The Best Weber Kettle Setup | Chuds BBQ

[@THutch556]

Great Vid Brad, looking forward to this series. The Slow N Sear accessories are very nice, but definitely not needed. I’ve been cooking on a Weber kettle a few days a week for 30 years, there is not much you can’t do on a Weber kettle. Looking forward to seeing what Brad cooks up. For the Sear aspect (or just regular two zone grilling), I find just banking up a full chimney of coals to one side (1/3 of the grill) works just fine, no accessories needed to hold your coals. For the “slow” aspect, You can use two cheap fire bricks also to block the coals from the indirect side. The Snake and Minion method also both work very well in the kettle. (I do recommend briquettes for the snake method over lump for consistency) I’ve never had the snake catch completely on fire, and will last many consistent hours with out refueling. If you have an old Weber Kettle with the three wheel style vent system on the bottom, you can close off two of the vents on the indirect side to achieve what Brad is trying to achieve with the griddle on the bottom rack, even with the newer one touch three blade fan vents, you can still block off two of them and achieve the same thing using aluminum foil tape. Options are endless. The ways to cook and accessories are almost endless on the kettle. Looking forward to this series.

[@AsTheWheelsTurn]

blocking off some of the air coming in by closing up vents will not have the same effect as having the "drip and griddle" because you are then reducing the overall airflow, that is not the same thing as creating a dam that forces the full open vent of air to go around and thru the coals . I agree that you do not need the accessories though. you could just put a couple bricks on the indirect side and it would do the same . I like the neatness of having the accessories and for me they weren't expensive but I understand that many people have higher priorities , children to feed not to mention todays extreme high cost of living that is making life very hard for many , so buying unnecessary accessories is not wise for them. there are also a lot of people who just do not like to spend money that doesn't need to be spent even if they do have the disposable income ,so yeah, the accessories are NOT necessary at all you can do all the same without them. I have disposable income and I like the neatness/aesthetic and the easy management and cleanup that the slow and sear accessories bring to the table so for me it is a good deal and I love the slow and sear it have been a game changer for me and just fun to play with.

[@shannonmiller4236]

I use the snake method. I line up two double stacked rows of kingsford charcoal briquettes around the outside of the charcoal grate. I put chunks of wood on top. Light one end of the charcoal snake and it stays at 250-275 for hours with the lower vent open and the lid vent open halfway. I use a couple of red bricks to put a water/drip pan on under the meat. I’ve gotten some of the best briskets this way. I also have a OK Joes longhorn and a pit boss pellet grill. The Weber and Longhorn are pretty much neck and neck. Love the content! Keep it coming!

[@guilhermanacas]

I thinks this poor man has enough snakes in his life

[@richardscholtz9023]

I used to use that method, and it indeed works. The one problem I had with it was the need to move the top grate to keep the direct heat away from what you’re cooking. I have a Slow ‘N Sear, and it was a game changer. I can usually get a 7-8 hour cook without having to add more charcoal.

[@boo2wo505]

that is the most informative video about the weber kettle ever, of all time, and a day

[@ryanbaker2134]

Absolutely love my slow n sear and drip n griddle for my Weber kettle. I was skeptical of the products but now I can't imagine cooking without them. I do have to disagree however with your assessment of the minion/snake method in the slow n sear suddenly igniting all of the coals and causing an out of control fire. As long as you start about 10-12 coals on one side of the slow n sear and then fill the remainder with unlit coal and set your vents, that is never going to happen. Putting a couple lit coals and then having to baby sit and open the lid to add more chunks of coal periodically completely defeats the purpose and efficiency of the slow n sear. Love this series and your channel! Keep it up!

[@chads7796]

Have to agree with you Ryan on the minion method. I've had the SnS and the drip n griddle for quite a while now and done a lot of low and slow cooks. I also live in a pretty windy valley in an area near mountains and never had an issue. To contrary, I have always been pretty amazed at how steady the temps are and how easy the weber kettle w/SnS is to use. The extra thermometer at the grill level is a great idea. But, I have a meater plus so not really necessary for me.

[@ryanbaker2134]

@@chads7796 I have the meater plus as well! Another device I couldn’t imagine cooking without.

[@zulucharlie5244]

This is the best BBQ channel on KZbin.

[@Bizarius1]

You can also throw those wood chunks in some foil for a slow burn. I do it with hickory and you can really smell the fragrance of the wood.

