Turn Your Weber Charcoal Grill into a Better Smoker - BBQ Dragon Grill Stone

[@michaelmach5748]

*Love it!! I used to use a propane grill and after using my Weber, the food just tastes so much better and the temp **MyBest.Kitchen** control is so easy! Will never use a propane grill again!*

[@cindyyeager8627]

Great looking brisket.

[@jmwinf]

Grilling stone is a great product and absolutely perfect for chicken.

[@MrDoneboy]

Just offset your coals to one side, using the Minion method, use a water pan, and regulate your vents to keep the temp around 275 degrees. Awesome brisket on a Weber Kettle grill!

[@hugos.5059]

Don Matejek you think if the water pan was used it would have been juicier

[@MrDoneboy]

@@hugos.5059Yes, that and spritzing the meat with apple juice, or even water throughout the cook!

[@luciadilg4538]

Brisket looks great! Loved your LSU cooler, Geaux Tigers!!

[@sithlord7922]

Haha the dogs!! Love it

[@SwimmingEagle14]

Great video!

[@robertgoodwin777]

Try wax starter cubes,lay them directly on your lump charcoal,you can get them in a 24 pack at Lowe's,and or get yourself a charcoal chimney and light it with a wax starter cube or paper underneath it,then add fresh charcoal to maintain your heat.

[@mauser1551]

That’s the best tasting brisket to come off of a Webber. You are getting the hang of this for sure. 👍👍

[@BreakItYourself]

This go round it was all the BBQ Dragon grill stone. No way you could get those results without it, imo

[@4000marcdman]

It's turns beginners into pros.

[@universaldonor3100]

thanks for making the video...love the dogs!! I like a long chain of comments...always pick up other useful tidbits (Aura!)...and when I see the comments by. a few jerks it reminds me to be more gracious in my comments

[@jasonheesch609]

Good video., Please let me know what kind of temperatures were you getting. Was it stable around 2:50 to 275F

[@kishoredasongs3444]

The dogs wants a bite too

[@giampsjorbat2247]

the dog licking the shit outta that spatula is simply added benefit to the final product i guess, must try

[@MultiKodachrome]

Nice. Did you put the grill stone directly on top of the lump charcoal or was it resting on something else?

[@thecontrarian9933]

I believe it rests against the side of grill. It kinda wedges itself in place.

[@kamikazikaizer]

Can you let them know to make it for the Weber smoky mountain? To replace the water pan.

[@uriyaz11]

How can you achieve a good thin blue smoke for a long time if you put all the charcoal briquettes inside the grill ahead of time ( like the snake method ) ?

[@Oceancrab80]

And not added any more charcoal after the wrapping?

[@fixitdaniel]

Where did you buy that it was 50 bucks. Cause the link you have for Amazon its 122.00 bucks.

[@Bill-N-Carolina]

I really like the idea behind the stone but I feel like there are better options out there for a kettle. The MasterTouch Premium in the UK comes with a charcoal ring and diffuser plate, so its kind of the same concept. I honestly think the SnS is a better option. You would probably get less indirect grate space with the SnS but it is super easy to maintain temp for up to 7-8 hours. Refilling the coal would probably be easier than this method as well. The SnS does cost double what the stone costs but will probably outlast the kettle itself.

[@BreakItYourself]

I've always wanted to try the SnS but never wanted to fork over the cash for it haha it looks awesome tho

[@Bill-N-Carolina]

Break It Yourself I felt the same way. It costs more than half the kettle did. I was fortunate enough to receive it as a gift and now that I’ve used it, I wouldn’t go without.

[@Bigdog365]

Good simple to understand content I hope you have lots of grilling videos I really enjoyed this one an the grilling brisket by snake method. Well done 👍

[@BreakItYourself]

Thanks so much for the kind words!

[@cliffalmquist9780]

No liquid in the drip pan?

[@bradmann3075]

Do you think a aluminum pizza pan sitting on a couple of fire bricks would do the same thing?

[@Norman1965arg]

I hope you clean your tongs because your dogs went to town on the tongs lol.

