My dad still swears by his electric loop starter. I still use a chimney. His kettle grill is going on 42 years and mine is about 15. We were both given our webers by our fathers.
@@toddp822 nothing more wholesome than a dad, his son, and a kettle grill. Doesn't even need to be a big game on or anything. Just enjoying the sizzle that life gives us.
I bought a weber kettle for $20. It was quite gross and beat up when I got it. Bought some replacement parts and restored it, now I'm smoking on it every week. And every year I will restore it again. I'm it's third owner. Love that it has history 😃
After having owned a bunch of fun grilling toys, I must say the Weber Kettle (26") is still what I would suggest for 90% of people interested in getting really good at grilling. It's an incredibly versatile tool that's really only limited by your knowledge of managing a charcoal fire.
Got my first kettle when i was 18 (grad gift). Since then i have bought 2 smokers and have a home made one. The kettle has proven to be the most reliable for me. Can't ever go wrong with a kettle. Really excited for this series, man!
I’ve had my weber kettle 22 for approximately 4 years, and I absolutely love it. It’s so versatile and reliable. It can do anything from steaks, to brisket.
4 years? That's not even broken in yet. I have over 10 years on my 2nd 22.5", 1st one lasted 25+, I still have some of it. I've also used a 14.5" Smokey Joe a lot for tailgating. Done a number of tri-tips on the Smokey Joe, perfect size.👍
I have loved this series! Definitely the biggest influence in getting a Weber and trying some smoking and indirect cooking. Would love to see more stuff cooked back on the old Weber in the future!
Yes!! I inherited my Grandparents' old skool 18" when they moved out of their old house, and I love it! it was ignored for over a decade left out in the sun, but I still use it twice a wk😆 And it has done a beautiful job, no matter what I've thrown at it! I still need a smokey mountain, though...
@@triaxe-mmb I keep looking for one on craigslist that may have fallen off a turnip truck, I know they are rare because they are so costly, but I wouldn't push one out of my yard, if I could get one there...🤣
@@TraditionalToolworks yeah, I have been looking for a 26", a rancher and Summit Charcoal - all used for like 2 yes now...seen 2 of the 26", 1 rancher, and no summit charcoals in that time...people who invested to buy the bigger ones knew what they wanted and don't sell that often unfortunately
@@triaxe-mmb I like the 22.5" kettle, works for me for so long. I bought a Performer on craigslist for $100 a few years ago, made much flimsier than my 35 year old. Lid banged in a couple spots on the edge, paint is nothing like it used to be, the bottom vents are flimsy, but it does have an ash pan, my old one had an ash tray, those suck to clean up. I bet a lot of folks buy the charcoal summit and rarely use them, could be a good future for used ones on those...👍
Got this exact Weber Kettle last year and spent the entire 2021 learning how to use it. Did my first smoked brisket and then tried smoking ribs as well this year. It came out awesome. I can't wait for this series to unfold
Love the Webber Kettle and this channel. I did a small brisket the other day on my '22 w/SnS using the Chudboat method (foil boat) and the bark was amazing. It was about a 10-hour cook plus a nice long rest. Basically just followed Brad's method and the family was impressed. I recommend anyone with Webber Kettle to get some form of temperature probe like a Meater Plus. The stock temp gauge is pretty much junk and there is a big difference between dome temp and ambient. This definitely comes into play with the long cooks.
Thank you for making a Kettle series. It’s helpful to see the UA-cam pit guys such as yourself use the cookers a lot of us have. I use the Webber Kettle as well as the OKJ Reverse Flow Highland as those are the cookers I can afford at the moment. Seeing content that uses what I use is very helpful. Looking forward more great videos! Thanks - David
The Weber Kettle grills are what my Dad used when I was a kid and what sparked my interest and love for grilling and smoking! Looking forward to this series.
This was the smartest thing you have ever done as 90% of us dont have offsets and Chuds pits aren’t shipping at all. Much respect stoked for this and even maybe a Weber Smokey mountain series!!!!
I purchased a Weber Summit charcoal grill several years ago. It is a beast! Was pricy but worth it. A load of charcoal will burn at 225° for about 50 hours. Amazing!
