*MANY THANKS FOR AN EXCELLENT PODCAST!*

Would be great if you wrote the temperature every time you place it in the grill, both in F and C. :) Just for reference.

I have been shopping for a prep cart/storage cart for my weber kettle and camp chef pellet grill. This video is awesome. Ill be picking this up today. Any idea if you can order a cover for it or know what size it is?

You don't season enameled cast iron. It doesn't absorb the oil. It's not pourous. That's the point of it.

Mr yo dog loves spatchcock chicken do think he really cares about the sound 😅

What was the exact cook time?

But can you use the piece that sits on the 1 lb gas flask to the large gas flask? Because Weber sells their converter with such a piece on. I think that's too small for the large tanks.

Mate. If you need a chief taster, I'm your man. 😉 Those steaks looked amazing.

I'm surprised you don't oil the grill afterwards. Does the grill rust. My Weber lives outside with little cover from the elements.

I did these ribs today on our Australia Day long weekend, great recipe, easy to do, thumbs up from all my guests!

I started using egg rings two weeks ago. My egg rings are slightly larger than the ones you are using. I use two eggs per ring but I don't scramble the eggs together. After removing the eggs from the shells, I put both eggs beside each other in the same ring and fry them. I like the look and the taste of the eggs not being scrambled together. You might give it a try sometime and see if you like the eggs not being scrambled. Using two eggs in one egg ring does make your sandwich thicker.

If the chicken hits 165 and it’s still on the grill, that means it is overcooked and/or will be overcooked. Also, it doesn’t need to reach 165, even with carryover cooking. Spatchcocking definitely (no question) has advantages, if only that it helps the chicken cook more evenly which, therefore means it will be more juicy. But don’t cook it all the way to 165 no way. And salt in advance… wayyyyy in advance. Do all this and then you’ll know what juicy chicken really is and means

What heat setting would you use ?

Soak in dishwashing liquid. The aluminum is not used for cooking so it's ok.

Shouldn’t the app work regardless of distance as long as you have phone data? I always thought it was the device that came with the pens that was good to 600 feet.

Shouldn’t the app work regardless of distance as long as you have phone data? I always thought it was the device that came with the pens that was good to 600 feet.

Where can i get that recipe for the sauce?

Wow, nice hair, lol 😆 ❤❤

Duh! Some of the salt seasoning is going to drip off when grilling on grates.

Leave it to a NYer to water down his beer brats.

Cooking on a weber griddle,, you might as well fry them. There`s nothing wrong with it, but the flame makes a difference to the maillard reaction in my experience as the fat dripping on the burner ignites and adds flavour Looking at your steaks I think you are leaving it too long before turning, it looks like there is uneven depth of cook . I cook mine on a family Q and turn every minute, starting with the steak at 45 degrees to the bars. After the fourth turn I use a probe thermometer and remove the meat when it hits 43-45 c internal. Salting is to your choice. The longer you leave salt on, the more it drys the surface. Experiment to find what suits you. I have three Webers and have used them for thirty years. Currently I have baby Q, family Q and charcoal.

I just got one for Christmas! I can't wait to use it. So, I did a search for videos and yours is the first one I watched. Concise and to the point. I saw one of your comments below that you've done additional cooks with other meats and I'm about to dive in. Thanks!

White might be baking soda to put out grease fire.

My Q gets up to 500 degrees on high. This seems too high to use some of the cool times people are reporting here.

The weber can be used in different ways . You can be very creative w it. What I like you can buy different accessories for it.

In Australia we call these a hot plate and a grill. Those steaks look very good.

Thanks for this solid review. I have the 22 inch but I need a larger one for larger and multiple briskets. This review sold me. I’m definitely getting the 26 one now.

This looks great! Two questions please. 1 how open do you set the top and bottom vents, 2 what internal temperature do you want for legs and breast? Thank you?

I'm trying to like my Kitchenaid slow cooker, but it takes FOREVER to cook anything. I know it's supposed to cook slowly, but mine takes it to the extreme. I cooked a 4 pound beef roast for 12 hours, and it still wasn't done. Chicken seems to cook okay, but beef and pork are tough and sometimes take so long to cook, I just give up.

Montreal is the GOAT. I almost exclusively use it these days with maybe a few herbs and extra garlic, phenomenal for this Christmas's rib roast. Mouth is salivating thinking about it.

If you had seared your meat in that hot pan after removing the onions it would have been a lot more tender FYI!

Great charcoal setup. Thank you!

in looking online the weber thermometer appears to have a tab on the back - and on the unit you installed there appears to be no tab. Can you list the part number you used or how to deal with the tab on the back which would prevent the unit from mounting flush to the lid?

Get GRILL GRATES for this. Awesome

Very good thank you for sharing👍

Don't own the griddle for my Weber 325S (yet) but sounds like a great comparison. I believe with the slightly saltier steak on the griddle i would offset it with less salt and more herbs to hold those flavors together. I also love grate steaks with the smokieness from the fat rendering comes more smoke..Thanks for the video.

The one on the griddle is just frying

Absolutely beautiful ribeyes ❤❤❤

You never said anything about the temperature inside the Weber doing cooking

My husband recently passed away and his Weber Q fell off the deck and the lid cracked. I am sure I heard him sigh from heaven 🤣. Is there any way to repair it, or am I better off replacing it. Many thanks.

I'm from Brazil and your videos definitely gave me the extra "courage" to buy a Q1200. I always grilled on traditional charcoal grills, but now I'm living in an apartment and the smoke is a big deal to me, so I was looking for some alternative options. Tks for the tips and keep up with the amazing content!

So poking gains no benefit. Non poke seams like it gains a benefit of less chance of splitting the casing.

He said you had it running for 10 minutes was that on high before you put the steaks on?

I always grill steaks on my Weber Q, l think tears because the it provides better cooking as air, juices will circulate better on a grill.

Another fantastic video. That's a nice roasting rack. Is it made by Weber ?

These came out perfect thank you

I clean my Weber Q bowl after each use, I wash and re use the ash, fat trays, I have two grills and two griddle plates, so I can have all griddle, all grill or grill and griddle combo depending on what I am cooking, thanks for the video.

I cleaned my Weber after ever use, I also have a cover over it as it is on the patio and still looking good after about 3 years.

I always do burgers on the hot plate (griddle) and sausages on the grill.

I just ordered one. Good review. Thanks for the advice.