[@fluphenazine1879]

Dogs lick faces all the time. Highly doubt it matters.

[@adrianlouviere7650]

I enjoyed the vid. Goeaux Tigers! I hope we can have a season! My problem is aftermarket products are hard to find for the 26" Weber.

[@4fortune1984]

Are your vents open all the way?

[@BigLewBBQ]

Thought the brisket looked good, and the Stone was cool. However, my favorite part of the video was the black lab and the LSU cooler.

[@BreakItYourself]

Haha thanks for the kind words! Geaux Tigers!

[@sarwatahmed3850]

Enjoyed ur Vlog and it sure looked great and tasty!!

[@aloha_saladbar1854]

How did the snake method work with the dragon stone?? Looking for good methods with this to maintain heat and not open the weber too much. Thx

[@wr8268]

Looks dry honestly..

[@ishakadriansyah8085]

if you wrap it in butchers paper, it fastened the cooking process, should be indirect heat 3h + wrapped 2h... if more than that, it will be too dry

[@eddcain]

Looked juicy to me and good!

[@MrSteviej893]

Nice looking brisket. I haven't had much success with doing longer cooks on my Kettle; I've almost been exclusively using my kamado. This video gave me an idea to try though. Thanks for the great content.

[@BreakItYourself]

previously I hadn't had much success with my kettle either. Was very hit or miss. Keep in mind i've only used the stone one time so maybe it's beginner's luck haha just as a test i did have my kamado going at the same time and had my friends do a blind taste test. The kamado won by all 6 who voted but the weber with the BBQ Dragon grill stone wasn't far behind. It was a very narrow victory and by far the best brisket I've ever had off my kettle. Thanks for watching and taking the time to comment!

[@MrSteviej893]

I actually find it easier to dial in temps, and cook on the kamado as opposed to the Kettle. I guess just need to work with my Kettle a little more. Again, thanks for sharing.

[@bertjuhnl]

@@BreakItYourself this kamado vs kettle taste test would have been a great video.

[@catherinerabito4717]

I am going to get one of these for a Christmas gift! Thanks for an awesome review!

[@BreakItYourself]

Thanks for taking the time to comment!

[@Bigdog365]

Why do you use the Weber instead of the red egg lol. I am just curious am do you ever spritz?

[@BreakItYourself]

Just happened to use the weber for this video. I mainly use the Kamado Joe. I used to spritz briskets but on the Joe there’s no need

[@jarodmorris611]

That's a great idea. I have a smoker but would love to have something smaller for smoking or grilling

[@BreakItYourself]

one thing i totally missed in this video was talking about the other applications of the grill stone. Could be used for pizza, reverse searing steaks, other smoking etc. Thanks for the comment and for watching!

[@jarodmorris611]

@@BreakItYourself - and if you want to do more videos on smoking pork, I'd watch them a few times. Mine comes out too dry. Wasn't it pork you did with the snake method?

[@BreakItYourself]

thanks for the feedback! I always start pork videos and for some reason never finish them. I'll try and push through next time haha

[@progers5019]

Enjoyed the video. Lot's of good info. I'll be ordering a stone this week. Should help using the guru on the kettle on long cooks. I had some issues with charcoal ash clogging up the holes in the device I was using. Other than that, I think putting the charcoal in the bottom on the charcoal grate and using the stone will do much better on long cooks, with the BBQ GURU I have. Thanks. Oh, and new sub

[@BreakItYourself]

Love it! Let me know how you like it

[@HanksBackyardBBQ]

Can you explain the charcoal method you used for the dragon? Not sure I’ve come across this method or used it myself. Excellent outcome on the brisket by the way! You in Texas?

[@BreakItYourself]

Hey Hank, 1. thanks for stopping by, watching, and commenting! 2. this charcoal method is what I use and have seen done in ceramic grills where you just light the center of the coals and let the coals slowly burn through the pile. I believe it's sort of the "minion method". I will say that lessons learned on this video were that lump burns up way faster than briquettes in the weber due to the lack of heat retention. My next test will be a mixture of the snake method with the smoke stone. I'm in south east louisiana. We don't have any good bbq joints around these parts so it forced me to get into the hobby.

