Great video for an inexperienced Weber Kettle owner, here!

Thanks - always nice to rewatch if not doing it often. Great Vid.

I have been using a Weber kettle for many many years...I always appreciate videos like these.

@LownSlowBasics

2 жыл бұрын

Very nice! Thanks for the support!

Nailed it, really simple as being patient letting the unlits get going with vents wide open. Then dial em down/closed. Simple as that. Most folks are own worst enemy (opening the lid, adding more fuel source, moving the coals, adding coals) trust the process will lead good cooks.

@LownSlowBasics

2 жыл бұрын

Cheers mate!

It was awesome to meet you yesterday!! Massive thank you as well for the chat too considering how busy you were. All your boxes looked awesome. A huge thank you for all your help and everything over the years

@LownSlowBasics

2 жыл бұрын

It was an absolute pleasure mate, thanks for stopping by! Look forward to next time.

Great video! Thanks for the tips. I love to watch your video's :) You are helping me so much in my bbq journey🙃 ( i'm a beginner)

Great tips for fire management in the kettle bbq, thanks as always mate 👍

@LownSlowBasics

2 жыл бұрын

Cheers legend.

Great video as always! Keep it up!

@LownSlowBasics

2 жыл бұрын

Thanks so much!

Great video

Great advice again, did some jerky recently and had trouble keeping the temp down. Didn't think about the water trick.

@LownSlowBasics

2 жыл бұрын

Good stuff

legend mate

Did my first low and slow cook on the weber today so this video dropped at the perfect time. Found I had to shut the top vent halfway to keep the temp right. Maybe my briquettes were big enough to do just a single row on top of the snake. Thanks for your help!

@LownSlowBasics

2 жыл бұрын

Good stuff!

Thanks for this vid. My first brisket attempt got away from me but now I will have more things to try if it happens again.

@LownSlowBasics

2 жыл бұрын

Hope you enjoy

Great tips Aaron, I’ll have a load more confidence with managing my temps which often get away from me, lol

@LownSlowBasics

2 жыл бұрын

Thanks mate!

I've found the weber great at holding temps on long cooks and easy to control. The water pan does seem to help some. If I'm wanting 180-200 Fahrenheit I may shut the top vent down a little bit. 225F and above top vent is wide open.

@LownSlowBasics

2 жыл бұрын

Nice!

Great content

@LownSlowBasics

2 жыл бұрын

Thanks so much!

Great tutorial buddy

@LownSlowBasics

2 жыл бұрын

Glad you liked it

Thanks for making this video. Temperature control is my biggest issue with my Weber. I’m always overshooting when the bottom vent is almost closed. Now I have some other strategies to try if it happens again.

@LownSlowBasics

2 жыл бұрын

Most welcome.

This was one of the most educational videos I came across for managing temps on the kettle. I just started using the snake method 2 years ago.

@LownSlowBasics

2 жыл бұрын

Thanks so much.

Love the vids, I can't wait to try some of this stuff out. What do you think is a good cheap starter kettle? There are some used Webers around but not sure if it's better to get one of those or a new Jumbuck cheapy from Bunnings. Thanks

I still struggle to nail my temps with the Webber kettle. Mainly because there is so much information out there about it. some great tips here on what to do. Excellent vid as always.

@LownSlowBasics

2 жыл бұрын

Thanks so much mate!

Thanks all the great videos.. im struggling with lighting and keeping briquettes going at the start, can you tell me what briquettes you use? They seem a lot smaller and seem to light easy with just one fire lighter??

good vid bro

@LownSlowBasics

2 жыл бұрын

thanks mate!

this is really a great tip. Yesterday I made smoked shortplate, and the temp was up to 160c, put all the vent almost closed and still struggled to get it back down. Should've used water anyway, why are you using hot water? how about using cool water?

Does this some technique work for a slow n sear in the kettle using charcoal? Any tips? I did a cook yesterday for the first time using the slow and sear and my temperatures just got away from me. Thanks for the awesome videos!!!

Thanks for this video! I've realllllly been struggling to control my temps in the OJ blackjack kettle since I've started. I've mainly just been practicing shorter cooks on chicken for now but am going to cook a fatty this week and see how I go. But so far I've found smoking very stressful and am beginning to understand why people buy pallet smokers 😂😂😂

@LownSlowBasics

2 жыл бұрын

It can be challenging hey. So many variables. It just takes some practice and playing around to see what works for you.

Awesome video. Now do one on cleaning your grill plates, always look immaculate in all your videos.

Amazing video. These are gold tips. I was wondering how adding smoking wood would affect your smoking temperatures? Greetingz from Holland!

@LownSlowBasics

2 жыл бұрын

Thanks mate, It can cause small flare ups but nothing to worry about, most of the time they'll smoulder away.

Good video as always. Is there a way to cook indirect full surface on the weber kettle?

