I cooked chicken kabobs, tri tip, shrimp, corn on the cob and garlic bread today with a full chimney of used briquettes and lump mixed. Chicken went first for about 25 minutes then indirect with tri tip and corn for about 30 minutes then seared both plus garlic bread then, cooked shrimp for a few minutes. Fire was still raging hot when I shut it down. I will reuse these coals another day. There was a large piece of lump in there that got used for the THIRD time today!
Bought a weber master touch like a month ago. So far ive used the snake to slow smoke a pork butt and some country style ribs. Both turned out phenomenal. Both times still had a little less than half the snake left. So while i still had the heat going. Both times i used the rest to cook up some chicken and burgers. Even after doing that and snuffing the fire out. Both times the next day definitely still had a large handful of slightly greyed coals that are just perfect for lighting my next snake
Finally christened my new Weber a few days ago w/ some bbq chicken breasts, after using a Traeger for the last few years and propane before that. Chicken came out fine, but I didn't quite get the sear that I wanted. Think i needed to use a bit more charcoal and pile it up a bit higher on the hot side. Had to pick up new some tongs to be able to adjust my charcoal haha! Pellet grills are awesome for smoking, but not so much for searing a steak. Got some flat iron steaks next. Excellent info, right on time for me!
i've had a pellet smoker for 4 years and loved it. got a weber kettle for christmas & haven't used the pellet grill since. The weber is great for smoking too, I find the taste to be more smokey which I like because you can burn actual wood chunks vs pellets. My ribs & pork butt on the weber blow my pellet ribs & butt out the water. Try the snake method for low and slow. zoned charcoal baskets have been good for chicken, but I prefer the vortex method using 2 baskets in the center and food lined on the outer ring, with the ability to sear in the middle. with some practice & mastering the temps, I think it will grow on you. Reverse seared ny strip steaks last night were amazing. good luck
I have yet to save previously used charcoal. I just let what charcoal was left burn itself out. But with my Weber Performer, I learned that if I close the top and bottom vents it will cut oxygen to the charcoal and snuff it out. I'll have to try that in my next cook. I always use Kingsford briquettes. Maybe I'll try another brand someday.
I bought the Weber Master Touch Premium yesterday and the lid doesn’t seem to fit properly. I’ve adjusted the hinges etc. I can’t get the temp below 400f, would the lid affect the temp? There are gaps between the lid and base
Yes, you won’t be able to properly adjust airflow which is key to managing temperatures. Contact Weber, they have excellent customer service and will likely send you new parts or even a grill
Hey. Quick question with coal, I use the chimney all the time and it takes like 45min until the top coals are ashed over, is this about right? Feels like it’s was slow 😂 Also, when I first light it, for the first 15 minutes or so, there is so much smoke it’s unbelievable. Could be the coal as it’s the cheap one, but it’s briquettes not lump wood.
Why bother removing used charcoal from the bbq. Just leave them there and re-ignite them if needed. Is they are moist, just add a little bit of fresh charcoal on top.
In Florida our high humidity tends to dampen things not sealed up. Hell, even things sealed up here will absorb lots of moisture. It all depends on your local environment.
If I have to add charcoal due to long cooking time, I put the new coals in a chimney and start it with two or three coals that are already lit.
That’s a great idea also. Thanks
I cooked chicken kabobs, tri tip, shrimp, corn on the cob and garlic bread today with a full chimney of used briquettes and lump mixed. Chicken went first for about 25 minutes then indirect with tri tip and corn for about 30 minutes then seared both plus garlic bread then, cooked shrimp for a few minutes. Fire was still raging hot when I shut it down. I will reuse these coals another day. There was a large piece of lump in there that got used for the THIRD time today!
Great job! That sounds amazing.
Bought a weber master touch like a month ago.
So far ive used the snake to slow smoke a pork butt and some country style ribs. Both turned out phenomenal. Both times still had a little less than half the snake left. So while i still had the heat going. Both times i used the rest to cook up some chicken and burgers.
Even after doing that and snuffing the fire out. Both times the next day definitely still had a large handful of slightly greyed coals that are just perfect for lighting my next snake
that's awesome!
Finally christened my new Weber a few days ago w/ some bbq chicken breasts, after using a Traeger for the last few years and propane before that. Chicken came out fine, but I didn't quite get the sear that I wanted. Think i needed to use a bit more charcoal and pile it up a bit higher on the hot side. Had to pick up new some tongs to be able to adjust my charcoal haha! Pellet grills are awesome for smoking, but not so much for searing a steak. Got some flat iron steaks next. Excellent info, right on time for me!
Glad you enjoyed the video. Keep at it and you’ll get the hang of it
i've had a pellet smoker for 4 years and loved it. got a weber kettle for christmas & haven't used the pellet grill since. The weber is great for smoking too, I find the taste to be more smokey which I like because you can burn actual wood chunks vs pellets. My ribs & pork butt on the weber blow my pellet ribs & butt out the water. Try the snake method for low and slow. zoned charcoal baskets have been good for chicken, but I prefer the vortex method using 2 baskets in the center and food lined on the outer ring, with the ability to sear in the middle. with some practice & mastering the temps, I think it will grow on you. Reverse seared ny strip steaks last night were amazing. good luck
I have yet to save previously used charcoal. I just let what charcoal was left burn itself out. But with my Weber Performer, I learned that if I close the top and bottom vents it will cut oxygen to the charcoal and snuff it out. I'll have to try that in my next cook. I always use Kingsford briquettes. Maybe I'll try another brand someday.
Give it a try, I’ve started a “used bin” collection. Definitely seeing a change in my wallet 😂
THANKS
You're welcome!
I bought the Weber Master Touch Premium yesterday and the lid doesn’t seem to fit properly. I’ve adjusted the hinges etc. I can’t get the temp below 400f, would the lid affect the temp? There are gaps between the lid and base
Yes, you won’t be able to properly adjust airflow which is key to managing temperatures. Contact Weber, they have excellent customer service and will likely send you new parts or even a grill
Thank you so much. That’s what I thought. I shall contact them tomorrow
@@joshwatson1050 Did you adjust top and bottom vents to try and lower temperature?
Hey. Quick question with coal, I use the chimney all the time and it takes like 45min until the top coals are ashed over, is this about right? Feels like it’s was slow 😂
Also, when I first light it, for the first 15 minutes or so, there is so much smoke it’s unbelievable. Could be the coal as it’s the cheap one, but it’s briquettes not lump wood.
What brand coals? Are they wet? 45 mins is too long. What are you using to light them? A starter cube?
@@tomwadek it’s Bar Be Quick. Not the instant light ones.
I use the wood wool firefighters, 3 for the chimney.
Why bother removing used charcoal from the bbq.
Just leave them there and re-ignite them if needed.
Is they are moist, just add a little bit of fresh charcoal on top.
Watch the video I referenced. People live in different climates and if they are sitting in your grill for a week or more, they won’t be as efficient.
@@tomwadek over here in Belgium seems to work fine
In Florida our high humidity tends to dampen things not sealed up. Hell, even things sealed up here will absorb lots of moisture. It all depends on your local environment.
@@BRITTGYPSY hmm Florida. I understand.
Kinda worst case scenario.
Over here no big deal.
Not good steak, burned
That’s the fogo seasoning which has coffee in it.