[@HanksBackyardBBQ]

Break It Yourself awesome - thanks for the reply brother - I’ll have to try that bbq dragon and the “minion” method in a couple of weeks. Yeah I use royal oak briquettes mostly with wood chunks, hopefully I’ll have more videos on set ups. Sorry your in LA with few bbq joints around / they’re bountiful here in the DFW area. I prefer my own though with a few favorite GO To spots..

[@johnknapp6328]

I was looking at your video again, adding Cajun bandit stacker would make nice addition. And I have never seen a minion basket for a kettle. I have in order for a product from aura outdoor products. It is just like kj divide and conquer,they are just coming out with it for weber 22" kettle. On one level. I'm also big Kj fan after I sent message I ran into video that shows kj third generation they have new nest and the ceramic is more elongated. There is a hyperbolic insert it looks like heavy steal insert with lid. I would think it's similar to vortex with heat deflector. I'm looking forward to when they introduce it here in the US and we will be able to acquire one.

[@Jayc829]

Just saw the video very nice, one question did u add any extra charcoal to the cooking process???

[@trippingonfaith7094]

Would love to see bbq dragon make one that covers completely across the grill with the side vents to allow more space on the grill.

[@BreakItYourself]

that would be great but adding coals if need be would be brutal

[@danielc.1169]

There is one out there from AURA OUTDOOR PRODUCTS , called “kettle zone cooking system” ....I have it and I love it , they sell it and it is also on Amazon

[@danielc.1169]

Break It Yourself they do make one, see my comment above ....and adding coal is not brutal, it takes 60 seconds , remove the brisket to you shelf , lift up the stone (it’s cut in half ) so is the grill grate to match ) and add coal

[@isarinana7261]

Daniel Charette I just ordered my own Aura, and I’m looking for the best way to setup charcoal or lump. What he been the best setup in your opinion? Minion with lump, minion with briquettes, snake?

[@ricoe5306]

Thumbs up. Have you tried the minion method with this grill stone? Wondering how long the cook time would be @ 250 deg F.

[@sarah-janepullen2899]

How many times would you need to add coals throughout this process?

[@BreakItYourself]

depends on how long you're going, but I've gotten 12+ hours no problem

[@skeeterbrittain3597]

The brisket looks great. This is the first time I have seen this for offset smoking on the Webber kettle. I was considering the Slow N Sear based on several other videos and reviews. Have you used the slow N sear? If so do you think this would be a better option?

[@BreakItYourself]

I used this because it was free haha but I’ve seen so, so many SNS videos that it’s hard to argue. The SNS looks pretty impressive and will keep the cook moist with the water boiling off. I enjoy this product because it’s different and allows me to still use the snake method if I want.

[@trippingonfaith7094]

Is there more room on the grate than the slow n sear?

[@BreakItYourself]

good question. I'm not sure but this way doesn't introduce steam the way a SNS does

[@alvshill]

I can’t wait to try this. Thank you! Two questions... How many times did you have to add more lump? I would prefer to use lump rather than briquettes for myself. Secondly, did you spray/moisten the brisket during the cook at all? I’m hoping the answer is no as I like the idea of not have to fuss over it but having it still come out as well as yours 😋

[@BreakItYourself]

If I recall correctly I only had to add lump once. For this cook I didn’t spritz with anything. I don’t think the spritzing is necessary but personal preference. A water pan might help as well.

[@alvshill]

@@BreakItYourself thanks for the quick response, and the education 👍🏾

[@mrdee7887]

Geaux Tigers!!!!! 👍 on brisket bro

[@BreakItYourself]

Geaux Tigers! thanks for watching

[@bills7202]

Why use that over the Kamodo smoker sitting next to it?

[@juaneato]

Dude. 6 hours initial smoke. Then pull and foil and smoke for 6 more hours. Pull and turkey bag it (with foil still on) and put in oven for 12 hours at 192 degrees. No need to rest as it has essentially been resting for 12 hours. Try this.