[@alveus8205]

Dude, I’m just a simple man with a Weber kettle, so really appreciate this series.

[@hmemcpy5807]

Awesome video, Bradley! I have a wee Jumbo Joe with a baby Slow n Sear basket. I found a nice hack for keeping the wood chips from burning out too fast - I sprinkle them UNDER the bottom grate, on the side of the Weber, under the SnS basket. The hot ashes drop down between the air holes and ignite the wood chips, giving me a gentle smoke, perfect for quick cooks!

[@Parmajohn8]

This is an amazing set up I’ve been using for a couple years now. The company that makes the slow n sear recommends the method of have a small pile of lit charcoal on one side and filling rest of the basket up with unlit charcoal for low and slow cooking and I’ve never had a problem with that. It’s more of a set and forget kind of method and it’s worked very well for me.

[@philobeddoe5214]

A real game changer is the 26-in Weber kettle. The extra space opens up a whole new world of cooking options.

[@brianlove3369]

Most of the Kettke accessory's are for the 22 inch or the 24inch so if tyou get the 26 inch you will miss out on a lot

[@moeesco36]

I put a gasket on the lid because my lid was leaking smoke and now it works like a charm. I like the set up. Hey, cook some chuck roast in there!

[@anthonylaney1062]

I second the chuck roast!

[@SeanByrne-vo1kf]

New subscriber from the UK, just got a new SnS kettle and the baskets with water res. Great that you have done this series, looking forwards to working my way through the cooks and giving it a go, like the speed of delivery and no BS, many thanks

[@brucehenderson9433]

Thanks for having this series. I love watching your other stuff, but I don't have an offset smoker. Improving what I can do on my simple Weber kettle is the best!

[@sprowsman]

Awesome that you are showing the virtues of grilling/smoking on a weber kettle! I have had a WSM for the last 20 years and about 5 years ago bought a weber kettle for grilling. I have found for smaller smokes the kettle does a better job and is less prep work/cleanup. One tip I have is you can get away with using a couple firebricks for a poor man's smoke and sear. Same effect but the bricks only cost you a couple of dollars. Great series and keep up the good work!

[@carlking8530]

I have a 22" weber. I bought the original slow and sear. When I do a long smoke, I put a piece of foil on the indirect side over the charcoal grate, and fit it up against the slow and sear and tuck it in around the side of the kettle. That has worked great for me, plus I don't have to wash no drip pan. Just my 2 cenys.

[@joshuafleitas9916]

Good idea. Thanks.

[@darrenj9013]

Pro tip:if you want to use an air baffle and don't want to buy the griddle, get a 17 or 18 inch pizza pan from restaurant store and cut it to fit next to the slow and sear. Was only $4

[@wadeabbey4940]

I covered half with foil

[@johnvrabec9747]

I smoked full packet briskets on my 22" for a few years before I got my WSM. They came out like a champ. Learn your basics on the Weber kettle and you'll always turn out consistent, delicious food. Get a Thermoworks Smoke system to monitor your grate and meat and and the instant read pen and you are good to go.

[@bhughes9258]

Bro, you are becoming my favorite BBQ creator!

[@HK-qj4im]

As a newb...it's nice to have a professional to get advice from.

[@brendanpowers1041]

Just added the thermometer to mine this morning. Also added a gasket to the lid. Ill find out tomorrow how well it works after the rtv cures. Slow n sear and grate for fathers day!

[@davidfreeman6209]

How has the gasket worked out for you? Do you recommend? If so please provide product information. Thanks!

[@suchairman2]

I've been wanting to install a 2nd thermometer at grate level. how is it working for you? any air leak? did u apply some type of hi heat sealant?

[@matthewkenna1053]

Where did you find the thermometer?

[@taccosnachos]

Wow, over 100° difference in temp on those thermometers is very surprising. That grate level thermometer is a game changer.

[@chads7796]

Get a wireless thermometer and solve two problems in one. Get grate level temp and ability to monitor from the house.

[@gilbertoesquivel9668]

Getting to this series late… but so happy I found you. Weber channels are old and grainy…a refresh was long over due..

[@title214]

Hoping to see this same series featuring the Weber Smokey Mountain.

[@Thebankfisher]

I agree! Good barbeque has to be baby sat.....the new temperature monitoring technology helps with that for really long cooks. I like to just use less fully lit brickets to start out so I know my temps will stay consistent.

