Hey Tom, this version has been available in Europe for a while now. It is only new to the US. Thanks again for showing it off! It would me nice to get a longer burn, a pid might help with that but then you would have to modify the kettle and I know you don't really like to modify your kettles... so... LOL... Hey take care Tom.
Hi Tom, I picked this up in the UK in July, absolutely love it, have done an 8 hour brisket which was great, and the vortex for crispy chicken works a treat. My first burn the heat got away with me as I ran it dry (no water tray) and the temp got up over 300 and ruined 3 racks of baby backs, I would definitely recommend using the water tray for Smoking. Im a new subscriber now, cant wait to see what youll do on it.
what temps did you end up with the ribs? did you wrap them in foil and butcher paper? did you spritz them? 300 is not too high unless you cooked them for too long. I've cooked ribs at 400 and they came out fine.
I use the snake method,2 briquettes wide usually start with 60 total,kings Ford blue bag,with my wood chunks living on top of the briquettes.With my bottom vent all the way to the left I still have about a 1/4” of the p showing not totally closed,I run the top vent full open and it will run 215*-225* consistently depending on weather and I will get 6 to 8 hours again depending on weather.Ive done as long as 21 hour cooks that way for 15lb briskets after trimming.Ive found it easier to just run the top vent open and control temp with bottom vent only.If I have smaller pieces of meat then I will close up top vent to lower temp to the 200* mark just to try and get a little more smoke flavor.I have used my ring from my WSM in my Weber kettle before to do chicken wings before I got my vortex now I just use it..Great video.🔥👍
The advantage of this weber is that you can use all of it, without limit because of the snake's zone. But... if you're going to use a tiny zone is okay.
I tried a long low and slow with the snake method and Kingsford charcoal. Which would be sort of like you lighting the middle of a pile of unstarted charcoal. I don't care for the taste of food cooked in that manner. I prefer if using briquets to use a charcoal basket starter and get them ashed over before cooking. I'd be interested to see how your setup would work with lump charcoal.
While the charcoal basket is small, what I find most intriguing is how much cooking area the diffuser plate enables. The Slow n Sear basket seems to occupy about half of the cooking surface by comparison.
That charcoal basket and defuser plate seem nice, but the question is what are you doing in a low n slow cooking, 8-10 hours, when you need to refuel with charcoal...
I think Weber is changing the kettle to be more like the Summit Charcoal grill. From what I’ve seen in your videos so far, it’s kind of a smaller version. I have a Summit Charcoal grill so I can compare the two based off your videos now. I think this could be the best kettle yet once people figure out how their new kettle operates.
Wow to me it's already obvious how much more air is moving through the cooker with the new vent geometry. I wonder how a water pan on the diffuser plate and a foil seal around the outside of the "fire ring" might assist in the burn length. At least I think it'd help to stabilize the temps and increase the efficiency of the cooker. Great vid Tom!
Hey Tom! I really like this Grill........I even like it more now that You pointed out the new markings on the ash can. 👍 And the redesigned slots for fine tuning that air intake. 👍 I am a little disappointed that they didn't add a stoker port. 👎 Stokers are gonna become the norm, and if You had a stoker hooked up at the start of your burn in, who knows how long you may have gotten? Also with the stoker you don't have issues with ash build up around those new slots. The ring is on the small side, nothing like the rings some of us are already using, like the ring from the WSM. But I believe the reason they did that was to maintain a safe distance between the baffle plate and the cooking grate/meat. It provides some airflow to surround the meat. That's why when I use a set up like this I'll use the Elevated Rack to gain some distance between the plate, and to get that airflow around the meat, but that's just Me. 😁 I may get one just to have that Shiny Weber Emblem! 😁 Metal On! \m/
Tom, the newer master touch and the new 2020 kettle premium both have the new P holes and smoke markings :) I was super excited when my crimson came with the new P holes and smoke setting
John Knapp with a fully loaded SnS with B&B briquettes I can set the bottom to smoke and the top to about half and keep it right at 210. You just gotta be careful to sweep ash about once every 2 hours or it’ll load up the small holes.
It’s funny that this model comes out with the ring and I just got the one from Slowhand off Etsy. The charcoal grate fits inside the ring and it’s a bit taller than the Weber one. I use 19 inch pizza pan with a 1 inch vertical lip as the diffuser/water pan/drip catcher. I have not tried it to see how long it goes but I wouldn’t be surprised if I got 12 plus hours. It’s a real big ring.
Great Demonstration Tom, I think there ring needs to be 4 inches deep min of 16 inch circumference. 3x14 only good for ribs. I have a basket I have from Slowhand at Woodshed Bbq and I use aluminum pizza pan. I'll have to measure basket. Those new settings along with the slow smoke orfacies, Nice feature. With just the sweep on low and slow ash will choke it down, so you need to sweep. Did you mention work, I thought you were enjoying your golden years. 👍
Yeah the Aussie briquettes are larger than the Kingsfords and therefore can't get as many in there, I made the mistake of placing the plate ontop of the fire and it pushed the plate too high and it burnt my slabs of ribs......I can buy the Kingsfords at Costco in Sydney so I might try it with those. Unless you're cooking a huge brisket, I think the time you got would be ideal for ribs and stuff that are smaller otherwise you're better off getting a WSM. Don't forget, you had no meat in there so it will act as a heat sink as well as placing water ontop of diffuser plate in a tray will help steady temps.
