WEBER KETTLE - MASTER the Temperature Control (WITHOUT GADGETS)
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- Опубліковано 14 тра 2024
- 🔴Weber Kettle - Master the art of temperature control on your WEBER KETTLE without the use of extra expensive gadgets. Learn how to set up your grill for LOW & SLOW, HOT & FAST, and SEARING with several different methods I share with you in this video.
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🕛Timestamps
0:00 Intro
1:07 The 3 Target Temperature Zones
1:55 Science Lesson with Professor Q
2:37 Why keep the lid closed on your grill
4:18 How to mark your vent handle on your grill
5:05 How to set up your grill for Low and Slow smoking
7:09 How to use the Weber Kettle basket
7:50 How to use the Snake Method in your Weber Kettle
9:09 How to set up your grill for Hot and Fast grilling
10:23 How to set up your grill for searing
11:41 Thank You!
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#WEBERKETTLE
#TEMPERATURECONTROL
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Affiliate Disclaimer: This video and description contains affiliate links. As an Amazon Associate, we amzn.to/3qidQiF earn from qualifying purchases. - Навчання та стиль
Sir..SIR…Mr Coleman. I subscribed simply because of that science lesson lol
LOL, I though that was funny as well. I will have to bring him back. Thanks for subbing.
Same here. Subscribed immediately
Awesome video Coleman!! I've been grilling and smoking on a Weber Kettle and a Weber Smokey Mountain for the past 28 plus years. Even though I have a basic foundation on the use of the Weber grills, your video was fantastic. I think over the years I've been overwhelmed with all the knowledge of how to use the Weber Products and your video explains perfectly how to use the Kettle and it's a nice reset for the mind and to not really over think it. I've seen a lot of BBQ videos and yours has to be one of the best. Thank you and keep up the great work brotha!!
WOW! That has got to be one of the best compliments I have ever received. THANK YOU! I am glad I could help and thank you for taking the time to watch.
This is what I was looking for! Thank you. I’ve been having issues with my smoking and temperature technique. This opened my eyes for sure!👍🏽
I love hearing things like this! I am glad my video was able to help. Thank you for watching.
Just picked up our first weber master touch. Thank you for the detailed breakdown on the 3 temperature zones! Great video!
Thank you for watching. I am glad it was able to help. I am filming new videos now on some great mods to my Weber.
Great video. Have had several attempts at short ribs with varying success, followed your guide to the low and slow method and they came out perfect. I was on the point of giving up, but am now feeling inspired. Bbq is now marked up with the vent settings, I was surprised how little you have to move the bottom vents to make a big difference in temperature. It made it almost fun leaving the lid on and just adjusting the top vent during the cook! Thank you
You are welcome my friend. I am so glad I could help. I know when I started, I had the same challenges with temp control and I almost gave up as well.
This is best video I have seen for newbies to coal grilling 👌🏻 I've finally bought a weber kettle after years of gas grilling and I'm excited for the summer!
WOW!! Thank you very much my friend. I have a new video coming out soon on some great mods for the Kettle.
Thanks a lot for this. I've watched dozens of grilling channels and never learned what you presented. No more hit and miss cookin. Really wish I had run across you earlier! I particularly liked your idea to mark the lower vent placements. Gonna do that firs thing tomorrow--then make some of your pig shots!!!!!
Thank you James, that means a lot to me. Let me know how they turn out.
I wish I had found this channel sooner, so I wouldn’t have to waste so much time watching various videos. Coleman, you explained everything clear and precise, definitely subscribed and definitely will go grill something!!
Thank you very much for the kind words my friend. I appreciate you subscribing and supporting my channel. So what's next on the list to grill?
Exactly what I needed to see thank you !! Keep the videos coming
I love hearing this! Thank you for watching my friend.
Thank you for your instruction on temperature control! I have struggled with this and hopefully with using your tips, I can master it.
Glad I could help my friend. Let me know how it goes. I have some new Weber Kettle videos coming soon.
Oh my goodness 🤗🤗🤗. I am absolutely ecstatic that I found this channel. Particularly this video‼️ Everything I need to know about grilling. Thanks a bunch. Please continue putting out content 🙏🏾🙏🏾🙏🏾
Thank you my friend, its comments like this that keeps me filming.
How good is this video? No over complicated explanations. I am looking forward to using these tips. Thank you.
New subscriber from the UK!
WOW! Best comment I could have received on this video. That was my goal. Thank you for watching and subscribing my friend.
