Smoking Meat On A Regular Grill (with Charcoal)
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- čas přidán 30. 07. 2022
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#shorts #grilling #webergrill - Jak na to + styl
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How long do you let it cook for?
3 hours. Leave closed 1st hour (250°) then spray moisture on ribs every 30 mins. Should be cooked 3 hrs- 3 1/2 hours @@mikedub628
Thanks to you I can finally "smoke on applewood, low and slooooow"
I know I've been on meat youtube too long when I read that in max the meat guy's voice
@@daltonriser1125 fr
Now that’s a teammate right there
@@daltonriser1125 trur
@@daltonriser1125 same
If your adding water make sure it’s hot water
Cold water robs the temperature form the kettle
Beer,Soda or some apple juice with the water is the way to go
Preciate that info seriously gotta try this
Thank you
You’re right about the temperature, but using anything other than water is just a waste. It won’t do anything to flavor the food because it’s simply evaporating the water out of whatever liquid you use, everything else in that liquid will stay behind in the pan. Save the beer to drink while your meat is smoking lol.
@@charlesbrown4483 exactly, why waste your beer ?
Apple Juice is a godsend for ribs
Grills with hinges? I've been missing out..
7 mo late but this made laugh hard in me 😂😂😂 feel same, mind blown, before that never knew had I. Say to needless I was gasterflabbered. 😅
Blew me away straight to check my bbq lol
My grill has this, its a Weber kettle grill. You can purchase these seperate tho
My original top rack didn't have the hinges, but the heavy duty replacement does.
I've seen them, but mine doesn't have 'em. I bought a cheap spare grate for it, I'm just going to cut a section out.
Never trust someone who seasons their ribs as little as this man.
😂😂😂 damn first shit I thought too
You don’t need to season smoked ribs fool
Salt and pepper only for me. Its not necessary to rub paprika, garlic, onion, and other spices all over perfectly good ribs trying to impress someone. It only hides the true flavor of the meat.
In my experience, it's easy to over season pork ribs.
Never trust anyone who needs the whole bottle of sodium salt filled seasonings on high quality meats
I feel so dumb I had never thought of that that is genius
Bro same as fuck!!!
It's a horrible idea if you know how smoking meats work. You want a low slow maintain heat no fluctuation at all. You can't have that in these small grills
@@justinpomeroy488 Snake method cam hold a kettle at a low temp for 8 hrs
@@jonbar140 that dudes just another guy that thinks you have to have a 3500 dollar grill to just smoke some ribs.
@@DatBoi-mo9vc Or just posting something he saw on Pinterest to entertain kids flipping through this platform... Easy clickbait.
This info was in the instructions for My Weber kettle 45yrs ago.
45 years ago huh? Maybe that’s why it was a good idea for him to post this video. Doofus.
😂👍
I bought mine used, and didn't get a manual.
Then have fun with your instructions you Grimm.
I do the charcoal snake in my Weber kettle with wood dispersed through the snake. Works amazing!
Just did my 3rd brisket with the snake method turned out great
👍👍👍
Yep works splendidly. I never use a water pan. The kettle holds temp for many hours once dialed in. Snake method with kettle is a mean little smoker.
This way works better because you get an even heat and can even time when it will be done. Learned it from Alton Brown
Correct answer.
Make sure you use fire-safe bricks
There are fr fire-unsafe bricks out there? Lol
@@kirill6850 some brick have fire retardant chemicals spayed on it for construction purposes. You don't want that in your food as it's toxic.
@@kirill6850 yeah, some are sprayed with chemicals (ironically so that they aren’t effected by fire), and aren’t food safe, and most bricks aren’t made to be rapidly and unevenly heated and cooled like in a charcoal fire, and might explode.
As a welder, ive persobally seen bricks and cinder blocks explode, and it isnt a poof. The whole class heard it and it shoots glowing red material all over the room
@@a12yearoldgirl
Hey sir, So what kind should I use if I
1.don't want these chemicals in my food
2. Don't want it to explode ?
Well I feel dumb. Lol never thought of this. Good tip
Finally a video that makes it simple. Not all that extra stuff. Thank you
Everybody: BBQ techniques
Me: we have the same grill we have the same grill
bro i got the same grill too! also this video taught me i have a flap on the grate i never knew about, and im kinda mad cuz i couldve used it to save a dropped piece of burger earlier today
Me: I have a different grill but it's very similar.
