Great job explaining all of that, fire control is so important, keep up the great job. I love your place man, what a beautiful view to enjoy cooking outdoors.
Very good advice. My Weber 18" is 34 years old now and I probably use it 3-4 times a week all year long. You won't need an arsenal of tools to maintain them either. All I use is a wire brush & putty knife to clean the cooking grate and inside. Every other year she gets a rattle can of black heat paint for the outside (only). Ashes below the cooking grate are dumped every other usage.
I’ve been smoking meat in mine and have been meaning to get a smoker but my dad’s old Webber works just fine for smoking meat. Just have to know how to regulate the temperature. I got the offset coal thing to hold the coals to the side. That plus some cherry wood from our tree in the yard.
I bought a 22" weber kettle from target on 2002 for $24. Grilled on it for 22 years multiple times per week (in nj). Never covered it or cleaned the ashes until my next cook. Just had to replace the fans on the bottom. I agree with his recommendations but don't stress to much. These things are built like tanks
Thanks for watching! I think the key to your longevity is the fact you cooked on it multiple times a week so thereby cleaning your ashes pretty darn regularly. I just worry about the folks who cook on it once every 2-3 months. You are right…they are tanks for sure! Thanks again for watching and sharing your experience!
Some excellent advice in this video. I retired last year and within 3 months was bored to tears. I'm now a part time Manager at the local ACE and we have a lot of grills (Traeger, Weber, Blackstone) etc. I've been using a weber Kettle for a while and I learned a few things with this. Thanks a bunch and keep up the good work. I'll definitely share with potential customers.
First, congrats on the retirement! And then congrats on solving boredom! I’m glad this video helped in any way. I love our Ace Hardware stores. They carry Meat Church and one carries Sucklebusters…which I’m a big fan of. It’s odd how some stores of a chain carry stuff that others don’t. I’m in an Ace at least once a week! Thanks for watching and for the kind words! If you haven’t subscribed, please do if you don’t mind! Thanks again!
I totally enjoyed & learned from your video today! My late husband did ALL the grilling & smoking. He's been gone 11 years, and I want that outdoors food again. BUT I DON'T KNOW HOW! Can't wait to get outside tomorrow & try again after an epic failure last week. Thanks so much. I subscribed ❤
If your around Houston TX, I’d be more than happy to grill/smoke whatever food you’d like in hopes to bring back any memories. Sorry for you loss. I pray you’re doing well.
Remember that your husband didnt know who to bbq when he first started he did by it trial and error and at the end of the day all your going to do is burn whatever your bbq ing. Please try tbh it's not that difficult sometimes the guys on here make it sound a lot more complicated then it actually is. Good luck and best wishes for you future. Ps the only thing is a must make sure the food is well cooked and up to temperature.
I agree 100% about removing ashes. I remove ashes, use a 4" plastic putty knife to remove bits and a small whisk broom to remove all ash. I leave out in weather (northeast) year round, uncovered, with all vents full open. Never a problem with mold or rust. The moisture the ashes attract and hold are your worst enemy. Thanks for the informative video with helpful information.
I am in hot and sticky Souf Cackalacky and I also use the plastic putty knife method to really clean out the stubborn bits without fear of harming the metal. My kettle is on a covered porch/over deck and under a plastic cover. All my fuels are kept inside a basement w HVAC; if I kept them outside they'd load up with moisture and be unusable. If you are in a humid environment you need to pay attention to this factor.
I’m a big Weber fan and enjoy your videos. In regards to this one I would add that once your done cooking run your ash sweep 5 or ten times while everything is still hot to held clean any gunk before it solidifies. Also to control air leakage I use 3/4 inch binder clips (4) to hold the lid tight. Keep up the good work!
Thanks for watching and for the kind comments! Those are great ideas/points! I've never done the clips before but I've heard of folks doing that. I'll try it sometime! Thanks again!
Great video! I clean out my ashes religiously. My Weber has been outside on my uncovered deck its entire life. I have kept it covered since day one. I grill out at least 3 times a month during spring summer and fall. If you follow these maintenance tips your kettle will last for a decade or more. I know this because I bought my Weber one touch platinum in brick red in 2012!! I wish I could post a picture of it. Nothing beats meat grilled on a charcoal grill!
While I don't agree with the need for a gasket on the lid, these are great tips! I've had my old war horse kettle for 25 years now and it's still rolling off great cooks. Excellent video!
That’s what makes outdoor cooking so enjoyable…there’s tons of different ways to turn out good food….with a gasket or without one! Thanks for watching and for the nice comments!
@@grumpysgreatoutdoors My wife is great. She gives me the space to sit outside and cook. I get to relax, she gets to eat the goodness from the cookers.
@@JBSmoke1 Actually mind is too! That’s just a joke we make around here. Mine loves the fact that I take care of the main course for Sunday lunch about 80% of the time.
Same here. I think it's a safer place to light it too. Give it some protection from any wind that might blow embers. Kettles are all I use, man. Been a big fan since since I bought my first one.
Listen I KNEW this was the right video for me. I am on Amazon looking at Weber grills and then your video popped up! That is AWESOME what you mentioned about Zone 2. Would have never thought of that!
Thank you for sharing the tips along with the gasket for the lid. I really can’t afford a new kettle so I think this casket for the lid will help save on charcoal as well.
Thanks for watching! I think it will help save on charcoal as well. I know kettles can be expensive but if you look on Facebook marketplace you'll be surprised what you can find sometimes! Thanks again and happy smoking!
I am planning to purchase a big Weber Kettle to compliment my medium BGE a Weber 4-burner gas grill. Great tips on keeping the grill in top functioning order. Thanks
Another great video thanks for sharing the content. Someone was putting together a building right behind you while you were recording the video. I hope you keep the construction crew fed.
I just got the 18” Weber Kettle. Thank you for explaining the cook zone and adjusting the bottom and top draft for temperature. Did a four steaks last night and they were fantastic!
Good tips, thanks. Got lucky and found a 22" Weber Kettle at a thrift store for $16. Have been using this Kettle for about 9 years now. Bought several accessories to make it extra versatile. ...Slow 'n Sear accessory is great for many things. BBQ, searing, 2 zone cooking. ...spin grate ...I like using the flat side of the GrillGrates accessory for some food items. ...Motorized Rotisserie accessory is great. ...1/2 moon riser for extra cooking space. ...Rib rack. ...I only scrape the insides of my Weber 22" kettle. To get rid of extra carbon material. But I do not want to destroy the seasoned smoke layers that have built up. ...I close vents and get lid on the kettle as soon as I am done grilling. Then use the left over charcoal and mix it with some new charcoal. Greatly extends the use of each bag of charcoal.
If you're buying a Weber grill. I highly reccomend that you get one with the locking ash catcher. When I bought my kettle over 40 years ago, the feature was not available. I thought to myself that I would upgrade when mine fell apart. Now, I have a sneaky suspicion that It will easily outlast me 🤣. They are tough, easily shrugging of northeast climate where I reside.
If yours has a gap between the leg mounts and the kettle(like 3/8") you can always order one from weber... It literally mounts by tabs that slip in to those gaps. Depends of course on how old yours is.
@PubeCombo Thanks. I have to look into that! I improvised with a 20 Qt stockpot and colander to prevent sparks and ash from blowing off my patio down onto neighbors. Looks weird but works.
I definitely agree with 2-zone cooking and better thermometer placement. I haven't cleaned mine nearly as well as you are suggesting but have no corrosion and she's at least 20 years old. You might wanna remove your paddle assembly and do a deep clean. If you note at the 9:10 point, at least one of your paddles is bent up and not sealing, therefore allowing air flow when you think it is closed off.
First, thanks for watching! Secondly, you weren’t supposed to notice that paddle being off a bit. lol. I have since fixed it. It was just the one and all good now. I clean mine out really well once a year, especially the underside of the lid. You get a lot of smoke residue build up on it and I don’t like that stuff flaking off onto my food. Thanks again for watching!
There are times to have a full charcoal bed, and times to do two zone. To go along with that, when cooking over direct coals cook with the lid on. It stops flare ups from grease and instead causes them to smoke off adding more flavor to the food. Vent control is a must though. I deep clean my kettles at least once a year, twice if it has been used extra heavy.
Thanks for watching! All very valid points! For someone just starting out, 2 zone is the thing to learn and to make great food. I agree that a full bowl of charcoal is called for in certain situations. I just think that 2 zone is easier and more often called for. One thing I should’ve said is that vent control is more geared towards smoking meat and that for grilling it’s not nearly as crucial….however 2zone cooking is crucial to know and understand when grilling. Thanks for your insight ph, I always appreciate your comments!
@@grumpysgreatoutdoors No problem. Yes two zone is easier, and with a couple fire bricks for those who don't have a smoke and sizzle can be made even easier for smoking. With the full bed of coals the biggest issue I see new users making a mistake on is lifting the lid too much. Two zone or single, the rule most new comers should learn and know by heart is "If you're looking, you aren't cooking." Around end of June I smoked a brisket flat on a bare bones 22 inch kettle for my folks to show them how to use it for a smoker for ribs, pulled pork, anything they want to smoke at our place up north. As they get accustomed to it, then they can learn better fire management practices. Great video over all.
