Weber charcoal set up and tips to get you start cooking like a pro.

[@SchueysBBQ]

Hey all, so for those that already saw this video upload earlier. I took it down as it was missing something. I didn't want to leave it up unfinished. So here it is, completed and hopefully my tips and tricks help some of you. Cheers for the ongoing support. We are nearly at 5,000 subs.😃

[@nickeyles552]

This is the video that anyone who wanted to get into charcoal bbq and smoking needs. The internet needed this like people need oxygen. Well done mate. Best Weber set up video ever.

[@SchueysBBQ]

Hey Nick Eyles, cheers for the always ongoing support mate. It means so much, you're a legend 🍻

[@richosull]

Half an hour seems an awful long time for one beer. Love the vids mate, this one was a good one.

[@SchueysBBQ]

Thanks Richard O'Sullivan HaHa maybe I need to add the alcohol content of my beer 😂😂😂😂🍻

[@hooha9588]

Fixation IPA 6.4%

[@davidholmes4088]

Best BBQ vids ever.

[@SchueysBBQ]

Mate, thanks heaps for the super compliment David Holmes 🍻

[@chrismorse2096]

Y’all know this man would make a no nonsense Therapist

[@arran_p]

Thank god for the beer timer... Not just for bbq, but for videos now. Perfect! 🍻🤣

[@SchueysBBQ]

😂😂😂😂 Arran 🍻

[@rayjermyn4541]

Just great Schuey. My favourite channel for common sense and good humour

[@SchueysBBQ]

Thanks @rayjermyn4541 appreciate it mate 🙂

[@amandacombrinck4956]

Great video. Thanks. Nearly got my beer finished. Your videos are helping a lot. As a South African I’ve only been doing steaks and worse but now have discovered another world just like all the craft beers out there. 🎉

[@fwood1231]

Great tips for beginners

[@SchueysBBQ]

Thanks jack fat 🍻

[@richsoby8072]

Great tips! Thank you! Been cooking on webers most of my life but didnt get serious with them until the last couple of years. Ive learned more in the past few months watching your tips videos than ever!

[@SchueysBBQ]

Thanks Rich Soby That is awesome mate. I appreciate you letting me know, love knowing that people are getting something out of my ramblings, cheers mate🍻

[@richsoby8072]

@@SchueysBBQ right back atchyoo my friend. Love cooking on the weber and the flat top. Youve got some great tips and recipes! Hope i can return the favor! Heres to good beers and great cooks!!

[@andrewbillowsatmtatravel5880]

Great video Schuey!!!!! Again!!!!!!!

[@SchueysBBQ]

Thanks for watching Andrew Billows at MTA Travel, glad you enjoyed it. 🍻

[@richardtuson318]

Great tips....Thanks for such clear videos and help us novice BBQ people get to grip with it

[@SchueysBBQ]

My pleasure mate, Enjoy the trip Richard Tuson 🍻

[@paulmisseghers9398]

Awesome video!!

[@SchueysBBQ]

Thanks Paul Misseghers I really appreciate the support, cheers

[@hooha9588]

Awesome video

[@SchueysBBQ]

Thanks Dan Hua appreciate it🍻

[@Matt-ov4dj]

Mate those tips are worth their weight in gold. Congrats on the subs, cheers

[@SchueysBBQ]

Thanks for watching Matt, glad you enjoyed it and thanks for being apart of that subscriber gang 🍻

[@Joepac1000]

Thanks Schuey. Love the vids mate. Great advice as always 👍🏽👍🏽

[@SchueysBBQ]

Thanks Joepac1000 appreciate the feedback mate 🍻

[@doctortibbsy9709]

Fantastic! I still suck at charcoal grilling, but at least I know why!

[@SchueysBBQ]

Thanks Doctor Tibbsy, why do you think you are no good at it? Maybe we can fix it.... 🍻

[@doctortibbsy9709]

@@SchueysBBQ cheers mate! I seem to burn through charcoal too fast? I always end up having to start with a full chimney even for small meals, and I find that often, even with a lid on and vents open, I don't have enough heat to finish cooking. I think it has to do with knowing when the briquettes are actually ready. Some say totally ashed over, some say only a little gray with flames still going.

[@joejabbour8286]

Another great video Shuey, combined knowledge, humor and receipes ... keep up the great work.