Evening Tom enjoy ur video cam u send the link of where u purchased the gasket seal u put on the master touch with the hinged lid so air wouldn’t leak out
I was curious of how many briquettes fit in the charcoal ring. I know the manual stated around 50, but that seems a little small considering that's about half a chimney.
nice video Tom... I might have to pickup one of these to play with... I cannot believe how long it took for weber to build their own hinge.... long overdue!
I would try the Weber-branded charcoal as it's about 1.5 - 2x the size of the Kingsford briquettes. I always get better results at low & slow with the Weber briquettes - though I haven't tried the Long-Burn Kingsford yet.
I have the old round weber from the mid 90s and put it through 1000s of hours....made everything in it from basic meat cooking through to deserts, bread ect...I have looked at the new weber but not sure I like it.......1 question. Where is it made?
@@TomHorsmanAmateurBBQ thanks for the reply...great video BTW. My point is all new Weber that I have seen feel cheap and thin the quality just doesn't seem to be the same as the older make that WAS made in USA. Make no mistake i am not some patriotic American in fact I am African of European decent but i appreciate quality and the new weber which we all know is really Chinese made just is not the same as the original or am I wrong?
I am sold on the Kettle Joe and interested on the Master Touch Premium. Besides the $150 price difference, for BBQ and grilling which one of the 2 would you prefer? Thanks for your review...just subscribed.
Thanks for watching Carlos! Appreciate you subscribing! They are both good at what they do. I have a hard time choosing one over another since they both can achieve the same results
What if you fill the middle ring but then add unlit charcoal to the outside to continue the minion method that way? Just a thought. Thanks for the video!
I didn't realize this came to the US already. Those vent setting markers should have been a thing a long time ago. My permanent marker keeps washing off.
They are on my regular master touch. Definitely a good guide for my short reverse sear sessions. I just use my bbq guru or Fireboard 2 on anything longer than 2 hours or so.
All my hungry eyes can see is that with this setup I have 100% of the cooking space available. The location of the upper vent and thermo is also irrelevant. Excellent video Tom.
Looks like they copied that ring idea from Stoke. My old Stoke had one. Seems overpriced for what you get. Waiting to see if the coating cracks in the hinge area. I'll stick with my old ones that allow the cover to be rotated for best airflow. Thanks for sharing.
Yeah but can’t you just position your charcoal basket where it needs to be for the air vent? Im trying to decide if I should wait for the next model or get the master touch.
Thanks for Watching! I will be doing a video show down between the Master Touch Premium and SNS Grill very soon. The 26" im my opinion is in its own category
Hi Tom, nice videos, very interesting and educational! I notice you have a Thermoworks Smoke to measure the temperature at the grill grate. I use one too. How do you run the probe wire inside? It looks like you just run it under the lid. Do you find that you lose much smoke that way, or does the gasket you added take care of that? Did you leave a gap in the gasket for the probe wire? Thanks!
Do you think the diffuser plate would work with high heat, sort of in place of a Vortex. I'm thinking of things like wings around the perimeter with the diffuser but at like 550 degrees. Or the other idea I had was for a pizza stone above it. I put a pizza stone on my new Master Touch Premium and made the mistake of putting it over the coals. Burned the crust very fast. Anyhow again, thinking the diffuser would be a good idea under the pizza stone (gonna buy a cast iron pizza pan). But can the diffuser take full heat?
Thanks for watching Jim! I haven’t tried high heat other than the flat top burgers on the SS diffuser plate and it did work. Temps were over 350 so I would think a pizza stone could work. Just need to pre heat
@@TomHorsmanAmateurBBQ Thanks for the reply Tom. I'm gonna give it a shot with hitting higher temps. My concern is that the diffuser plate itself can't handle too much charcoal full burn directly under it. But I did watch your burger video so that gives me a bit of hope. I'll let you know when I give it a shot.
Which Weber do u recommend I have a off set but too much work and burns a lot of fuel so a kettle would be perfect looking at the master touch can u smoke brisket on it and do u think it would be a good choice
Hey Tom I got the chance to get the Weber Smokey mountain for 449.00 on sale at our local bbq place or do u recommend the Weber master touch cause I do like to grill to but I think u can set the Smokey mountain up to grill too and it’s the 22inch Smokey mountain regular price is 549.00
Morning mr Tom I ended up getting the 18inch Smokey mountain but I really like the taller 22inch but it’s just me and the wife which 1 do u prefer 18 inch or 22
Hi Tom, have you used this as a snake method? does it work with a snake or is there not enough room around it on a 57 for a snake of briquettes or lumpwood?
@@TomHorsmanAmateurBBQ do you think it would work on a 57 with the charcoal ring and diffuser plate? I am deciding whether to get my next Weber as the master touch professional with the hinged lid and ring or just to get the master touch as I prefer snake method over minion.
Ok, I have thought about using the ring and putting charcoal on the outside of the ring and doing snake method like that. That a good question.....I think it would work
Tom, what's the deal with the board under the wheels? Leveling issue? Also, how high can you stack coals above the top of the ring, without touching the diffuser plate? Seems to me, if I wanted a really long cook, I would stack as high as possible, despite the instructions from the manual.