I’ve been smoking and grilling on my kettle for 3 years now, and finally upgraded with a Slow n Sear setup. First Chuck was a dry disaster, LOL! It’s a whole other method using the SnS, and I’ve found I have yet another learning curve. On the plus side, the SnS truly does control the burn well…
Weber kettle and the thin blue smoke is the toughest part to deal with since you have to achieve it by keeping the temperature low and at the same time run a clean fire next to the meat. Teach this Chud. Peace from Greece the land of flesh
Been cooking on Kettles since I was 15 and never stopped. Lots of gadgets for them too. I've pulled off some pretty good smokes with them too with a little bit of practice.
I love your channel and really enjoy seeing a fellow Austinite. My 8 year old loves to watch the videos too. I’ve been grilling/smoking meat for a few decades now. I’ve used stick burning offsets and pellet smokers, but my favorite is still my kettle. I swear some of the best meat I’ve ever cooked has been on my kettle. I’ve enjoyed this series very much.
This will be a nice series! Years a go I was lucky to find and picked up the original 22" generation 1 performer with the steal table top (it later became a plastic top), storage bin, & small propane tank. I found a few accessories like a pizza ring to make into a pizza oven, a rotissery ring which I also use to add a second grate so with it I can twice as much.
Dirty smoke on a kettle is a thing. It's not as important as other types of pits, but you don't wan't to cut off the air supply too much. You'll get the best smoke if you ease into your desired temperature rather than overshooting and pulling back.
I purchased one of those 3 years ago and the model I got came with two half moon coal baskets that set against the edge so you can bake/smoke right down the middle. I love it and cook on it at least 3 days a week. The sides of the large top grate are hinged so you can flip them back and add more coals. I bake our Thanksgiving turkey on this, so delicious. I think it was about $250 because I got the taller version with the two side coal baskets, they did also have cheaper, simpler ones for about $150.
My first brisket ever was on a weber kettle and the bark was amazing, I used the snake method, it would be pretty cook to see you make a brisket in your kettle.
Dude this is going to be the best series I’m really looking forward to it this summer. I have the slow n sear and also the vortex. I’d like to hear your opinion on those accessories. I also can’t wait to order some of your T-shirts hats bandanas and I would like to get a chud chimney
I cook on a modified Jumbo Joe with a temp gauge added to the dome, below the top vent, about 1" above the grate right next to where the meat (protein :-p) cooks. I've also added a Slow 'n Sear to the set-up in the last several cooks. I like its ability to stack more charcoal vertically, but what I really like and don't see mentioned, is how easy it is to clean the grill and get the ash and un-useable charcoal out from the good charcoal for the next cook by simply shaking it up and down over the JJ bowl, and then clean as normal. Seems to be producing a lot less ash too. Using up a competitor's lump for now. When I get closer to the bottom of the bag I will get a bag of Fogo Premium and give it a go. Always enjoy your tips, tricks, and presentation in general. Honestly, I think I'm more of a fan of smoking meat than I am of Texas style. I'm not that much of a fan of heavily peppered meats except for hot pastrami and a few other exceptions, like MD style steamed crabs or shrimp. Finally, you get the award for being, far and away, the least anal retentive of all of the brisket cookers presenting on the Tube.
I love my kettle The rotisserie is a must and so is the pizza attachment The sns is also a must for smoking I've smoked brisket a whole prime rib pork butts ribs a whole Turkey a whole chicken and more
I bought a premium 22" weber kettle last summer and it seems like it's more versatile than any gas grill I've ever used. Plus I get a great sear on my steaks that I just can't get with gas grills.
I got my first Weber Kettle a few month ago. I am very happy with and wish I had gotten it sooner. I just never did like the looks of them before for some reason until I bought one. They are very efficient and hold set temps very well.
