One of the best videos explaining how to maintain proper temperatures for low-n-slow long cooks, as well as shorter cooks such as for ribs. You did a terrific job explaining in a clear, concise manner.
@Sean-vs3se2 жыл бұрын
Dead on wee man nice to hear a proper accent and an American one 🇮🇪🏴🇬🇧
@kurze32152 жыл бұрын
This was really good. Best video iv found
@TheBarbecueShow6 жыл бұрын
A little splash of beer will cool it down pretty quick. Gotta keep the cooker happy to. Great tips for everyone to get out and cook more BBQ. Thanks.
@Barbechoo6 жыл бұрын
Haha, I like to save the beer for the Pitmaster rather than the pit. Thanks for the great comment 😀
@dillonreichel1912 жыл бұрын
Good tips. Very useful, thanks! You’ve got me thinking of starting low with fuel in the grill but keeping a chimney going at all times. Add as necessary.
@bnguyen8124 жыл бұрын
Finally this topic in Celsius
@Barbechoo4 жыл бұрын
😄😄 only way to be!
@burningkarma2 жыл бұрын
I’m new to the charcoal game. It’s been a learning experience but fun. And tasty.
@inballiance59123 жыл бұрын
great tips here, i'm so glad i found this video. Thank you so much for taking time to provide such valuable tips
@drejam114 жыл бұрын
That video made a lot of sense my temperature always seems to be to high
@blokeinbelfast6 жыл бұрын
Top stuff James, giving real insight and encouragement! Especially to Weber 47rs!
@Barbechoo6 жыл бұрын
Thanks! Just trying to cover the basics to get more people involved and trying something different on their BBQs. Thanks for the comment, means a lot
@chriscarson91334 жыл бұрын
Really enjoying your videos. Been watching through a lot of them. 👍
@Barbechoo4 жыл бұрын
Excellent, thanks mate 👍 glad your liking the channel
@chrismejia46612 жыл бұрын
Well I feel super dumb, I don't charcoal grill often so I bought this thing called a party pail, works fine just to cook some simple things, burgers, 1-1.5 inch steaks. Made great burgers weeks ago, tried again with the charcoal I had left in the smallest bag my supermarket sells, and ofc I wasn't able to get a good sear at all 🙄 thanks for the help, lots of beginners like me learning about the amazing smoky flavors of charcoal 😁
@douglasballentine77922 жыл бұрын
If only I would have watched this before the other 100 videos I would have been much better off. Damn good video!!
@knsbbq19516 жыл бұрын
Awesome job man.
@niko99423 жыл бұрын
Great video. Thanks for sharing.
@Outalimits2 жыл бұрын
Maaaaaaaaate... Great explanation and covered all the bases! 🍻
@philmills51134 жыл бұрын
very useful thank you clear and procise sorry for the spelling but much apreciated. Thank you
@1005gregj3 жыл бұрын
That was sooooo helpful, thank you very much 🥰
@GrillinandChillinwithColeman2 жыл бұрын
Great tips my friend.
@Theexsquaddie.2 жыл бұрын
A water pan can help regulate temperatures too. Can also help to cool temp too by adding cold water.
@ThermapenUK6 жыл бұрын
Another great episode James :)
@Barbechoo6 жыл бұрын
Thanks guys 👍😀
@raybarber31606 жыл бұрын
Nice one James last nights offering was done with two heat zones so this little video hits the spot for me
@Barbechoo6 жыл бұрын
Thanks for your comment Ray, temperature control is a must and setting up different heat zones is another great way of staying in control of your cook
@cptseagull3 жыл бұрын
Very helpful. Thanks!
@user-gk1nt6sm2z4 жыл бұрын
Agreed, the quantity of fuel is very important
@QueenSlime0073 жыл бұрын
good tips.
@vicwoo2 жыл бұрын
great video thanks for that, but those temperature zones with filling up the chimney starter (full , 3/4 and 1/2 ) is with both vents open ? and in your experience how often is the the lid temp gauge somewhat off .... im also using a weber kettle master touch 57cm
@user-gk1nt6sm2z4 жыл бұрын
Add chips to briquettes to make up for little flavour. Also, use a small amount, which have been soaking in water.
