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Thank you! Your fix worked and saved my BBQ for 8 people!

Thanks!!!!

This is excellently explained. Thanks

Those ribs look amazing .im making them today .i love fall off the bones

He said 100 subscribers, sir you have come a long way. This is my first video watching of yours and I see why you have grown a following

Could you sear in iron skillet on the stove, I can't ever get my grill up to 500, we have wind almost every day here in the Mohave desert?

Best advice I can give newbies, I’m a newbie myself. First time you fire up a new grill, or anything, you’re not familiar with, start it up about 2 hours early and play around with it, get familiar with it, adjust the temps, dampers, adding fuel, etc. You might not be an expert, but you’ll be off to a great start. Also, watch good videos like this one.

A full chimney gives me 600+ temps. Not sure how u are hitting 400

Boy your breathing is heavy !!!!😢

I know its been 3 years but I still hope you're answering posts ~ Won't any oil just burn & stink like rancid burnt oil? its going to coat everything underneath & continuously burn there. I hate the smell of burning oil & rancid oil, you can totally tell. And someone used old oil & again, rancid & over-cooked. Isn't there a better solution besides oil & a freaking flame torch! LOL!! Love ya hun

I see that you have one of the Chinese Variable Regulators (red knob) . MINE bought to replace my 20 yr old factory regulator on my Vermont Castings BBQ.. which had aged out. BUT.. MY chinee red knob 'Variable' regulator is proving to be COMPLETE GARBAGE quality. What a Surprise 🙂 It needs re setting EACH and every time that I want to light My Vermont castings BBQ. It simply Will Not hold it's setting between uses. NOT a reassuring feature. Buy /Use one of those POS things... at your Own Risk Kids !

Your set up looks incredible. Very jealous. I live in Ireland, have a small back garden. I love to bbq

Great tip on marking the vents!!!! Thanks

Too much beer and liquor definitely affects temperature control. That’s my problem, can’t find the right consumption, it’s always too much!! Lol

Really good video! I just got my Weber Master Touch. Greetings from Hungary!

Your the man. Great video.

Professor is the worst for real

I really like your video because you explained and showed what you did very clear, thank you!

How long would you cook for medium rare burger. What would inside temp of burger be and and what temp should webber be

Woodville texas. !

You forgot to put some rub on that rack busting out of your shirt😂

What temperature are you grilling the burgers at?

Nice feet

I discovered the Snake, I only need a fraction of the fuel you used. Down here in Florida my ribs were done in 4 hours @ 225 degrees!

Thanks brother, you helped me fix my girlfriend grill and impress the shit out of her dad, amazing fix and thank you!

You are the man. It wasn't my regulator or tank relief valve. It was the nut/seal for the regulator, and it was leaking. Now it heats fine. Thank you

I grilled today, and lit my charcoal using lighter fluid. I was great, not a bit of foul smell. Lighter fluid does not make food smell bad, as long as you give it enough time to light completely.

These look fantastic. A batch of these with deviled eggs.

Saved me big time!! I was about to do a whole rebuild

'SKIN TAGS"??🤮🤮🤮🤮🤮

Question why not wrap in aluminum foil!?!

After trying to see several other people on different websites do this, this one has the most clarity and camera angles to do this. This is very well done, “just do as I say and do as I do” Stripes bill Murry

Made these ribs today. Turned out beautiful. Thanks !

Fantastic video and leasons. Leaned a lot and I've been cooking on several for years. Just a small note, the music is way loud.

I have never smoked (or even grilled) ribs before watching this video. This was the best source for the most delicious ribs my family has ever tasted! Thank you for sharing this with us... Followed the instructions to the letter and it worked great!

Never trust a skinny cook it's so true lol

Thanks so much 🫶16 keyes st Quincy MA 02169

You are GOLD sir! Thank you so much! ❤

Closed lid with glove hand

I was shocked by how inaccurate the Weber thermometer was. I'm sitting here smokin some ribs and my digital probe hanging below the vent varies wildly from the Weber gauge. One gauge could be over the fire, one in a cool spot.

Eat it!

Not keto....... lol. Very funny.

warning: You’ll be disappointed ever ordering steak again after possessing this forbidden fruit of knowledgr

I can't wait to make these ribs this weekend!

Ill be trying this out tomorrow

How do you see sound? Complain much? Douchebag... Great video Mr Coleman!

Thanks

Man that is a sweet kitchen. Of all the meat on grill I have to say baby back racks are the best. Sweet charred pork with rub and sweet rays sauce. Man you can't beat it. I hand apply the rays sauce and work it into the meat like a stain on wood.

Good video. One question: why use the skillet for the searing step? Wouldn't you have gotten the same results searing it directly on the grates? Is that just to prevent flare-up?

Falling off the bone is the only way to have them.