5 Grilling Skills to Master on the Weber Kettle
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- Опубліковано 3 чер 2024
- Made in the USA products I use:
Montana Knife Company - alnk.to/cSGQMYm
Lamson BBQ tools/Knives VTG15 for %15 off- shrsl.com/3yon6
New West KnifeWorks knives - tinyurl.com/35svjwns
Hailey Home Cutting Boards - tinyurl.com/4nf4khp3
CitruSafe Grill Cleaner - amzn.to/368L4rt
Superior Fire Cups - amzn.to/3GOdMjL
Sheet Pan and Cooling rack - amzn.to/3i07wZL
Pink Butchers Paper - amzn.to/3ZaWzYN
Snake River Farms - snakeriverfarms.pxf.io/jWKrR6 Use VTG10 for 10% off site-wide
Goldens’ Cast Iron Kamado- tinyurl.com/267k2ae7
GrillGrate Grill grates - shrsl.com/4dbi3
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ThermoWorks: tinyurl.com/2kct4pk7
My favorite weber setup:
Weber Searwood XL 600- weberinc.sjv.io/m5dYNq
Weber Searwood 600 - weberinc.sjv.io/rQdYR5
Weber Large Chimney starter - weberinc.sjv.io/doJMok
Weber Tongs/spatula - weberinc.sjv.io/DVdvVd
Weber Kettle 22 inch with table - weberinc.sjv.io/ORdMRn
Weber Kettle 22 inch Cover for table - weberinc.sjv.io/mgBy4D
Slow n Sear/Slow n Sear Kettle - amzn.to/3Uhgl4E
Slow n Sear insert - amzn.to/3xS32jy
Mann Kitchen Pepper Cannon - tinyurl.com/354p4ckv
solo stove Pi Prime essential bundle: solostove.pxf.io/zN0REG
ZGrills - www.zgrills.com/?aff=485 Use 'Johnny5' for 5% OFF
Amazon Grilling Equipment I use:
Fiesta fajita Seasoning: amzn.to/3HqTvCz
Red thermometer probe holder - amzn.to/3KHybJ8
45 degree Pliers - amzn.to/3yH3GMq
INKBIRD 5G/2.4G IBT-26S - amzn.to/43aBr7I
INKBIRD Wireless - amzn.to/3OkFvgs
Anker Power Block - amzn.to/2NkiHB8
Nitrile Gloves- amzn.to/3GmAXAp
Cotton Glove inserts - amzn.to/2Pwht6T
Burger Iron Press - amzn.to/3BYskeH
Chill Chest - amzn.to/3Wh6mvA
GrillArt Grill brush - amzn.to/3912NnE
shop towels - amzn.to/2Zi5JG0
BBQ Vortex - amzn.to/3dWUTet
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I participate in the Amazon Services LLC Associates Program, an affiliate program which allows UA-camrs to earn an extremely small commission with no extra cost to you. Using the links I provide help me reinvest in the channel to provide a better viewing experience. - Навчання та стиль
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Since I’ve grilled for a large household for so long I’ve learned a few things when it comes to grilling ten to twelve burgers, pork chops, catfish filets, etc, on both 22” and 26” Webers. First off, the Weber has a lid for two reasons: efficiency in cooking and to help minimize flareups. So with that in mind, for large amounts of any of those proteins I’ve always found a full charcoal grate cooks more evenly and efficiently, saving 2 zone/SnS or Vortex setups for BBQ, chicken, small cooks, etc. While the Weber Rapid-fire Chimney starter is the perfect size for the PK grill, though, for a full coal grate in a 22” kettle you really need two chimneys loaded about 2/3’s full. Here’s some tips for minimizing flareups and ensuring even cooking, which is especially helpful for a full grate of fatty burgers. First off you want a decently TIGHT coal bed of DRY, QUALITY charcoal to ensure one side of the coal grate doesn’t go out. You wouldn’t think fatty burgers would let that happen but it can, and this leads to tip two. If one side of the grill is cooking faster, you simply spin the grate around to compensate. This is easier with a grate that doesn’t catch on its hinges like the Weber and I highly recommend the SnS Easy Spin stainless grate. Tip three to prevent anticipated flareups is to shut the bottom vent when the lid is off. Just don’t forget to open it when you replace the lid.
Hello David. Great comment. So many ways to get great results. Sounds like you have developed some great methods to manage your grill. Thanks for sharing. Also, thanks for watching.
Couldn't agree more. 'Keep your hands out of the fire'.
Good advice.