I’ve been trying this method for a bit now and every time I get better at gauging my temps. I could buy a traeger but I just want the pride of knowing I held temps and smoke at the right amount lol
Thank you for doing this short- I've been trying to explain this to my Weber owning friends who claim they can't smoke with their "ball" grill.
Been doing this for years weber kettle kicks ass!!
Hank Hill: You’re doing it all wrong, you dont got any gosh darn propane. I’ll tell you what.
Accurate. 💀
Propane and propane accessories!
And always remember, butane is propanes bastard cousin!
got dangit Bobby, get off the got dang internet boy
Clean burnin propane
I do the same except without the bricks…I’m gonna try this…just need the right type bricks.
For even better temp control; foil the rack below the aluminum tray.
Sunday fun with meats.
Multi-zone grilling has been a game changer. We are currently working on a 3-zone grilling technique!
I did something similar with a gas grill, I just removed the v bras and put in a metal roasting pan for the wood on one side.
I go mostly unlit and toss 5-10 lit briquettes on the unlit pile with some wood chunks. Takes a minute to come up to temp but burns a lot longer. Just like I would with my homemade drum smoker
If you are smoking with wood chunks like he is I recommend putting the wood chunk on top of the cooking grate above the burning charcoal.
This is an extremely useful video. And timely. Much obliged
Weber kettle 22” here 😎
Exactly what I was looking for thank you!
Been doing this for years! You can smoke three pork butts at the same time on a 22” webber and it takes no longer than smoking one! And it uses half the charcoal that i would use on my smoker! Webber kettle grills hold temperature very well!
they better hold that temperature, i designed that way.
I’ve been smoking my thanksgiving turkey on the Weber this way for thirty years now. Great video.
Thank you for this 🙏🏽
I ran ribs this way for five years before I got my hands on a PBC. I’m convinced a kettle is the most versatile cooker out there.
Excellent work Adam
A grate that folds!? I need one
Always put the unlight charol at the bottom.
That's the reason Webber designed the kettle grill like that for bbqing and smoking
This is amazing! Cheers!
Good idea I will give it a try ty
Very good idea thank you for the info!
Literally used this method today for a brisket. Came out perfect. It’s not what you have that makes good food it’s who’s cooking it
For those watching this, try snake method instead
Such a great alternative to the SNS
Been smoking briskets on Webber kettles for years. It’s the poor mans smoker!
You need to clean your grill. When the lid was removed ashes from your last cook were flying everywhere. When you leave that mess in your kettle, it will hold moisture and eventually rust out .
You r underrated asf
Seriously brilliant!
Dirty stained grill = someone makes great bbq
You're exactly correct! Thanks for the video! 😎👍🏻💯
Thank you for the information 😊
Try soaking the wood chunk in water it’ll work better
DO NOT SOAK YOUR WOOD IN WATER.
That does NOT make it any better wtf who told you that??
@@jinno11 It's true people do this. I personally have never done it, nor even know if it actually does make a difference though.
@@jinno11 curious, why not? It would heat up slower or something, dunno never smoked or grilled before
@@chrischeng9145 wood needs to be dry to smoke.
The initial smoking period is within the first 2 hours, anything after that is just wasting & smoking yo your yard.
Big chunk of dry wood & everything will be good.
@@yarisazam it’s a load of crap.
The initial smoking period is within the first 2 hours.
Anything after that is wasting.
It’s just that easy! Totally recommend
Nice work brother 🤘
This is dope thank you sir
Actually great idea and useful video.
People are always confused when I tell them I do my low n' slows on a Weber Kettle.
Thank you for the video. I will be doing it this way for fourth of July 🎉. Cheers 🍻
How long do i put it on the grill?
Adam: yes
I bought the Weber Summit Kamado, and I couldn’t be happier with it. I can do a low and slow for 12 hours and still have coals left over. I’ve been cocking on it every single day since I’ve gotten it, from veggies to meats.