Thanks for watching Dave! My driveway is sloped that’s why the board. The depression in the diffuser plate as I showed limits how much charcoal can be put in the basket. Can you stack it higher? Yes you can, still figuring it out.
@@TomHorsmanAmateurBBQ Hi Tom! Great video. I went to Weber's site and looked at every single accessory and can not locate either piece. Can you please help?
If it’s the charcoal ring and diffuser plate as I have mentioned in several videos it’s not available separately only with the grill. Thanks for watching!
Hi Tom, Although I am still very afraid of drilling holes in my Weber Mastertouch, I am thinking about using a Flame Boss 400. If I take into account the 3 places where this is possible because of the shaft blades, where would you advise making the hole for the Flame Boss?
Wow! That's a good question! If you have the new style "P" style vent I would definitely use that. If not I would drill separate hole per the guidance from Flame Boss. Thanks for Watching!
I have one of these. I gave up using the charcoal ring and diffuser plate. Everything is too close together. Snake is easier to set up and more reliable. Just keep adding to the snake and it will go forever!
Looks like a great marketing ploy to get people yet another thing they don’t need. Good job Weber marketing and R&D team. I am sure many people will waste their money on this product
Over the last 37 years I had 3 or 4 Weber Kettles. I moved on to the Masterbuilt 560 Charcoal Gravity Smoker. Far more versatile you can go from 225- 700 degrees with a swipe on your cellphone. Sorry Weber, the Masterbuilt 560 is better for me
This model has been around for a couple of years - just not in the USA. Weber refused to sell me the ring and plate when I called a year and a half ago. Not good optics for Weber but for all I know they are now CCP owned. It is not unfounded criticism tho.
I'm asking all weber fans out thier. Can anyone tell me where to buy high quality replacement grates for my 26 kettle. I like cast iron but im not a fan of that 4 piece system
So this new attachment is a total waste of time for say a brisket, I've been able to get 14hrs out of a snake. Would be good to see an attachment with a small diameter riser for the diffuser plate which would allow all of us snake users to utilise the whole grill. Or this is going to open up a whole new market for the aftermarket people an angle. Weber needs to get their house in order 🤷🏻♂️
You saw the Summit. Completely different product from this. The Summit is double wall construction, mimicking the efficiency of ceramic cookers. They’re also a 24 diameter grill. Larger than the standard 22 inch, but smaller than the 26. Also includes things such as gas start, spring assist lid, etc. I don’t have one, but see the value in it and would love to have it as a replacement for my Performer Deluxe.
That ring and diffuser looks sht (I've got one but haven't used it yet which is why I'm watching some videos). Firstly the water tray has to sit right on top of it so it's going to boil and empty real quick. Secondly there not much room for wood and third you have no access to it to add more wood or charcoal if needed. I'll stick to the snake mehtod I think.
The diffuser plate gets way hot, too much heat transmitted so you don't really get indirect heat. Even with water, it just boils the meat. Worst purchase ever.
I work in the plant that stamps the blanks out to make these bad boys. If you're interested in seeing some video of the first step in the process let me know I'll take some video for you and post it
@@TomHorsmanAmateurBBQ sure thing! I'm actually at work right now. We are working on a run of the Genesis II 3 burner shrouds. Stamping away! Love the vids!
@@TomHorsmanAmateurBBQ for years, they needed to move the temp gauge to the proper vent side. Also why put the fire right in front so ya have to slave over a fire to mess with your food?
Real Charcoal Grill Chefs can cook on anything. Kinda like blaming an oven for over baking cookies. burning roasts. under cooked chicken. The problem with the Webbers are many. I use mine all the time...BUT...Kingsford to Kingsford in the blue bag only is always different. Some hard = long cook some soft= fast cook. That red bag of chipped wood is crap burns way to fast and small small chips. Now if you wanna seer you gotta build up the charcoal rack it is too LOW for this purpose to take place. But it is just a tool that you have to work the hell out of to get what you want. Buy the cheap 22" for 99 bucks and you can get it to do the same thing. It is just gonna need to be replaced in 5 years anyways if you use it 3 times a week. The metal grates will go. The top will rust. Webber is great at replacing parts free of charge if at warranty. Back to cooking...Like anything else you gotta know what you are doing. This little test with charcoal and no food was USELESS for reality! Digital thermometer hooked up to dumb phones...man what happened to pure grilling?
Hey Tom, this version has been available in Europe for a while now. It is only new to the US. Thanks again for showing it off! It would me nice to get a longer burn, a pid might help with that but then you would have to modify the kettle and I know you don't really like to modify your kettles... so... LOL... Hey take care Tom.
Lol! Yup, already done 2 mods with more to come. You are correct it is new to the US! Thanks for Watching!
Hi Tom, I picked this up in the UK in July, absolutely love it, have done an 8 hour brisket which was great, and the vortex for crispy chicken works a treat. My first burn the heat got away with me as I ran it dry (no water tray) and the temp got up over 300 and ruined 3 racks of baby backs, I would definitely recommend using the water tray for Smoking. Im a new subscriber now, cant wait to see what youll do on it.
Thanks for watching and for the tip!
what temps did you end up with the ribs? did you wrap them in foil and butcher paper? did you spritz them? 300 is not too high unless you cooked them for too long. I've cooked ribs at 400 and they came out fine.