@brianbartulis9709

Жыл бұрын

Alberto ya silly rabbit, where would the charcoal go? Set the whole grill in a fire would be only option, and that would bad if even worked. I've never heard/seen of this "snake" technique before. But it's looking as best bet for most surface to utilize. Me?: I just use Weber's charcoal holders for indirect, which holds them to sides. But we use it for say 13 lb. turkey or such size. It sounds like you're trying to cook up something large for many. Some companies make an Offset Smoker, in which the charcoal/wood, fire box is lower and offset to one side where intake air enters and uses a chimney at other end of the unit...both of which adjustable for smoke/temp control. ~ But larger chunks of meats would have to be flipped around to cook evenly...small pig, etc., due to heat source is as a hot breeze passing through the cooking area. Stuff/side of large meats near the heat source end gets done earlier. ~~ But can be fun laying down some sausages/small hens to nush on while main meat is still cooking. Low 'n Slow right?

Can you use the snake method if using lump wood charcoal. Thanks in advance

Hey mate, what briquettes are you using? Cheers!

Great video... here in North QLD (Mackay), my temps almost always overshoot... i generally use the red heat beads, with a 2x1 snake... i have thought about just using a 2 snake (just the bottom row)... then i can leave the vents a bit more open... thoughts?

@LownSlowBasics

2 жыл бұрын

Worth a shot I think!

Thank you for these setup and management videos! They have been immensely helpful to this newbie. I’ve read that you should use your bottom vent for large temperature adjustments and your top vent for micro adjustments. Any particular reason you don’t use your top vent?

@BezmenovDisciple

Жыл бұрын

….and I just watched a few more minutes and you’ve answered my question. Lol! Do you also avoid using the vent cause it’s hot to touch?

Great tutorial. Is the water pan only there for temperature control or is it also beneficial to keep the air moist during the cook process? Thank you

@LownSlowBasics

2 жыл бұрын

Hey mate! Honestly a bit of both.

Great video and great information , do you buy your aluminum pans on Amazon, if so do you have the link?

@LownSlowBasics

2 жыл бұрын

I buy from Bunnings :)

Great tips for management. I haven't been cooking long but I use all these tips that I have picked up in some of your other videos. I predominantly use red heatbeads. Initially used a 2x1 snake but found that I would overshoot the temp all the time. Have since changed to just 1 row of 2 and will sit between 110c-130c with minimal adjustments. Would recommend anyone using red heatbeads to give this a shot

@LownSlowBasics

2 жыл бұрын

Great tip there mate!

Hey mate, I recently purchased a JG offset plate and it works a treat. Had some good burn times with the weber briquettes, not so good with the blues Hogg briquettes, just wondering if you have compared the brands available in Oz? , olive pip co probably a bit pricey IMO. What do you think is best briquette for low and slow?

@LownSlowBasics

Жыл бұрын

Hey mate! I’ve really only used B&B or olive pips in depth. Haven’t been a fan of other brands.

Could you show how to make a snake that could run at 350 if that’s possible. Do you think the slow n sear is worth it if I’m cooking more hot and fast?

@LownSlowBasics

2 жыл бұрын

Hey mate. You'll just need to open your vents more or use more briquettes in your start up. Slow and sear is great for hot and fast!

What snake setup do you suggest using standard Weber briquettes? 2-2 or 2-1 (bottom-top)? From video it's a bit difficult to understand the real dimensions. Btw thanks for your content, very nice, straight to the point and effective. I just bought my first Weber master touch, and I'll use your videos as a primary source

@PopcornPlaya8589

2 жыл бұрын

2-1 has worked well for me as they are a good size briquettes.

@sandrinoes

2 жыл бұрын

@@PopcornPlaya8589 thanks mate!

@LownSlowBasics

2 жыл бұрын

It really depends on the briquettes you use. I suggest playing around and finding what works for you as there are many other variables to consider.

Where can I get thr thermometer you are using?

Did some short ribs today with the snake Method. Majority of the cook the temp sat steady around 135-140 but the last few hours crept to 145 steady. I noticed early in the cook that the snake was burning inside and the whole of the briquette wasn’t burning. This made the snake burn a lot faster and longer if that makes sense. Had more briquettes burning at once then needed. Towards the end the temp became harder to manage. Once wrapped it shot up to 170 degrees and even with water and removing briquettes I struggle to get the temp down. Pulled the ribs and finished in the oven. Anyone else ever had this happen and have tricks to counter it?

What briquettes do you use

@LownSlowBasics

Жыл бұрын

Olive pip co

How do the rate the ink bird probe

@LownSlowBasics

2 жыл бұрын

Very nicely. Cant fault it.

Hi mate, what briquettes do you recommend for Weber kettle? I’m Sydney based. Cheers

@LownSlowBasics

9 күн бұрын

@@Hamigeor1985 olive pip co, get them from the bbq store in Penrith 🤘

@Hamigeor1985

9 күн бұрын

Thanks mate.

@LownSlowBasics

9 күн бұрын

@@Hamigeor1985 go ask for Chris or Gabriel, tell em I sent you and they’ll look after you.

@LownSlowBasics

9 күн бұрын

@@Hamigeor1985 Prestons, not Penrith sorry

This whole time I've been running my snake clockwise. 🤔

@LownSlowBasics

2 жыл бұрын

😂

@gabevivas786

4 ай бұрын

That's because he's in Australia, everything is upside down there

So you should never touch the top vent?

Why use boiling water instead of ambient temp water ? Cheers

@jonyoung6405

2 жыл бұрын

Helps to get the temp up earlier. The snake method is already a low temperature to begin with.

@BezmenovDisciple

Жыл бұрын

@@jonyoung6405 But he used it to bring the temperature down, no?