Yo great tips
I am glad I come across your channel . There are tons of bricks lying around almost every block in the country I am staying now. Always thinking what I can use for alternative for the SNS or the charcoal basket which are very hard to find in this country as well. ACE hardware is the only one we can buy those pricey devices and this saves me some bucks I can use to buy a knife set instead.
I wish i was able to save this short to my favourites...
This is pretty much how I smoke everytime. The difficult part is temp management.
Snake method keeps even temp once you dial it in. Works much better than banking for temp control. Lots of videos on snake method. Give it a try. You will be pleased at well it holds temps.
I agree! I took temp readings on my Weber charcoal grill and I was easily north of 375 with what I thought was a moderate amount of charcoal. No one is smoking anything at that temp. Guess I just need to mess around with it.
Thanks big guy nice vid 🤟🏽
Bro had a dash of salt and pepper on them ribs 😂
😂😂😂 barely
GREAT IDEAS,TY MASTER CHEF!👾🍹😉👍🐾🐾🐾🛸
Try it out!
When you smoke food in general! You want "clean" smoke! Not as soon as the wood starts smoking. You want thin smoke, when it's hard to notice it's good. NOT when it smokes like an old granny in the 80s.
@Xavier Shields I get you, taste is a matter of opinion. Then, do you smoke with chunks or purely wood?
Next video you should show how you clean the grill!!!
Great idea!
Who else thought he was just gonna make the infinite cobble stone glitch 💀
Frickn genius.
Sometimes when you buy salmon at Aldi there is a piece of wood for smoking
The snake method is the best way to smoke on a weber kettle
Great idea 💡
I have the same grill for the past like 14 years maybe
Yes buddy, great simple idea 👍👍👍🙏
Finish it off by adding a thermometer under the hood vents near bottom lid
Conversion Weber Grill Gas. We all need.
you dont really need the water pan but it does help
Interesting tip 👍
Zuckerberg has entered the chat...
Where’s the seasoning??
I love you for this man 😪
I never thought of that
To add even more flavor soak that wood chunk in whiskey/water mix for a couple hours before burning.,gets smokier too.
Or . . . you could buy the side charcoal baskets that webber makes specifically for smoking meat in your kettle grill. Pouring charcoal directly on the side body of your grill will cause it to deteriorate very quickly.
Bro as I finish watching this there's a TikTok ad about you.
Nice!
Been grilling all my life and I still don't understand the tray of water???? Please help me understand.
Helps regulate the temperature and gives the steak sizzling flavour
Some will say : "He did not soak the wood". Never soak the wood. Soaking the wood makes it produce steam not smoke. The heat will have to dry out the wood completely before it will combust and produce smoke. it makes the smoking process in necessarily longer.
Literally haven't seen one person say that ridiculousness... I think everyone knows wet wood doesn't burn and therefore doesn't smoke 😂
@@BooBuKittyPhuk
HEY....
NO Need to be Rude and Mean
good lord guys is no one going to talk about the Lego breaking sound from the games when he poured the coals in ?
It works, but a purpose built smoker is a whole another beast. Me and my brother made one from an oil drum lol. Some of the best smoked meats I've ever had.
I'll try this Yah willing soon
Add the unlit charcoal under the let they keep it going longer without having to disturb the heat and smoke by opening it
Weber has metal stands to divide the coals. Better than bricks. They can burst when they get to hot.
Video akhirnya mana bang?
Nice idea, I would like to see the final result.
Problem here. The coals need to be large and hot enough to combust the wood chunk cleanly or you will have funky smoke.
I use the snake/coil method with tray in center.
I did that with my Weber 26 3 years ago and rarely use it any other way.
Cute little tutorial for whatever brand and model you own squirt. I have had multiple kettle grills over my life and none had a hinged grate. Good that you found a way to get more use from your baby grill than just burning wieners. Good luck.
I got a cheap universal replacement grate for mine, going to trim off a section to allow additional fuel to be added for long cooks.
The brick is genius.
Make sure you use refractory (fire) bricks and not just any lying around...Unless you want to create a bomb in your Weber.
Thank you I was wondering. Are fire bricks clean; no bad chemicals for eating food near it?
Let ‘em know bruh! I’m a brick man myself! Two bricks and a water pan and you can do absolutely everything a Slow-n-Sear does.