[@motuknight5569]

For low and slow, adding a wood chunk on TOP of the grate over the hottest part of the coals allows for a very slow burn and clean smoke release.

[@spf-92.5]

Underrated comment, none of the self proclaimed kettle pitmasters of KZbin do this!

[@ExTrumpet]

Best ribs I ever ate were cooked this way by my unkle...exept he also put his briquettes on the top grate as well with the rack of ribs!

[@BangTheRocksTogether]

First thing I did to my Weber, add a thermometer. I should have learned to use the factory one first. I'm caught up now. Great show, young man, can we talk about the Crocs someday?

[@vvg6111]

You did the best way of setting up the Weber kettle. Thank you very much.

[@johnathansawyer8736]

THANK YOU FOR THIS! Love this method and now I'm getting one of those slow n sear baskets!

[@bobbyrob2008]

Mr. Bradley Robinson…Thanks bud for this series all I use is my trusty Weber kettle and love the slow and sear been turning out some good eats and great BBQ over the years. Love some of the techniques you shared and learned about the FOGO lump and the drip in griddle from this video…Thanks so much for all your great content and teaching us how to be better at grilling or BBQing my man!!!!! 👊🙏🇺🇸

[@woodfiresmoke1267]

Love cooking on my Weber Kettle, I have yet to buy a slow n sear. I do have a Gaby’s Grills Santa Maria attachment. After seeing this, a slow n sear is in my near future!

[@gegarza]

Great video! No BS, just straight to the point 👍🏼

[@neuroidcastle]

Good grief this video is DYNAMITE. You answered all my kettle smoking questions. New fan and new sub from me.

[@jordanz6901]

This was a great video for someone like me trying to get better cooks. Im not bad at grilling but not where i want to be. This video helped give me some ideas and new things to try. One question though, how do you keep your grill so clean?

[@Shaqfu283]

Literally just bought the sns grate because of the accessibility issue. And good call out on the drip tray, didn't even consider it acting as airflow control as well.

[@devinthomas4866]

SNS is pretty awesome tool. I always use the water chamber. 2005 Weber Performer, modified Mutts & Butts BBQ Prosper Texas

[@stopherrr]

The grate is definitely worth it. I have replaced my grate every year due to rust. The SNS grate is real stainless steel and still holding up great after a couple years. It’s only double the price of a chrome plated cheap Weber grate so will eventually pay itself off after 2 seasons.

[@BinaryVoodooDoctor]

I switch between my S&S (reverse sear), my vortex ring (chicken, especially wings), and the snake method (low and slow smokes) for like 95% of the time. It’s a good toolbox for most cooks. Then there is the rotisserie, the rotisserie basket, the gaucho skewer, the griddles, the grates, the racks…and just one more thing.😂

[@wesmccarley9845]

We got a Weber at school, but we don’t give it enough love/use it enough. Thanks for the video!!!

[@zwem6]

My nigga, start firing that Weber up.

[@kennethlp86]

Good morning from Corpus Christi. Love watching your content man. Keep up the awesome work.

[@georgepagakis9854]

Excellent series! Thanks for the Weber mods you did. I bought the slow and sear with the little pan and put the thermometer as you did and I also added the unknown BBQ hinge I should have put the slow and sear in there a long time ago. Also that little metal tray on the bottom really helps me keep temperatures just right! Thanks Brother Chud :) Making amazing BBQ!! keep up these awesome vids! I pretty much deleted all other subscriptions to BBQ, you are my go to BBQ guy now :) keep them coming !!!

[@ChudsBbq]

Glad to hear it! Ive been thinking about getting that hinge as well

[@georgepagakis9854]

@@ChudsBbq Worth every penny. It will outlast the kettle and easy to put on!

[@williamhansen3024]

What size thermometer did you buy?

[@byron4147]

Always a good day when chud posts on youtube 😎

[@daviddupre6905]

I've been using the snake method for yrs and never had any problems.

[@davidbowser5534]

I really like using the B&B Char-Logs in my kettle. Just adding a few every hour and a half or so for a nice consistent heat.

[@wtgphoto]

Love the series and looking forward to the rest! I have a mini weber I use when camping and really like it. At home I have the chargriller acorn and it is fantastic. Should look at a series on the Acorn as well, great Komodo grill/smoker. 🙂

[@jordank87]

Do you have any issues with the placement of that thermometer and it touching the meats your grilling since the placement is so low? I just ordered a thermometer and I'm trying to figure out the best placement for it! Did you end up using any high temp spray paint on the hole after drilling to prevent rust? Did you use any high temp silicone around the edges of thermometer to make sure its air tight?