@@patrickhenry236 that’s exactly why I don’t go into great detail when some folks don’t know about fire/temp management yet. There are probably at least 20 things I could put on the list but when making videos I have to be cognizant of time. Hard to balance it all!
True. I'm in the middle of a direct grilling series on my channel, and in my last video I grilled wings directly over the coals, covering the whole grate. I was able to get 32 wings on a 22 inch grill with no problem. Flares weren't a problem at all. But it definitely depends on what you're cooking. I'd like to try it with burgers but I'd be more hesitant unless I used some 90/10 ground beef; which, believe it or not, can make some pretty juicy tasty burgers if you add something for moisture. I chopped up onions and jalapenos in mine last time and they were great. Onions are mostly water so those combined with the diced jalapenos really kept them moist.
I've got a 22" premium I use at home and a Jumbo Joe that I take out in the field. Been using Weber Kettles my whole like and I learned some things from this video. Thank you! One thing I always do is take a half of onion and scrape the grate with it before I cook. I don't know if this helps anything or not but saw a cool dude doing that years ago and I just picked up on it lol.
Great stuff! I've done that some too but mainly when I'm grilling to prevent things from sticking. Usually in a low and slow long cook the protein "unsticks" itself over the course of the cook. But it never hurts to rub onion on it no matter what! I mean, who doesn't like onion flavoring? lol. Thanks for watching and for your kind words and input! All greatly appreciated!
great info on the kettle usage. I have had my performer for 17 years and it still looks new and I use it 3-5 times a week. By the way, you have a beautiful property there!
Great practical tips thank you. On the temperature control. When I smoke low and slow I keep the bottom vents on the small setting and then only control with the top vent. If I want to boost temperature more than what I get with a fully open vent at the top (e.g. 400 F +), I will only then start opening the bottom vent more. Perhaps worth a try. Cheers.
Thanks for watching! Great point! I have done it that way as well. I think that’s a perfectly good way to do it. I think for a person considering buying a kettle for the first time might benefit from a wide open bottom vent to prevent loss of lit coals, especially early on in the cook. There are, as you know, many variables that affect temp….humidity, wind, temperature in your environment, wind direction and so on, that make me think an initially fully open bottom vent would be easier to manage for a newer kettle owner. But again, the way you described is a great way to do it too. I just thought I’d pick one way to show. Thanks again for watching and if you haven’t subscribed I hope you’ll consider it!
I drilled two small holes below the edge to put my wires through for my temperature sensors. I place one in the meat and one on the clip an inch above the grill. That's a must as well as an instant read thermometer. You probably have that in a different video. Definitely LOVE my 22" kettle for grilling and smoking!! Appreciate the great video
Thanks for watching and sharing. Yes, I have some of that type of info in other videos but I do plan to have a more detailed temp control video in the very near future. I actually drill 1 hole and put a grommet in the hole and I’m able to run multiple temp wires through..ambient as well as internal meat. I haven’t discussed that yet and it will be part of the temp control video. There are so many “things” kettle owners can and should do. That’s what makes it fun and enjoyable. Thanks again for watching and I appreciate the kind words!
Thank you for that Weber grill video. I have a Weber grill kettle after I get through cooking I wait a day then clean it up I do not want that Ash when I cook next time in there. I love my Weber kettle grill, when I start cooking my neighbors be coming over from smelling that charcoal. You always ask me what are you going to cook. I bought my kettle grill some years ago and still going on strong I definitely take care of it no rust inside of it.
Good video. You touched on the thermometer for ambient temperature control which is a must. I have also upped my grilling game by using a multi probe thermometer for the meats. My wife is a medium well and I am more a medium rare steak person. By grilling with the meat thermometer I can see the internal temp and better judge when to throw my steak on so they are both coming off the grill at the same time. On large cooks like hamburgers I'll use three probes. One burger is for well done, one for medium well and one for medium. This just helps me judge the doneness of the other burgers. I'll also use an instant read thermometer prior to pulling them off.
Thanks for watching! I, like you, use a bunch of different thermometers. They help so much especially when you have numerous types of doneness requirements, which I deal with as well. Want to keep everybody happy! Thanks again!
Thanks very much for such an informative video. I have a 22" Weber kettle and use the snake method to smoke briskets and pork shoulders. I use a ThermoPro TP920 wireless two probe thermometer. Can you advise me on where best to position the ambient temperature probe? Should it be placed on the other side of the meat away from the hottest part of the fire or positioned nearer the fire?
I’m so sorry I haven’t responded before now. I some how didn’t see your comment until just now. Depending on what you’re smoking, try to place it just right beside the meat. Try to avoid putting it between the fire and your meat. If you are using the snake method and the hottest part of the coals is at 9:00 and your butt is at 3:00 place your probe just to the left or right of your butt. You want to get the best representation of the temp everywhere….not just hottest side. Does that make sense? Thanks for watching and again, sorry for not seeing this earlier!
It's one of the most versatile grills out there! As a fellow webber user for decades, I'm always looking for new ideas. First time seeing your channel, gotta say this is one of the best videos for newcomers to the webber kettle I've come across! Informative and on point. Cheers
Thanks for watching and for your kind comments! I love the versatility of the kettle too. You can just do so many different things with it! Thanks again.
Great video, highly informative. If you use the self stick gasket on both halves, top & bottom of Your Kettle it will seal even better. Plus it will make opening and closing your Kettle whisper quiet and it prevents you from chipping your Kettle when opening and closing. If you ship the porcelain coating on your Kettle it will rust especially if you live near salt water and you never want to start rusting. I really love the seal that I get by putting a double gasket on it like that on the top and bottom and it makes your temperature control more accurate because all of your air has to go through your top & bottom vents. It cannot leak around the perimeter of the Kettle anywhere. God Bless Y'all...
Nice, I've cooked on kettles and WSM for decades. One additional tip if you're firing pizzas employing a slim hot zone making room for pizza stone indirect, using small wood "kindling" to ignite and flow fire across the kettle top like a wood fired pizza oven, beware. Works really well, pretty capable to run 800-900F at grate level. The problem is the aluminum "One Touch" bottom vent vanes. They warp becoming useless and having replaced 2 sets (a hacksaw pain on older units), I just don't do this anymore. Stainless steel would solve this. BTW the pizzas are great!
Great information as always and very well presented. I noticed you have deer at your house, we have kangaroos here on our 60 acres. It's much better than living in town. Thanks heaps
Hey Rowan! Thanks for watching another one. Yes, we have deer everywhere but they have been especially abundant this year. My brother in law is from Brisbane and I hope to visit sometime to see kangaroos! I love living out here on the farm, don’t know that I could return to town to live. Thanks again, and I appreciate your support from early on!
I would like a full video on temp control, I already learned more just from the brief explanation you gave here than I ever knew before. I didnt know that the bottom vent was the main deal. I always run it wide open and adjust the top vent and have not had good luck with that. I mostly do fast and hot cooking but looking to get into some smoking and low/slow so the temp control will matter.
i have a 22 inch Weber charcoal grill. I put a metal pail/can underneath (on top of the ash catcher) to better catch the ashes. I use a DS brush to scrape down the insides of the grill before each cooking session. I even use an old utility knife as a scraper. At the end of the season I'll use Oven Off and spray the inside of grill and underneath the lid and clean it thoroughly. I'll store it in my shed for next year.
Thanks for watching! Thanks for mentioning the ash pail! That’s a great thing to use that I didn’t mention. Like you, I scrape bits and chunks after every cook. And of course swipe out the ashes. I clean mine with a commercial cleaner that I’ll show in an upcoming cleaning video. Thanks again for watching and if you haven’t subscribed I hope you’ll consider it!
First, thanks for watching! Typically the only time I’m really concerned with temp control is when I’m smoking meat..not grilling. So I typically have a device (slow n sear or smoke and sizzle) in the kettle. But, if I use the snake method my same philosophy will apply. I don’t measure fuel other than by the constraints of the device or kettle size (snake method). If using the snake method it’s rare that whatever you are smoking wouldn’t be done before the snake runs out. However, if it does, just turn the snake back the same way it came by placing new charcoal in the kettle and make sure it’s touching the end of the original snake, obviously. As for using a device, I just fill the device up to its constraints and let it work. If I need more, I add more but that is very very rare. As for grilling, I’m usually going to be using 2 zone cooking and if I do that then the indirect cooking helps temp control naturally. If I’m using the vortex then I know I want crazy high temps so I make sure the vortex is as full as I can get it. Finally, to save unused charcoal in any of the above smoking methods, I will separate the final burning coals from the unused and then salvage the unused. I hope that answered your question. If not, please help me understand it better! Thanks again for watching!
