Four Tips For Indirect Grilling
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- Опубліковано 2 жов 2024
- Cooking indirect on your grill opens up a world of possibilities for preparing amazing cuts of meat. Whether you're cooking low and slow or hot and fast, these four tips will help you have a more enjoyable and successful indirect cooking experience.
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Just watched this video Ry. Nice job and some great advice there. For quick cooks I tend to just reach for the gas grill. Typically faster. If pull the charcoal grill out for anything I want to do long and slow. It isn't something you mentioned here by my usual go to technique is the coil or snake method. For those who don't know, this method involves making a sort of U shape around the edge of your kettle grill with the charcoal. You lay down two wide and two high. To get it going, light up about 10 charcoal briquettes in a chimney and get them going. When they are ready pour them onto one end of the U. Once done, I put chunks of wood along the first 1/3 of the coil being careful not to let the chunks touch each other (wood burns faster than coal). I put a container with water in the center filled with about 4 cups of water for moisture. Then on goes the top rack and the food. On my Weber, this typically keeps a temp between 230 and 270 degrees. I have had it burn up to 16 hours if I take the coal to the point where the ends of the U almost touch. I have used this method on Brisket, pulled port and on ribs. Brest part, I don't have to turn the meet, just thee lid to keep the vents opposite the fire. Another tip I have heard of but not tried ('cuz I haven't gotten around to get a slow and sear yet), is to put your wood under the coals. Apparently the smoldering wood under the coals is supposed to give a better/longer smoke. Anyway, really enjoying your channel. Thanks for all you are doing!
I have watched a lot of videos about grilling with propane and charcoal, I have to say that is a great guide to indirect grilling. Basic steps, easy to follow. I hope this channel produces more tutorials.
Thanks for the kind words :)
Fantastic information and to the point!
Thank you!
I just bought the Ocean Blue Master Touch...
I own a stick feed, Traeger and a 1050 MasterBuilt smokers...
I have a feeling I'll be using mu Weber primarily.... getting back to where it started!
Thank you again for yhe inspiration!
I'm scrib'd! 🤠🤟🤟🤟
Great video and tips, the one main thing I do when I use indirect cooking on my Kettle is I use a small water pan. It really helps maintain lower temperatures and adds humidity.
I do that on occasion, too, depending on humidity, etc... I'll just add water to the drip pan to add some moisture like you said :)
Thank You So Much.....I'm a novice, i love your tips and you explain very well. HAPPY 4th July to you, your family and all of the USA from England UK x
Very good tips. Thank you
Great! video! Always wanted to know why some people use briquettes over lump.....learned a lot on just that one tip alone.
Excellent Video! Merry Christmas to you and yours!
Great tips thank you
Awesome Dude! I just ordered the Slow ‘N’ Sear & purchased a new Weber 26.75 Kettle since my 22” is too small. Enjoyed your tips!
Yeah that 26" Weber is next on my list :)
Great tips and advice, I just received a weber kettle recently and absolutely enjoy the finished cooks of meat with the charcoal/smoked flavors. I watched many of your videos and appreciate how you explain things, Ry. Thank you.
When smoking I look through the top vent with a flashlight lol
If it works, it works! :)
I've done that also and it works. lol
Good tips and advice! You make good content Vids that teach......I like that! \m/
Thanks!
I liked your tips. Have a good evening.
I think the biggest tip i have is don’t fret so much about grate temperature. For me anywhere from 225-275 is just fine. Once i stoped worrying about being within 10 degrees of a specific temperature like i see so many people preach my cooks started to turn out better because i stoped opening the lid and messing with things.
Agreed, That range is perfectly fine :)
Absolutely!
That is great advice, Thank you for that advice, Peace and love, David in Dallas,Texas.
I *really* enjoy your channel. Grilled forever, but your videos have really helped me kick it up a notch! Thanks so much for the posts. Not just on cooking techniques, but equipment, and related topics that have really helped me out. Been grilling my butz off lately and you have provided much of the inspiration to get back and do more of it. Thank You Ry!