Im New to kettle grilling and picked up some great tips from you..looking forward to some great bbq. Thanks alot for doing this video!!
You are welcome my friend and welcome to the WK family.
Great information Coleman! I love my Weber kettle but always love to learn!
Thank you my friend. I appreciate you watching.
Great info. Just gone back to Weber after many many years. Science has gotten a lot better thanks to guys like you. Keep up the good work.
My please my friend. I appreciate you watching and subscribing.
Thanks, this video is easily among the top three most useful and informative bbq videos I have ever seen
I love hearing comments like this my friend. Thank you very much!
Today on my lunch break I went and got one and am so ready for some low and slow! Learned a few new things from this thank you!
You are welcome my friend. Glad I could help. Thank you for watching.
I'm new to grilling and I have the same Weber. In the back of my mind I knew the vent controls were a little too nebulous and that I needed to figure out the positions, but your solution is simple and brilliant, and I'll be doing it tomorrow, Dremel and all. Great tip.
I love hearing things like this. I am glad I could help my friend. Thank you for watching.
Great video, man. Very well explained. Thanks!
Thank you very much my friend. I appreciate you watching.
Great info! Been using Weber type grills for 50 plus years and still learned several new things. Thanks for a great Video.
Thank you, I love hearing stories like this. I am glad I could help and thank you for watching.
Wow, you've opened my eyes to things I never imagined doing with my Weber. Subscribed!
I love hearing things like this. Thank you for watching my friend.
Thank you, this is such great info for a newbie like me!
Thank you my friend. I am glad it helped.
best tutorial I've watched. thanks!
Thank you very much, I appreciate that my friend.
Love it dude I wanna do a brisket so bad and that snake rig looks so legit. Thanks again
It is the best way, besides the SnS basket, that I have found to do the extremely long cooks.
learnt so much from this video, newbie in weber kettle bbq. like how you explained all those methods with full of details. Cheers Coleman!
You are welcome, my friend. I am glad I could help. Thank you for watching.
Awesome video, Mr. Coleman!! Thank you!
Thank you, my friend. That means a lot.
Great info Coleman ,simple n easy to follow
Glad I could help, my friend.
Excellent presentation! Thank you!
Thank you very much, my friend. I appreciate you watching.
Epic video, been a while since I fired up the Webber. This brushed up on everything I forgot haha. Thanks
I appreciate that my friend. I love grilling and smoking on mine. Thanks for stopping by and watching.
Excellent video!!! Thanks so much, a lot of great tips. Liked and subbed
Thank you very much my friend. I appreciate that !
Thank you! Very helpful to a new charcoal grilled!
You are very welcome. I am glad I could help, and thank you for watching.
Just received a Master Touch as a birthday gift. Can’t wait to use it. Thank you!
Glad I could help my friend.
Great info. I’ve got an old skool kettle that I’ve had for years and only used a handful of times cause I’m nervous about ruining good food . Usually I go for my Weber gas or my treager if I’m smoking. But now I got more confidence in using it and will definitely be installing 2 thermometers.
I am very glad I could help my friend. Next to my Kamado Joe, my Kettle is definitely my favorite grill.
@@GrillinandChillinwithColeman there definitely is nothing that compares to the flavor and experience of cooking on one that's for sure. And to think it's essentially the same grill that many of our fathers and grandfathers cooked on
Best video on youtube for beginners like me..thank u 👊🏼🔥
I appreciate the kind words. That means a lot to me my friend.
When Professor Q showed up, I couldn’t hit the red button fast enough! Great video and I appreciate all the effort you put into the content. Keep up the great work!
LOL!! I appreciate that my friend. I will have to bring him back.
Great information. Thanks for sharing this video!
Glad it was helpful!
Amazing video thank you for all these tips truly hope I can become a better griller!!
Thank you very much my friend. I am glad I was able to help. Please check out my channel as I may have a few more that might help.
Thanks for the video. Also a new Sub. Just Purchased my first kettle last week. Been grilling for a long time not just with a kettle. Used Propane and for along time Natural gas grills years ago. About 6 years ago I came back to Charcoal. Been using a Dyna-Glo 32" Charcoal Grill. Great grill just does not perform like I want. I love the versatility of the Kettle. Will be catching up on your vids. Thank You and Nice Foster B Improv there!!! :) :) :)
Welcome to the G&C Family! I love my WK. I have the 22" and the 26" myself. It is one of the best grills I have owned. The only grill I like more is my Kamado Joe, but it does not travel well, so when I go camping, my WB goes with me. Thanks for watching and supporting the channel my friend.
