How to Set Up a Weber Kettle for Different Cooking Methods

[@LownSlowBasics]

Have you tried our range of BBQ rubs, sauce and jerky? Use code KZbin10 at the checkout to get 10% off your order at www.lownslowbasics.com.au

[@alexdupps1105]

Lol lighting the charcoal with the gas side burner 😂 what a flex, I love it 😂😂

[@georgegalea1937]

I always refer to your videos over all the others out they’re. It’s great to see an Australian know about an American dominated bbq. Your instructions have opened up a new world of delicious meals. You present well and you’re extremely easy to follow. Thank you so much.

[@jhpfmj]

First time Weber owner here. Thank you for the tips. I'm definitely going to use the charcoal snake

[@LownSlowBasics]

More than welcome

[@horstriess5191]

Get the Weberbook. Way to grill You will have all your Q and A right there Good Luck !

[@danielbotev6365]

Just got a Weber kettle. Now I need to get the little charcoal baskets too. 😅 there’s always more toys to get

[@edim108]

Your vids greatly improved my BBQ game! Not a lot of BBQ knowledge where I live- in Poland BBQ is something you do on May holidays as an excuse to drink yourself unconscious... It's great to learn how to make actually good food with the Weber I have.

[@lesley-annmathews7971]

Here in Soith Africa we frequently do not have electricity

[@4WheelBuilds]

I'm in Poland and frequently I make hot wings, whole chicken, ribs etc on the weber.

[@KCGrandpa]

This is really the most important part of charcoal grilling. People always freak out on why is my grill running so hot. It's because you lit too much charcoal. Really great content. Keep it up.

[@LownSlowBasics]

Thanks mate!

[@chelea3183]

Thanks to your video I just learned what the metal grates in my Dad's shed are: charcoal rails. Time to dust them off and try using them.

[@nzguysports869]

Very good demonstration for those doing different cooks on a kettle bbq, well done 👍

[@LownSlowBasics]

Thankyou, much appreciated.

[@lolosolodolo1]

I have been grilling for years. I’m that guy that people are excited to see at the family functions because they know the food will be amazing if there’s a grill. This was what I needed to take my skills to the next level.

[@Hunterbidenscrackrock]

Respect bro

[@RealWesman]

If I don’t say so myself

[@dutchman8758]

Modest much

[@drosas30]

Doubt it

[@roryakin5483]

I’m the most humble person you’ve ever met!😂

[@outdoor044]

I've done the snake method twice with brisket, worked great. One tip though, you may want to lay some foil over the portion of the unlit snake that the brisket may be laying over. First time I did it some juice dripped onto that part of the snake so later when the burn got to those they were soaked and didn't light. Otherwise if you cover those you're good to go, just uncover them when the burn is getting close to them and obviously you'll be moving the brisket away from those at that point to avoid direct heat.

[@samuelhowie4543]

I've used the snake for pork butt and just put the butt fight in the middle of the grate and keep the temp around 225-250 with wood chunks laid on to of the charcoal.

[@pomegranatepip2482]

What I don’t understand is that you talk about ensuring that the coals are well lighted to avoid the dirty smoke, but then on the snake the coals light as it burns. Are you then not getting all that dirty smoke all throughout the cook.

[@outdoor044]

@@pomegranatepip2482 You know I never thought about that. But honestly I've never smelled, seen, or tasted any dirty smoke. I've now used this method on 6 briskets over the last few years. Always have a good smoke ring and haven't noticed dirty smoke.

[@smurfshanker058]

The idea is that as your unlit coals are drying out and getting up to temp before they are lit, so the "dirty" smoke is gone by the time they're lit. There's a good demo of this on some other BBQ channels. Hope that helps. ​@@pomegranatepip2482

[@dawnslipper]

Love the propane burner chimney starter idea. Of course! But, I had not thought of it!

[@ryanericfussell452]

Awesome, I've been doing my head in over airflow for years, thank you.

[@LownSlowBasics]

Most welcome

[@Cookontherun7391]

We use the snake method all the time for roasts, turkey, duck, ribs and brisket. Best BBQ ever. Thanks for the other tips especially the vortex.