I use the snake method,2 briquettes wide usually start with 60 total,kings Ford blue bag,with my wood chunks living on top of the briquettes.With my bottom vent all the way to the left I still have about a 1/4” of the p showing not totally closed,I run the top vent full open and it will run 215*-225* consistently depending on weather and I will get 6 to 8 hours again depending on weather.Ive done as long as 21 hour cooks that way for 15lb briskets after trimming.Ive found it easier to just run the top vent open and control temp with bottom vent only.If I have smaller pieces of meat then I will close up top vent to lower temp to the 200* mark just to try and get a little more smoke flavor.I have used my ring from my WSM in my Weber kettle before to do chicken wings before I got my vortex now I just use it..Great video.🔥👍
Thanks for Watching Steve! I appreciate the feedback! Thank you!
I can get 6 hours of 250 using the snake method in my 22" kettle so not sure I'm ready to upgrade to this one yet. Thanks for sharing this!
Thanks for watching!
The advantage of this weber is that you can use all of it, without limit because of the snake's zone. But... if you're going to use a tiny zone is okay.
Thanks for Watching! Ok... tiny zone?
If you are going to cook like a short rib or only one small thing you don't need the whole area, only one side.
Ok
Just bought a used one. Got it filled 3/4 full with some blue bag and wood chunks.
It's 29°f and snowing. So I figured it's a good time for ribs.
Thanks for watching! Enjoy!
It looks as if Weber has upped it's game. Love the style and settle upgrades.
Thanks Tommy! Time will tell!
@@TomHorsmanAmateurBBQ just picked one up😁
Nice!
I tried a long low and slow with the snake method and Kingsford charcoal. Which would be sort of like you lighting the middle of a pile of unstarted charcoal. I don't care for the taste of food cooked in that manner. I prefer if using briquets to use a charcoal basket starter and get them ashed over before cooking.
I'd be interested to see how your setup would work with lump charcoal.
Thanks for watching Mark! Yes lump is on the list
While the charcoal basket is small, what I find most intriguing is how much cooking area the diffuser plate enables. The Slow n Sear basket seems to occupy about half of the cooking surface by comparison.
Thanks for watching! I’ll be doing a comparison video. Keep on watching!
That charcoal basket and defuser plate seem nice, but the question is what are you doing in a low n slow cooking, 8-10 hours, when you need to refuel with charcoal...
Thanks for watching! Good point, have to remove diffuser to access the basket
i think the p vents and positions of the vents come standard on all weber kettles now.
Thanks for watching! Good to know, Thanks!
I think Weber is changing the kettle to be more like the Summit Charcoal grill. From what I’ve seen in your videos so far, it’s kind of a smaller version. I have a Summit Charcoal grill so I can compare the two based off your videos now. I think this could be the best kettle yet once people figure out how their new kettle operates.
Thanks for watching Paul! I agree!
Wow to me it's already obvious how much more air is moving through the cooker with the new vent geometry. I wonder how a water pan on the diffuser plate and a foil seal around the outside of the "fire ring" might assist in the burn length. At least I think it'd help to stabilize the temps and increase the efficiency of the cooker. Great vid Tom!
Thanks Andrew! Got me thinking....
Hey Tom! I really like this Grill........I even like it more now that You pointed out the new markings on the ash can. 👍 And the redesigned slots for fine tuning
that air intake. 👍 I am a little disappointed that they didn't add a stoker port. 👎 Stokers are gonna become the norm, and if You had a stoker hooked up
at the start of your burn in, who knows how long you may have gotten? Also with the stoker you don't have issues with ash build up around those new slots.
The ring is on the small side, nothing like the rings some of us are already using, like the ring from the WSM. But I believe the reason they did that was to maintain
a safe distance between the baffle plate and the cooking grate/meat. It provides some airflow to surround the meat. That's why when I use a set up like this
I'll use the Elevated Rack to gain some distance between the plate, and to get that airflow around the meat, but that's just Me. 😁
I may get one just to have that Shiny Weber Emblem! 😁 Metal On! \m/
Thanks Ken! Excellent points coming from a true Jedi Weber Mod Master! I appreciate you watching and commenting!
Thanks for Watching! Not on this grill....
Yes they are still available
@@TomHorsmanAmateurBBQ Well maybe black market but I googled it and all roads lead to company closed , do you have a source ?
Sorry, I thought you referring to in general terms as a “Stoker” there many still made
Tom, the newer master touch and the new 2020 kettle premium both have the new P holes and smoke markings :)
I was super excited when my crimson came with the new P holes and smoke setting
Thanks for Watching! Thanks for sharing! Love those new settings
Tom Horsman thank you for everything you do for us
@@onecleangti what kind of temps have you been able to maintain with new smoke feature.
John Knapp with a fully loaded SnS with B&B briquettes I can set the bottom to smoke and the top to about half and keep it right at 210. You just gotta be careful to sweep ash about once every 2 hours or it’ll load up the small holes.
It’s funny that this model comes out with the ring and I just got the one from Slowhand off Etsy. The charcoal grate fits inside the ring and it’s a bit taller than the Weber one. I use 19 inch pizza pan with a 1 inch vertical lip as the diffuser/water pan/drip catcher. I have not tried it to see how long it goes but I wouldn’t be surprised if I got 12 plus hours. It’s a real big ring.
I bet would easily go over 12 hours! Thanks for watching!
