Hey Floyd Reed, cheers for the support mate and glad you found it helpful. 🍻

Thanks Ryan Perry, it is the best timer in the world, for sure mate 🍻

Thanks Cindy Yeager 🍻

Thanks Nick Eyles I really appreciate the support, cheers

That's awesome Howard Shore, glad you had success. Keep on cooking outside now 🍻

Thanks @williamabbott9007

Cheers mate, we may as well have some fun along the way Fred Flintstome 🍻

Thanks RMD (Rock My Dream) How funny, a German, who purchased a Weber in Mexico who watches an Australian with German heritage on KZfaq. Crazy world indeed mate. Thanks for the nice words 🍻

Cheers mate, glad you are enjoying them Matthew McKenzie

Thanks @brunorondou1353 glad you liked it

Hey Vtec Banger, cheers for the support mate. 🍻

The golden rule Chocolate Teapot 🍻

Thanks Steve Thea, check Ebay USA fi=or them, look for Teleflora Weber. They were a promotional item for Father's Day 🍻

Thanks for watching Ramon Verduzco, glad you enjoyed it and it helped mate 🍻

Hey Craig Luhr, HaHa a few of mine tend to blow out as well. Like all cooks, we go by feel and not beers consumed, I mean temp 😂. 🍻

And 15 minutes 😉

You need to close those vents a little and slow things down. Might be able to squeeze in 9.

My pleasureYesenia Pina, I hope you and the family enjoy the brisket 🙂

Cheers mate, very much appreciated. Thanks for the support ♥️🍻

Hey Steel_Eel154, cheers for the support mate. 🍻

Thanks stephen smith I love knowing that people have got something out of my videos and it has either helped them or shown them another way of getting the job done. Yeah beer is a needed accessory when using a Weber HaHa, I appreciate the support mate.

Hey BangTheRocksTogether, good luck with the cook mate. 🍻

Cheers chris price, the master touch plus is an awesome BBQ, I should be pushing out a few videos using it soon. Glad you are enjoying the bloopers mate and thanks for subscribing, it means a lot bud.

Ok, it's more than one word, i was looking for a good teacher in temperature for my Weber. Your video is over the top. Now one word: Thanks.....

Thanks erich scotto I understood mate. I'm glad my video helped. Don't be shy in asking for any more help or direction. Happy to answer any questions mate.

Hey Matty b, cheers for the support mate. let me know what you think once you've watched it 🍻

@@SchueysBBQ seems like most times I miss the stabilise step. Just too keen to get going.

Hey Chris adams, cheers for the support mate. I'm glad you found my video helpful mate 🍻

Thanks 76 Guzzi I really appreciate the support, cheers

Thanks lacobaad, the beer timer should be a world wide standard 🍻

Hey Bbq Mike G, cheers mate. Just trying to put my knowledge into a no nonsense package for the new guy. Thanks for the support. 🍻

Thanks @raymondporter2094, drinking more always helps 🍻

Thanks Kevin Breaux glad you liked it.

Every cook is a learning lesson Bruce Lee Hee, thank you for the support mate 🍻

Thanks for watching Bubbs Nova, glad you enjoyed it. 🍻

Thanks Jimbocue I really appreciate the support, cheers mate 🍻

Welcome MEXICO, glad to have you onboard @aisc9463 🍻

Thanks BALTIMORE172 🍻

Thanks for the suggestion William Grayson I tend to scrape my Weber's out with a razor after a few cooks and fully clean them up. So that would mean removing any gasket each time 🍻

I appreciate the support Mark. Mordialloc, my old stomping ground 🍻

Thanks Dimitri, can I ask what set up are you using, I'm guessing you are trying the snake or minion method to get 120c, what are you cooking in, is it a Weber Kettle or Weber Smokey Mountain, or other, 🍻

@@SchueysBBQ you are right, I want to give the snake method a try. I have a 57cm weber master grill and all though no 2 kettles are the same I think there is a rule of thumb? What would you recommend? Cheers!

@@Dimitri75 I do have a video on the snake method but I'd start with 12 lit briquettes at the end of your snake, once the temp reaches around 100c, close the bowl vet to about half, that will slow the temp rising and give it 20-30 mintes to react, if it isn't dialed in to 120c after 30 minutes, close or open the bowl vent by an 1/8 and give another 20 - 30 minutes to settle. Initially a little stuffing around but once you "Master your Grill" you'll be able to set this up really quick, good luck mate.

Thanks Derrick Mackins by closing down the lid vent, or exhaust vent, you start choking the airflow and slow it down. This intern holds in dirty smoke, it is always best to leave the top vent wide open and ajust your temps with amount of lit fuel you start the cook with and the positioning of the bowl vents mate. 🍻

Thanks Robert Birdling 🍻

Thanks andrew carson. I was using the ECPin in this video. It does have a few connection issues but they have brought out a booster for it that I have yet to trial. I liked it as it is powered by a super capacitor and fully charged in around 45 seconds for 6 hours run time. The Meater is the other option, powered by lithium batteries but something about putting a battery near extreme heat bothers me. 🍻

HaHa, it is the all knowing beer timer Mike Walker 🍻

@@SchueysBBQ Indeed it is my dad and I have been using it for years, I’m just glad to see another man of culture 😉

@@Mikesunhinged we need tee shirts made up and to start a club.