Gotcha. Was definitely thinking along the lines of smoking on the kettle. It all makes sense. Thx for the reply. Really appreciate the good content. Cheers.@@grumpysgreatoutdoors
It is crazy to me that Weber does not reposition the temp gauge.They Make a great product, I love Weber grills and own the kettle and a gas grill both of which I think are excellent but it really is bizarre that they overlook such a major detail. that gauge may as well not even be on there! Also thank you for this video , this was great info and I learned a few things !
I agree! I’ve put thermometers on Weber originals before, but I put it at the grate level just below the vent. seems to make more sense to me to put it there.
Question about the heat from the coals burning off the bacteria and whatnot. Since we typically only put the coals on one side of the grill, will that still be enough to burn off any bacteria on the other side of the grill? I recently started smoking meat and I've been using Citrusafe to clean my grates before each cook. Should I not be using that as often?
Great question. The answer might seem ambiguous but it’s the standard answer. So grilling or cooking meat will generally kill bacteria on the actual meat. It can’t be claimed that no matter what all bacteria WILL be killed ON the meat when you cook it….either on the grill or even in your oven. But, we have to eat, right? So it’s generally assumed cooking kills enough bacteria to prevent us from getting sick. And there’s bacteria on most anything you cook. I’m not a food safety officer by any means but I learned this just through research. Now, as for your grill and grates…yes, obviously the grate that’s directly above the fire/coal will have greater heat hitting it and killing bacteria more effectively. However, even though you’re using the other side of the grate to cook on, that side still gets heated of course. Typically any basic bacteria will not survive 250°F (about 121°C), from what I understand. There’s absolutely nothing wrong with cleaning your grate before every cook! If that makes you more comfortable then do it….it won’t hurt a thing. I don’t, but that doesn’t mean it’s wrong to. What I do is put my grate in as my grill is coming up to temp. When it gets to temp, I will then brush off the entire grate, removing everything I can. Then I will slide my grate around so the other side is over the coals. Wait a few minutes and then brush the entire grate again. If I have excessive amounts of char etc, I will clean it a little more thoroughly. To prevent excessive amounts, the best thing to do is scrape/brush after you finish a cook. That helps greatly. But please know, like I said, I’m not a safety guy and can’t tell you what you should and shouldn’t do. I can tell you that I have NEVER gotten sick from anything I’ve grilled or smoked. Thanks for the question and thanks for watching! If anybody has anything to add to this, please do!
Bought my first grill a couple months ago, it was a cheap $20 square grill. I didn’t use it for a while and it got water in it because I didn’t have a cover and it created an entire ecosystem of mold. Just bought a new kettle one, but covering your grill is very important
I have a question for you on cleaning: I've never been concerned about previous cooking on the grill. Any bacteria will be long dead at cooking temps. No issue there. But, despite the latent charcoal dust on the bottom, your tops and bottoms were mostly very clean. I was told YEARS ago that keeping any grime and oils on the top and bottom helps to insulate the cooking chamber. In your video, you talk about an annual cleaning. OK, so how do you do that? How do you limit the amount of yuk the cleaning process will create? I certainly do not want that running into any street drains. For the record, I've had my current Weber for some 20 years or so, and it's never had a deep cleaning. Thanks for any tips and (your good, logical) reasons here.
Thanks for another great question! When it comes to cleaning my kettles, there’s a couple different factors that affect that. First and foremost, how have I been using my kettle…for smoking or for grilling? I have many more hours of use on my kettles from smoking meat as opposed to grilling it. And that is mainly because when you smoke something, it obviously takes many hours to get it done. Usually smoking something is what creates carbon on the inside of the lid. When there’s an abundance of carbon, it looks like it’s peeling off the lid. If you cook in that situation, you will often times get carbon dripping down onto your meat. And while a little of that carbon won’t hurt you, I still don’t like the idea of feeding it to people. So I scrape my lid and the base very often. Having said all that you still get carbon residue on your lid that doesn’t look like it’s peeling. And there can be a lot of it. it’s very hard to scrape if it’s not peeling. While I most definitely agree with letting residue build up to a certain degree on your lid and your kettle base for sealing purposes, as well as seasoning purposes, Sometimes there can be just too much. Same thing with my offset smoker. If I never cleaned it, it would get to where I could hardly even open the lid. I have three kettles that I use probably 2 to 3 times a week. If I decide to deep clean one of them, I might as well clean all of them. It’s a bit of a process. I literally scrape out as much as I can get out of the lid and the base and I do with it the same thing I do with my ashes on a normal cleaning. As for the residue from a washout, there’s not enough in there to cause a problem with a street drain. Not to sound like a jerk, but you’re not willing to put it down a street drain, but you’re willing to cook in it? Either way, there’s not enough there to cause a problem. If you have a yard, you can just rinse it into the soil. I am fortunate. enough to live on a farm so I clean them out in my field beside my house. I use a pressure washer, but if you don’t have a pressure washer, you can use a spray nozzle set to jet and spray them hard to do an initial rinse. You can then use any kind of cleaner that’s intended for a grill. They sell stuff at Lowe’s just for grill cleaning. But really any kind of food safe grease remover will work. And you don’t need to remove every single little bit of buildup out of your grill.. I understand your concerns with the seasoning and sealing and that’s why many folks never do a deep cleaning. And that’s OK! Nothing says you have to. It comes down to personal preference. I will be doing a video in the near future showing how I clean my kettles! Keep an eye out for that! Thanks again and I certainly appreciate you watching!
@@grumpysgreatoutdoors Thanks for all that information; there's a lot there. As you guessed, I do not have a pressure washer. As far as not wanting to rinse it down the drain, you must remember that not everyone lives on a farm! :>). I live in a city very close to Los Angeles and its suburbs-urban. Besides, most of the drains in our area go directly out to the Pacific Ocean. There are fines (justly deserved) for dumping things down the street gutters. I could do it on our small lawn, but we have a corgi who will lap up every bit of the smoke dust, grease, meat degreaser, and soap spray. That will not go well with the wife (let alone with the dog). However, I've seen several BBQ cleaning videos at this point, and I do not see a reason or need to get the grill so clean that it looks new. Just like you said about 'not needing to remove every single bit of buildup,' what's the point? It isn't new. I've had my current one for some 20-25 years. Heck, I'm 74, I'm not new either! Let me close by admiring your "yard." What state are you in? It looks lovely.
@@nonexman Just to clarify, even when I do what's been dubbed as a "deep clean" my kettles do not look like new.....at all. For me, deep clean means removing as much residue as is possible without laboring myself to the point of sore elbow. I will scrape and spray and soak etc....but I'm not looking for brand new. I don't think there is anything in your kettle that would be deemed hazardous, volume wise. If that were the case, I certainly wouldn't be cooking in it! But yes, by all means, don't let the dog lap it up! I am in Virginia...the Appalachia area of Virginia...as my accent will attest to! Thanks again for the great discussion!
@@grumpysgreatoutdoors It sounds like we're on the same wavelength. If you'd like a good giggle about this, you can just look for videos on how to deep clean a Weber. Some of these make it look like the owner wants to sell his old unit as new. Yes, it has been a great discussion. I traveled around Virginia in 2007. Yes, a very beautiful state.
@@nonexman Yep, some folks go a little overboard for me. I will do the occasional wash out but I’m not getting crazy! I really worry more about the lid than the bowl when it comes to anything close to a deep clean. I just have this fear of something dripping onto my meat. I shouldn’t say fear, just concern I guess.
Great question! Yes, they do. However, they can not be relied upon to be the sole fertilizer you use because they have no nitrogen and nitrogen is hugely important in fertilizer. They also help to make your pH more neutral. You can use ashes with SOME plants as well, but be sure to do a little research before doing so as they can also be detrimental to certain fruits, veggies, etc.
On the top vent part, I accidentally tightened the vent to tight when I was putting my grill together the vent scraped the paint underneath is that OK?
I would just be careful with that scraped spot rusting. As moisture (steam) escapes the vent you might develop some rust there. Maybe hit it with some rustoleum or something.
Great tips, they all make sense as I am more familiar with Kamado cooking but recently picked up a 22” Weber so learning to adapt. I was looking at the columns on the ground early in the video and then all the sudden there’s a nice patio roof behind you, the magic of Hollywood. Keep up the good work!
I found your video interesting. Good video!! But the lid seal is laughable for me as I have never encountered a need for it in my some 50 years of cooking on a Weber grill. You could have included the snake method and the cone method of charcoal burning. And as for tips, I cook a turkey in my Weber nearly every Thanksgiving; and time and record when to open the Weber to check to replenish the charcoal. Every time you remove the cover, precious BTU's (heat) escapes. And typically it is cold to very cold outdoors, which adds 30 to 45 minutes to the cooking time. Add more time if it is breezy. Keeping the Weber covered with a Weber cover really makes it last for many, many years. And rarely do I ever clean it. I do scrape the grill cooking grate with a metal spatula occasionally. You are very correct that water is the death of the Weber kettle. Thank you for sharing your experience!!