I was debating for hours and hours on what to buy for my new hobbie. I wanted to smoke meat but also wanted to grill! Couldn’t decide what I wanted to do more and I decided to get a Webber kettle and let me tell you it’s the best thing ever. I get to smoke a tri tip and I get to grill. Proud owner of a premium deluxe Webber
I have only a Weber kettle to work with, and the big pieces are still very useful (even without making them into small pieces). When I'm grilling steak and whatnot I like the smaller pieces because they burn hotter. When I'm doing a longer cook -- smoking brisket or ribs, or rotisserie turkey -- I use the big pieces as baffles to hold the charcoal for minion method. That is, use two or three big chunks to make a wall on one side, load between that and the outside wall of the kettle with smaller pieces, then make a _small_ fire (flip the chimney over and use the smaller side to get the fire going, maybe an amount of charcoal the size of my fist) and put that on top of the smaller bits. The large chunks keep it all in place and serve as a baffle to reduce the radiated heat reaching the product, and then as the whole thing burns down they slowly burn for a long time.
I have a Weber performer with a Slo n sear and doing brisket is fairly easy to me now. Even though I only do them about twice a year. What’s incredible is it can hold temp for at least 4+ hours after getting the temp I want dialed in. I just don’t see myself buying anything else until this thing maybe craps out but for now, it is bulletproof
Hey mate, I did the same thing about 2 years ago. The Performer for burgers/steak etc., smoker for ribs/brisket/Butt. Great combo to have, covers 95% of what you can do on a grill outside.
I have to admit to having a soft spot for the Weber kettle. After all, I grew up with them. I also have added a SlownSear, and I use that with post oak chunks, works like a dream. Looking forward to the series Bradley, thank you sir.
Found your channel the other day and I cannot stop watching your videos! So entertaining. Keep up the great work. Can't wait to get a smoker in the summer.
Love it. Even though I now cook/smoke on Kamado Joe, I still use the Weber as my secondary grill for space reasons etc. But started my smoking journey on a weber so absolutely love this.
i cant believe he didn't do a standing rib roast in this series.. i got the entire S&S set up for Christmas the first thing i did was a brisket probably the best brisket ive ever cooked (ive been cooking brisket on my full size smoker for years) it was an 8hr cook but i used his method of an overnight rest in the oven at 170 i think it makes a big difference
I have a Traeger but have been eyeing the kettle for a long time. I love the charcoal taste I get when I use the green egg at my parents. Traeger is nice for my current situation but I need fire! Can’t wait for to watch this series!
Oh chud seriously hanging out to see you smoke up some of your home made sausage links on it. I’m in Australia and been making home made sausages. After watching your videos. I have a Weber kettle and am Keen to see how you cook them on it 🤙🏻
Get the Slow N Sear and do some episodes with that, especially smoking a brisket. There are definitely too few videos doing a brisket on the Weber Kettle using Slow N Sear. Keep up the great content! Really excited about this series!
I love my weber I have the slow and sear also the elevated rack from SNS. 22.5 inches gets kinda tight with the slow and sear in there so the elevated rack helps when doing multiple racks of ribs
Like many the kettle is where it started for me. I have owned more grills/smokers than I care to acknowledge but one things for sure, my 26 weber kettle will never leave. You should see a nice bump in views and subs.
Living in the city means I'm tight on space and only have room for one grill. A Weber kettle. I'm really, really looking forward to where you take this series
Love the kettles. I have 4 of them. Well actually 5 if you count the Smoky Joe. Will wait to see if you get hooked on all the fun third party accessories. Buy local and rescue a kettle off Craigslist so you can spend the money saved on fun accessories.
Thanks for starting this Bradley, most of us right now and for the foreseeable future are going to have to be happy with our Kettles or propane grills given the supply chain limitations and price of steel right now. Please do a video on cooking thicker chicken breasts, show us how to not turn the outside into leather and undercook the insides.
My dad still swears by his electric loop starter. I still use a chimney. His kettle grill is going on 42 years and mine is about 15. We were both given our webers by our fathers.
This is the wholesome content I come to smoked meat yt for
@@toddp822 nothing more wholesome than a dad, his son, and a kettle grill. Doesn't even need to be a big game on or anything. Just enjoying the sizzle that life gives us.
You know if you get a Weber you will have it for a long time!
Shouldn’t you do a burn off before using?
I bought a weber kettle for $20. It was quite gross and beat up when I got it. Bought some replacement parts and restored it, now I'm smoking on it every week. And every year I will restore it again. I'm it's third owner. Love that it has history 😃
After having owned a bunch of fun grilling toys, I must say the Weber Kettle (26") is still what I would suggest for 90% of people interested in getting really good at grilling. It's an incredibly versatile tool that's really only limited by your knowledge of managing a charcoal fire.