Wow! Thanks for the tip on the upside down vortex for beer butt chicken! I've done them a couple times on the top grate, but you have to get a kinda small chicken to avoid bumping into the lid. This is something I will try for sure
What cut of meat is that at 6:28? What mind of rub?! Great video man
That's a Chuck Roast from this video: ua-cam.com/video/JTbVkLqduA8/v-deo.html I believe the rub is detailed in that video :) And thanks!
I really Appreciated this video Ry. I really did. This has helped me alot because I just got a new Weber 22 inch Jumbo Joe Grill and it's been awhile since I last grilled. I used grill on my father's old grill that I basically inherited after he died but years past on the grill wasn't being used and I wanted to get back into it! Tomorrow I will grilling chicken in the indirect method!
Just the info I have been looking for as we have been struggling for awhile to get indirect cooking to work.
Please can you explain how the air vents work for regulating temperature.
Much appreciated
The air vents allow more or less air into the cook chamber. More air let’s the fuel burn hotter.
Good tips! I found it hard getting the right temperature for indirect cooking I always had it too hot... because I used to many briquettes, so now I use only about 10 the add more accordingly
Sorry to hear your rusty voice Ry. Nevertheless, thanks for doing the video for us. If my grill gets too hot, I use a small baking grate on top of an aluminum pan which then sits a bit higher and a bit more protected from the direct heat.
That'll work :)
Great video. This comment is being written during the COVID-19 lockdown in 2020. I've been watching a lot of grilling tip videos, because, being home every day, i've decided to grill every Sat/Sun until all goes back to normal, and i've learned a lot. I'll be sure to implement all the information i've been going through. Thank you
I have a natural gas bbq and while it's great for short cooks such as burgers or skewers I'm starting to lean towards smoking the meats with charcoal and chunk wood. It's a lot more versatile.
Have you never heard of the snake method I'm just curious cause if I didn't have a sns or baskets I wouldnt just avalanche them alongside I'd rather use the snake method which I have done before works great just not as convenient as baskets or a sns but I'd imagine itd work better than just sloping them
Snake can work well for long cooks. For shorter indirect cooks sometimes a small mound works well.
@@CookingWithRy ah I get you I confused indirect for low and slow lol sorry great video bu the way learned alot just wondered about that!
Hi Ry. I cook indirectly on my Kettle all the time. I don't have baskets so I just pile up the charcoal over to one side. I don't start the entire pile, I usually start about 10 or 12 brickettes in a chimney and dump that on top of the pile. I guess it's similar to the minion method. I also add water to the drip pan to keep the moisture up inside the pit.
I've done that, too. Works great :)
I use the the baskets that came with the weber. I put one layer of kings Ford charcoal down in each. Then I put a layer of 30 min soaked wood chips of choice. Then I put another layer of charcoal in each. Then, I pull 6 briquettes out from opposite ends (so 180 degrees out) and then light them off. While those are lighting off I put another layer of soaked wood chips on top of the already installed charcoal. Once the 12 briquettes are white, I stick 6 in the end of one basket, and 6 in the other other end where they already were before I pulled them out. Gives me a perfect 225 -250 with minimal vent tweaking and I put a Weber grill pan in the center of the baskets filled with boiling water. I can get about 6 hours of consistent heat with minimal adjustments doing this.
This was a great video, I just happened upon it. I was searching for what to do about rust spots on my grill that I haven't used in a couple of seasons. I've always wondered about indirect heat when grilling. And I thought I knew how to grill, pft, lol. I'm a sr. citizen who grills for myself. Thanks for posting your tips! From TX.
When you add charcoal to your already lit charcoal does the smoke off of the unlit charcoal affect taste of the food
I've never had that issue. In any long cook, such as when using the snake method or something like the Slow n Sear, unlit charcoal is constantly being ignited by already burning charcoal.