[@rapidrhinoplumbing-monrovi3269]

I love this guys videos and efforts and I'm going to try it on my 22" Weber Kettle with a Dragon Stone. But does it really take 16 hours to get this done guys? Any input and help appreciated. DD

[@panchovilla3493]

It depends on brisket size and average cooking temp = Aim low brisket takes longer Aim high brisket takes shorter time!

[@Cambo212]

Great video brother!!!!

[@Didit_myself]

How big was the brisket? That was a super long cook.

[@sendoprey]

You should try it with the snake method.

[@BreakItYourself]

good point!

[@sendoprey]

Break It Yourself still waiting for that snake method combo! I think it could give a more consistent temp from good airflow. Also, give the tip top temp accessory a try. Looks too good to be true.

[@sendoprey]

Still waiting dude!

[@sendoprey]

Still waiting!

[@travisbutler5095]

Did you have to add charcoal? What did you set your vents at?

[@BreakItYourself]

I didn't have to add any charcoal but when I do it again I'm going to look for lump briquettes to get a more consistent burn. The lump had some temp control issues. My bottom vents were about 1/8" open and the top vent was about the same. The vents were fully open to get the fire started and up to temp then i choked it back and played with the vents to dial it in. I try to keep the top vent consistent and just change the bottom to get close. then I'll use the top vent to really dial it in for finer control

[@marwanrazzouk]

Hi, did it turn out a bit dry? Looks to me

[@BreakItYourself]

not at all! was probably the juiciest brisket I've ever done on the weber

[@davidlaperouse4269]

Break it Yourself did you have to add charcoal? Lump or briquettes?

[@BreakItYourself]

when using briquettes, no. When using lump, yes.

[@wade6584]

Not sure if you realize it or not but your weber lid has a hook on the inside to hang it on your pit.

[@BreakItYourself]

oh I'm aware I just always forget it exists haha

[@manlinessapprentice3612]

Did you have to add any more charcoal? Or was the initial load enough for the overall cook?

[@BreakItYourself]

it was plenty, I had a bunch left over. On my next try I think I'll use lump briquettes for a more consistent burn because I had temp control issues with the regular lump.

[@yousircantknow8987]

I used a $5 16-inch pizza pan with carriage bolt for legs. Wrap in foil and you're done.

[@BreakItYourself]

excellent idea. I did something similar for a while and it worked great. The only additional benefit to the grill stone is heat retention. It helps smooth out the temp consistency. Other than that it's the same exact thing

[@wesleydavidson4678]

Geaux Tigers

[@BreakItYourself]

Geaux Tigers!

[@cutabove9046]

Maybe you haven't figured it out yet, but using the stone all you've done is recreated your oven. The heat transfer is the same as an oven by radiant heating. The advantage of using the snake method or for that matter a device like the Slow and Shear is that the heat source is away from the meat (truly indirect and therefore a lot more juicy. The meat won't dry out as much). And once you wrap the meat what's the point of screwing around with the weber. You might as well throw it in your oven and save all the trouble of maintaining the coals and temperature. And forget the butcher paper. Save yourself a lot of time (two hours) and wrap in foil. Your meat will end up a lot more moist and tender. Plus after 40 years of fooling around with dozens of methods what I now practise and am advising will produce consist good results that are reproducible everytime you touch a piece of meat.

[@mattmulvihill]

1. Butcher paper protects the crust on your brisket aluminum foil damages it 2. Does your oven have add smoke flavor? 3. You will never look as coool cooking a brisket in the oven as you will smoking it. Style is 92% of cooking

[@elisoto8020]

How large of a brisket was it? I was motivated to make brisket on a kettle Weber from your videos three years ago and I still have not been successful. It's driving me insane!

[@KendrasEdge757]

Ok so why the butcher paper step and why not foil??

[@MrBingping]

Butcher paper absorbs some of the liquid allowing the bark to maintain a nice texture where as foil will hold in all juices and the bark will get too soft. Without wrapping at all the bark gets crispy

[@KendrasEdge757]

Makes complete sense.

[@PaxDrakonis]

Can't find one of these on the Canadian Amazon site, damn.

