still awesome.
And thanks to the Pit Boys for the great recipes, now I have to guard my grill when I am cooking.
Back yard pirate infestation.
I approve of this channel
+Dan the Man | Funny Videos! oh hai there.
Biggest tip of all. Get a weber Grill like that one up top. I've tried em all. That one is the best.
If your going to do that, use a very dark brew such as guniess. All that will happen is you'll transfer some of the flavor over. But make sure to use a dark brew, or the outcome will be the same as water.
Great thanks for the tip I will give it a go with the bottom vent open. I went out and got the chimney to start the brickettes as well. I use a full chimney, the same you guys do, so I knew it was the vent I was getting wrong. I did a whole chicken, low and slow, like you show in your videos and it took me about 3.5 hours to get the internel temp up to 160. It was sitting at about 225 the whole time. But for a steak I wanted it hotter, Thanks for the reply! Love your videos!
I don't see the Pit Boys do too much fire cooking. I built a small homemade stone fireplace with a grate on it in my backyard. Then came the rustic log shelter along with a log picnic table. I cook outside nearly every day from April thru October. ( Pa. ) I guzzle a few and my 2 german shorthairs are my pitmates! Luv it! Peace............Bean
If you want a deep smoky flavor to your meat, soak your woodchips in cold water for about an hour, then put the soaked chips on top of the hot coals....the chips will just simmer, instead of burn up outright.
If you want a subtle hint of smoke without the overpowering smoky effect, then just take a couple handfuls of chips (right out of the bag), and throw them on the coals...non-soaked in water.
No Gas here........ that beer looks gooooood
I'm sure you already know about this but there are briquets that are made of natural wood that kind of give you the best of both worlds between briquets and hard wood lump. I used Stubb's natural charcoal and I usually find it at Lowes. If you haven't already, you should give it a try sometime. It's my favorite thing to cook with.
I would love to see a video about how you clean + maintain your various grills and your cast iron cookware
Great as always Boys!
Yea, got to have a few "pops"around just in case!
BBQ Pit Boys rule :-)
thanks for the videos! I have been watching y'all for a while! learning a lot and getting ready to host a big family and friend bbq here soon!!!
He saved the best tip for last 👍🍺🍺🍺
the beer at the end was awesome. yes!
I liked everything I saw but the end is especially cool!
Thanks for the great tips! God bless the pit boys!
Excelent video. The beer cooler was a nice touch by the way ;-)
Regards from Mexico!!
This guy is the dude
I'll leave the BBQing to you guys, I'll be by the cooler! Excellent advice here guys, thanks!
You guys should revisit this. What tools you'd recommend today as far as dual probe thermometers or whatever.
for "low and slow" long cooking times, you'll want to close the bottom dampers also. i prefer using lump charcoal vs briquets, but its personal preference. weber makes fire cubes to start the chimney, alot less mess than using news paper and it lights instantly.
very helpful! thank you. we, part of europeans, who doesnt really know how to "grill" find this video very helpful. author, maybe you have videos about how to use cheap "ufo" grills with cheap charcoal.
i liked the last part when you grabbed the beer. lol
Good video. That beer cooler rocks!
i was on the fence between wood chunks and chips went through all your videos till i got here
been using briquettes for ever too gonna try the natural charcoal tomorrow if i find some
thanks
Thanks for the tips, I'm spreading the word. Great vid
Yes. Remember, fire gets its life with air. Turning down the dampers restricts the airflow, so the best way to control your grill temperatures is by opening or closing your dampers (top AND bottom).
Thank you for the tips... very much appreciated!
Love the beer at the end
this video is very informative.. thanks a lot!!!
BBQ pit Boys-> I love you!!
Thats perfect since all I drink is Black and Tan...thnx evanmega
Do you have a charcoal grill and smoker combo that you would recommend using? I need something that can easily load more charcoal
this is an awesome video... makes me feel like an amateur though. but atleast now i have a standard to look up to
for beer you can have a Beer Koozie, ak Ozark Trail, yeti. or whatever brand you might like.
Kingsford Charcoal is mostly Anthrisite coal mixed with lime for the with the familiar white when ready look and a little saw dust
Just sayin
great vids man, you should use the lid holder on your performer, I always use mine and it works great, you don't want to damage your lid. I also saw you do the bacon explosion in the winter... awesome.
