Always love new weber videos, keep 'em coming! One of the disadvantages of a hinged lid is that you cannot rotate it. When using indirect with the baskets or coals off to the side, the vent should be opposite of the heat source so that air flows over your meat and out the top vent. With the hinged lid that means the baskets/coal should've been at the front of the kettle. The background music is on the loud side relative to your voice.
You can unhinge the lid and use it like a regular kettle for those particular circumstances. Thanks for the feedback. I’ll work on the sound. I don’t know what happened here lol
I just ordered this grill for my summer cottage. Allready own performer deluxe (which is awesome) and i know this one has issues with the lid but i was able to see a showpiece master touch on hardware store and even though the lid didnt close perfectly, it was close enough. They had just assembled it for show quickly, without even trying to get the lid close perfectly, so i think i can secure it better with little time and perhaps inverting the springs on my grill. This grill was on sale over 100€ off, and with the charcoal ring & diffuser plate and with all the weber kettle abilities i think im gonna be more than satisfied with it because i can grill, roast and smoke with it. And with diffuser plate attached it has allmost 57cm/22" of cooking space.
That’s a great point. Just a heads up, I’ve done multiple reviews on this grill and had a lot of issues with the lid. I did the inverted spring thing and still had issue. I think I’m just a perfectionist but I ended up using a gasket.
Excellent video, though I think soaking your wood is kind of pointless since combusted wood is what gives the blue smoke. Before combustion, soaked wood would only be boiling/steaming before just combusting like the dry wood. Thanks for the great content!
Do u think the vents being fixed to the rear, where I'd most likely put the coals, is a manufacturer's mistake? It forces us to put the coal at the front then lean over to move the meat.
Using the diffuser is also indirect cooking. It is just that instead of having your heart in one corner of the Weber and your protein opposite to it, you have your heat centrally but it is deflected by the plate and the protein is right on top.
Tom - when you are using the diffuser plate for Low and Slow, why don;t the pre-soaked but unlit wood chunks produce bad (white) smoke when they do finally ignite?
First of all, great video! Second of all (like Harry Soo says) topics around “how to” for smoking meat is a three hour argument followed by a fistfight. Third of all, there is definitely more than one way to akin a cat (or smoke some meat) but I knew when you filled the chimney up with coals that the cooking temp was going to be too high. From my own personal experience, I can ballpark about 7 degrees per coal (Kingsford Original) so I would use about 50 to cool at 350 degrees. Is there a certain reason why you would use a full chimney of coals and wait for the temps to come down instead of a partial chimney? No judgment or anything, I’m just curious. Thanks again for the video!
Thanks for watching. Your right, there’s several ways to skin a cat. For this particular cook, it was probably unnecessary to use a full chimney of coals for the indirect method. For the diffuser plate I usually start it off in a counter clockwise way so that the cook can last longer but for a ribeye roast that’s not necessary since it cooks in such a short time. Thanks for your feedback.
This just proves that a Kamado is stupid and I should invest in a 26 in kettle with a diffuser plate. The Kamado by Weber is cool but I don't think they perfected it yet for the price its selling for. I have a Weber 22 right now along with a WSM22 and absolutely love them, but I would like to have more cooking space for a larger crowd that I tend to feed.
IMO you just need to adjust your vents if you can't hit 225 -250. Bottom should be barely open and adjust the top to hit your temp. I did a Rotisserie Rib Roast on the 22" kettle for 5 hrs at 230 to 260.
Instead of the Weber diffuser, I ordered a 20"x 1/4" round steel plate from Steel Supply, L.P. for $68 plus $14 shipping. Then I also ordered the standard Weber 22" WSM charcoal ring off of Amazon for $58. The thick mass of the round steel plate helps in keeping temps stable.
Was interested in the results but skipped after 6 minutes because of the terrible "music". Lucky for me, there are lots other channels about BBQ which are about BBQ instead of these terrible "music".
Good vid except for the music. The first part was horrible. Dial the music back when you aren't talking. Music was too loud.. Keep it the same as your speaking voice.
@ it’s hit or miss. It really require you to dial it in or even modify it if you want a perfect seal. If u keep in mind it’s not meant to be a dedicated smoker but a versatile grill, you’ll enjoy it.
2 роки тому+1
@@tomwadek thanks for that! This is gonna be my first grill and would love to experiment with all types of cooking. If the hinge is still problematic I might be better of with the non-premium version and buying a Slow'n'sear accessory for smoking. What do you think?