Great Demonstration Tom, I think there ring needs to be 4 inches deep min of 16 inch circumference. 3x14 only good for ribs. I have a basket I have from Slowhand at Woodshed Bbq and I use aluminum pizza pan. I'll have to measure basket. Those new settings along with the slow smoke orfacies, Nice feature. With just the sweep on low and slow ash will choke it down, so you need to sweep. Did you mention work, I thought you were enjoying your golden years. 👍
Thanks for Watching John! I didn’t think about the ash sweep part way through, Awesome Tip! Yup, Wife is retired, I still work full time
Tom Horsman I guess we need another mod for longevity, we need another vent further up no time like the present mod on.
Thanks John!
Thanks for the video, what type of insulation tape did you use to seal the lid?
Thanks for watching! 1/8” x 1/2” high heat self stick from Fire Black. You can search it on Amazon
Yeah the Aussie briquettes are larger than the Kingsfords and therefore can't get as many in there, I made the mistake of placing the plate ontop of the fire and it pushed the plate too high and it burnt my slabs of ribs......I can buy the Kingsfords at Costco in Sydney so I might try it with those. Unless you're cooking a huge brisket, I think the time you got would be ideal for ribs and stuff that are smaller otherwise you're better off getting a WSM. Don't forget, you had no meat in there so it will act as a heat sink as well as placing water ontop of diffuser plate in a tray will help steady temps.
Thanks David! Great observations! I agree!
Evening Tom enjoy ur video cam u send the link of where u purchased the gasket seal u put on the master touch with the hinged lid so air wouldn’t leak out
Thanks for Watching Chris! Here you go….www.amazon.com/gp/product/B09BQYCGBF/ref=ox_sc_act_title_1?smid=A2G1FWMHT0QGU2&psc=1
Thanks so much and I heard about the napoleon kettle how’s does it stand up to Weber master touch
I haven’t used a napoleon kettle, sorry
Very nice - I do like the charcoal ring and defuser plate alot
As do I! Thanks for watching Louis!
I'm happy they are making different options, still for the price, I would still like to have the probe hole
Thanks for watching Ben! I agree!
I was curious of how many briquettes fit in the charcoal ring. I know the manual stated around 50, but that seems a little small considering that's about half a chimney.
Thanks for watching! I got about 70 in it. That was kingsford blue bag. Some briquettes are bigger like B and B. So that would closer to 50
nice video Tom... I might have to pickup one of these to play with... I cannot believe how long it took for weber to build their own hinge.... long overdue!
Thanks for watching! The hinge is pretty cool!
I would try the Weber-branded charcoal as it's about 1.5 - 2x the size of the Kingsford briquettes. I always get better results at low & slow with the Weber briquettes - though I haven't tried the Long-Burn Kingsford yet.
Thanks for watching! The Weber brand is very difficult to find, at least it is for me
@@TomHorsmanAmateurBBQ Same here. I have to order from Home Depot online, so I typically keep a couple of bags on-hand for those slow cooks!
I will check that out, the B n B briquettes are even harder to find
Interessante, bisogna prendere però molta confidenza e fare molta pratica.
Love from Rome!
Thanks for Watching!
I have the old round weber from the mid 90s and put it through 1000s of hours....made everything in it from basic meat cooking through to deserts, bread ect...I have looked at the new weber but not sure I like it.......1 question. Where is it made?
Thanks for watching! I’m sure where, Weber says made in the USA with globally sourced parts
@@TomHorsmanAmateurBBQ thanks for the reply...great video BTW. My point is all new Weber that I have seen feel cheap and thin the quality just doesn't seem to be the same as the older make that WAS made in USA. Make no mistake i am not some patriotic American in fact I am African of European decent but i appreciate quality and the new weber which we all know is really Chinese made just is not the same as the original or am I wrong?
There is validity to your statement. I agree! Thanks again for watching and commenting!
B&B will definitely burn longer than Kingsford blue. Thanks for the video!
Yup! Thanks for Watching!
Can’t seem to find Kingsford in the U.K. Weber briquettes only and a bunch of other supermarket/ diy store brands of indeterminate quality 🤷♂️
Sorry about that
Can I get high heat with the diffuser to make a kettle full of chicken and not have to worry about flare ups? Thanks and great video!
Thanks for watching! Currently Weber is not selling separately
Tom Horsman but can you achieve a high heat with it?
Haven’t tried that yet, but I don’t see why it wouldn’t be able to. Thanks for Watching!
I am sold on the Kettle Joe and interested on the Master Touch Premium.
Besides the $150 price difference, for BBQ and grilling which one of the 2 would you prefer?
Thanks for your review...just subscribed.
Thanks for watching Carlos! Appreciate you subscribing! They are both good at what they do. I have a hard time choosing one over another since they both can achieve the same results
Nice. What is the model of that "smoke" thermometer?
Thanks for watching! Curious as to what smoke thermometer you are referring to
It’s a Thermoworks Smoke.
What if you fill the middle ring but then add unlit charcoal to the outside to continue the minion method that way? Just a thought. Thanks for the video!
Good idea! Thanks for watching!
I got myself one of these. Any ideas to clean the diffuser plate? Don’t want do damage or scratch it with a hard brush or something.
Thanks for Watching! I cover it with aluminum foil to protect it
Tom you'll have to try the Weber charcoal because it's a lot bigger than the Kingsford.