After I cook...we order pizza!
No joking, I've ordered pizza WHILE cooking because what's on the smoker won't be done for hours :)
Hahaha, thats good
Mate this is so useful. Thanks for all your knowledge. I have a Weber 5755 GBS Master Touch on its way so excited to get to try it out.
Do you have a video on grilling essential on a budget?
I don't, but that's an interesting idea. I'll have to think about that :)
really helpful video! We had watched a few and tried indirect cooking and both times really burned things. Then I watched this today as we are cooking chicken and the lights went on with what we had done wrong. Thanks very much!
You have no idea how much I appreciate this instructional video. Thank you.
Would you recommend using the minion method with those charcoal baskets to ensure a longer, steadier heat?
I’m a novice BBQ’er and I’m doing my first low and slow spare ribs soon, been using your videos for information :)
If you haven't used the minion method before, attempting it in the charcoal basket can be tricky because it is already a contained space. I've found that just one basket filled to just below the rim will give a few hours good heat for ribs on the Weber Kettle. That includes adding a few briquettes each hour and shaking off the ash to maintain good airflow.
What I do a lot of the time is light my briquettes with a propane torch in the basket so they burn down from top to bottom. This helps extend the burn time like a REALLY slow fuse :)
Great advice!
Great tips...
Thanks for the video. Well done sir. I learned a lot. My grill is a rectangular Kingsford and I am going to fabricate either one long and narrow charcoal box to put in the center or 2 boxes at both ends.
Great tips! Too many briquets on indirect cooking - just close down bottom vent 2/3rds or so until temp is around 250. It will burn low and slow.
That's the one thing about the Weber--the bottom vents are terrible to adjust precisely with those three wings :)
Just bought myself a Weber kettle and I’m interested in cooking a low and slow beef brisket joint. Thanks for the tips they’ll come in handy.
I use mine for that all the time. Enjoy that new kettle :)
Great tips
I use the snake method when I smoke on the weber it works really well have had no problems with it
Hi there very good video .... one of the best tips that i have seen for indirect grill is the way you change the basket time 1:20 in this video. with that tip i think it will meet my needs Thanks
Best vids
Hi, I live in the UK and am looking to buy a Webber Grill at some point, a really informative video, thank you!
Two fire brick also works for me. Thanks
i want the diameter of the vortex to be slightly smaller to be honest...
Thank you so much for this!! Good info here!!
Great tips, Ry! I love these list videos!
Thanks, Russ!
Watch and love all your vids. You're the only You Tuber, that uses the Weber kettle for most of your cooks,so if I need instructions for cooking a certain meat I tune into your channel. Thanks for consistency.
When are you coming out with a new book?
Really helpful guide to grilling! Can't wait to try some of these tips on my next cook!
I tried smoking/cooking beef roast using one basket and had a difficult time getting past 200. Finally reached 270 but was running out of time. I admit i was rushing trying to cook a meal for Christmas dinner. Should i have used two baskets? Was cooking with wide open vents top and bottom.
You can use both but I sometimes just pile some more charcoal on top so it’s a bigger pile :)
Thanks Ry. Those are some good tips!
Great tips! Thank you, Ry.
hey RY,I have a 24x36 box grill,by Royal Oak. I too cook indirect cooking alot. can I use a no weld charcoal basket to help keep my charcoal in one place. Love your videos too,great cooking tips.
Thanks! Absolutely. No reason it shouldn't work for that if it works in the offset firebox :)
I have never used briquettes in my life. Bfore i bought my first kettle grill i still used lump charcoal, i had like a circular Tao charcoal burner which is small and really common here in thailand, its made of cement and metal sheets and used alot for grilled skewered meats, i used lump charcoal in it. The low n slow smoking is very rare and very few ppl do it here in thailand and i have started too. When i bought my first kettle grill i then came to know what briquettes are cuz seeing many american and mostly everyone who does low n slow cooking use it. I think lump is best even tho i havent used briquettes, lump has a really clean taste and i just love it.