@ check out my review on the original kettle premium. I think the price went up but that grill is fantastic. You could always buy an aftermarket diffuser plate. The mtp is a good grill though and should hold me up until I can afford to buy my dream grill… the summit kamado.
Which method did a better ribeye roast? Let me know in the comments below
Always love new weber videos, keep 'em coming!
One of the disadvantages of a hinged lid is that you cannot rotate it. When using indirect with the baskets or coals off to the side, the vent should be opposite of the heat source so that air flows over your meat and out the top vent. With the hinged lid that means the baskets/coal should've been at the front of the kettle.
The background music is on the loud side relative to your voice.
You can unhinge the lid and use it like a regular kettle for those particular circumstances. Thanks for the feedback. I’ll work on the sound. I don’t know what happened here lol
@@tomwadek good to know that it can be unhinged!
@@drzoidberg1 Could have also put the baskets in front, meat in back to get same result without undoing the hinge.
@@JoeAnshien I think though the vent is in the wrong spot as it should be on the other side from the heat source.
Awesome video and presentation only complaint is the continuous music was annoying. Having to lower and raise the remote volume control
Thanks for the feedback. I’ve since changed my style. Check out my new content. Hope you like it
My brother in law snaps at me, "No don't lift the lid! You never lift the lid on a Weber BBQ". He has his Weber on gas. LOL!!!!!
New to Master Touch Premium and enjoyed going through your back catalogue. I found the music to go great with the video!
Awesome! Thank you!
I just ordered this grill for my summer cottage. Allready own performer deluxe (which is awesome) and i know this one has issues with the lid but i was able to see a showpiece master touch on hardware store and even though the lid didnt close perfectly, it was close enough. They had just assembled it for show quickly, without even trying to get the lid close perfectly, so i think i can secure it better with little time and perhaps inverting the springs on my grill. This grill was on sale over 100€ off, and with the charcoal ring & diffuser plate and with all the weber kettle abilities i think im gonna be more than satisfied with it because i can grill, roast and smoke with it. And with diffuser plate attached it has allmost 57cm/22" of cooking space.
That’s a great point. Just a heads up, I’ve done multiple reviews on this grill and had a lot of issues with the lid. I did the inverted spring thing and still had issue. I think I’m just a perfectionist but I ended up using a gasket.
The Defuser plate and charcoal ring are on the Weber website
Looks great just picked up the Master Touch at my local Costco
Thanks. It’s a great BBQ. Your going to have a blast this summer.
Excellent video, though I think soaking your wood is kind of pointless since combusted wood is what gives the blue smoke. Before combustion, soaked wood would only be boiling/steaming before just combusting like the dry wood. Thanks for the great content!
Good point! Thank you
Science has also shown that the water only penetrates very slightly...unnecessary
The master touch premium was a limited release in the US I believe. It is available outside of the US though
that would explain it. Too bad. Thanks for confirming
Yep just bought one from Weber Ireland
Do u think the vents being fixed to the rear, where I'd most likely put the coals, is a manufacturer's mistake? It forces us to put the coal at the front then lean over to move the meat.
Using the diffuser is also indirect cooking. It is just that instead of having your heart in one corner of the Weber and your protein opposite to it, you have your heat centrally but it is deflected by the plate and the protein is right on top.
I think it's convection cooking. The diffuser plate heats up and that heat is radiated directly into the meat above the plate.
Love the background, keeping it real 💯
Tom - when you are using the diffuser plate for Low and Slow, why don;t the pre-soaked but unlit wood chunks produce bad (white) smoke when they do finally ignite?
I did an updated detailed video on smoking. Check it out. ua-cam.com/video/Ocw-AFRWnUA/v-deo.html
Makes sense but I'm assuming in both methods you can't add more wood unless you pull the meat off and let combustion take place again 🤷🏾♂️
First of all, great video! Second of all (like Harry Soo says) topics around “how to” for smoking meat is a three hour argument followed by a fistfight. Third of all, there is definitely more than one way to akin a cat (or smoke some meat) but I knew when you filled the chimney up with coals that the cooking temp was going to be too high. From my own personal experience, I can ballpark about 7 degrees per coal (Kingsford Original) so I would use about 50 to cool at 350 degrees. Is there a certain reason why you would use a full chimney of coals and wait for the temps to come down instead of a partial chimney? No judgment or anything, I’m just curious. Thanks again for the video!