[@SchueysBBQ]

Thanks Joe Jabbour I really appreciate the support, cheers

[@kevinbreaux6769]

Thanks for the tips Schuey!!

[@SchueysBBQ]

Cheers Kevin Breaux, my pleasure mate 🍻

[@mitchellis5380]

thanks man - you save me a lot of heartache and keep me motivated. if you ever want to release a custom sticker range or apron etc - let me know !

[@SchueysBBQ]

Thanks Mitch Ellis. I am currently looking around at pricing and what is available 🍻

[@supperman737]

Brother this a great vid and very informative for beginner Weber grillers. but sadly it's a two beer video mate.

[@BbqMikeG]

Never thought about rotating the top vent to dial in the heat from all sides. The bowl dampers on most of my kettles aren’t perfectly tight against the bowl so they all cook differently. I use a $1 2 inch plastic putty knife to scrape out the grease. This episode needs to be standard viewing for kettle fanatics!

[@SchueysBBQ]

Bbq Mike G you are way too kind mate, I really appreciate the support mate, thank you 🍻

[@nickhenderson2181]

Well what can say! Best vid so far sir and thankyou! Those were some of the most precise questions ive been asking! Doing my 1st brisket on my Weber kettle tomorrow morning using the snake method. JG Offset plate is on fathers day wish list.....Wish me luck 😬🤞

[@SchueysBBQ]

Thanks Nick Henderson, no need for luck, you will smash that brisket for sure. You will love the JG BBQ offset pate when you get it. 🍻

[@nickhenderson2181]

@@SchueysBBQ Briskit turned out abit dry Schuey 😪. But still tasted damn good and the wife and kids smashed it down! Not 100% sure where i went wrong? But I'll nail it next time!

[@SchueysBBQ]

@@nickhenderson2181 without knowing the ins and outs about the brisket and the cook mate, it's hard to advise but a dry brisket can actually be Ian undercooked one. Message me on Facebook bud, let's work it out and make your next one awesome.

[@absoz]

Nice work schuey… spritzing can also help when not using a water pan for getting the smoke to adhere

[@SchueysBBQ]

Thanks Andrew BS 🍻 100% spritzing is a great tool to promote smoke adhering. I'll more than likely put that in the next video. I considered this the beginners guide to BBQ, next up will add the semi pro or backyard master tips, then finish with the pitmaster tips. Cheers for the support mate, much appreciated

[@absoz]

@@SchueysBBQ ahh sweet. Looking forward to the forthcoming vids

[@budgiebudgen139]

Hey mate so I've done a few snake methods followed your vids on them.. the biggest issue is wind here! So can I use hot water in a tray for a slow cook snake method? Do I out the water in a tray before I put the meat on? Cheers cob

[@SchueysBBQ]

Thanks @budgiebudgen139 100% use hot water in your Weber to help keep the heat up, plus the moisture will help the meat absorb smoke better. You can just keep topping up the hot water as needed during the cook

[@budgiebudgen139]

@SchueysBBQ cheers mate!

[@nickkambitis5340]

When waiting for the smoke to clear before adding the meat, does that include smoking wood? Should I wait to add the smoking wood when charcoal runs clear out of the vent then add wood along with food?

[@fishmanga84]

120 likes and no dislikes. Top trips. Thanks

[@SchueysBBQ]

Thanks John, glad you like them mate 🍻

[@richardhodgson9281]

Mate, another great video. Humorous, informative and simple tips for us novice BBQ’rs. Notice you have no ‘thumbs down’ either. That’s a great sign you’re doing a good job. 🇦🇺🦘👍🏻

[@SchueysBBQ]

Hey Richard Hodgson, cheers mate. Glad you liked them mate 🍻

[@bks7842]

What year Weber is the one used in the video? I have never seen one with the vent and gauge in that position.

[@SchueysBBQ]

Hey @bks7842, it's an AU Coded Weber from 2012

[@TheRydog61]

Thumbs up

[@SchueysBBQ]

Thanks TheRydog 🍻

[@James-po4xt]

Absolute rubbish. No way was that a one beer video. I think you need to re-adjust your beer scale but definitely don’t touch that bottom vent. Top tips 👍🏻 Great channel.

[@SchueysBBQ]

HaHa James, I may need to release a pitmaster beer scale 🍻