[@LownSlowBasics]

No worries :)

[@samusg32ify]

Great video!, Best one I've seen on Weber grills, looking forward to more videos

[@LownSlowBasics]

Cheers mate! We’ve got plenty of videos now :)

[@geebee44]

Those charcoal rails look useful. Nice demonstration.

[@LownSlowBasics]

Thankyou

[@bestrong1240]

thanks mate just a video I was looking for to do some low and slow cooking on my Weber

[@LownSlowBasics]

@@bestrong1240 most welcome 🙏

[@markwilliams3014]

Nice work brother... Santa bought me a weber for tomorrow. Now I know how to use it...😅😅😅

[@sidesw1pe]

Mate your content is excellent, I've been watching bbq/grill vids for a long time and yours are right up there with the good ones imo.

[@LownSlowBasics]

Mate thanks so much! It's been a good journey so far but we're just getting started! Thanks for the support 🔥

[@BAdventures]

Good charcoal tips and tricks. I subscribed 👍

[@davidhewitt2269]

Great thanks Aaron very practical tips

[@jasper2114]

im gonna be a weber kettle master now

[@LownSlowBasics]

🔥😜

[@jameshenderson5385]

Ha ha, me too....😛

[@MrYerak5]

Add it to your resume

[@adsz7403]

Would love to see a video on the differences between briquettes and lump and if there are times where one or the other should be used. Also some product recommendations that are available in oz.

[@LownSlowBasics]

Thanks mate, there's a bit to it. Honestly Google will give you a much more in depth description. My 2 I recommend are olive pip co briquettes or cleanheat charcoal...

[@badmf7551]

I never knew any of this... I can't wait to try the vortex method

[@venuesurfamerica9840]

Thank you, sir. I just started the snake method with a brisket. I can't wait to eat it! Thanks, especially, for your venting advice.

[@LownSlowBasics]

Most welcome

[@marcusmcconnell786]

Great video mate, love the stock Weber kettle stuff! Too many videos say to just use a slow n sear so this is very helpful

[@LownSlowBasics]

Thanks mate. Yeah the amount I see saying that is unreal. I'm sure they are great but not everyone can just go out and get one. You can do just as well without.

[@marcusmcconnell786]

@@LownSlowBasics especially here in Aus! Just watched your brisket video, most straightforward I’ve seen so good job. Would now love to know how you keep your kettle so shiny and black on the inside!

[@LownSlowBasics]

@@marcusmcconnell786 thanks mate. It was new in the box when I got it only a year ago. Lucky find 😜

[@ajluvzlondon4214]

Amazing video as always Aaron…the best bbq channel on YT!

[@Threedog1963]

I've never seen a vortex pyramid. I'll look into that. Thanks

[@kandaman304]

Great video! Very informational!

[@jeffhurley756]

Great content. Subscribed, liked and hit the bell. Good stuff.

[@LownSlowBasics]

Legend. Thanks mate.

[@gijoker1150]

Outstanding info, thank you!

[@bigshabbykeepingitrealblac8877]

Great video with superb techniques 💯

[@sebastiencarmel5056]

Nice video 😊 after 3 minutes of snake method 😁 i was hungry and just use microwave 😅 sometimes kraft dinner are the way to go 😭 summer is coming in Quebec 😁 i will make sure to use your advice and trying new recipes with charcoal 😊

[@FPShkED]

Cooked with a kettle for years. Bought the weber smokefire and will never go back!!!

[@LownSlowBasics]

very nice!

[@darelljones5757]

That was a pretty damn good video , had me engaged !

[@makula5543]

Nice video and great tip about using side cooking gas to start chimney charcoal

[@simong692]

Great video again brother! Cheers.

[@LownSlowBasics]

Thanks mate! Glad you enjoyed 🔥

[@JDCacioppo91]

Excellent. So far, my favorite is the snake. I've had poor results with the minion. Putting the 2 charcoal baskets in the middle makes for good chicken wings, legs, thighs, and can even air-fry!