Best video so far about the Weber Kettle on YT.
Thank you very much, my friend. I appreciate that.
Thank you so much. Learned exactly what I wanted to know. I just subscribed…
That is so awesome. I am glad it helped and thanks for subbing.
Great video, just subscribed. Your enthusiasm shines through, it feels like there’ll be some time lost on this channel. ……probably whilst staring at the UK rain.
Thank you very much my friend, that means a lot to me. I appreciate you watching and subscribing.
Very informative! Thank you.
I appreciate you watching, glad I could help.
Thank you for the video it was very helpful.
Thank you very much my friend. I appreciate you watching.
Great Scott’s! Lol professor Q needs to be a staple
Great tips brother.
LOL! I had fun with that part. I may have to invite him back.
Ok. Your snake. I do the same! People say I’m waisting my time doing that. But then they eat my finished product and are amazed. Prepare for success. Great example of the snake method. Wish you’d put out more vids but life happens. Nice job dude!
It's definitely one of my favorite setups. Thanks for watching. I will be filming again soon.
Great info in this one. Thanks.
Thank you! I am glad I could help and thanks for watching.
The information and production quality got my attention. The outro music got my subscription! 😂😂
Well thank you very much my friend. I appreciate you watching AND subscribing.
Very helpful. Thanks!
I am glad I could help my friend. Thanks for watching.
DUDE! That was really helpful info. Thanks for all the details. I'm just getting started with grilling and picked up the SNS Travel Kettle. Would be interesting to see if your numbers of briquettes change for a smaller kettle and/or if you can maintain your temps given these smaller kettles. At the end of the season, I'll likely look for a full sized kettle for my permanent home grill but I absolutely LOVE this travel kettle. It's so convenient and you can do a lot with it.....but I'm not sure about longer cooks. I haven't tried any yet.
SNS makes a great grill, I use their Slow N Sear in my Webber Kettle. I am glad I could help.
My first kettle grill is en route to my house. First video i clicked on and i was able to make a good note pad that explains all your cooking zones and which cut of meat to use. This is gonna be fun and tasty. 🎉😊
Glad I could help, my friend. I appreciate you watching.
Temperature control is something I always struggle with....absolutely favourited this video so I can refer back to it for some longer cooks. Need to look at the bottom vent control to get my marks and we can experiment from there!
That is so awesome, my friend. I am glad it was able to help. I am going to take a Dremal to my marks as they are starting to wear off.
Thanks. Very helpful
You are welcome, my friend. Thanks for watching.
Best advice ever! "Temperatures are ranges not targets". Too many people focus on hitting a specific temp. and get frustrated when they overshoot or undershoot. Get it close and you're good!
EXACTLY!!! Thanks for watching my friend.
Good advice, actually.
Good stuff! I’m always looking for tips on temperature control on a Weber.
Thank you my friend. I am glad I could help.
Great video! You gained a new sub!
Thank you very much my friend. I appreciate you watching and subbing.
Your a legend mate, cheers
Thank you very much, my friend. I appreciate you watching.
A great video, glad I found your channel. A quick note regarding the "snake method". As the heat burns around, you have to aware that the heat as well as the smoke will be changing direction. During my last three 17 pound briskets it got to be a struggle to rotate the grate as well as changing the location of the chamber temp probe. It ended up working like a champ/ I did the same with my T'day turkey.
I have to agree 100%. The snake method is my least favorite for low and slow. I normally use two small baskets for large pieces of meat and one for smaller pieces. Thank you for watching, my friend.
Great video!!!!! Thank you very much sir!!
I am glad I could help. Thanks for watching.
Great video Coleman. I liked you tip about etching the marker marks with a Dremel onto the basket to make them permanent. Pro tip there!
Thank you, my friend. I know it has really helped me. Thanks for watching.
Best video! Thanks for sharing!
Thank you my friend. I am glad it helped.
@@GrillinandChillinwithColeman I used your low and slow method to smoke a pork tenderloin last night and it came out tender, juicy and flavorful! Thanks again
@@FireSerpent That is so awesome to hear! What are you going to try next?
this dude knows his stuff
WOW! Thank you very much. I appreciate you watching my friend.
I like the new Professor Q bit, bro! Everything else was great as always, too.
LOL, I wasn’t sure how that would go over…I had fun with that part. We need to get together soon! I have something for you.