I just commented that I've own a lot of grills/smokers but the weber 26 kettle will never leave.
I do this as well then figure out if they want a ceramic grill, or a traeger, or a full on stick burner.
Got my first kettle when i was 18 (grad gift). Since then i have bought 2 smokers and have a home made one. The kettle has proven to be the most reliable for me. Can't ever go wrong with a kettle. Really excited for this series, man!
I’ve had my weber kettle 22 for approximately 4 years, and I absolutely love it. It’s so versatile and reliable. It can do anything from steaks, to brisket.
4 years? That's not even broken in yet. I have over 10 years on my 2nd 22.5", 1st one lasted 25+, I still have some of it. I've also used a 14.5" Smokey Joe a lot for tailgating. Done a number of tri-tips on the Smokey Joe, perfect size.👍
You are Hilarious! I could never get tired of your content. There's a Snake in my boot.
I have loved this series! Definitely the biggest influence in getting a Weber and trying some smoking and indirect cooking. Would love to see more stuff cooked back on the old Weber in the future!
Yes!! I inherited my Grandparents' old skool 18" when they moved out of their old house, and I love it! it was ignored for over a decade left out in the sun, but I still use it twice a wk😆 And it has done a beautiful job, no matter what I've thrown at it! I still need a smokey mountain, though...
The Chud block gets a new use!!! This will reach the largest number of smoker/grilles out here. Thanks!!!
Weber Kettle is the best way to get started in bbq.
If you can master it, you can cook on anything.
Love the weber kettles... the 22.5 is great, but IMO the 26.75 Kettle is one of the most versatile (affordable) cooking machines money can buy!
The Ranch Kettle is the shizzle though...not sure if they even make them anymore...I'd buy one if I saw it cheap on craigslist...🤣
@@TraditionalToolworks they still make them but they are big bucks
@@triaxe-mmb I keep looking for one on craigslist that may have fallen off a turnip truck, I know they are rare because they are so costly, but I wouldn't push one out of my yard, if I could get one there...🤣
@@TraditionalToolworks yeah, I have been looking for a 26", a rancher and Summit Charcoal - all used for like 2 yes now...seen 2 of the 26", 1 rancher, and no summit charcoals in that time...people who invested to buy the bigger ones knew what they wanted and don't sell that often unfortunately
@@triaxe-mmb I like the 22.5" kettle, works for me for so long. I bought a Performer on craigslist for $100 a few years ago, made much flimsier than my 35 year old. Lid banged in a couple spots on the edge, paint is nothing like it used to be, the bottom vents are flimsy, but it does have an ash pan, my old one had an ash tray, those suck to clean up. I bet a lot of folks buy the charcoal summit and rarely use them, could be a good future for used ones on those...👍
Got this exact Weber Kettle last year and spent the entire 2021 learning how to use it. Did my first smoked brisket and then tried smoking ribs as well this year. It came out awesome. I can't wait for this series to unfold
Love the Webber Kettle and this channel. I did a small brisket the other day on my '22 w/SnS using the Chudboat method (foil boat) and the bark was amazing. It was about a 10-hour cook plus a nice long rest. Basically just followed Brad's method and the family was impressed.
I recommend anyone with Webber Kettle to get some form of temperature probe like a Meater Plus. The stock temp gauge is pretty much junk and there is a big difference between dome temp and ambient. This definitely comes into play with the long cooks.
Thank you for making a Kettle series. It’s helpful to see the UA-cam pit guys such as yourself use the cookers a lot of us have. I use the Webber Kettle as well as the OKJ Reverse Flow Highland as those are the cookers I can afford at the moment. Seeing content that uses what I use is very helpful. Looking forward more great videos!
Thanks
- David
The Weber Kettle grills are what my Dad used when I was a kid and what sparked my interest and love for grilling and smoking! Looking forward to this series.
Started smoking on a weber kettle a couple of years ago now I have a pit barrel cooker, but I still love my weber, can't wait for this series.