Thanks for watching Ray! Almost impossible to get here in the upper Midwest
The accessory that interests me is the cast iron insert for searing steaks.
Thanks for Watching !
Great video Tom! Thanks for sharing. I’m sure there are more mods to come!
Already posted... Thanks for Watching
Could you supply more information on the sealant you used on the lid, please? Mine smokes like crazy.
Thanks for Watching ! 1/8” x 1/2” high heat felt self stick gasket off of Amazon
Many thanks.
The temp should change when u put food on right?
Thanks for watching! Yes
I didn't realize this came to the US already. Those vent setting markers should have been a thing a long time ago. My permanent marker keeps washing off.
They are on my regular master touch. Definitely a good guide for my short reverse sear sessions. I just use my bbq guru or Fireboard 2 on anything longer than 2 hours or so.
Thanks Ryan! I didn’t realize that!
Nice!
Use a drimmel to etch it into basket:)
Yup, that does work
How's it doing after a year? Considering one, but not sure if it's worth the money to replace my current kettle.
Thanks for watching! It has held up well , I’ve had no issues
Hello Tom that is a Gorgeous Grill my Friend, Beautiful Video!!!
Thanks Ellen!
Doing a test tonight. Used Webber brickets. Going on 7 hours using the minion method. Damn impressed so far
Awesome!
All my hungry eyes can see is that with this setup I have 100% of the cooking space available. The location of the upper vent and thermo is also irrelevant. Excellent video Tom.
Thanks for watching! I appreciate it!
Looks like they copied that ring idea from Stoke. My old Stoke had one. Seems overpriced for what you get. Waiting to see if the coating cracks in the hinge area. I'll stick with my old ones that allow the cover to be rotated for best airflow. Thanks for sharing.
Thanks for Watching!
I hearya I don't like how you can't rotate the lid,that's a must
Thanks for watching!
Yeah but can’t you just position your charcoal basket where it needs to be for the air vent? Im trying to decide if I should wait for the next model or get the master touch.
Thanks for Watching Mike yes you can, but that means reaching over the hot charcoal to get to the food. If you’re good with that then this is for you
Hey Tom, so if you had to choose between this grill, the sns grill, or the 26” kettle what would you recommend?
I"m not Tom but I would buy the Weber 26er
@@TheRydog61 I love my 26;)....
Thanks for Watching! I will be doing a video show down between the Master Touch Premium and SNS Grill very soon. The 26" im my opinion is in its own category
Hi Tom, nice videos, very interesting and educational! I notice you have a Thermoworks Smoke to measure the temperature at the grill grate. I use one too. How do you run the probe wire inside? It looks like you just run it under the lid. Do you find that you lose much smoke that way, or does the gasket you added take care of that? Did you leave a gap in the gasket for the probe wire? Thanks!
Thanks for Watching ! I just ran it under the lid, no gap in the felt, most likely I’ll all a probe port
I did order the seal that you used. Cant wait for that to come
Nice! Thanks for watching!
Do you think the diffuser plate would work with high heat, sort of in place of a Vortex. I'm thinking of things like wings around the perimeter with the diffuser but at like 550 degrees. Or the other idea I had was for a pizza stone above it. I put a pizza stone on my new Master Touch Premium and made the mistake of putting it over the coals. Burned the crust very fast. Anyhow again, thinking the diffuser would be a good idea under the pizza stone (gonna buy a cast iron pizza pan). But can the diffuser take full heat?
Thanks for watching Jim! I haven’t tried high heat other than the flat top burgers on the SS diffuser plate and it did work. Temps were over 350 so I would think a pizza stone could work. Just need to pre heat
@@TomHorsmanAmateurBBQ Thanks for the reply Tom. I'm gonna give it a shot with hitting higher temps. My concern is that the diffuser plate itself can't handle too much charcoal full burn directly under it. But I did watch your burger video so that gives me a bit of hope. I'll let you know when I give it a shot.
Awesome! Good luck!
Tom, I have a homemade basket made out of extruded steel thats about the size of a slow n sear. Running at 235 degrees im getting 4-5 hours
Thanks for watching! Good to know!
Can you test the snake method with that setup? Be interesting to get an idea
Thanks for Watching Chris! It would be interesting using the snake method on the outside of the charcoal ring
Love the videos on the new Master Touch Premium! Subscribed!
Thanks for watching and subscribing!
Would you or have you used the Kingsford blue bag for long cooks?
My concern is the uncooked charcoal flavor may be strong...
Thanks for watching! I have and haven’t noticed anything over powering about it
Which Weber do u recommend I have a off set but too much work and burns a lot of fuel so a kettle would be perfect looking at the master touch can u smoke brisket on it and do u think it would be a good choice
Thanks for Watching Chris! That’s a good choice! Little tight fir a full packer but a good sized flat, no problem
Hey Tom I got the chance to get the Weber Smokey mountain for 449.00 on sale at our local bbq place or do u recommend the Weber master touch cause I do like to grill to but I think u can set the Smokey mountain up to grill too and it’s the 22inch Smokey mountain regular price is 549.00
That’s a great deal for the 22” SM! It’s your choice, they both will serve you well
Morning mr Tom I ended up getting the 18inch Smokey mountain but I really like the taller 22inch but it’s just me and the wife which 1 do u prefer 18 inch or 22
Congrats Chris! The 22” is awesome
Very interesting results. Thanks!