I have a Weber smoky mountain and always adjust the bottom vents while leaving the top vent open. The temp stays within the “grey” smoke zone on the gauge consistently. I use a pencil to confirm the amount the lower vents are open. Works for me.
Great plan. I need to get me a WSM, I used one years ago, but have heard great things about them.
Great video thank you.
Thank you my friend, I had a lot of fun with this one.
Excellent job.
Thank you my friend. I appreciate you watching.
Thanks for the video! New subscriber.
You are welcome my friend and thank you for watching and subscribing.
Simplest explanations to understand how to get low n slow temps. I’ve been sealing bottom vents with foil tape to get better control of air flow. But fiddling with top while leaving bottom alone was a concept not really explained well elsewhere. I like the KISS approach in the video, whether intentional or naturally.
I am glad I could help. Thanks for watching. I really tried to KISS.
Fantastic! Loved the nutty professor! 😂🔥
LOL! I might have to switch churches for that one.
@@GrillinandChillinwithColeman Embrace the FUN! You'll live Longer! 🤣
Fantastic video!
Thank you very much my friend.
Thanks for your videos
Glad I could help, my friend.
Actually good tips all around
Thank you my friend. I appreciate you coming by to watch.
I love that you have an Amazon link for everything including the camera haha 👍🏾
You are welcome my friend. It takes a lot of time and money to make these videos. Every little penny helps.
Great video!
Thank you very much, I appreciate that.
Great VIDEO BROTHER.
Thank you very much my friend.
Great video. You got an subscriber
You are my new best friend!
Good video there sir. Looking forward to trying mine out.
Funny: “…without the use of any additional tools or gadgets” proceeds to show at least 4 additional tools or gadgets. 😁
I’ll be checking out your other videos too.
I had to show a few gadgets 😁....but as you see, I didn't use them in any of my setups. Thanks for watching my friend.
First attempt today with my new Weber. (Never BBQ at all before today). Ribs were tough after c. 5 and a half hours. Think my grill was way too hot at the start. Wish I’d watched your video first ! However, you live and learn ! Until the next time 💪🏻
I hope my video helped my friend. I have a great video on ribs that might help as well. I do appreciate you watching my videos.
Absolutely the best "How to" video I've seen. You clearly explained EVERY head-scratching kettle question I've had. Thank you!! Question: The half-moon basket(I call it)for indirect cooking has a grate at the bottom. The basket in the link does not-I prefer the one you show with the grate/bottom. Any idea where I can get the type you show?
Thanks again, excellent video!!
Thank you very much! I love hearing things like this. The small basket I used in the video came with my grill and can be ordered from Weber, but I personally would not bother. I would order the larger one I talked about from SnS grills. There is a link in the description of this video to their page. It's called the Slow N Sear. Just make sure you order the right size for your grill. BTW, thank you for watching.
For what it's worth, there are two models of the Slow 'N Sear charcoal holder. The model without the grate at the bottom is the standard model-the grill grate serves as the bottom. The model with the grate is the deluxe model which has an obvious advantage when cleaning up ash. Of course, for a few dollars more.
@@lorinkramer1524 I think the new models also have a removable water pan.
@@GrillinandChillinwithColeman Yes, they do.
I love my vortex. I use it alot when I grill wings. I am going to try it on searing steak
You wont be disappointed my friend. It works great. Thanks for watching.
my left ear really enjoyed this
LOL I will take your word for it.
Spot on Mate for 225 to 250 F, perfect, couldn't thank you enough mate
I am glad I could help. Thanks for watching.
I'm not even finished the video yet and had to comment on professor Q brought me my first laugh of the day!
Well I will have to let him know that next time I see him. 😆 Thanks for watching my friend.
Love Weber products.
You and me both my friend. Filming a new video now with my WK.
I know Foster Brooks when I see him1 Great vid, many thanks.
LOL! Kind of a mix between him and Albert Einstein. Thanks for watching.
In fairness I didn't learn anything new here but that is because of my background. This was a perfectly explained, easy to understand, well organized video. You sir, are a great instructor and definitely earned my subscription just off of this one video. Well done!
Thank you very much for the kind words. I appreciate that my friend.
For steaks and chops I use a cast iron grate on my Weber. It holds the heat and really gives a good sear.
Great idea! I need to get me one of those.
@@GrillinandChillinwithColeman It really works well. After use clean it and spray it with non stick cooking oil.
thx!
Glad I could help. Merry Christmas my friend.