[@LownSlowBasics]

🙏🙏

[@JaRa911]

Before watching the video.. my favorite method has also been snake I get the juiciest meals Everytime but it's more time consuming if there's is lots of mouths to feed

[@brothastogie5383]

Can’t wait to use my Webber kettle for my brisket

[@LownSlowBasics]

Hell yeah! Let us know how it goes 🔥

[@brothastogie5383]

@@LownSlowBasics I sure will....I subscribe immediately to the channel!!!!....

[@harrys8617]

Thanks, very helpful.

[@benbryce2788]

awesome Aaron, thanks for the time in putting that together. I've been using the old rails for a few years and recon there a winner for any indirect cooking and open er up for a good sear. My first snake pulled pork worked well and kept at 121 c (250f) for a good 10 hours, again great video

[@LownSlowBasics]

Thanks so much mate! I agree, the charcoal rails are a definite winner! Great work with the snake. 🔥

[@sarpijk]

Hey man great video and love to see you active on Reddit as well! Idea for next video. How to clean your weber kettle.

[@LownSlowBasics]

Thanks heaps mate! Well I just smoked a heap of messy chicken wings so probably a good time to do it.

[@LownSlowBasics]

The video has been made! Now to edit 😮

[@manuelcorrecher1333]

Subscribed! Good and clear explanation :)

[@jasonashford1127]

Great video bro 🙌🏼👌🏼

[@LownSlowBasics]

Cheers mate

[@sleepandrelaxationsounds76]

Great tips, thankyou!

[@xrpbenno1147]

Again very helpful video cheers I'm used to just gas bbq or fire pit box kinda bbq this hot coal style is gonna be awesome gonna try it this weekend cheers

[@LownSlowBasics]

No worries at all! 🔥

[@kevindavidson8314]

Found your videos when looking for tips for doing some smoking on my Weber, loads of info and makes me a lot more confident of attempting my first smoked brisket. Just got to hope the weather plays ball in Scotland 🙏😂

[@LownSlowBasics]

Awesome, that's where my father was born! Dunbarton, Scotland! Thanks for the support!

[@slacayo]

Nice video. To the point.

[@LownSlowBasics]

Thanks

[@SJCOOKS]

NICE VIDEO. I've done all those methods, I prefer to use my slow n sear on the kettle but sometimes I just let it run without accessories and just have fun with it. Great channel, I've liked and subscribed!

[@LownSlowBasics]

Thankyou. Yeah I've heard good things about the SNS

[@meatmeinthebackyard5823]

Don't have a Weber in my collection but that was excellent tutorial.

[@LownSlowBasics]

Thanks mate

[@BarbecuesGaloreCA]

Great grill tips!

[@LownSlowBasics]

Thanks so much.

[@KgRu1eS]

Good video. Thank you so much.

[@victorbitter583]

Nice one. I got that Inkbird for xmas. cant wait to break it in. cheers.

[@LownSlowBasics]

Thanks mate!

[@stephenashe2160]

Brilliant video mate. I just bought a second hand weber kettle for $100 bargain. Im following all your videos now and il share too. Im struggling with the cleanup, hope you have a video on it in here somewhere. Or a video on refurbish second hand ones lol (wishful thinking) I just done a day in a bbq school. Im loving this kettle meat. Cant believe I never knew there was a difference lol

[@LownSlowBasics]

Awesome man! We have a video hopefully coming out on a full weber restoration :)

[@NebFan06]

Thank you for the great video

[@kcirmusic1]

Really excellent video and much appreciated. I'm using the snake method to smoke a pork butt. Where is the best place to locate the ambient temperature prob? Should it be on the backside of the meat opposite the fire? Thanks again!

[@LownSlowBasics]

Thanks mate. Preferably close to whatever you’re cooking 🤘

[@TuhoniaOfficial]

I love this guy!

[@LownSlowBasics]

Back at you ❤️

[@tzelim4148]

Thank u legend also steps completed for comp

[@LownSlowBasics]

Awesome, thankyou!