😃
Hi Johnny. I just discovered your website a few days ago and have watched at least 5 or 6 videos. I just wanted to say that you do a great job on all aspects...photography, subject matter, instructions, and clarity. I have not used my Weber kettle grill much in the past, but I am really looking forward to using it now that I have discovered your videos. I already have a Slow and Sear, and I have ordered the Onlyfire rotisserie accessory. Keep up the great work!
Hello Frank. Thanks for watching my videos. It took a while for me to figure out my own format. It was a lot harder to do than what I thought it would be but I think it is finally working out. Take care Frank.
A master of his craft. Always interesting to witness. Imagine being his friend? You'd want to be over every weekend
Not sue about that HK. Take care.
man im glad youtube is suggesting your older videos to me. You do better than alot of the bigger channels at ACTUALLY TEACHING techniques. Learned a few more things here, like that "no accesories slownsear alternative" which is great for me becuase I have the portable jumbo joe, so came with on accesories.
fwiw I think the portable webers + that red + blue folding grill thats like $60 at walmart is an underserved market on youtube. No one with a youtube channel cooks on those grills bit for normal people who want to grill at a park or something, these portable webers (+ the other one - americana? ) are cheap & a likely 1st grill.
I’m glad too! Thanks for watching.
Howdy Johnny, great video. Yup, there are many ways to set up the kettle or any grill for that matter. There's a interesting difference/sameness with two zone cooking and indirect cooking. If I'm doing a whole chicken, roast,etc. I'm going to go indirect. Just pour the entire chimney contents on one side with the food on the grill the other side. But when I grill I typically pour the coals out evenly across the grill making it all one heat zone. Not bragging but I have been grilling for so many years now, heck decades, I don't need to go two zone. But I do recommend folks new to grilling over briquettes or charcoal start with a two zone. As to the problem of flare up's? That's where the Webber Kettle shines. Just close the lid. The lack of oxygen will immediately put out the flames. Now the grill marks on those fish looked great. However some fish shouldn't be flipped while grilling. When I grill salmon I do it over high heat. I normally use just Italian dressing to marinade while lighting the charcoal. Place salmon in something like a casserole dish, pour some dressing over it and let it set. Once the grill is up to heat, at least 500 to 600°f I quickly place all the salmon on the grill above the hot coals. It will immediately flare up as the dressing drips onto the coals, don't panic. Just finish putting the fish on the grill and place cover on. Remember the lack of oxygen will put out those flames. For thin fillets they will be done in about 5 to 6 minutes. Thick shoulder salmon might be about 8 or 9 minutes. With NO flipping. And if I remember right your like me on fish, don't use a thermometer. Use a fork to lightly lift the flaky meat in the center and look at it. In the very center it should look "almost " done. Get it and the others off the grill and directly onto hot plates you will be serving on. The carry over heat finishes the fish. I will say those of us who learned how to use live fire can more easily use a one zone method. It's why I recommend folks to learn how to live fire cook. It makes everything easier in the long run. Oh heck, my apologies I have gone on far to long. Johnny great video sir. Have a great day 🌤 😀 🔥👍🍻
Hello Victor. Thanks for watching!
He said “Flame Love” 💪🏾💪🏾💪🏾💪🏾😊 8:18
😂😆
Good to see you my friend. It has been a while. Thanks for the tips on the grill. That time is coming soon.
Thank you! I appreciate you watching.
Thank you. I enjoyed this video because your explanations are clear, but also, I like your mild-mannered style. Best wishes from the San Francisco Bay Area. - Tim
Thanks for watching! Mild-mannered just like Clark Kent!
You don’t know how much you helped me with grilling. That tip of having a starter in windy weather has been a problem for me for so long. Thank you!
I can read your mind Mr. SpanishPunk.
Did my first smoke of the season here 🇨🇦. 4lb Prime Rib over Kingsford and a small piece of maple at 220F for a little over 4hrs. Took it off at 145 deg to rest, absolutely delicious! Enjoyed watching you bbq during our winter.
I bet you were happy to get out there and grill. Sounds delicious.
LOVE these detailed, quality vids! I always learn things!
Hello Rob. Thanks!
Love this channel!
Hello MTRSS. Thank you!
This makes so much sense! Thanks for the video Johnny!
😎
Another fantastic video Johnny! Keep them coming
Thanks Stu!
Love my Weber! Great tips
Hello Zach. Thanks for watching.
Great vid as always 👍
Thanks Darren!
Yo bro, just bought a new weber and your videos are EXTREMELY helpful. Thanks so much!
Hello Bas. I appreciate that a lot, thank you.
Excellent advice!
Thanks!