@dungtran-op1wn2 жыл бұрын
You try to give the video more brightness it will be great if you do
@jdub6302 жыл бұрын
👍
@andrewpepper40876 жыл бұрын
Question from a noob wanting to do low and slow. Usually I start the coals in a starter and when they are grey start to cook. I’d been told never cook over coals until they are grey/white. So low and slow if I’m doing an eight hour cook, I’ve started over grey coals (offset) but three hours in I need to add more fuel. Do I: 1. Chuck more briquettes on. 2. Add briquettes to the starter and add them when they’re grey. Thanks and great videos 👍🏻
@Barbechoo6 жыл бұрын
Hi Andrew Thanks for the comment! Glad you're enjoying the videos. If you're using natural briquettes then it's fine to use them when they aren't completely covered in ash. Cheaper brands that are treated with accelerants generally say to wait until they are white so the accelerants are burned off. Something like Weber Briquettes or heat beads should be fine to use something like the snake or minion method. What are you cooking on?
@wallybeep4 жыл бұрын
Good video!
@chrisrob1923 жыл бұрын
Hi James, came back to this video, to jog my memory. I was wondering, do you know the average number of briquettes you put in the chimney started for each target temperature. I don't have a weber chimney, just a cheap one but its smaller than a weber one. If you could give an idea of how many briquettes for each target that would be great and I think a lot of people would benefit from it. Great videos as always.
@lovebbqnoles3672 жыл бұрын
Brotha, (Is This Scenario Possible?) Lets say My "TARGET Temp I'm Trying to reach Is *275* Degrees", *(Both Vents WIDE OPEN)!* My *Starting Temp is 225?* I *Close The Bottom Vent (about a 1/4 Inch).* I Wait For The Temp To *"RISE" to about 245 degrees??* Then I *"Close"* The Bottom Vent *(about a another 1/4 Inch),* Wait for the temp *TO RISE'* again to *265 degrees???* Then, I *(Close The Top Vent about 1/4 Inch)* and That Should maintain a *275 degree stable cook??* What Do You Think Brotha. (Is This Scenario Possible?)
@CF-Gaming013 жыл бұрын
My issue is as soon as I lift the lid I lose alot of temp and during cooking cant get it back up again.
@marcgivens23375 жыл бұрын
Really great content. Looking to step up from sunny day burger flipper to year round pit master (ok, maybe not quite!) this year and getting some brilliant info on the basics here! I was looking at buying a new BBQ but my old man is getting rid of an old drum BBQ he’s had for years. It’s needing a bit of TLC and a new grate but is a solid bit of kit. It’s a pretty good size (and a lid, chimney and vents) so I’d assume it probably do the trick for indirect, direct and low n slow? It’d be a shame to see it go to scrap!
@Barbechoo5 жыл бұрын
Thanks Marc, so glad you're finding the videos useful. By the sound of it, the drum BBQ should do the job. As long as there is a lid and vents to direct the airflow, you should be able to cook anything on it Will be announcing something in the next couple of weeks that will be right up your street to help you with that year round pitmaster status 😉
@marcgivens23375 жыл бұрын
Barbechoo look forward to it. That BBQ shack of yours is a thing of beauty by the way! The drum doesn’t have a thermometer but seen a few online that I could add onto it I reckon. Keep up the great work!
@Barbechoo5 жыл бұрын
Thanks mate, that shack has been a life saver over the winter months. Aftermarket thermometers are easy to fit or you can use a pit probe for a more accurate reading
@SK-iv4ml5 жыл бұрын
Sounds like you normally don't mess with the vents too much?
@Barbechoo5 жыл бұрын
I try not to rely on the vents to hit a temp. I will use them to fine tune the temp if it starts to creep up but I mostly try to add the right amount of fuel at the start to get in the right ball park
@toomajtoomaj19083 жыл бұрын
33 / 5000 Translation results It was great ... thank you. Leave me alone
@kumaremmadi81732 жыл бұрын
とうございます」、
@hanhngoc95342 жыл бұрын
You try to give the video more brightness it will be great if you do