[@Jordan-qi2dn]

Is that a 26” kettle? How many ribs can you fit on there without a rib rack? When I hit my ideal temperature for smoking, and does this temperature fluctuate or does it remain stable? And what should I do to the vents once I hit the temperature?

[@lesliemorris3914]

I've cooked on a weber for around 20 years now. The way I learned was trail and error. Most people rush their fire and that alone will cause you a lot of problems. Best thing you can do is to allow yourself a good 20 to 30 mins for your fire and grill to get hot. I've cooked all kinds of meat on the weber. It's a great grill for everyone.

[@scottn1au]

Great vid thanks. Where would I place some wood for smoke flavour using the snake method for L & S ?

[@tassie7325]

Thanks for the tips. I'm looking forward to giving these all a shot. One matter bothers me though. At the 2:07 mark you make the comment that you always get the clean burning smoke before putting your meat on, which makes a lot of sense. But how does this work when you use the snake method?

[@LownSlowBasics]

Cheers mate. Check my more recent brisket video out which explains it. Same way you get clean smoke in the minion method!

[@tassie7325]

@@LownSlowBasics Thanks. I'll check it out.

[@DCMae]

Great tutorial. Which method do you recommend for cooking pork spare ribs?

[@LownSlowBasics]

Probably the snake method :)

[@DCMae]

Thanks

[@uerti4013]

Hi, I have a question to ask, I am a neophyte to indirect cooking. Without being a snake, if I put 15 lit briquettes in the side basket on top of the pile of unlit briquettes...can it work for long cooking? How long will it last? Or do you have to place the lit briquettes in a way other than just "throw them on top of the unlit ones"?

[@Southjerseysmokin]

Charcoal rails are making a come back!

[@solosuperman]

Would you choose the snake method, slow n sear, or the Weber baskets. Which do you feel works best

[@se7encureton]

I like the hot side, “cold side” Method but I dump it out of the chimney not not lit. I want one of those Clip in things ya got there for my method. Cheers from the cA foothills.

[@richardayala4356]

That’s hilarious...I have charcoal rails! Shows how old my Weber Kettle grill is! Have never really used them but I am now interested in smoking with my kettle and I don’t want to spend $500 on a Weber smoker. Thanks, good video!

[@LownSlowBasics]

Most welcome mate :)

[@ezze-does-it]

Would you add wood chips to any of these methods? Or water pans?

[@stevenfairless4931]

Snake Method ... do not use self starting charcoal. we kept getting starter fluid smell as the snake worked it's way around. It worked for our trout. Thanks for your instructions :)

[@russ72948]

Good vid mate 👌 so many ways to cook on a weber. Thanks for sharing some tips and tricks

[@LownSlowBasics]

You are most welcome!

[@stephenpowell5700]

Great video. Keep up the good work!

[@LownSlowBasics]

Thanks very much

[@wesvernon9899]

Loving your videos, finally getting to understand the best ways of setting up my Weber. Can you do some videos on how to set up and cook on a Weber Go anywhere and Smokey Joe please.

[@danieljackson3]

Hi, where do you find the little charcoal box at 2:55 in this video? I want to use a grill for wok cooking.

[@BackyardSmoke614]

Awesome video man.great demonstration of the techniques.

[@LownSlowBasics]

Thankyou.

[@daltonnewquist2962]

Great video!

[@LownSlowBasics]

Thank you

[@zenonkolacz3004]

Where do you buy the vortex ? With the snake method, since the burn sequentially, how do you avoid the black smoke which is unhealthy before the heat beads ash over

[@kevvids]

Great starter vid mate. I reckon most of us started out on the kettle, such a versatile cooker. Still use mine today for pork legs and beef shorties.

[@LownSlowBasics]

Thanks mate!