Thanks for watching. I'm happy for you that you're happy without the gasket! I find it helpful. As for all the other stuff you mentioned....it's all on the way! If we make videos too long people lost interest so I try not to overwhelm with waaayyy too much info. But I literally just finished filming a temperature management (with some charcoal methodology thrown in) video this morning. It will be published in a week or so. If you haven't subscribed please be sure to so you won't miss that video! Thanks again!
come from the premium basic Weber and now have the very basic model with no specs. It grills good but I find it very light weighing. I don't use all too much coal and I always grill meat. I always let burn out the coal even with the lid on when windy. Then I give it a rince with water and dry it out with kitchen paper. I put it away in my shed. My former premium last for around 15 years of abuse. I will see how long this one will last. The Weber grid brush works very good to remove cooked in meat and grease, also in your kitchen oven. In principle Weber makes the best BBQ grill in all sizes and at all prices. I think next time I will go for a premium with an ashpot again. Don't forget the winter BBQ's season is coming...
Ha! Thanks for watching! I didn’t see a canopy..what canopy? lol It’s actually a kit that comes pre drilled, sawn, etc that makes it go pretty fast. I did have some weather issues with filming so that delayed filming parts a little bit….but the build was not delayed. Thanks for the kind comments and glad you liked it!
Stack the charcoal like a pyramid , light it , spread voals evenly when they start to turn grey then put the grille on , it makes for even heat all around yoyr grille
Good question! If you put it above the food the temp will still be a bit high just because heat rises and it will always be hotter at the top of the dome. The other downside of the thermometer being above the food is that you won’t get the smoke flavor you’re looking for in your meat as the smoke will evacuate straight up as opposed to across the grill and up. But the short answer is the temp will be closer to grate level accuracy but definitely not reliable for cooking purposes. Thanks for watching!
Not that I'm aware of for the kettle. They have stainless parts for some of their gas grills but I don't know anything about them. Thanks for watching!
@@sydrider6023 I’ve never had a rust issue, especially not after the first use. We need to fix this for you…can you tell me more about your set up, storage, etc?
My 22 finally rusted out . Sometimes i cleaned the ashes out sometimes not. I didn’t take particularly good care of it. I got it as a 21st birthday present. I’m gonna miss it. Oh I’m 61 now so it only lasted 40yrs.
Incredible! Great story. If that grill could talk, huh? I bet there's been more lies told around that grill than can be counted. Good stuff, sir, good stuff! Thanks for watching...grill on!
Your "paddles" on that performer are warped upwards. Stick a plastic puddy knife etc. under the hub/center of the ash sweep mechanism and push down on the tips of the "paddles" to reseat them.
@@RonOnTheGrill I had a set on a 5 year old performer I bought used that would NOT stay down after I bent them back several times. Had to replace them.
00:28 LOL that's exactly me ! No wonder my chicken is always burnt. Then I figured I'd leave the chicken for last when the coals died down. But then I did'nt have enough heat to cook them all the way thru. I'm worst BBQ chef ever.
First, thanks for watching! 2nd..well now you’ll make incredible chicken and be the best BBQ chef you’ve ever been! Trust me when I say you’re not alone! It’s why this video has so many views! If you’ll create 2 zones, it will solve so many problems for you. But, for chicken, try this….I PROMISE it will be the best chicken you’ve ever grilled! ua-cam.com/video/UG97AZf4Be4/v-deo.html It does require you purchase a Vortex…they have them at WalMart now but just in case, here’s a link to one on Amazon. By it for yourself for Christmas! amzn.to/48x1bxM Thanks again for watching!
I don't know that I would call it high maintenance...just conscientious maintenance. Just make sure you swipe out the ashes regularly and you're good to go! Thanks for watching!
First, thanks for watching! I appreciate that. Actually when I first started using that device (Smoke and Sizzle) I struggled with what to do with all that liquid. But something to know is that’s not ALL grease. That serves as a water pan too, so a lot of that liquid is also water. I just have a bucket close by and lift the device straight up and out of the kettle, slowly and carefully, and then pour the contents into a bucket right away. It’s not nearly as bad as it looks. Thanks again!
It would be nice, no doubt! I have added thermometers to original webers and I put them below the vent at grate level....makes so much more sense to me. Thanks for watching!
Great job explaining all of that, fire control is so important, keep up the great job. I love your place man, what a beautiful view to enjoy cooking outdoors.
Thanks for watching! Coming from you, that’s a huge honor! Thank you Arnie! Thank you for the kind words too. Love your channel!
Very good advice. My Weber 18" is 34 years old now and I probably use it 3-4 times a week all year long.
You won't need an arsenal of tools to maintain them either. All I use is a wire brush & putty knife to clean the cooking grate and inside. Every other year she gets a rattle can of black heat paint for the outside (only). Ashes below the cooking grate are dumped every other usage.
That’s awesome! 34 years old! Nice job man! Thanks for watching and sharing that.
I’ve been smoking meat in mine and have been meaning to get a smoker but my dad’s old Webber works just fine for smoking meat. Just have to know how to regulate the temperature. I got the offset coal thing to hold the coals to the side. That plus some cherry wood from our tree in the yard.
I bought a 22" weber kettle from target on 2002 for $24. Grilled on it for 22 years multiple times per week (in nj). Never covered it or cleaned the ashes until my next cook. Just had to replace the fans on the bottom. I agree with his recommendations but don't stress to much. These things are built like tanks
Thanks for watching! I think the key to your longevity is the fact you cooked on it multiple times a week so thereby cleaning your ashes pretty darn regularly. I just worry about the folks who cook on it once every 2-3 months. You are right…they are tanks for sure! Thanks again for watching and sharing your experience!
Get ready for sticker shock when you replace it. I paid $194 home depot in 2022 for 22"
Some excellent advice in this video. I retired last year and within 3 months was bored to tears. I'm now a part time Manager at the local ACE and we have a lot of grills (Traeger, Weber, Blackstone) etc. I've been using a weber Kettle for a while and I learned a few things with this. Thanks a bunch and keep up the good work. I'll definitely share with potential customers.
First, congrats on the retirement! And then congrats on solving boredom! I’m glad this video helped in any way. I love our Ace Hardware stores. They carry Meat Church and one carries Sucklebusters…which I’m a big fan of. It’s odd how some stores of a chain carry stuff that others don’t. I’m in an Ace at least once a week! Thanks for watching and for the kind words! If you haven’t subscribed, please do if you don’t mind! Thanks again!
Great advice that can be used across all different types of grills, smokers, and flat tops.
Thanks for watching and for the nice comment!
I totally enjoyed & learned from your video today! My late husband did ALL the grilling & smoking. He's been gone 11 years, and I want that outdoors food again. BUT I DON'T KNOW HOW! Can't wait to get outside tomorrow & try again after an epic failure last week. Thanks so much. I subscribed ❤
Thank you for your kind words! I’m so sorry about your husband. I feel sure you can do this! If I can do it, anybody can! Thank you for subscribing!
If your around Houston TX, I’d be more than happy to grill/smoke whatever food you’d like in hopes to bring back any memories. Sorry for you loss. I pray you’re doing well.
you can absolutely do it!
Thank you,so much! That big Texan heart.❤@robertcrabtree6137
Remember that your husband didnt know who to bbq when he first started he did by it trial and error and at the end of the day all your going to do is burn whatever your bbq ing. Please try tbh it's not that difficult sometimes the guys on here make it sound a lot more complicated then it actually is. Good luck and best wishes for you future. Ps the only thing is a must make sure the food is well cooked and up to temperature.
I agree 100% about removing ashes. I remove ashes, use a 4" plastic putty knife to remove bits and a small whisk broom to remove all ash. I leave out in weather (northeast) year round, uncovered, with all vents full open. Never a problem with mold or rust. The moisture the ashes attract and hold are your worst enemy.
Thanks for the informative video with helpful information.
Thanks for watching! Sounds like you have a successful system. I’m adamant about ash removal too. It saves your kettle, no doubt! Thanks again!
I am in hot and sticky Souf Cackalacky and I also use the plastic putty knife method to really clean out the stubborn bits without fear of harming the metal. My kettle is on a covered porch/over deck and under a plastic cover. All my fuels are kept inside a basement w HVAC; if I kept them outside they'd load up with moisture and be unusable. If you are in a humid environment you need to pay attention to this factor.
@@JeffreyTheTaylor Great info! Thanks for watching and sharing!
I’m a big Weber fan and enjoy your videos. In regards to this one I would add that once your done cooking run your ash sweep 5 or ten times while everything is still hot to held clean any gunk before it solidifies. Also to control air leakage I use 3/4 inch binder clips (4) to hold the lid tight. Keep up the good work!
Thanks for watching and for the kind comments! Those are great ideas/points! I've never done the clips before but I've heard of folks doing that. I'll try it sometime! Thanks again!
Great video! I clean out my ashes religiously. My Weber has been outside on my uncovered deck its entire life. I have kept it covered since day one. I grill out at least 3 times a month during spring summer and fall. If you follow these maintenance tips your kettle will last for a decade or more.
I know this because I bought my Weber one touch platinum in brick red in 2012!! I wish I could post a picture of it.