[@danielc.1169]

A better one is called KETTLE ZONE COOKING SYSTEM from AURA OUTDOOR PRODUCTS . it’s the same as the dragon except the cooking stone is split in half and covers the whole grill and doesn’t have that stupid curve cut out that the dragon has

[@cornemouton2740]

Was waiting for dogs to lick off the tongs @ 4:59, knew it was a matter of time.

[@amayer349]

Why get/keep a Weber kettle if you have a kamado joe?

[@Verhooft]

LOVE this video! Thanks for sharing! Kamado style grills are way out of my price range right now. This stone is definitely going to have to be on my list to acquire soon!

[@BreakItYourself]

if you end up getting it let us know how it works for you!

[@jaguardrywall7965]

Everything was good 'til I saw the LSU bag😀

[@BreakItYourself]

And then the video got even better?! 😂😂😂 thanks for watching and commenting

[@kort1344]

Does brisket taste better when its WELL DONE?

[@BreakItYourself]

low and slow is the only way

[@MrBingping]

You're cooking it to 200°F kinda hard to get anything other than well done lol

[@danielc.1169]

MrBingping u dumbass, you know nothing about smoking and BBQ ...brisket and pork butts all come off the smoker at 200-208 ...go watch the professional smokers on u tube like HARRY SOO and learn something

[@TomVoyageuk]

Hopefully they ship these to the UK! 🇬🇧

[@BreakItYourself]

Dang, I hope so!

[@latinouss00]

All that time to have a tender and dry brisket no bueno

[@rayw9067]

Do you think it would be easier if you could have a round charcoal basket underneath the stone for easy filling of charcoal or not really worth it? Great video to I love the stone got a friend to bring one all the way to Australia as Amazon won’t ship it here

[@BreakItYourself]

haven't thought of that but that would work. I was just trying to get as much charcoal in the weber as possible due to the long smoke. If you were doing something shorter a basket would be great!

[@4000marcdman]

I use the grill stone on my 99 Performer. I did a 20lb brisket in 7 hrs. Used pecan under the 1/3 bag of charcoal cooking at 350-375. Wrapping at 160° cooking till 205° and letting it rest in the foil unwrapped in a cooler for 40mins. It's great. Great video as well.

[@chrisquin9]

It looks like there are massive amount of white fat that haven’t rendered at all. Possibly not cooked long enough or way too hot? The fat should look yellow and melted into the salt and pepper bark.

[@fixitdaniel]

I'd love to find it for that 50 bucks

[@marclemar]

Just make a UDS

[@BreakItYourself]

UDS?

[@Get483]

There’s no need too cook a brisket that long on a Weber kettle. Looks dry bro m sorry.

[@masonvickers5008]

I agree I do it all the time on a weber. Couple handfuls of charcoal on one side with the wood on top of coals. Brisket on the cold side. Smoke to 165. Wrap it till 203 unwrap immediately. Maybe 4 hours cooking time

[@bobbydazzler9465]

@@masonvickers5008 not sure what the numbers mean. Is that temp or minutes and what scale. Cheers.

[@vickebm]

​@@bobbydazzler9465temp in farenheit

[@jbtigner]

HeY gUYs WeLcOmE tO bReAk It YoUrSeLf

[@BreakItYourself]

Tobias, I have a feeling your whole family is going down. But right now I have to study.

[@stevensmith5490]

Man.. The dog licking the utensils😫😷😷

[@BreakItYourself]

extra flavor

[@stevensmith5490]

@@BreakItYourself 😆

[@davidlaperouse4269]

Break it yourself do you think you really needed the drip pan?

[@BreakItYourself]

ehh briskets can be pretty messy and i didn't want flare ups due to the grease getting into the fire

[@johnknapp6328]

I thought I seen a kamato Joe I did I Did . Why wouldn't you just use kamato joe

[@BreakItYourself]

oh I do regularly. I just wanted to try this grill stone out to see what the Weber Kettle could do

[@johnknapp6328]

Break It Yourself I thought about that after comment. I would like an opinion. I can get discount on weber summit Charcoal at present, but I really like the Kj do to accessories. At present I dont cook alot. Any imput would be appreciated, I watch other channels and one channel got rid of kj because of smoldering smoke, i think that was because ash build up in charcoal grate. The other channel has both kj and weber summit charcoal likes it better but never claims why, I believe he received kj free to advertise. I asked pitmaster x he liked kj do to more options. The main reason The summit doesn’t measure up is no rotisserie , since you have kj what do you mainly use it for, mainly smoking or general all around grillin and smoking. Would appreciate any imput, would you buy kj again.