Taught me a lot!
Awesome
Another great video Johnny.
Hello Johnny. Thanks for coming by.
Solid tips
Thanks!
Great video vato! Thank you for sharing 👍🏼
Thank you for watching El Santo!
Great video brother!!!
Thanks Mike!
Cheers for the heads up Johnny,love your chanell
Hey Phil. Thanks for coming by.
What a great idea to use a rack for the burgers, I always learn something from your videos. Many thanks
Hello John. Thanks, I appreciate you watching.
Great video! I feel as if ive mastered everything about the kettle, but i learned to put something underneath my fire starter on a windy day. 👏
Hello Brew and Q. Awesome!... it really is a great hack.
Well put together! #WeberLove
Hello Mike. Thanks bro!
Another great tutorial Johnny! You definitely know your charcoal grilling! Have a great weekend!👍👊
Thanks Kevin.
Man... this is such a great video for newbies and experienced cooks alike! Thanks for sharing this.
Hello Dash. Thanks for watching!
Great video, Johnny! Very interesting the way you used the Weber charcoal baskets to section off a third of the charcoal area. I use my baskets all the time, but never thought of doing it that way. I'll have to give that a try! Thanks for sharing!
Hello Daymon. I like doing that configuration because it gives you a larger space for direct heat than if you just pushed the baskets together. Check out my video on how to use the Weber kettle baskets.
Excellent video especially for beginners in charcoal grilling. Great job.
Thanks Ed.
hi Johnny, great video. Greatings from Germany Michael
Hello Michael. I hope you are doing well. Thanks for watching.
Very good tips! I just purchased some Citrus Safe from
Your link!
Thanks Mike.
Nice clear difference subd . Thank You wait I already was
😂 😂 thanks again
I haven't mastered all of these, but I'm working on it👍😊
I bet you are real close though Bobbi! Keep at it.
The rack is genius
I love using the rack. It’s in a lot of my videos… not just for burgers.
Best thing about two zone is being able to smoke brisket and ribs.
Definitely a great way to go.
Johnny rocks
You rock Rydog!
All good advice! 2 things I do different tho I light different amounts of charcoal depending on how much heat I want. Also a propane burner makes a great fire starter
Hey Rusty! I have a propane starter. I need to get a dolly for my propane tank… if I had that I would use it more.
@@Viewtoagrill by burner I mean stove lights chimney so fast
Ah.
2 bricks can also make a great hot side for drilling 2 bucks last forever
Hello Mr. NUMBERS. Absolutely, that works fantastic.
I bought 2 pair of the 11 inch 45 degree pliers per your recommendation. Going to do a spatchcock chicken tomorrow for the first time. It is salt brining in the fridge as we speak.
Skin side up in the fridge I hope!
@@Viewtoagrill Yes Sir!
It turned out great!
Great video! Where did you get your grate? I noticed it opens about halfway rather than webers 1/4 opening. That would make my life much easier on refueling if need be
The company that made the grates I have is no longer in business due to the owner retireing. You can get simialr grates here tinyurl.com/yckyfpnh
scroll down to the bottom of the page and you will see them, the metal is not as thick.
How do you compensate how much you fill the chimney if you have left over charcoal in your grill? Thank you for the video!
After enough experience you will be able to tell. Do this a few times. Put the left over charcoal into your chimney starter after you clean it. Then you will see about how much was left over… you can then start making a judgment call.
I may put that in a future video… good question.
How would you do a ton of buyers and keep them warm at the same time? I've discovered if I do a full bottom of coals the grease chokes out my fire unless I take off the lid and then fight the flames.
You would have to do them in batches using the two zone grilling method.
Enjoy your videos so i subscribed. But i need to know who had to clean that melted cheese off that cooling rack. Cleaning cooling racks suck
Hey Michael! I enjoy your comment! The dish washer. I have a high heat setting on the dishwasher and it works well. Also... a little know secret, that cheese that is burnt on and stuck on.. taste good. I pick off the bigger pieces and eat them!
Just started using my Kettle 22inch but cant seem to get it past 300 and when i did get past 400 i was done cooking. Im using the kettle baskets. Any suggestions? Maybe need to add more charcoal.
Watch my Hot as Hell video.
Hi Johnny. Do you ever get a fish smell left over in your kettle? I so much want to try the fish tacos, from your previous vid, but I am worried about a lingering fish smell that may carry over to future cooks. Cheers from Vancouver, Canada.
Hey Tony. Absolutely not. Just be sure you clean the grates before the next cook and that should take care it. I will say the fish I use is literally right out of the water so it really does not have time to develop a bad smell… now there is one particularly stinky fish that I absolutely hate… tilapia… I can’t vouch for that one.