Nothing beats meat grilled on a charcoal grill!
Thanks for watching and for your kind comments! I couldn’t agree more…charcoal is the way to go!
Thankyou for your video it was very enlightening about care and temperature. I really like learning the best ways. Thanks again and have a great day.
Thanks for watching and for the nice comments! Hope the video helped in some way!
While I don't agree with the need for a gasket on the lid, these are great tips! I've had my old war horse kettle for 25 years now and it's still rolling off great cooks. Excellent video!
That’s what makes outdoor cooking so enjoyable…there’s tons of different ways to turn out good food….with a gasket or without one! Thanks for watching and for the nice comments!
@@grumpysgreatoutdoors Agree! I love grilling, smoking, and all other cooking. It's relaxing.
@@JBSmoke1 plus, it gets you out of doing the honey do’s…lol!
@@grumpysgreatoutdoors My wife is great. She gives me the space to sit outside and cook. I get to relax, she gets to eat the goodness from the cookers.
@@JBSmoke1 Actually mind is too! That’s just a joke we make around here. Mine loves the fact that I take care of the main course for Sunday lunch about 80% of the time.
Really enjoyed this video. Would love more on the Temperature Management for the grills. Thanks for the knowledge!
Thanks for watching! A deeper look at temp management is in the works. Thanks!
I always put the chimney inside the kettle while lighting the charcoal. It helps pre heat the kettle and heat much faster
I agree. Most of the time I use the gas assist feature and leave the inside the kettle as it burns. Thanks for watching!
Same here. I think it's a safer place to light it too. Give it some protection from any wind that might blow embers. Kettles are all I use, man. Been a big fan since since I bought my first one.
@@RonOnTheGrill Thanks for the insight Ron. Thanks for watching! If you haven’t subscribed I’d appreciate it if you would consider it!
@@grumpysgreatoutdoors DONE!
@@RonOnTheGrill I have subbed you as well!
Great advice! Thank you for sharing.
Thanks for watching and you’re welcome! Please consider subscribing if you haven’t already!
Listen I KNEW this was the right video for me. I am on Amazon looking at Weber grills and then your video popped up! That is AWESOME what you mentioned about Zone 2. Would have never thought of that!
Ha! Thanks for watching! I'm glad you got something out of it!
You won't regret it sis! It's all I use on my channel. The 2-zone set-up will "get you all the way together", as one of my female followers says, lol!
Good video! As a kettle enthusiast, I can vouch for all these tips/tricks.
Thanks for watching and for the kind comments!
Solid advice. I've only ever bought Weber kettle grills and use all of these tips and tricks.
Thanks for this video!
Thanks for watching and for the kind words!
Thank you for sharing the tips along with the gasket for the lid. I really can’t afford a new kettle so I think this casket for the lid will help save on charcoal as well.
Thanks for watching! I think it will help save on charcoal as well. I know kettles can be expensive but if you look on Facebook marketplace you'll be surprised what you can find sometimes! Thanks again and happy smoking!
I am planning to purchase a big Weber Kettle to compliment my medium BGE a Weber 4-burner gas grill. Great tips on keeping the grill in top functioning order. Thanks
Good for you! Sounds like you have all bases covered. I like it! Thanks for watching!
I've got a 45 year old 22" Weber kettle and it still is going strong, cooked thousands of meals on it. Definitely well worth the money.
That's awesome! 45 years! Did you buy it new? Thanks for watching!
@@grumpysgreatoutdoors Yes I bought it new at a local hardware store. I think it's the best brand of grills out there. Built to last.
Another great video thanks for sharing the content. Someone was putting together a building right behind you while you were recording the video. I hope you keep the construction crew fed.
I just got the 18” Weber Kettle.
Thank you for explaining the cook zone and adjusting the bottom and top draft for temperature.
Did a four steaks last night and they were fantastic!
That’s fantastic! Congrats! I’m glad the video helped. Thanks for watching!
Good tips, thanks.
Got lucky and found a 22" Weber Kettle at a thrift store for $16. Have been using this Kettle for about 9 years now.
Bought several accessories to make it extra versatile.
...Slow 'n Sear accessory is great for many things. BBQ, searing, 2 zone cooking.
...spin grate
...I like using the flat side of the GrillGrates accessory for some food items.
...Motorized Rotisserie accessory is great.
...1/2 moon riser for extra cooking space.
...Rib rack.
...I only scrape the insides of my Weber 22" kettle. To get rid of extra carbon material. But I do not want to destroy the seasoned smoke layers that have built up.
...I close vents and get lid on the kettle as soon as I am done grilling. Then use the left over charcoal and mix it with some new charcoal. Greatly extends the use of each bag of charcoal.
It’s awesome to know there’s folks like me out there…..lol
Great tips and OMG, what a beautiful yard. Well done, sir!
Thanks for watching and for the kind comments! I appreciate that!
If you're buying a Weber grill. I highly reccomend that you get one with the locking ash catcher. When I bought my kettle over 40 years ago, the feature was not available. I thought to myself that I would upgrade when mine fell apart. Now, I have a sneaky suspicion that It will easily outlast me 🤣. They are tough, easily shrugging of northeast climate where I reside.
That’s fantastic! Great advice too! Thanks for watching!
If yours has a gap between the leg mounts and the kettle(like 3/8") you can always order one from weber... It literally mounts by tabs that slip in to those gaps. Depends of course on how old yours is.
@PubeCombo Thanks. I have to look into that! I improvised with a 20 Qt stockpot and colander to prevent sparks and ash from blowing off my patio down onto neighbors. Looks weird but works.
Some great tips here, Thanks.
I bought Slow N Sear couple years ago, game changer for me and dual zone cooking or Low Slow BBQ.
Thanks for watching! I love the slow n sear and smoke and sizzle. They are game changers, I agree! Thanks again!
I definitely agree with 2-zone cooking and better thermometer placement. I haven't cleaned mine nearly as well as you are suggesting but have no corrosion and she's at least 20 years old. You might wanna remove your paddle assembly and do a deep clean. If you note at the 9:10 point, at least one of your paddles is bent up and not sealing, therefore allowing air flow when you think it is closed off.
First, thanks for watching! Secondly, you weren’t supposed to notice that paddle being off a bit. lol. I have since fixed it. It was just the one and all good now. I clean mine out really well once a year, especially the underside of the lid. You get a lot of smoke residue build up on it and I don’t like that stuff flaking off onto my food. Thanks again for watching!
Thanks for all the tips! Great video.
Thanks for watching and the kind comment!
There are times to have a full charcoal bed, and times to do two zone. To go along with that, when cooking over direct coals cook with the lid on. It stops flare ups from grease and instead causes them to smoke off adding more flavor to the food. Vent control is a must though.
I deep clean my kettles at least once a year, twice if it has been used extra heavy.
Thanks for watching! All very valid points! For someone just starting out, 2 zone is the thing to learn and to make great food. I agree that a full bowl of charcoal is called for in certain situations. I just think that 2 zone is easier and more often called for. One thing I should’ve said is that vent control is more geared towards smoking meat and that for grilling it’s not nearly as crucial….however 2zone cooking is crucial to know and understand when grilling. Thanks for your insight ph, I always appreciate your comments!
@@grumpysgreatoutdoors No problem. Yes two zone is easier, and with a couple fire bricks for those who don't have a smoke and sizzle can be made even easier for smoking. With the full bed of coals the biggest issue I see new users making a mistake on is lifting the lid too much. Two zone or single, the rule most new comers should learn and know by heart is "If you're looking, you aren't cooking."
Around end of June I smoked a brisket flat on a bare bones 22 inch kettle for my folks to show them how to use it for a smoker for ribs, pulled pork, anything they want to smoke at our place up north. As they get accustomed to it, then they can learn better fire management practices.
Great video over all.
@@patrickhenry236 that’s exactly why I don’t go into great detail when some folks don’t know about fire/temp management yet. There are probably at least 20 things I could put on the list but when making videos I have to be cognizant of time. Hard to balance it all!
True. I'm in the middle of a direct grilling series on my channel, and in my last video I grilled wings directly over the coals, covering the whole grate. I was able to get 32 wings on a 22 inch grill with no problem. Flares weren't a problem at all. But it definitely depends on what you're cooking.
I'd like to try it with burgers but I'd be more hesitant unless I used some 90/10 ground beef; which, believe it or not, can make some pretty juicy tasty burgers if you add something for moisture. I chopped up onions and jalapenos in mine last time and they were great. Onions are mostly water so those combined with the diced jalapenos really kept them moist.
@@RonOnTheGrill I also love the flavor of Blue cheese crumbles mixed in with the beef. I may give the mixed in onion a try next time as well.
great video! I've been thinking about getting a kettle actually so this quite helpful! I'd love to see the more detailed temp control video!
Thanks for watching and the kind comments! There’s a temp control video on the docket for filming soon! Thanks again!
@@grumpysgreatoutdoors subscribed so I can watch it!
@@budlloyd3127 thanks bud!