Great video Ry. I have watched about all your videos. Your videos rock!. Keep up the great work.!
Thanks!
Thank you sir. Love your work.
Question for you as a beginner
Can i use weber smokey mountain not for smoking purposes but indirect cooking style bbq for poultry plus can temperature be raised to 300 atleast by opening top and bottom vents fully?
I am trying decide between weber kettle or weber smokey mountain. My thought process was that bullet shape with briquettes would contain more charcoal heat inside cooking chicken. Also, is use of water necessary
Anyfeed back would help
Thanks!
I’m not an expert on the WSM. You should check out Phil N Florence. His UA-cam channel has a lot of WSM content 😊
Cooking With Ry awsome thankyou but ur vlogs are great as well enjoy watching you
Hello, I wanted to buy a slow n sear, but I can't find it anywhere. Since I'm a noob about bbq, I'd like to ask you a question: if I put the baskets as you showed at minute 1:23, I cover the bottom one in aluminium foil and put water in it, would that be a good idea to simulate a sns?
Not really. The difference in materials will make a difference. If you're looking for an SnS I believe they are available on Amazon.
@@CookingWithRy Sadly I can only find chinese mockups on amazon, and the sns isn't even mentioned anymore on the weber official site (maybe the EU weber site is different than the US one?), but thank you for your quick answer! I'll keep using the snake method until I manage to find a good sns.
@@Altairw Here's the link for the SnS from SnS Grills, which is the maker: snsgrills.com/collections/slow-n-sear :)
You didn't mention the snake method. I've seen a few videos and it seems to use less charcoal. What are your thoughts on the snake method?
It works fine but I find that it often requires shifting the food as the source of heat moves.
This is poetry. 👍🏽
Just found your channel. Really useful, easy to follow tips. Thanks Ry. Gonna do my 1st ever smoke this Easter weekend in the UK
Have fun with it 😊
Hey Ry, Cooked my first chicken breasts indirectly today and noticed my Weber Kettle struggled to reach 400. I’m used to cooking on a gas grill so 450-500 was my spot to strive for. With charcoal grilling am I striving for the same temps? And also do I want the briquettes the bright orange once they are in my grill? Mine seemed to extinguish a bit once they left the charcoal chimney. Thanks for all your videos.
If you use some sort of container like briquette baskets or the Vortex it helps in keeping those coals concentrated to generate high heat. When they are really rocking you should see that orange glow from the center of the pile or within the container. If you haven't seen this video yet, check it out: ua-cam.com/video/QwA3LQmxSok/v-deo.html This shows how I use the Vortex, and that really helps get high temps in the kettle :)
Hi Joseph. What kind of bricketts are you using? (My Webber hits 450 easily) Massive temp difference in brickett brand choice. My opinion is start with “Kingsford” Origional. Absolutely NO MATCHLESS style bricketts , unless you like the constant taste of starter fluid. I’ve tried some cheap brickett brands that would not stay lit unless under a propane starter torch. Use a “brickett starter” with a handle. True fact here: more good bricketts = more heat which means less indirect cooking space. Your Webber is NOT the problem. Cook on brother
I’m learning how to grill and want to try smoked burgers. What is the target heat temp I’m looking for to cook them indirectly and about how long do I let them cook before flipping the burger?
The grill temp I like is usually 350-400 F, and the target internal temp is really up to how done you want your burgers. Most times I like mine around 150, which is below the recommended 160, but it's kind of like ordering a medium or medium rare burger in a restaurant if that's how you're comfortable eating it. Even after doing an indirect smoke on a burger I like to finish it directly over the coals on each side quickly, so I'll usually do that when it reaches around 145 internal to let that extra rise come from the direct grilling.
Cooking With Ry Thank you, sir!
Your videos are excellent!