[@tark8516]

Same questions for me. What did you end up doing?

[@suchairman2]

same here, very nervous about drilling into my lid since it cooks perfectly as is but I love the idea of a exterior thermometer on indirect side.

[@argemy]

same question here

[@YaYa-ex8cu]

I took a aluminum grill liner and wrapped it in foil for a cheap slow and sear. I think it might of been around $5 total.

[@Htownhomeinspector]

I see you have a KJ jr by the fence. I would like to see some cooks on that sometime. Love your videos. Informative and fun.

[@thomabb]

That thermometer relocation mod was the first thing I did to my first Weber kettle before I even built the first fire. Having one on the top of the lid is almost useless.

[@DarkSiiix]

Great Effin Video!!! So much great info in just 9 minutes , just what I needed brother! Thank you!

[@FernandoRodriguez-xd1oi]

What's the thermometer model you installed on the same side of the vents? any chance you can share a link to get it?

[@SilatShooter]

Good info here, I'm a Slow n Sear fan as well. I have both the 22" and 26" Kettles. I much prefer the 26" for the additional space.

[@hookedonbarbecue]

Love this. My only pit is a weber kettle, so I think I am gonna max it out.

[@garylittles617]

Awesome video! Are all the parts that you used inside of the grill from Weber?

[@ryanb4481]

They are not. Unfortunately, this was just a commercial for SnS Grills. They make many accessories that can be used on Weber kettles.

[@adamcreal971]

Planning on adding the Malory M1 CI grate and Malory Firewall!! I love my weber just as much as my offset

[@jamesd1184]

Instead of water, I like to use sand. The thermal insulation isn't quiet as good, but you get the benefits of heat retention and cleanup is super easy

[@krazylilman09]

Love the Weber content brother! Please continue the series using your favorite techniques, or have fun trying new methods (we enjoy the learning curve).

[@akcharlie1960]

Good and simple info for newbies like me. Thank you sir.

[@PostalBarbecue]

What a great setup for sure! This is easily the best setup for kettle grills with the slow n sear!!

[@bradcampbell624]

I know seafood doesn't do fantastic with views, But, how about Salmon and a side of shell fish? Thanks for the Weber series. Loved mine for decades!

[@jjm6187]

Love that cast iron baffle/griddle! Didn't know they offered that

[@BoardwalkAuto]

Need the first Weber Brisket!!

[@joemechanic2751]

I just picked up a Weber Kettle at an end-of-season sale. I have Kamado, but for quick cooks, it takes too long to get to temp. Anyway, why didn't make a brisket in your Weber Kettle series? I have yet to master brisket on the Kamando (it always comes out dry) and was hoping for better luck on the Weber. I'm sure many people would be interested in brisket cook on the Kettle.

[@narbekalantarians6269]

Love my SnS! Need to add that temp gauge.

[@meatsloth333]

What are your thoughts on kamado grills/smokers and have you used or would like to use one?

[@DirkHarrington]

Hold up ... sponsored by FOGO or SnS? :p Great vid!

[@mark2bit]

The buy in for a Weber is high enough and now this infomercial worth of accessories adding to that, may as well get the smokey mountain or an offset

[@AE-pv9vc]

Agreed. I owned an offset and a smokey mtn before I bought the kettle. Only have a kettle now. I just picked up a slow n sear and used it. Worth the investment. The grill is solid without all the extras, though. Sometimes enthusiasts forget the practicality in pursuit of the gadget.

[@C-Mah]

You're a great salesman.

[@Kim-yl7yg]

How to you plug the previous hole for the temp gauge . Great Vid. Thank you.

[@jameelsmith3566]

He never removed the orginal gauge from the top.

[@kuch96ss]

I started with a Weber 3 years ago. It got me going and I still use it from time to time just for fun. Great video brad!

[@08Mitch13]

Webber kettle series ideas. Does burying your woodchunks in the charcoal really help? I use firebricks and a cheap water pan instead of the slow n sear. Any cost efficient alternatives?

[@jimlachance2181]

I do a lot of this but I didn’t know that grate existed ty

[@williamhansen3024]

What size thermometer did you use?