Flare ups are most times not a problem on my Weber, because I keep the lid closed unless I have to flip, sauce, or tend the grill.
Thanks for watching! That certainly helps to stop flare ups, no doubt. As the old saying goes, if you’re looking you ain’t cooking!
I've been looking for a gasket for my kettle since I got it and you showed me what to get thanks for sharing thumbs up 👍👍
Thanks for watching! Glad it was helpful!
Excellent & useful advice. Thank you sir.
Thanks for watching and for the kind comments!
I've got a 22" premium I use at home and a Jumbo Joe that I take out in the field. Been using Weber Kettles my whole like and I learned some things from this video. Thank you! One thing I always do is take a half of onion and scrape the grate with it before I cook. I don't know if this helps anything or not but saw a cool dude doing that years ago and I just picked up on it lol.
Great stuff! I've done that some too but mainly when I'm grilling to prevent things from sticking. Usually in a low and slow long cook the protein "unsticks" itself over the course of the cook. But it never hurts to rub onion on it no matter what! I mean, who doesn't like onion flavoring? lol. Thanks for watching and for your kind words and input! All greatly appreciated!
great info on the kettle usage. I have had my performer for 17 years and it still looks new and I use it 3-5 times a week. By the way, you have a beautiful property there!
Thanks for watching and for your kind words! I love my performers, they are so versatile and cook great. Fantastic grills! Thanks again!
Please do the temperature control video. I enjoy your videos. Thanks for sharing your experience.
Thanks for watching and for your kind words! That video is in the plan and will be done in the near future.
Great practical tips thank you. On the temperature control. When I smoke low and slow I keep the bottom vents on the small setting and then only control with the top vent. If I want to boost temperature more than what I get with a fully open vent at the top (e.g. 400 F +), I will only then start opening the bottom vent more. Perhaps worth a try. Cheers.
Thanks for watching! Great point! I have done it that way as well. I think that’s a perfectly good way to do it. I think for a person considering buying a kettle for the first time might benefit from a wide open bottom vent to prevent loss of lit coals, especially early on in the cook. There are, as you know, many variables that affect temp….humidity, wind, temperature in your environment, wind direction and so on, that make me think an initially fully open bottom vent would be easier to manage for a newer kettle owner. But again, the way you described is a great way to do it too. I just thought I’d pick one way to show. Thanks again for watching and if you haven’t subscribed I hope you’ll consider it!
I drilled two small holes below the edge to put my wires through for my temperature sensors. I place one in the meat and one on the clip an inch above the grill. That's a must as well as an instant read thermometer. You probably have that in a different video. Definitely LOVE my 22" kettle for grilling and smoking!! Appreciate the great video
Thanks for watching and sharing. Yes, I have some of that type of info in other videos but I do plan to have a more detailed temp control video in the very near future. I actually drill 1 hole and put a grommet in the hole and I’m able to run multiple temp wires through..ambient as well as internal meat. I haven’t discussed that yet and it will be part of the temp control video. There are so many “things” kettle owners can and should do. That’s what makes it fun and enjoyable. Thanks again for watching and I appreciate the kind words!
Excellent video. I everything the same and appreciate the refreser on vent control.🔥🔥🍻
Thanks for watching and for the kind words!
Thanks for the information.
You’re welcome! Hope it helped! Thanks for watching!
Thank you for that Weber grill video. I have a Weber grill kettle after I get through cooking I wait a day then clean it up I do not want that Ash when I cook next time in there. I love my Weber kettle grill, when I start cooking my neighbors be coming over from smelling that charcoal. You always ask me what are you going to cook. I bought my kettle grill some years ago and still going on strong I definitely take care of it no rust inside of it.
Thanks for watching! Sounds like you know just what to do! Keep those neighbors happy. Enjoy your weekend!
Good video. You touched on the thermometer for ambient temperature control which is a must. I have also upped my grilling game by using a multi probe thermometer for the meats. My wife is a medium well and I am more a medium rare steak person. By grilling with the meat thermometer I can see the internal temp and better judge when to throw my steak on so they are both coming off the grill at the same time. On large cooks like hamburgers I'll use three probes. One burger is for well done, one for medium well and one for medium. This just helps me judge the doneness of the other burgers. I'll also use an instant read thermometer prior to pulling them off.
Thanks for watching! I, like you, use a bunch of different thermometers. They help so much especially when you have numerous types of doneness requirements, which I deal with as well. Want to keep everybody happy! Thanks again!
I clean ashes on 4 grills every morning. Weber kettles on the ocean need lots of love!
Thanks for watching! I can imagine how hard the weather and water and salt is on a kettle!
Thanks very much for such an informative video. I have a 22" Weber kettle and use the snake method to smoke briskets and pork shoulders. I use a ThermoPro TP920 wireless two probe thermometer. Can you advise me on where best to position the ambient temperature probe? Should it be placed on the other side of the meat away from the hottest part of the fire or positioned nearer the fire?
I’m so sorry I haven’t responded before now. I some how didn’t see your comment until just now. Depending on what you’re smoking, try to place it just right beside the meat. Try to avoid putting it between the fire and your meat. If you are using the snake method and the hottest part of the coals is at 9:00 and your butt is at 3:00 place your probe just to the left or right of your butt. You want to get the best representation of the temp everywhere….not just hottest side. Does that make sense? Thanks for watching and again, sorry for not seeing this earlier!
It's one of the most versatile grills out there! As a fellow webber user for decades, I'm always looking for new ideas.
First time seeing your channel, gotta say this is one of the best videos for newcomers to the webber kettle I've come across! Informative and on point.
Cheers
Thanks for watching and for your kind comments! I love the versatility of the kettle too. You can just do so many different things with it! Thanks again.
Great video, highly informative.
If you use the self stick gasket on both halves, top & bottom of Your Kettle it will seal even better. Plus it will make opening and closing your Kettle whisper quiet and it prevents you from chipping your Kettle when opening and closing. If you ship the porcelain coating on your Kettle it will rust especially if you live near salt water and you never want to start rusting. I really love the seal that I get by putting a double gasket on it like that on the top and bottom and it makes your temperature control more accurate because all of your air has to go through your top & bottom vents. It cannot leak around the perimeter of the Kettle anywhere.
God Bless Y'all...
Good stuff James. Appreciate the insight! Thanks for watching!
Great tips . . . especially the 2-zone cooking!
Thanks for watching!
Thank You So Much For your experience and Great Advice ❤
Thanks for watching and for your kind words! I hope the video was of benefit to you!
Nice, I've cooked on kettles and WSM for decades. One additional tip if you're firing pizzas employing a slim hot zone making room for pizza stone indirect, using small wood "kindling" to ignite and flow fire across the kettle top like a wood fired pizza oven, beware. Works really well, pretty capable to run 800-900F at grate level. The problem is the aluminum "One Touch" bottom vent vanes. They warp becoming useless and having replaced 2 sets (a hacksaw pain on older units), I just don't do this anymore. Stainless steel would solve this. BTW the pizzas are great!
Great info! Thanks for watching and sharing your knowledge!
Nice information, also wish everyone had fire clearance like you do, would save people,pet's and home's.
Thanks for watching! You’re right, I am very fortunate to have a lot of outdoor space for cooking.
Great information as always and very well presented. I noticed you have deer at your house, we have kangaroos here on our 60 acres. It's much better than living in town.
Thanks heaps
Hey Rowan! Thanks for watching another one. Yes, we have deer everywhere but they have been especially abundant this year. My brother in law is from Brisbane and I hope to visit sometime to see kangaroos! I love living out here on the farm, don’t know that I could return to town to live. Thanks again, and I appreciate your support from early on!
Really enjoyed your video and would love to see a time and temperature management video!
Thanks for watching Rhonda! And thanks for letting me know you’d like to see a more in depth time/temp management video! I’ll put it on the docket!
I would like a full video on temp control, I already learned more just from the brief explanation you gave here than I ever knew before. I didnt know that the bottom vent was the main deal. I always run it wide open and adjust the top vent and have not had good luck with that. I mostly do fast and hot cooking but looking to get into some smoking and low/slow so the temp control will matter.
Thanks for watching and for your kind comments. I’m certainly glad you got something from it! I’ve got a temp control video in the works!
Great advice . I'm just so curious why Weber doesn't install a thermometer on the vent side???
It’s a great question. Maybe there’s manufacturing issues?? I don’t know. Thanks for watching!
Great tips here for sure! 28k views so far! Congratulations!
@@leonpjhb thank you and thanks for watching!
I would like to see more on temperature control. Great video!
Thanks for watching and the kind comment! It’s in the works!
i have a 22 inch Weber charcoal grill. I put a metal pail/can underneath (on top of the ash catcher) to better catch the ashes. I use a DS brush to scrape down the insides of the grill before each cooking session. I even use an old utility knife as a scraper. At the end of the season I'll use Oven Off and spray the inside of grill and underneath the lid and clean it thoroughly. I'll store it in my shed for next year.