Thanks for watching!
What is the part # for the defuser plate?
Thanks for Watching! You would need to look it up, the diffuser came with the grill
Hi! in what way you put the high temperature pressure sensitive tape?
Thanks for Watching! Just make sure it’s clean and press in place
@@TomHorsmanAmateurBBQ thanks you! great channel
Hi Tom, have you used this as a snake method? does it work with a snake or is there not enough room around it on a 57 for a snake of briquettes or lumpwood?
Thanks for Watching! I have not tried the snake method on this grill! I need to, thanks for the idea!
@@TomHorsmanAmateurBBQ do you think it would work on a 57 with the charcoal ring and diffuser plate? I am deciding whether to get my next Weber as the master touch professional with the hinged lid and ring or just to get the master touch as I prefer snake method over minion.
Ok, I have thought about using the ring and putting charcoal on the outside of the ring and doing snake method like that. That a good question.....I think it would work
@@TomHorsmanAmateurBBQ Is the ring and plate a game changer or is it not much difference compared to a snake method?
Thanks for watching! Does it work? Yes! Game changer... not for me it isn’t
What is the metal thing next to the handle? Asking for a friend.
That's for the a temp monitor, right?
Thanks for watching! You are correct!
Is the little platform for the Igrill available for purchase separately that you know
Thanks for Watching! I’m not sure, I haven’t seen it anywhere
www.weber.com/US/en/accessories/cooking/igrill-and-thermometers/7240.html
www.amazon.com/Weber-7240-Charcoal-Mounting-Bracket/dp/B0813X5KLS
How thick is the deflector plate do you know thanks
Unfortunately I don’t have that info, in my opinion it’s pretty beefy. Thanks again for Watching!
Does Weber still sell make this?
Thanks for watching! I don’t believe so, last place I saw them was at Costco
Do you know where can I get the diffuser plate?
Thanks for watching! Not available from Weber unless you buy the grill
Mine got hot as hell quick. But like you said trial and error
Thanks for sharing! Good to know!
Tom, what's the deal with the board under the wheels? Leveling issue? Also, how high can you stack coals above the top of the ring, without touching the diffuser plate? Seems to me, if I wanted a really long cook, I would stack as high as possible, despite the instructions from the manual.
Thanks for watching Dave! My driveway is sloped that’s why the board. The depression in the diffuser plate as I showed limits how much charcoal can be put in the basket. Can you stack it higher? Yes you can, still figuring it out.
The charcoal ring looks like it is from the Weber Smokey Mountain stock
Thanks for Watching Joe! I’ve been told the same by others although this one is about 1” shorter
Whats the tape you used to seal the edges??
Thanks for Watching! High temp gasket 1/8” x 1/2”
Alright Tom good burn in and test now on with the cook.
You got it Mike!
I'm not finding it on webers site. Any info on where I can find it?
It’s there, just need to scroll to the right, Weber.com
@@TomHorsmanAmateurBBQ Hi Tom! Great video. I went to Weber's site and looked at every single accessory and can not locate either piece. Can you please help?
If it’s the charcoal ring and diffuser plate as I have mentioned in several videos it’s not available separately only with the grill. Thanks for watching!
Hi Tom,
Although I am still very afraid of drilling holes in my Weber Mastertouch, I am thinking about using a Flame Boss 400. If I take into account the 3 places where this is possible because of the shaft blades, where would you advise making the hole for the Flame Boss?
Wow! That's a good question! If you have the new style "P" style vent I would definitely use that. If not I would drill separate hole per the guidance from Flame Boss. Thanks for Watching!
so is this grill available in the USA? I've heard it's discontinued
Weber just recently released this model. So yeah. It's available.
Thanks for Watching! Nope just released last week. www.weber.com/US/en/grills/charcoal-grills/master-touch-series/17301001.html
Thanks Casey! Yup just last week
The old SKU was discontinued.
You are correct! Thanks for watching!
I believe the hinged model is discontinued,
Thanks for Watching Robert! I not sure, but you could be correct
The kettle Grill looks more like a komodo with all that fancy stuff
Yes it does! Thanks for watching!
Nice presentation. Its been around here simce last year but i could not warrant buying one. Have enough at the moment :)
Me too Lasse! Thanks for watching!
Think you need to spray those wheels chrome Tom?!
Hey! Great idea! Thanks for watching!
I have one of these. I gave up using the charcoal ring and diffuser plate. Everything is too close together. Snake is easier to set up and more reliable. Just keep adding to the snake and it will go forever!
Thanks for watching Gary! Appreciate the feedback
Can you use lump Charcoal?
Thanks for watching! Yes
@@TomHorsmanAmateurBBQ thank you Sir.
Looks like a great marketing ploy to get people yet another thing they don’t need. Good job Weber marketing and R&D team. I am sure many people will waste their money on this product
Lol! Thanks for Watching!
Tom Horsman good review! and thank you!
Thanks for Watching!
cute little grill
Thanks for watching!
What kind of gasket is it? I have a 22 premium kettle that leaks a bit. And was looking to see which one to get.