This was the smartest thing you have ever done as 90% of us dont have offsets and Chuds pits aren’t shipping at all. Much respect stoked for this and even maybe a Weber Smokey mountain series!!!!
Yep. He should definitely see a bump in views and subs
Let’s go!!!! Fire up this series! Love it. Lived on a Weber kettle for years!!
Hell yeah. I just got one for vday. Can’t wait for this series to unfold. Thank you Bradley. Your my hero 😍😍
Revisiting this series because it’s what inspired me to get a kettle
Yesssss!!!!!!! Can't wait to see this series, Wife just purchased me a Weber kettle to "Get back to the basics" and I'm definitely rusty.
I purchased a Weber Summit charcoal grill several years ago. It is a beast! Was pricy but worth it. A load of charcoal will burn at 225° for about 50 hours. Amazing!
I’ve been smoking and grilling on my kettle for 3 years now, and finally upgraded with a Slow n Sear setup. First Chuck was a dry disaster, LOL! It’s a whole other method using the SnS, and I’ve found I have yet another learning curve. On the plus side, the SnS truly does control the burn well…
Love my Weber.. had every type of smoker from electric to stick burner and the Weber rocks em all!
I like the way you integrated the sponsor’s products into the video. Well done!!
Even if this is a sponsored series I'm excited.
Weber kettle and the thin blue smoke is the toughest part to deal with since you have to achieve it by keeping the temperature low and at the same time run a clean fire next to the meat. Teach this Chud. Peace from Greece the land of flesh
Been cooking on Kettles since I was 15 and never stopped. Lots of gadgets for them too. I've pulled off some pretty good smokes with them too with a little bit of practice.
I love your channel and really enjoy seeing a fellow Austinite. My 8 year old loves to watch the videos too.
I’ve been grilling/smoking meat for a few decades now. I’ve used stick burning offsets and pellet smokers, but my favorite is still my kettle. I swear some of the best meat I’ve ever cooked has been on my kettle.
I’ve enjoyed this series very much.
This will be a nice series! Years a go I was lucky to find and picked up the original 22" generation 1 performer with the steal table top (it later became a plastic top), storage bin, & small propane tank. I found a few accessories like a pizza ring to make into a pizza oven, a rotissery ring which I also use to add a second grate so with it I can twice as much.
I've had a Weber kettle my whole life. Just upgraded to the 26" last year. I would imagine you will get a lot of clicks on this series. Thanks.
Dirty smoke on a kettle is a thing. It's not as important as other types of pits, but you don't wan't to cut off the air supply too much. You'll get the best smoke if you ease into your desired temperature rather than overshooting and pulling back.
I purchased one of those 3 years ago and the model I got came with two half moon coal baskets that set against the edge so you can bake/smoke right down the middle. I love it and cook on it at least 3 days a week. The sides of the large top grate are hinged so you can flip them back and add more coals. I bake our Thanksgiving turkey on this, so delicious. I think it was about $250 because I got the taller version with the two side coal baskets, they did also have cheaper, simpler ones for about $150.
Yes. Yes. Yes! Thank you for this series. Can't wait for all the goodness to come from this series.
Thanks for this series as I too have an older 18 inch weber kettle and love making all sorts of cuts on it.
Awesome job, I love your channel! Best of luck moving forward.
I have the 26 it allows more space for Brisket and ribs. The Webber is a classic and versatile option. Go big on your next cook on the Webber.
My first brisket ever was on a weber kettle and the bark was amazing, I used the snake method, it would be pretty cook to see you make a brisket in your kettle.
I'm pretty sure he has already done this video
That’s right at his dads up north correct?
@@joey77500 yup, think so
Can’t believe I forgot about it, maybe cause it was not made here in Texas lol
Dude this is going to be the best series I’m really looking forward to it this summer. I have the slow n sear and also the vortex. I’d like to hear your opinion on those accessories. I also can’t wait to order some of your T-shirts hats bandanas and I would like to get a chud chimney
The Weber kettle is such a classic. I am pumped for this series!
Looking forward to this series as that's all I have to cook on. Thanks Bradley.
I’m really looking forward to this series.