Thanks for watching! Thanks for mentioning the ash pail! That’s a great thing to use that I didn’t mention. Like you, I scrape bits and chunks after every cook. And of course swipe out the ashes. I clean mine with a commercial cleaner that I’ll show in an upcoming cleaning video. Thanks again for watching and if you haven’t subscribed I hope you’ll consider it!
Great stuff. Temp control is crucial. How should fuel source quantity be approached on the matter?
First, thanks for watching! Typically the only time I’m really concerned with temp control is when I’m smoking meat..not grilling. So I typically have a device (slow n sear or smoke and sizzle) in the kettle. But, if I use the snake method my same philosophy will apply. I don’t measure fuel other than by the constraints of the device or kettle size (snake method). If using the snake method it’s rare that whatever you are smoking wouldn’t be done before the snake runs out. However, if it does, just turn the snake back the same way it came by placing new charcoal in the kettle and make sure it’s touching the end of the original snake, obviously. As for using a device, I just fill the device up to its constraints and let it work. If I need more, I add more but that is very very rare. As for grilling, I’m usually going to be using 2 zone cooking and if I do that then the indirect cooking helps temp control naturally. If I’m using the vortex then I know I want crazy high temps so I make sure the vortex is as full as I can get it. Finally, to save unused charcoal in any of the above smoking methods, I will separate the final burning coals from the unused and then salvage the unused. I hope that answered your question. If not, please help me understand it better! Thanks again for watching!
Gotcha. Was definitely thinking along the lines of smoking on the kettle. It all makes sense. Thx for the reply. Really appreciate the good content. Cheers.@@grumpysgreatoutdoors
Great info! And I want to learn more. Subbed!
Thanks for watching! I’m glad you got something from it. Thanks for the sub, I greatly appreciate that!
It is crazy to me that Weber does not reposition the temp gauge.They Make a great product, I love Weber grills and own the kettle and a gas grill both of which I think are excellent but it really is bizarre that they overlook such a major detail. that gauge may as well not even be on there!
Also thank you for this video , this was great info and I learned a few things !
I agree! I’ve put thermometers on Weber originals before, but I put it at the grate level just below the vent. seems to make more sense to me to put it there.
Question about the heat from the coals burning off the bacteria and whatnot. Since we typically only put the coals on one side of the grill, will that still be enough to burn off any bacteria on the other side of the grill? I recently started smoking meat and I've been using Citrusafe to clean my grates before each cook. Should I not be using that as often?
Great question. The answer might seem ambiguous but it’s the standard answer. So grilling or cooking meat will generally kill bacteria on the actual meat. It can’t be claimed that no matter what all bacteria WILL be killed ON the meat when you cook it….either on the grill or even in your oven. But, we have to eat, right? So it’s generally assumed cooking kills enough bacteria to prevent us from getting sick. And there’s bacteria on most anything you cook. I’m not a food safety officer by any means but I learned this just through research. Now, as for your grill and grates…yes, obviously the grate that’s directly above the fire/coal will have greater heat hitting it and killing bacteria more effectively. However, even though you’re using the other side of the grate to cook on, that side still gets heated of course. Typically any basic bacteria will not survive 250°F (about 121°C), from what I understand. There’s absolutely nothing wrong with cleaning your grate before every cook! If that makes you more comfortable then do it….it won’t hurt a thing. I don’t, but that doesn’t mean it’s wrong to. What I do is put my grate in as my grill is coming up to temp. When it gets to temp, I will then brush off the entire grate, removing everything I can. Then I will slide my grate around so the other side is over the coals. Wait a few minutes and then brush the entire grate again. If I have excessive amounts of char etc, I will clean it a little more thoroughly. To prevent excessive amounts, the best thing to do is scrape/brush after you finish a cook. That helps greatly. But please know, like I said, I’m not a safety guy and can’t tell you what you should and shouldn’t do. I can tell you that I have NEVER gotten sick from anything I’ve grilled or smoked. Thanks for the question and thanks for watching! If anybody has anything to add to this, please do!
I said it before that your channel is going to blow up man. 35k views already! It has begun lol
Thanks for watching and for the kind comments! I appreciate the vote of confidence!
Tip, I replaced clean out tray with a pail from princess auto. I propped the pail up to be close to open8ng
Good stuff! Thanks for watching and giving that idea!
Bought my first grill a couple months ago, it was a cheap $20 square grill. I didn’t use it for a while and it got water in it because I didn’t have a cover and it created an entire ecosystem of mold. Just bought a new kettle one, but covering your grill is very important
Thanks for watching! You’re right, it’s amazing what a little bit of water can do!
Would definitely like to see a temperature management video!
Thanks for watching! It’s in the works!
Ty sir for all that info. Sure i will use at future barbecues
Thanks for watching and for the kind comments. I’m sure you’ll knock it out of the park at your next cook!
I have a question for you on cleaning: I've never been concerned about previous cooking on the grill. Any bacteria will be long dead at cooking temps. No issue there. But, despite the latent charcoal dust on the bottom, your tops and bottoms were mostly very clean. I was told YEARS ago that keeping any grime and oils on the top and bottom helps to insulate the cooking chamber. In your video, you talk about an annual cleaning. OK, so how do you do that? How do you limit the amount of yuk the cleaning process will create? I certainly do not want that running into any street drains. For the record, I've had my current Weber for some 20 years or so, and it's never had a deep cleaning. Thanks for any tips and (your good, logical) reasons here.
Thanks for another great question! When it comes to cleaning my kettles, there’s a couple different factors that affect that. First and foremost, how have I been using my kettle…for smoking or for grilling? I have many more hours of use on my kettles from smoking meat as opposed to grilling it. And that is mainly because when you smoke something, it obviously takes many hours to get it done. Usually smoking something is what creates carbon on the inside of the lid. When there’s an abundance of carbon, it looks like it’s peeling off the lid. If you cook in that situation, you will often times get carbon dripping down onto your meat. And while a little of that carbon won’t hurt you, I still don’t like the idea of feeding it to people. So I scrape my lid and the base very often. Having said all that you still get carbon residue on your lid that doesn’t look like it’s peeling. And there can be a lot of it. it’s very hard to scrape if it’s not peeling. While I most definitely agree with letting residue build up to a certain degree on your lid and your kettle base for sealing purposes, as well as seasoning purposes, Sometimes there can be just too much. Same thing with my offset smoker. If I never cleaned it, it would get to where I could hardly even open the lid. I have three kettles that I use probably 2 to 3 times a week. If I decide to deep clean one of them, I might as well clean all of them. It’s a bit of a process. I literally scrape out as much as I can get out of the lid and the base and I do with it the same thing I do with my ashes on a normal cleaning. As for the residue from a washout, there’s not enough in there to cause a problem with a street drain. Not to sound like a jerk, but you’re not willing to put it down a street drain, but you’re willing to cook in it? Either way, there’s not enough there to cause a problem. If you have a yard, you can just rinse it into the soil. I am fortunate. enough to live on a farm so I clean them out in my field beside my house. I use a pressure washer, but if you don’t have a pressure washer, you can use a spray nozzle set to jet and spray them hard to do an initial rinse. You can then use any kind of cleaner that’s intended for a grill. They sell stuff at Lowe’s just for grill cleaning. But really any kind of food safe grease remover will work. And you don’t need to remove every single little bit of buildup out of your grill.. I understand your concerns with the seasoning and sealing and that’s why many folks never do a deep cleaning. And that’s OK! Nothing says you have to. It comes down to personal preference. I will be doing a video in the near future showing how I clean my kettles! Keep an eye out for that! Thanks again and I certainly appreciate you watching!
@@grumpysgreatoutdoors Thanks for all that information; there's a lot there. As you guessed, I do not have a pressure washer. As far as not wanting to rinse it down the drain, you must remember that not everyone lives on a farm! :>). I live in a city very close to Los Angeles and its suburbs-urban. Besides, most of the drains in our area go directly out to the Pacific Ocean. There are fines (justly deserved) for dumping things down the street gutters. I could do it on our small lawn, but we have a corgi who will lap up every bit of the smoke dust, grease, meat degreaser, and soap spray. That will not go well with the wife (let alone with the dog).
However, I've seen several BBQ cleaning videos at this point, and I do not see a reason or need to get the grill so clean that it looks new. Just like you said about 'not needing to remove every single bit of buildup,' what's the point? It isn't new. I've had my current one for some 20-25 years. Heck, I'm 74, I'm not new either!
Let me close by admiring your "yard." What state are you in? It looks lovely.
@@nonexman Just to clarify, even when I do what's been dubbed as a "deep clean" my kettles do not look like new.....at all. For me, deep clean means removing as much residue as is possible without laboring myself to the point of sore elbow. I will scrape and spray and soak etc....but I'm not looking for brand new. I don't think there is anything in your kettle that would be deemed hazardous, volume wise. If that were the case, I certainly wouldn't be cooking in it! But yes, by all means, don't let the dog lap it up! I am in Virginia...the Appalachia area of Virginia...as my accent will attest to! Thanks again for the great discussion!