Thanks for Watching Greg! Here it is ...www.amazon.com/gp/product/B00TAJW0QE/ref=ppx_yo_dt_b_asin_title_o00_s00?ie=UTF8&psc=1
Thanks! Appreciate it!
bbqgaskets.com/kits-by-brand/weber.html
Over the last 37 years I had 3 or 4 Weber Kettles. I moved on to the Masterbuilt 560 Charcoal Gravity Smoker. Far more versatile you can go from 225- 700 degrees with a swipe on your cellphone. Sorry Weber, the Masterbuilt 560 is better for me
I love my 560 as well! Thanks for watching and commenting!
Ya they're cool but arnt they a pain to clean?
This model has been around for a couple of years - just not in the USA. Weber refused to sell me the ring and plate when I called a year and a half ago. Not good optics for Weber but for all I know they are now CCP owned. It is not unfounded criticism tho.
Thanks for watching!
My Weber is as old as me which is 34 years. Only had to replace the grill. I don't think the newer ones are made as well.
Time will tell! Thanks for watching!
I'm asking all weber fans out thier. Can anyone tell me where to buy high quality replacement grates for my 26 kettle. I like cast iron but im not a fan of that 4 piece system
At the store.
@@ZR1Terror the question obviously flew over your head buddy.
Have you tried Amazon?
@@TomHorsmanAmateurBBQ nothing on Amazon except the 4 piece system im not a fan of.
Ok, sorry don’t have any other ideas
How much are these selling for?
Thanks for watching Weber.com
So this new attachment is a total waste of time for say a brisket, I've been able to get 14hrs out of a snake. Would be good to see an attachment with a small diameter riser for the diffuser plate which would allow all of us snake users to utilise the whole grill. Or this is going to open up a whole new market for the aftermarket people an angle. Weber needs to get their house in order 🤷🏻♂️
Yup, I agree! Thanks for watching!
Two layers at 45% will fit.
Thanks for watching!
Weber makes great kettle grills. This one is overly complicated. Just buy one of their basic kettle grills. You won't go wrong!
Thanks for Watching!
They add all this stuff, but can't put the lid thermo on the right side.
Yup, agreed! Thanks for watching!
With that top vent nearly closed, I would expect nasty soot would be on the food.
Still dialing it in Rob as I stated in the video. Thanks for watching!
For $2000 it better burn for eternity - if this is the model I saw at my local Ace Hardware today
Wow! $2000.00 that’s not what Weber selling them for $350.00 which in my opinion is over priced. Thanks for Watching!
You saw the Summit. Completely different product from this. The Summit is double wall construction, mimicking the efficiency of ceramic cookers. They’re also a 24 diameter grill. Larger than the standard 22 inch, but smaller than the 26. Also includes things such as gas start, spring assist lid, etc. I don’t have one, but see the value in it and would love to have it as a replacement for my Performer Deluxe.
Thanks for the update! I appreciate you Watching and commenting!
That ring and diffuser looks sht (I've got one but haven't used it yet which is why I'm watching some videos). Firstly the water tray has to sit right on top of it so it's going to boil and empty real quick. Secondly there not much room for wood and third you have no access to it to add more wood or charcoal if needed. I'll stick to the snake mehtod I think.
Thanks for Watching! Well first try it, before you hate it…. You make valid points however for a 2.5 -3.0 hr cook, it works pretty darn good
Save your money and buy a char-griller akorn. much better grill that is highly efficient
I already have one! Thanks for Watching!
The diffuser plate gets way hot, too much heat transmitted so you don't really get indirect heat. Even with water, it just boils the meat. Worst purchase ever.
Wow! Thanks for watching!
I work in the plant that stamps the blanks out to make these bad boys. If you're interested in seeing some video of the first step in the process let me know I'll take some video for you and post it
Wow! That would be awesome! Thanks for Watching!
@@TomHorsmanAmateurBBQ sure thing! I'm actually at work right now. We are working on a run of the Genesis II 3 burner shrouds. Stamping away! Love the vids!
Thanks again for Watching!
its clear whoever runs Webber's design and fabrication unit Ubers lunch everyday. and hasn't even used a unit they have produced!
Huh... Why? Thanks for watching!
@@TomHorsmanAmateurBBQ for years, they needed to move the temp gauge to the proper vent side. Also why put the fire right in front so ya have to slave over a fire to mess with your food?
Ok, Thanks for Watching!
Id rather flip a gril grate and add coals 🤷🏻♂️
Thanks for watching!
Real Charcoal Grill Chefs can cook on anything. Kinda like blaming an oven for over baking cookies. burning roasts. under cooked chicken. The problem with the Webbers are many. I use mine all the time...BUT...Kingsford to Kingsford in the blue bag only is always different. Some hard = long cook some soft= fast cook. That red bag of chipped wood is crap burns way to fast and small small chips. Now if you wanna seer you gotta build up the charcoal rack it is too LOW for this purpose to take place. But it is just a tool that you have to work the hell out of to get what you want.
Buy the cheap 22" for 99 bucks and you can get it to do the same thing. It is just gonna need to be replaced in 5 years anyways if you use it 3 times a week. The metal grates will go. The top will rust. Webber is great at replacing parts free of charge if at warranty.
Back to cooking...Like anything else you gotta know what you are doing. This little test with charcoal and no food was USELESS for reality!
Digital thermometer hooked up to dumb phones...man what happened to pure grilling?
Wow! Thanks for watching!
Ease up on the coffee......WTF.
Lol! Thanks for Watching!