[@BreakItYourself]

from what I've seen on YT both grills are great. If you think weight will be an issue the summit would win for sure. I use my KJ to smoke pretty regularly. Every now and then I'll do steaks or something like that. So far it has produced the best smoked meats I've ever had. I will suggest if you're interested in a KJ to wait just a bit as they're about to release their 3rd version of the grill to make it even better. I do love that KJ seems to always be innovating in order to take some market share from BGE. Free market is the best haha If you want a grill now I'd point you to Summit but if you can wait a few months keep a look out for the new KJ or try and get an older one for cheaper. Thanks for taking the time to comment and for watching!

[@johnknapp6328]

Break It Yourself Thanks I heard about 3rd generation. I just got off phone with costco they have kamato road show in april next year, at our warehouse. I have subscribed, I like bbq dragon stone, I really liked straight forward answers.

[@johnknapp6328]

Break It Yourself they have video out spago expo in Europe it shows third generation interesting.

[@LuisRodriguez-yi1bu]

Musics not loud enough!!

[@ibbano1]

EXTREMELY dry

[@badspice]

Dogs licking the utensils while cooking and recording isn't right and the brisket does look a little overdone.

[@paulcartersr2440]

Good. Next time keep the dogs tied up or in the house.

[@BreakItYourself]

no way! they love outside too much

[@paulcartersr2440]

@@BreakItYourself then you know you have to do something that limits them from coming around the grill while you're cooking.

[@LuisRodriguez-yi1bu]

Turn the music up!!!!

[@darthsailormoon4831]

Driest brisket I've ever seen... You didn't poke it to test for tenderness. Just because you get a range to take it out doesn't mean it's tender enough to come out, you gotta poke it.

[@danielc.1169]

I like poking things

[@jaytorr6701]

Looks overcooked. Or the brisket you bought was too lean

[@BBQTrader]

A couple of things: 1) the finished product doesn't look as juicy as your 2nd video, therefore it's not as good! Do you attribute this to time, temperature, or stone? 2) Why did you move away from your 'snake' method? 3) the stone blocks infrared, not 'heat' per say; if it blocked 'heat', then your meat would never cook! 4) If you use two sheets of aluminum foil, with an air gap for separation (instead of stone), then you won't be transferring any infrared. Thanks!

[@0176691]

BBQT: Good luck trying to lay meat on two layers of foil while keeping an insulating layer of air between them with them not touching each other. FYI - the blocked heat is the DIRECT heat which is more intense than the heat reflected off the sides of the kettle that heat the meat. Heat does go around and cook, just not as fast or intense as if it went directly without the stone.

[@philj4881]

It look dry..but I guess not

[@jcnimmer]

Tin foil Everytime

[@markd5067]

Eeeeuuuuu 😖 I hope you washed those grilling utensils before using them again.....

[@alanosborne1947]

I had to laugh watching you start the charcoal with a heat gun when this same company makes a blower called the BBQ Dragon paired with Chimney of Insanity would have had your charcoal ready to go in 5 minutes!

[@BreakItYourself]

haha i know. But i've used the heat gun for ages and it's not broken so i'm not in a hurry to fix it

[@vanillagorilla6990]

cuts all the fat off his brisket (aka burnt ends) and then wonders why his brisket is dry....fuck sake

[@BreakItYourself]

uhhh no. Burnt ends is usually the point cubed up, which I did not cut off before smoking.

[@gregorycalzada5264]

nasty , dogs lickin utensils 🤢

[@BreakItYourself]

I take it you don’t have dogs? 😂😂

[@426superbee4]

i don't even buy brisket no more. Half of it is fat