Thanks for watching. Your right, there’s several ways to skin a cat. For this particular cook, it was probably unnecessary to use a full chimney of coals for the indirect method. For the diffuser plate I usually start it off in a counter clockwise way so that the cook can last longer but for a ribeye roast that’s not necessary since it cooks in such a short time. Thanks for your feedback.
They have them at Costco, i just got one last month.
This just proves that a Kamado is stupid and I should invest in a 26 in kettle with a diffuser plate. The Kamado by Weber is cool but I don't think they perfected it yet for the price its selling for. I have a Weber 22 right now along with a WSM22 and absolutely love them, but I would like to have more cooking space for a larger crowd that I tend to feed.
I haven’t heard about any issues with their kamado, have you heard anything. Everyone who has one loves it.
Kamado is a lot better with keeping the hot, and if you doing not at summer, it's feels a lot more.
IMO you just need to adjust your vents if you can't hit 225 -250. Bottom should be barely open and adjust the top to hit your temp.
I did a Rotisserie Rib Roast on the 22" kettle for 5 hrs at 230 to 260.
The Low and Slow insert available online now 🎉🎉🎉
How cool. Post a link
The combustion smoke being bad is a myth... If it was bad smoke, the "minion method" would be obsolete.
In Europe yo can still buy it - I bought mine 1 month ago for 285€ - great price and I also had the fear that this model will get discont.
That’s wonderful! It’s nice to hear it’s still available in Europe. I love mine
What if using lump charcoal?
Same Concept. Make sure you use a brand for "low and slow". I recently made a video on charcoal. ua-cam.com/video/wXKb8DAKgKI/v-deo.html
Where did you get the attachment side table?
I picked it up from Amazon. I think it’s called bbq dragon. A link should be in the description. Happing grilling.
Nice
Weber actually suggests soaking the wood.
Subbed!
Thank you!
Where can I get that charcoal ring and diffuser plate. I can't seem to find it on sites in this Country
Weber does not sell it separately. You have to buy the master touch premium or the summit kamado.
@@tomwadek damn. 😞 That's just dumb.
@@jrdube sorry man. Actually they may have discontinued the master touch premium.
Instead of the Weber diffuser, I ordered a 20"x 1/4" round steel plate from Steel Supply, L.P. for $68 plus $14 shipping. Then I also ordered the standard Weber 22" WSM charcoal ring off of Amazon for $58. The thick mass of the round steel plate helps in keeping temps stable.
@@rocket4602 that’s a really good idea. You should get great thermal density out of that plate. Congrats on finding a great solution!
🤦🏻♂️🤦🏻♂️🤦🏻♂️ soaking 🪵 I’ll continue to watch for the diffuser plate
I was not able to finish, Music toooo Loud.
Was interested in the results but skipped after 6 minutes because of the terrible "music". Lucky for me, there are lots other channels about BBQ which are about BBQ instead of these terrible "music".
Sorry to see you go. Hope you give us another chance with the newer content. Take care.
Good vid except for the music. The first part was horrible. Dial the music back when you aren't talking. Music was too loud.. Keep it the same as your speaking voice.
Sorry about that
save some pennies by using 3 paper towels or a hunk of the charcoal bag and a little bit of 70% alcohol... dont use the 90% it scares me
They probably discontinue it as it fall short of their standards. Hinge is great idea but terrible execution.
Yeah, also I heard it was basically a mini summit kamado and that grill has been doing great so they didn’t see the point of this one
Does it still have the hinge issue? The premium is still available in EU and considering to get it for the diffuser plate
@ it’s hit or miss. It really require you to dial it in or even modify it if you want a perfect seal. If u keep in mind it’s not meant to be a dedicated smoker but a versatile grill, you’ll enjoy it.
@@tomwadek thanks for that! This is gonna be my first grill and would love to experiment with all types of cooking. If the hinge is still problematic I might be better of with the non-premium version and buying a Slow'n'sear accessory for smoking. What do you think?
@ check out my review on the original kettle premium. I think the price went up but that grill is fantastic. You could always buy an aftermarket diffuser plate. The mtp is a good grill though and should hold me up until I can afford to buy my dream grill… the summit kamado.
horrible background noise nullified video for me.
Noted
Mate, that music is really annoying
Sorry about that. I’ve since change my editing style. This video is old. Check out my new stuff
Music is waaaaaay tooo loud 😫
That music is too loud.