Did you have to refuel?

Well played!

Got 2 get the drip tray for the slow and sear they work best together ❤️

Haha bro! You crack me up!

That Santa Maria style attachment is awesome. That's not something you can find in The Netherlands I'm afraid. I would really want that on my 22" Weber.

I'm so jealous of that Glen Blue Weber. As someone from The Netherlands I didn't get the chance to get one.

Powerwash the grates saves a lot of time. Clean the grates right after cooking while the grates are still hot saves as well

Praying for you brother. Glad you’ll be ok. Praying for healing and your health journey in general. Sorry I’m seeing this so late.

I never remove the membrane, after all do you eat the back of the rib? It makes no difference to me.

He's a legend I met him and he is so down to earth

hi just wanted to know has anyone ever cooked a whole pig on the weber ranch kettle grill please let me know and can you try to do one

Brilliant...!!!

When I have a hankering for Rendezvous style ribs I cook them that way. Temp is usually around 300-325 and I use a mop sauce like they do. Always turn out great.

A little Easy Off works wonders. Spray...leave for 30 mins to an hour...rinse...then a normal scrub afterwards. Clean and ready to use.

Happy new year Justin (good Justin that is - not ghe one from Canada)!

Weber asks too much for everything, $14 for some cherry wood? when most of the other brands are $7

Have a great mod/video idea for your channel. The new chef temp s1 and breezo fan on your WSM…. Lots of videos however, no one has done on on the WSM and I think it’s the best application for the cheftemp S1..

I see the smoke daddy pan you bought!!! Good choice as their products are top notch. I bought a smoke daddy well over a decade ago and it still rocks!!! May I suggest the Heavy D stick burner baffle should you want to burn some sticks on the pellet grill. With that you can impart a bit of an offset flavor in conjunction with the pellets.

I still see wire on your grill. That can mix with whatever you grill.

If a Weber isn’t enough for you.. you’ve become a yuppie.

wsm gang gang

Watch this video every holiday season to remind me how to do it right.

Guys like to think all the subtle rituals and tweaks they like to throw in make an appreciable difference. They don't. People tend to over complicate things, especially smoking meats.

Justin, I've been hoping someone would present a video on best way to cook pizza on the travel kettle. Who more entertaining to do so than you? No one. There's free pizza in it for you if you do this. Merry Christmas.

Just can't justify 4000 dollers on my smoker sorry

I have a Weber Genius II grill and I cleaned my grates with an electric pressure washer with a turbo tip . I didn't use soap or chemicals. They came out really good. Please keep in mind that since your grates seem to have a good bit of carbon steel in them ,they may start to rust. I would think about replacing them .

Thank you for doing this man!!!

Bad Byron butt rub mix with brown sugar works for me

Spare ribs are better in every way, Confuses me why Babyback is more popular.

Some people like burnt meat.....and popcorn. It's a thing. lol

I'm sharing one of these this evening with a friend that wants it well done. So that's not ideal.

i still use the marinade recipe from that good eats episode, W

just soak in vinegar

Dude real emotional. 😂😂😂 just bbq

Weber designed its product to be used with the water pan. I use it with great results.

I have restored over 200 grills and I usually scrape, wash, wire wheel on a GRINDER! Then maybe sand with 120 if it is a high end grill. Great point that when buying grates take a magnet to them to make sure they are 304SS. Great video!

Is anything on the bottom rack safe from being burnt too? I just got started with my 22” WSM and like being able to do multiple cooks on both racks.

I just use it with a pan that is not so concave and I can access briquettes really easy I hated that concave round pan it came with 😅

Outstanding! These Good Ole Boys can cook!!!!! And I love the music.

I sand blast mine every year, Takes about 20 minutes and good as new.

My experience with cooking steaks mostly these days is that a steak removed from the grill at 132 degrees quickly rises to above 140 -145 degrees! I'm not certain yet what temperature is best to start its ready, but I'm going to take my holiday prime rib off my cheapo grill when its internal temperature is no higher than 125 degrees - using a not-wireless thermometer! After all, you can always cool it longer! I'll let you know how it works out.

The ONLY seasoning a prime rib roast needs is SALT that has set on the meat at least 2 hours. Nothing else. Period.

hi babby back have you ever herd about carnivore diet it has great healing benefits no med. just meat diet . four months in iv cut meds . in half sugar is great blood pressor & hatrack

Re: thin smoke ring -- one of the Kamado selling points is efficiency, but efficient burning is the enemy of smoke. Offset stick burners consume fuel like nobody's business, but it all goes into making tasty flavor-filled smoke. Maybe try adding more wood chunks to the fuel, but you're not going to get it smoked as nicely as a dedicated smoker, or perhaps even as well as a kettle (which is less efficient with its fuel, and has a kinda offset airflow when you put the vent across where the food is). That shouldn't prevent it from being super delicious though.

Put some Boiled Linseed Oil on that Handle. Put some on wait a few mins wipe off excess !

If this works! I swear! LOL Just dont seem right! Gonna try it.

I beat the mold problem a decade ago and it is a lazy mans dream When you pull your meat off also pull the water pan Immediately dump the pan Flip pan over and put it on the top rack Run all lower vents wide open till the charcoal burns out. No mold and it "cleans" both racks and the pan with fire I do keep it in the garage