@@grumpysgreatoutdoors It sounds like we're on the same wavelength. If you'd like a good giggle about this, you can just look for videos on how to deep clean a Weber. Some of these make it look like the owner wants to sell his old unit as new. Yes, it has been a great discussion. I traveled around Virginia in 2007. Yes, a very beautiful state.
@@nonexman Yep, some folks go a little overboard for me. I will do the occasional wash out but I’m not getting crazy! I really worry more about the lid than the bowl when it comes to anything close to a deep clean. I just have this fear of something dripping onto my meat. I shouldn’t say fear, just concern I guess.
Top tips, thank you boss 👍
Thanks for watching…hope it helps!
Do ashes make good fertilizer for your lawn?
Great question! Yes, they do. However, they can not be relied upon to be the sole fertilizer you use because they have no nitrogen and nitrogen is hugely important in fertilizer. They also help to make your pH more neutral. You can use ashes with SOME plants as well, but be sure to do a little research before doing so as they can also be detrimental to certain fruits, veggies, etc.
On the top vent part, I accidentally tightened the vent to tight when I was putting my grill together the vent scraped the paint underneath is that OK?
I would just be careful with that scraped spot rusting. As moisture (steam) escapes the vent you might develop some rust there. Maybe hit it with some rustoleum or something.
Great tips, they all make sense as I am more familiar with Kamado cooking but recently picked up a 22” Weber so learning to adapt.
I was looking at the columns on the ground early in the video and then all the sudden there’s a nice patio roof behind you, the magic of Hollywood. Keep up the good work!
Thanks for watching and for the kind words! The roof is thanks to my son in law! Fast worker!
Well you taught an old timer some new skill,subscribed !
Glad you found it useful! Thanks for watching and subscribing!
I found your video interesting. Good video!! But the lid seal is laughable for me as I have never encountered a need for it in my some 50 years of cooking on a Weber grill. You could have included the snake method and the cone method of charcoal burning. And as for tips, I cook a turkey in my Weber nearly every Thanksgiving; and time and record when to open the Weber to check to replenish the charcoal. Every time you remove the cover, precious BTU's (heat) escapes. And typically it is cold to very cold outdoors, which adds 30 to 45 minutes to the cooking time. Add more time if it is breezy. Keeping the Weber covered with a Weber cover really makes it last for many, many years. And rarely do I ever clean it. I do scrape the grill cooking grate with a metal spatula occasionally. You are very correct that water is the death of the Weber kettle. Thank you for sharing your experience!!
Thanks for watching. I'm happy for you that you're happy without the gasket! I find it helpful. As for all the other stuff you mentioned....it's all on the way! If we make videos too long people lost interest so I try not to overwhelm with waaayyy too much info. But I literally just finished filming a temperature management (with some charcoal methodology thrown in) video this morning. It will be published in a week or so. If you haven't subscribed please be sure to so you won't miss that video! Thanks again!
come from the premium basic Weber and now have the very basic model with no specs. It grills good but I find it very light weighing. I don't use all too much coal and I always grill meat. I always let burn out the coal even with the lid on when windy. Then I give it a rince with water and dry it out with kitchen paper. I put it away in my shed. My former premium last for around 15 years of abuse. I will see how long this one will last. The Weber grid brush works very good to remove cooked in meat and grease, also in your kitchen oven. In principle Weber makes the best BBQ grill in all sizes and at all prices. I think next time I will go for a premium with an ashpot again. Don't forget the winter BBQ's season is coming...
I agree, Weber makes the best! Yep, the ash pot is sooo helpful. Thanks for watching and grill on!
Great advice Thanks!
Thanks for watching and the kind words!
Dude! Awesome, very helpful! Must have taken you ages to film it, you had an entire canopy go up behind you during filming!! 😅😅
Ha! Thanks for watching! I didn’t see a canopy..what canopy? lol It’s actually a kit that comes pre drilled, sawn, etc that makes it go pretty fast. I did have some weather issues with filming so that delayed filming parts a little bit….but the build was not delayed. Thanks for the kind comments and glad you liked it!
Great video 👍🏽👍🏽👍🏽
Thank you! Thanks for watching!
Very helpful
Glad you watched and that you found it helpful!
Stack the charcoal like a pyramid , light it , spread voals evenly when they start to turn grey then put the grille on , it makes for even heat all around yoyr grille
Thanks for watching!
Yup I off set my coals too and can smoke meat really well too.
The same thoughts, thanks!
@@TheCheck01 Thanks for watching!
yes plz temp vid would be good
You got it! Thanks for watching!
what if your built in thermometer is put right above the food? I guess it shouldnt cheat then?
Good question! If you put it above the food the temp will still be a bit high just because heat rises and it will always be hotter at the top of the dome. The other downside of the thermometer being above the food is that you won’t get the smoke flavor you’re looking for in your meat as the smoke will evacuate straight up as opposed to across the grill and up. But the short answer is the temp will be closer to grate level accuracy but definitely not reliable for cooking purposes. Thanks for watching!
Another fantastic video!
Thanks Rob!
Do they have a Stainless Steel version for the grill?
Not that I'm aware of for the kettle. They have stainless parts for some of their gas grills but I don't know anything about them. Thanks for watching!
@@grumpysgreatoutdoors it gets rusty very early after the first use…aside from that, good product those Weber Kettle
@@sydrider6023 I’ve never had a rust issue, especially not after the first use. We need to fix this for you…can you tell me more about your set up, storage, etc?
My 22 finally rusted out . Sometimes i cleaned the ashes out sometimes not. I didn’t take particularly good care of it. I got it as a 21st birthday present. I’m gonna miss it. Oh I’m 61 now so it only lasted 40yrs.
Incredible! Great story. If that grill could talk, huh? I bet there's been more lies told around that grill than can be counted. Good stuff, sir, good stuff! Thanks for watching...grill on!
And if you haven't subscribed, I sure hope you'll consider it! Thanks again!
Nice!
Thanks for watching and glad you liked it!
Thank You.
Most welcome. And thank you for watching!
Your "paddles" on that performer are warped upwards. Stick a plastic puddy knife etc. under the hub/center of the ash sweep mechanism and push down on the tips of the "paddles" to reseat them.
You noticed, huh? Was hoping no one would. Yep, gotta fix it again. Thanks for watching!
I have the same problem with one of mine. I've tried that tip with marginal results. I may need to use something thinner.
@@RonOnTheGrill I had a set on a 5 year old performer I bought used that would NOT stay down after I bent them back several times. Had to replace them.
Very helpful thanks!
Thanks for watching! Glad you found it helpful!
Beautiful backyard! You lucky devil. KY?
@@Bushmaster85 close! One state over! Thank you for watching and the nice comment!
Nice! Shawn Ryans got a beautiful property there too Love me some Appalachia.
@@Bushmaster85 I'm actually in Virginia and I think Shawn's in Nashville isn't he? I grew up in Tennessee but live in Virginia now.
I took cheese cloth wet it and used that as a gasket, that gets pricey. Gonna order the gasket!!
Hope you find it as useful as I do! Thanks for watching!
00:28 LOL that's exactly me ! No wonder my chicken is always burnt. Then I figured I'd leave the chicken for last when the coals died down. But then I did'nt have enough heat to cook them all the way thru. I'm worst BBQ chef ever.
First, thanks for watching! 2nd..well now you’ll make incredible chicken and be the best BBQ chef you’ve ever been! Trust me when I say you’re not alone! It’s why this video has so many views! If you’ll create 2 zones, it will solve so many problems for you. But, for chicken, try this….I PROMISE it will be the best chicken you’ve ever grilled! ua-cam.com/video/UG97AZf4Be4/v-deo.html It does require you purchase a Vortex…they have them at WalMart now but just in case, here’s a link to one on Amazon. By it for yourself for Christmas! amzn.to/48x1bxM Thanks again for watching!
Subscribed!
Thank you!
I'm not sure I can do 2 zone cooking on the mini Webber Joe Jr.
Fair point! Maybe tiny zones? lol. What do you do to prevent flare ups and such?
So… it’s high maintenance… my humid Florida I am sure will love to cake up that ash
I don't know that I would call it high maintenance...just conscientious maintenance. Just make sure you swipe out the ashes regularly and you're good to go! Thanks for watching!
Great video.
Thanks so much for watching! Glad you enjoyed it!
Well done!
Thank you ! And thank you for watching!
I would have liked to see how you cleaned that grease out. That looks like a nightmare to deal with.
First, thanks for watching! I appreciate that. Actually when I first started using that device (Smoke and Sizzle) I struggled with what to do with all that liquid. But something to know is that’s not ALL grease. That serves as a water pan too, so a lot of that liquid is also water. I just have a bucket close by and lift the device straight up and out of the kettle, slowly and carefully, and then pour the contents into a bucket right away. It’s not nearly as bad as it looks. Thanks again!
Weber should move the thermometer and add hash marks. Easy change at the factory.
It would be nice, no doubt! I have added thermometers to original webers and I put them below the vent at grate level....makes so much more sense to me. Thanks for watching!