I cook on a modified Jumbo Joe with a temp gauge added to the dome, below the top vent, about 1" above the grate right next to where the meat (protein :-p) cooks. I've also added a Slow 'n Sear to the set-up in the last several cooks. I like its ability to stack more charcoal vertically, but what I really like and don't see mentioned, is how easy it is to clean the grill and get the ash and un-useable charcoal out from the good charcoal for the next cook by simply shaking it up and down over the JJ bowl, and then clean as normal. Seems to be producing a lot less ash too. Using up a competitor's lump for now. When I get closer to the bottom of the bag I will get a bag of Fogo Premium and give it a go. Always enjoy your tips, tricks, and presentation in general. Honestly, I think I'm more of a fan of smoking meat than I am of Texas style. I'm not that much of a fan of heavily peppered meats except for hot pastrami and a few other exceptions, like MD style steamed crabs or shrimp. Finally, you get the award for being, far and away, the least anal retentive of all of the brisket cookers presenting on the Tube.
I love my kettle
The rotisserie is a must and so is the pizza attachment
The sns is also a must for smoking
I've smoked brisket a whole prime rib pork butts ribs a whole Turkey a whole chicken and more
Your videos are awesome. Getting a good laugh in the morning makes the day so much better.
Seeing your arsenal of fire starting weapons I knew directly you were the guy I need to guide me through my coal grilling journey 👌🏻
craycort cast iron grate, best upgrade I ever did on my weber
I bought a premium 22" weber kettle last summer and it seems like it's more versatile than any gas grill I've ever used.
Plus I get a great sear on my steaks that I just can't get with gas grills.
I'm looking forward to this series.
I got my first Weber Kettle a few month ago. I am very happy with and wish I had gotten it sooner. I just never did like the looks of them before for some reason until I bought one. They are very efficient and hold set temps very well.
Looking forward to this series. I recently bought a Weber Master Touch Kettle to compliment my offset smoker
I was debating for hours and hours on what to buy for my new hobbie. I wanted to smoke meat but also wanted to grill! Couldn’t decide what I wanted to do more and I decided to get a Webber kettle and let me tell you it’s the best thing ever. I get to smoke a tri tip and I get to grill. Proud owner of a premium deluxe Webber
Looking forward to this series!
I have only a Weber kettle to work with, and the big pieces are still very useful (even without making them into small pieces). When I'm grilling steak and whatnot I like the smaller pieces because they burn hotter. When I'm doing a longer cook -- smoking brisket or ribs, or rotisserie turkey -- I use the big pieces as baffles to hold the charcoal for minion method. That is, use two or three big chunks to make a wall on one side, load between that and the outside wall of the kettle with smaller pieces, then make a _small_ fire (flip the chimney over and use the smaller side to get the fire going, maybe an amount of charcoal the size of my fist) and put that on top of the smaller bits. The large chunks keep it all in place and serve as a baffle to reduce the radiated heat reaching the product, and then as the whole thing burns down they slowly burn for a long time.
I have a Weber performer with a Slo n sear and doing brisket is fairly easy to me now. Even though I only do them about twice a year. What’s incredible is it can hold temp for at least 4+ hours after getting the temp I want dialed in. I just don’t see myself buying anything else until this thing maybe craps out but for now, it is bulletproof
Bought one this year, nice grill for steaks and fajitas 👍🏽 Im looking forward to this series. Chud your a legend
Great idea....this will definitely catch many home cooks with smaller common rigs. Let's start off with Fajitas.....
I have the same copper kettle got it for a song and can't wait to try this out. I use Kingsford blue bag with smoke chips. Cheers 🍻
Thank you. All I have is a Weber grill. I can’t wait for the next videos.
Love the Gordon Ramsay imitation while putting the wheels together lmao
Great idea with kettle series. Keep ‘em coming
This is great, excited to see what you cook on the kettle. I just bought a new to me 22” performer last week to pair with my pellet smoker.
Hey mate, I did the same thing about 2 years ago. The Performer for burgers/steak etc., smoker for ribs/brisket/Butt. Great combo to have, covers 95% of what you can do on a grill outside.
@@jonhightower3505 that was my goal as well. Kettles are way too versatile not to have one.