Thanks
you Guys are the best
THANKS! This will be useful.
BBQ Pit Boys what do you guys think about those home made barbecue's from a 55 gal steel drum?
Thank you gentlemen!
Lowes, Home Depot, and Wal-mart carries them. Just call first before going in to make sure they have them in stock. Cheapest one I found was from wal-mart but it looks a little on the flimsy side from the pics.
I have a old propane char broil bbq that i use charcoal in, and use the indirect method! I find i have to use a brick cut triangular to keep the lid open a little, but i always have a hard time cooking pork chops! Ive seared them, then moved to the side, ive tried indirect, and that doesnt work? What do i do???
anytime bud
What are some good spices or seasonings that you could use on chicken, steaks, porkchops, etc.
Awesome. Very informative and he's really cool.
Hi. Can you tell me the name of the company who makes the kettle grill that you use with the table made around it? I am looking for the same model but I can't find it anywhere.
Ive been trying to learn how to get my temp at around 250-275 but no luck, I use more charcoal or I'll use less and still nothing. I open the vents all the way, half way, closed. No luck. Any ideas to what my mistake is ? No matter what it stays over 300°f
you guys freaking rock
thanks for the great tips
Lowes has some of the best BBQ equipment on the market.
Great Video!!! Thanks!!!!!!!
Forgive my ignorance but I thought mody pros *hated* startet fluid, and absolutely hate the idea of slow N low cooking with Kingsford briquettes.
I'd always assumed lump and/or natural hardwood charcoal (or just plain wood chunks) were the preferred method of fuel, along with starting with a chimney or some other non-lighter fluid method of ignition.
Thanks!
have you tried the smokenator grill,if so how do you like it
Awesome video!
this is exactly what i needed this vid is guuuud :)
Luke Nayiager GUUT!!
What size grill do you use?... the Weber 22.5" or the 26.75"??
I see that Weber makes the grill but finding it is another matter.
So, the more open the vents at the top the hotter the grill?
Nice tour.
i have never seen a desk for your weber otg like that in germany. from where do you got it?
Busch Light is ok for holding off the weight, but lets see a Dogfish Head come out of that cooler once in a while!
Smell that? oooooooweh!
I have bought a charcoal weber this spring. This is my first year using charcoal. I find I have a hard time getting the temp up to 300 or higher and keeping it there. I have tried playing with the vents. So after watching this keep all vents open at the top and the bottom for higher heat? thanks in advance to anyone who has the answer!
The legs on my kettle are really too short for me, anybody got a link on how to mod the legs, or would I be better off building a cart?
Thanks bro:)
nice
Do you guys ever soak your wood chips? I was thinking of doing that with beer instead of water...what do you think the outcome would be?
wow, bic and scripto are name brands. you might want to get those torch instead.
What do you guys think of the ceramic grills like the green egg or the primo?
can i use castrol oil?
Save the best for last. You can't have a good barbecue without an ice cold beer. Chef's priviledges.
i'm chemist, they use lead also in gasoline to make it pure 97-98% octane, use alcohol best choice .
So I tried doing a whole chicken today, was in the smoker (brinkman) for about 4 hours. And the internal temp was about 130. I could not for the life of me keep the smoker around 300 degrees. It wasn't very windy today either. And I use a charcoal/Wood. I have no problems doing other meats, just the damn whole chicken eludes me. And I don't know if it's the smoker and not being consistent. I'd love to get my hands on a Weber "bullet" smoker. So I have to ask is it the Brinkman that is just lousy
is it possible to bake (like cake n stuff ) on the bbq grilled
good stuff.:)
Beer is the best part :)
I tried to smoke some baby back ribs can't seem to get them to be tender I set up my grill like a smoker they are so tough. The temperature was at about 210-220 it's bin 6 hours and they are very tough. it's dissapointing I don't no what to do
+Danielle Victor ..try this..after applying rub, lightly smoke the baby's for 2 hours at 275f.. Then wrap each with foil for 1 hour..maybe add a bit of liquid like apple juice or beer or to the foil pouch ... remove racks from foil and then smoke and heavy sauce up to another hour, or the way you like em.. They'll be moist and tender, guaranteed..
BBQ Pit Boys thanks will try it
can sausages be cooked this way?....within 31 hours?.