I can't get my Weber master touch up to 500f /260c for that 30 minute high heat to do pork crackling . Where am I going wrong ?
One thing to try is lump charcoal if you haven’t already. That genetic burns hotter, especially with the vents wide open.
@@CookingWithRy ok I'll give it a go , thanks 👍🏻
Great video.. thanks
I really like your tips on indierect and the mistakes video. We have all made those and others.
Keep up the great and practical videos. Patience and closed lids are a must!
Thanks! Yep, patience is the hardest thing to embrace sometimes and the most important trait to practice :)
Thanks for the video. I am doing my first low and slow right now and made at least three mistakes. Live and learn.
I learn something EVERY time I smoke something :)
Hey Ry, nice video! Is it just me or do you feel the far side of a kettle grill when you cook indirect gets really hot too? (with coals on one side) Maybe the airflow circulating under and up to the far side edge?
I notice that if I'm using a bit too much charcoal and the lid vent is fully open and opposite the heat source. Could be a good draft pulling heat that way, I'm assuming :)
Bingo. I think you diagnosed it. That would be my exact set up and with that, probably too much charcoal as well.
Great Video Ry, and very good tips.
Im your fan.
Rene from Tecate.
Thank you, Rene :)
Excellent, TY!
Awesome video Ry
why does the meats taste really charcoal on a weber performer charcoal grill
Great video
thank you,, and for the grill tips,, ,iam ,thinking about getting a -PK GRILL , do you think about them
I don't have any experience with them but I think Malcolm Reed uses one and really makes some great stuff with it :)
thank you.... Ry/ i enjoy your cooking show i learn alot ,,,
I’ve had an original PK for just over a year. Love it. It’s a little on the small side, but very easy to use and hold temperature.
I live in the high desert, so "generally" one chimney of briquets can get my heat dialed in on my WSM. Then add more if necessary.
That WSM maintains heat well, I understand. Never used one myself :)
My first (vertical/barrel type) smokers were cheap ones, good at the time - Bass Pro Shop, Medco (stainless). From ~1986 forward. They leaked badly and difficult to manage heat in various climates, weather, etc. The WSM is steady, leaks less and uses less fuel here in the Mojave Desert. Cheers.
Ry’s got a cold
Great tips. Great video
Thanks! I appreciate you watching :)
Good tips Ry as always thanx buddy good job.
Thanks!
Great tips !!!! I Purchased the vortex , never used it . is safe, when cooking don't won't too damaged my weber lid ..... Also you like hickory wood for ribs . what you think about pecan wood ??
I've used the vortex with no issues with the lid on. It's really designed to use that dome to circulate the heat back down. Pecan is great with ribs. I like using pecan if I'm doing a more savory rub, but it works with sweet just as good :)
Be careful.....the extreme heat can damage the grill grate. Think about getting a stainless grate if you use it a lot.
My grate is stainless. Never thought there would be an issue. I cook on cast over the vortex all the time. It's great for that. Like a super burner :)
I own a weber master
Touch. The grill grate much thicker, will that work ??
That's good to here......Stainless is where it's at! \m/
Had you had a situation where you have to go from indirect (low and slow) for ribs to direct grilling, like for burgers? If so, how do you manage this?
If just open up the vents and add more coal
2:55 didn't know it.
Enjoyed, and subbed. Thank you.
Thanks! Glad you enjoyed it :)
My grill starts losing temp 3/4 into my cooks. Gotta get the correct fuel ratio
Is that a small or medium size vortex? Trying to decide wich one to get for my Weber master touch 🤔
I believe that’s the medium.
I break lump charcoal with small hatchet to get small pieces. Contain with 2" lumber when you break it.
Great video. Thank you for taking the time.
You're very welcome :)
Great video, I wish I saw it yesterday before I opened the lid 847 times while cooking ribs for the first time( first time using charcoal for low and slow) ,They came out dry and chewy, think I left them in there too long. Live and learn.
Been there, done that. The next ones will be better :)