[@robertmorrison4020]

can you cook something like fish or chicken on a plank soon? on the weber would be awesome!

[@robjohnson2772]

great content, do you recommend a weber kettle or a kamado if you could only have one? im trying to decide between weber kettle, weber summit or a kamado joe and i just cant pull the trigger

[@benwagoner9741]

Another great video! Can't wait to see what you cook in this series!!!!

[@BowMeHunter74]

Do you put the exhaust vents in the lid over the food your cooking? I have always put the exhaust vents opposite of the coals. Love your channel, Brad!

[@ern153]

Make a brisket , ribs or turkey breast on the Webber, that would be a cool series

[@alexcurry9388]

I want you to do some fanTASTEic patty melts!! I always mess them up, but it's my favorite sandwich

[@soumynonareverse7807]

So, what is your opinion on filling your sns basket all the way, lighting it from the top and turning on a blower which blows away from the unlit coals so it doesn't ignite as quickly?

[@_thisisdavid]

Oddly enough when I am using the weber for smoking, I know if my temp above the coals is around 400 then my temp by the meat side is 250-275.

[@charliejohnston5334]

I’ve had a Maverick RediChek for years that monitors grill temp and meat temp and transmits to a remote receiver. Crude by modern standards, but it doesn’t lie.

[@metlica17]

Really been enjoying the content bro!! Keep it up!

[@Vassago0481]

What are your thoughts on 22 vs 26 kettle? Considering what to get in terms of fitting things for low/slow cooks.

[@devonkruger6915]

Porchetta would be cool!

[@SmokingDadBBQ]

Is that a Kj in the background ?

[@SmokingDadBBQ]

@@enorma29 I would love to see Bradley’s take as well. I plan to do one from the opposite angle given I am coming from Kamados to offsets vs the other way round. Already, there is a significant difference

[@johnsaunderson1806]

Hi Brad just found your site best i have found upto now for the weber kettle already ordered some of the parts you suggest for the upgrade. Can you tell me what model of temp gauge that is please and /or how long the probe is. thanks and keep up the good work

[@ChudsBbq]

shopchuds.com/collections/tools/products/chuds-tel-tru-grill-thermometer

[@ash4go]

Or buy an SnS Kettle - thermometre already in the right place, probe access port, temp controller port, comes with the SnS divider and grill grate.

[@JayBlindArcher]

What drill bit did you use for the second installation of your thermometer?

[@charliejohnston5334]

A step drill

[@hurley5850]

Can u make a video on pit beef sandwiches? I looked it up and on every video it said Baltimore pit beef sandwiches. Made me think if it was just a local thing or maybe not. Maybe something to make a video on?

[@marklpaulick]

It took me years to figure out all this stuff and you go and. Low all the secrets in 9 minutes!!?

[@AsTheWheelsTurn]

absolutely great video. I am baffled by the fact that Weber does not place the temp gauge in a place that actually is effective. they must know that this is not the correct place for it. I am going to do the exact same thing you did and add my own down low in the front. very strange to me that they have not corrected this defect.

[@fatboycuts4892]

Good morning from sunny San Diego 🙌🏽

[@jeffgriffin5998]

Wow what a wealth of information thank you so much for sharing

[@Mr.Saltwater]

Tip! Use boiling water in the water chamber and put a little in the baffle. The grease will float on top of the water so harder any cleanup at the end of the cook. Boiling water for the chamber is so the charcoal doesn't have to waste energy heating the water.

[@rave2173]

Does the flip up side of your easy spin grate sit flush or a bit higher when closed compared to stationary side ?

[@lynnkramer1211]

Can you comment on the reason that I cannot buy a rotisserie for a 26.75? kettle? I cannot get an answer from Weber not Cajun Bandit that say they sell one but the have been out of stock for going on two years.

[@jasonreeves9705]

I would love to hear your thoughts about gravity fed charcoal smokers. Especially the masterbuilt series.

[@topflight250]

I know you asked for his thoughts, but I absolutely freaking love my MB Gravity. If it broke today, I would buy another one instantly.

[@markscott4059]

What size drill bit did you use for the thermometer?

[@MrAljenkoo]

Great content What is the model of your BBQ 🍖 please ? Im hooked on watching and going to be doing my first brisket soon

[@shannonstone6895]

Perfect. Thank you. Just what I was looking for!

[@Rocky1115]

Brad - Does Texas have it's own version of Chorizo? If so, I'd love to see a video on that!