I have to admit to having a soft spot for the Weber kettle. After all, I grew up with them. I also have added a SlownSear, and I use that with post oak chunks, works like a dream. Looking forward to the series Bradley, thank you sir.
Found your channel the other day and I cannot stop watching your videos! So entertaining. Keep up the great work. Can't wait to get a smoker in the summer.
Love it. Even though I now cook/smoke on Kamado Joe, I still use the Weber as my secondary grill for space reasons etc. But started my smoking journey on a weber so absolutely love this.
I love my Weber kettle. You definitely know your stuff.
You sir, are a man of the people.
i cant believe he didn't do a standing rib roast in this series.. i got the entire S&S set up for Christmas the first thing i did was a brisket probably the best brisket ive ever cooked (ive been cooking brisket on my full size smoker for years) it was an 8hr cook but i used his method of an overnight rest in the oven at 170 i think it makes a big difference
I have a Traeger but have been eyeing the kettle for a long time. I love the charcoal taste I get when I use the green egg at my parents. Traeger is nice for my current situation but I need fire! Can’t wait for to watch this series!
This one is assembled better than 90% of the ones I see in stores. They always have the wheels in the wrong spot
Oh chud seriously hanging out to see you smoke up some of your home made sausage links on it. I’m in Australia and been making home made sausages. After watching your videos. I have a Weber kettle and am
Keen to see how you cook them on it 🤙🏻
Get the Slow N Sear and do some episodes with that, especially smoking a brisket. There are definitely too few videos doing a brisket on the Weber Kettle using Slow N Sear. Keep up the great content! Really excited about this series!
I've got a new Webber Kettle sat on my verandah that I got yesterday. Your new series has come at a perfect time!
I have three Weber Kettles and love them. I hope to get a stick burner one day.
The one to have bbq if you could just only buy one ... great grill !!
Thanks for this Bradley!
Been patiently waiting for the next episode of the episode🙏🏽
Man great idea can’t wait to see more of this series
I love the Weber Kettle.
I have been cooking on a Weber kettle lately. I would be so down for more of these videos
Love this. Can’t wait for this series
Excellent....I accept any challenge issued cooking on a weber. Sounds like fun win or lose...
So excited forthis series!
Super excited for this series
Really enjoyed this. Very excited for this series. I use lots of the recipes here on my Weber or Kamado so can’t wait for this!
0:57 the most essential piece of installing any Weber Kettle
So pumped for this series, that's the only way we cook at home here in windsor ontario Canada
I love my weber I have the slow and sear also the elevated rack from SNS. 22.5 inches gets kinda tight with the slow and sear in there so the elevated rack helps when doing multiple racks of ribs
I just got a Weber! This is perfect!
Yes.. great idea
Like many the kettle is where it started for me. I have owned more grills/smokers than I care to acknowledge but one things for sure, my 26 weber kettle will never leave.
You should see a nice bump in views and subs.
Living in the city means I'm tight on space and only have room for one grill. A Weber kettle. I'm really, really looking forward to where you take this series
😂 this is great, you’re my new favorite channel !
this is going to be an awesome series since many of us own a Weber Kettle. Lamb Roast would be cool to see on this
Now time to bring out the Old Smokey series....everybodies first pit! lol
Love the kettles. I have 4 of them. Well actually 5 if you count the Smoky Joe.
Will wait to see if you get hooked on all the fun third party accessories.
Buy local and rescue a kettle off Craigslist so you can spend the money saved on fun accessories.
The serendipity! I just bought a 57cm weber kettle today :D
Awesome video! I’ve found the Webber Kettle does a great job on hassleback potatoes!
Keep the coals away from the front handle area. Lump is hot and can warp the handle after bit.
Freaking sweet, cannot wait for this series! I have this exact grill and I can't wait to see how you cook some badass Q on it
I am new to the bbq world and I just bought the Weber kettle! Thanks for the video looking forward to more of the videos.
Thanks for starting this Bradley, most of us right now and for the foreseeable future are going to have to be happy with our Kettles or propane grills given the supply chain limitations and price of steel right now. Please do a video on cooking thicker chicken breasts, show us how to not turn the outside into leather and undercook the insides.