Got a steal on a weber kettle, so joining the darkside. Always liked the taste but it seemed daunting. This video was great, thank you! Marking the openings is genius, going to do that tomorrow! On an 8 hr cook with that snake method, do you never run out of fuel? Thanks so much for the video, appreciate the lesson!
Welcome to the Darkside my friend! LOL I don’t usually run out of fuel, but if you find that you might run out, just add to the end of the chain as one end burns down. The best time to do this might be when you pull your meat to wrap it. Hope this helps and thanks for watching.
Nice video, how do you handle probe wires through weber kettle lid?
Right now, I just run them under the lid, but I have a video coming soon where I add a probe pork to my grill. Thanks for watching.
Awesome tips man! Love the accent. "Char-Coh" 😊✌️
Thank you! Do I have accent?
@@GrillinandChillinwithColeman the way you say charcoal lol "Char-Coh"
Beast!
LOL! Thank you for watching my friend.
Hey Sir is it a good idea to use a heat deflector on the Weber master touch?
Great question. I can definitely see where it could be a benefit. It would help it act and smoke more like my Kamado Joe. It might also help the Charcoal last longer on those longer cooks. Do you use one?
Hey Coleman! Thank you so much for this great video. I learned a lot and my cooks are getting better and better! I was able to dial in on the perfect "low and slow" and my ribs came out perfectly. Next I would like to tackle a brisket but I still have a question. So far, my snake method has been good for about 8h (my kettle has a smaller diameter). I keep reading about super long brisket cooks (14h-18h) and am wondering about how to keep it going, once my ring is completely gone. Would you recommend lifting the grill grate with the meat off and just stacking another snake? I am afraid that the meat would loose too much temp during that. Thanks so much again for all the great input. All the best from Germany!
Thank you very much my friend. I appreciate the kind words. I love making these videos and helping folks and along the way, I have learned a few things as well.
As far as the long cook on the brisket. I take mine of the heat at about 165 degrees, so that is when I take the time to make the "snake" longer. I add more coals to the end that has not burned yet. There should be room now to make it longer as the other end should have burned down 12-18 inches by now. Just knock down the coals of the burnt area and lengthen the snake. Just be aware, when you open that lid, your temp is going to spike, so you might want to close the vents a little more and open them back up as the temp stabilizes. I hope that helps, and more videos owing soon on my WK.
So much love going out to the US! Thank you. Keep it up.
Great video. I thought I had a stroke when the science lesson came on.
Thank you my friend. LOL, I enjoyed filming that part.
This is a cool 😎 channel. (Subscribed)
Thank you very much my friend. I have a new video on the Weber Kettle coming out this week.
I have had my openings marked for years. One tip if you are doing a low and slow cook, set your bottom vent opening once the coals start heating up, don't have them open all the way right off the bat. It's easier to open them to increase kettle temp than to close them and bring the temp down. And, any temp gauges that are on the top of the lid are reading at the top of the lid, not at the cooking grate. Get a Thermoworks temp alarm or Smoke set up and put one of your probes on the grate level to get what the real temp it. You'll figure it out. The Weber kettle is still the most versatile grill, I used to smoke packer briskets on it before I got my Weber Smoky Mountain cooker. Enjoy!
Great tips my friend. Thanks for watching.
Proper LOL'd at the professor 😂😂😂👌🏻
I had a good laugh myself….Thanks for watching.
Excellent video. The information on low&slow cooking was really helpful. I’ll be giving the snake method a try tomorrow when I cook a 10 lb porc shoulder
Question: I noticed you used briquettes rather than lump charcoal. Any particular reason ?
Thank you my friend. I appreciate you watching. I normally use Lump, but used briquettes for this video as that is what most people have and use.
@@GrillinandChillinwithColeman Yesterdays porc shoulder turned out really well. I used the snake method in my Weber Kamado S6 and it worked brilliantly. The shoulder took 6 hours and I was able to keep the temperature around 290-300F. While the shoulder was resting, I cooked the veggie mix and corn then shutdown the vents. This morning I checked and was surprised to see there was still about a third of the snake that hadn’t burned. I should be able to do a 9-12 hour cook without adding more charcoal. Hmmmmm smoked thanksgiving turkey ???
Sir I’d love to have you on my podcast. I love your videos! Just subscribed!
Send me an email and we will talk.
Like your video. Im Tim Coleman from Sebastian florida
Good to meet you Tim. Thanks for stopping b6 and watching.