I just got a weber kettle and i feel like I'm already ahead of the game
Hey Dan. Be sure to watch my temperature videos, they will be helpful! Take care and good luck with grilling!
Probably a dumb question, but do you ever close your grill when cooking burgers?
Yes. check out my forward sear video for burgers and reverse sear for burgers.
Hi Johnny. Would you recommend to get SnS 304 stainless grate? I’m still on my Weber grate but no matter how much I tried keeping it clean rusts still build up over time. Does that BBQ clean sprayer you use helps with removing rusts and buildups well? I have used a dozen of cleaners and they were just alright. I thought maybe with a stainless grate it will helps against the rust issues.
Yes you should. I got one recently. It’s worth it, especially if you have a slow n sear, it has a large opening
The spray does help clean rust off the grates but does not prevent rust. Spraying the grate with oil as in the video will help prevent rust. I would recommend the grate I use in the video. Check out my video where I compare 3 after market grates. It is a thicker stainless steel grate the the SNS grate.
@@lowdownone yes, I do have the SnS and drip pan. Love SnS products. How does the grate hold up so far? Is it easier to clean compare to the original Weber grate?
@@Viewtoagrill thanks for the oil tip. I think I'll just go with the SnS grate. I checked the video and liked the Killa Grilla you have, but it's more expensive than the SnS.
I’m sure the SnS grates will work out fine.
What grill did you put all the hamburgers on? Everything was listed except for that...
I used the Weber Kettle here: weberinc.sjv.io/ORdMRn
If you are talking about the grid and sheet pan that is here: amzn.to/3i07wZL
patty? love the gig, but don't understand the word patty, do you mean burger? because that's what us Brits call them . very thorough Johny
The patty is the meat by itself as part of the hamburger. If I were grilling burgers tonight the person I was speaking to would understand that it was the patty I was grilling and the burger is the whole sandwich.
Sorry for the confusion.
That's what she said
😆😮
I saw a few grilling Tips videos and it is old how often the video makers need to say "clean your grill". Are there so many perplex who just grill on a dirty griddle? You wouldn't do that to your Pan in the kitchen would you?
I have comments where folks tell me my grill is too clean. There are a ton of people who believe that the old burnt food adds flavor. It is crazy to me.
If they ever make a weber master Mount Rushmore, I nominate Johnny for the first spot.
Hello Buford! LOL, you crack me up.
Hello, Johnny. Just Wanted To Ask, "What Kind of Table That You Use To Start Your Weber Chimney????" I Want To Invest In One Of Those Tables (Love It)!!!!! P.S.- "Love Your Grilling Videos, Keep Em' Coming!!!!!!" I Invested In A Weber Performer (Black) Premium 22 Inch And A Weber Smokey Mountain Cooker And Smoker 18 Inch, Love Them And I Believe That's ALL Anyone Needs!!!!! Also, I ONLY Use B&B Coopetition Oak Charcoal Briquettes, B&B Mesquite Lump Charcoal, B&B Pecan Wood Chunks, B&B Cherry Wood Chunks, And B&B Mesquite Wood Chunks - B&B Burns The Best, Longer, & Cleaner!!!!!
Hello Doc. My dad made those little stands for me. Those are two great smokers for the Backyard smoking/grilling enthusiast.
How many grillers say: I want to grill you a burger but I have to wait until my grill grate looks like a bunch of earthworms slept on it over night. Nobody! Cooking on a dirty grill grate is disgusting. Go to the hardware store and buy a 24" aluminum hot water heater catch pan, then plug up the overflow hole with some PVC fittings. Wash your 24 inch over flow pan so its nice and clean. Then when your ready to clean your grill grate, put it in the overflow pan then fill it with hot water and some dish soap and let it soak over night. The next day use your favorite scrubbing pad to easily remove the last 6 months of grilling crap then rinse well. Now parade your shinny grilling grate out in front of your guests on the way to your grill. They will be in awe that you have such a clean grill grate. Repeat after me... There is no such thing as seasoning a chrome plated or stainless steel grill grate!!
Hello Noogman. I agree, no matter how you clean it... please clean your grill!
The Slow and Sear is a waste of money.
There are a lot of folks that believe the SnS is a waste of money for sure. I like the SnS. It is my favorite accessory for the Weber kettle.
Cleaning grill is over rated. We do not live in a sterile world.
Hello H K. A clean grill helps keep your food from sticking to the grill. It’s good practice. Take care H K.