[@SoberTea]

I use this for everything, I did a turkey for thanksgiving, brisket a few weeks ago, all of it is amazing way better than a pellet grill

[@renton500cc]

This is an awesome video - thank you - just subscribed. Looking forwards to learning more !! :)

[@LownSlowBasics]

Thanks so much :)

[@emilymunoz2854]

Hi, quick question, what's the name brand of the fire lighter? Thank you

[@LaurenJames-d6j]

Thanks for the video

[@iggynor5007]

Really good video, so glad I found your channel. Btw what charcoal and method from the above you recommend cooking merryland chicken, say like 4 merrylands

[@LownSlowBasics]

I’d go vortex :)

[@adamshields1982]

Awesome video mate. Simple but very informative

[@LownSlowBasics]

Thanks legend.

[@PG-pe2lq]

Aaron, question or 2. Q1. I managed to get hold of some (genuine) charcoal rails which look great, however i've read that having the coals right up against your kettle wall could be a problem with the kettle's porcelain finish - your thoughts? Q2. I really like the Slow 'n' Sear Deluxe and drip tray, but it's pricey. Could I achieve the same result using the rails? Cheers, Paul

[@alltheboosted]

Cheers man very good video simple easy conversation really :-) Well Done Cheers

[@LownSlowBasics]

Thanks mate

[@shaunmadden545]

Loving the vids mate, ive been getting into it since i got a basic smoker for xmas and your vids have been super helpful.

[@LownSlowBasics]

You are welcome. Enjoy :)

[@leetpg]

Hey mate when you do the low n slow and you've got cold briquettes starting in the kettle, do they leave a bad smell or taste on the meat?

[@martingonsalez7130]

???? I was thinking the same thing

[@davidvoller726]

I do this same thing… to the question and for great flavor lay chunks of your favorite smoking wood about 2+” apart on top of the charcoal. This also reduces the cold start concerns as the burn progresses.

[@yagirlsfavoritedominican]

Hey I am thinking of getting a Weber Summit Kamado, can I use these types of setups on it?

[@LownSlowBasics]

You could but they’re better suited to the minion method.

[@vh788]

how clean is this bad boy

[@LownSlowBasics]

Very very clean.

[@rangiharrison1122]

Nice work mate

[@LownSlowBasics]

Thankyou

[@stevemcmullen4100]

When you say rotate the cooking tray during the snake method i assume you would always keep your lid vent over the meat?great vid.

[@LownSlowBasics]

Thanks mate and yes that's correct.

[@dannygomez2661]

Hi there is the snake stack a good method to use for a tri tip, and what would you recommend for cook time? Thank you

[@jayunite190]

in the snake method, wouldnt the unlit charcoals have an unclean burn once the snake gets there? and get that stuff on your food?

[@ImpactBlueStudios]

@LownSlowBasics what charcoal briquettes are you using in this video?

[@stevelopez7428]

Completed the steps for giveawau

[@LownSlowBasics]

No worries

[@patrickmontague5884]

Awesome demo!

[@LownSlowBasics]

Thanks so much

[@joshwairau183]

Love this bro I watch all your videso and managed to cook a pork shoulder twice and came out perfect . Just wondering what coals are you using in this video

[@LownSlowBasics]

Cheers mate, these are olive pip co briquettes!

[@joshwairau183]

@@LownSlowBasics cheers for the reply mate awesome I'll try and track some down in brissy

[@blujeans9462]

Where can you get one of those temperature things at 5:30? Is it a meat probe but just left in the open?

[@LownSlowBasics]

Should be some links in the description, or check our more recent video descriptions out :)

[@thekiddocook1554]

I have the charcoal basket which i got for free with the kettle grill i bought. It was of nexgrill. I want to increase the space for low n slow as the two charcoal basket on each side dont give like enough space, its enough to fit like 1kg wings or like a one portion thing. I wanna do a little more so i wanna do the one side setup. I cant get the charcoal rail in my country, what else can i use.

[@Kevinw4040]

When using the snake method is there an advantage to setting the coals up in 2pcs over 2 pcs vs. just using 1 pc. on top of the 2 below? Using 3 rows seems like it'd save 25% of your charcoal- does 3 rows not get hot enough or is it just preference?

[@LownSlowBasics]

Depends on brand/size it may not get hot enough.