Effectively vents control airflow mate. You need one to allow air in and one to allow air out. As Webers are such a small chamber, by closing down the lid vent, we trap in what is called dirty smoke and this can have a negative impact on your food and make it taste bitter at times. So by leaving the lid vent wide open, this will draw the hot air and smoke across your food. By closing or opening the bowl vent or vents (depending on the age of your Weber) you can adjust the temperature of your Weber. So you can dial in specific temps once you are close to your target temp by making very small adjustements on the bowl vent opening and allowing a good 20 to 30 minutes to see the impact.

Hey JOE VID, cheers for the support legend 🍻

Thanks dePlant 🍻 Ha Ha was told by a few I was talking too fast and they couldn't understand. So I slowed my talking down a bit too much. Back to just doing it my way these days.

Thanks @bradhouston4734, using briquettes over lump for the snake method is best. Find a good quality briquette and you'll be fine with taste. I do tend to use lump in my WSM and my GA's and sometimes using the charcoal baskets in the kettles. They all have their place mate. But to answer your question, for low and slow cooks in a Weber or similar kettle, using briquettes in the snake method works best for consistent heat control. You can use the minion method, banking up a heap of coal and lighting one end, similar to the snake but you end up with less indirect grilling space. Hope that helps and sorry for the delay in my response. 🍻

Sorry for that, I do agree and have since had custom music made, cheers

Hey Jack Marr. Good question. There's no need to season a Weber as they are coated in porcelain enamel, the same coating your oven has on it. 🍻

@@SchueysBBQ wicked easy. Going to do your kettle kone dimmies for lunch and charcoal chook for tea. Bloody keen.

Hi Neel Patel, snake method and minion method (including the MTP), lite up 12 briquettes to get temps around 107c to 135c (225f to 275f), to achieve temps around 135c to 160c (275f to 320f) you start with 15 lit briquettes. For the roasting method using the two charcoal baskets, fill both baskets with lit fuel. For the dual zone cooking method using one basket, fill this completely with lit fuel. I hope the clears it up a little for you mate. 🍻

Thanks Danilo Cedeño. The best way to keep temps stable in a Weber, I'm assuming you are using the snake method for a longer cook,, which is always a great way to keep your temp stable. By adding a pan of warm to hot water to the charcoal grate at the start of the cook, this will also help keep the temps stable as water rises and lowers in heat slower than air does. Just make sure it' cold water or your Weber will take forever to get to temp as it will need to heat the water up first. 🍻

Thanks mr spazo (Manni) yes mate, use just the bowl vent to control heat. The top vent stays open to clear the smoke or you can end up with a bitter taste as you are choking the fuel down. Congratulations on the 5,000 followers on Instagram mate. 🍻

@@SchueysBBQ thanks heaps mate. Great video I learnt heaps, 5000 and still new to a Weber kettle 🤣.

I'm not 100% sure mate, I had this one shipped over from the US. L Khoo 🍻

@@SchueysBBQ thanks

You can take the ash sweeper out and bend them back into shape of buy a whoe new set from Weber for less than $20 if it is really bad Sam Shepherd 🍻

@@SchueysBBQ it's really hard to get the ash sweeper out, it's rusted together I think. It's a different design to the ones they use now, it has a thumb screw that goes up into the bottom of it.

Yes it is @robmoen4609 🍺

Thanks Cleaver#351 I really appreciate the support, cheers mate, we all need eyebrows when BBQing HaHa

@@SchueysBBQ no worries mate. Speaking of probe do you have an affiliate amazon link or the like of a decent probe, ive been in the market for one

@@cleaver3519 hey mate, no affiliate links as of yet. I'm in the process of setting all that up for anything I believe in and use. If I could only have one, it would be the Thermoworks Smoke X4, this thing is built to last.

Hey American Patriot, HaHa cheers for the support mate. Yeah I was getting told I was speaking way too fast, so slowed it down a bit, a wee bit too much. Just means you can have an extra drink while watching 😉 🍻

Nah mate Bobcat 🍻

@@SchueysBBQ i am. I subscribed....great channel. Going to try some of your stuff. Cheers.

Thanks @richardwilcox5988 Okay, First part, I’m not sure what “rules’ you are referring too. Smoking wood if dried properly and lit under correct conditions, that being enough oxygen, heat will not create rancid smoke, otherwise every offset smoker in the world would not work properly. The snake method using briquettes is no different. Most briquettes (most not all) have no bad additives in them. When you light up the briquettes it is recommended to allow the initial starter batch of briquettes to fully alight and ash over, then placing these at one end of the snake, you should allow around 30 minutes for the temp to be dialled in and for the unlit briquettes closest to the alight briquettes to warm up and heat up. Once heated, they do not create and rancid smoke. A lot of the white smoke can be moisture trapped in the briquette (I do have a video in the process of being made showing this) As for meat only taking on smoke for the first half an hour, who told it to stop taking on smoke after the first hour was up? It logically will take on smoke for as long as it is exposed to smoke.

@@SchueysBBQ I was referring to the method of some people get their goals, going, or heat beads, going all at once in the tower to prevent any chemicals coming from the heat bates versus the snake method, which would continuously be releasing chemicals as it burns along, wouldn’t it?

Thank you @nickfury324, I appreciate you saying this. I feel like sterotpiclal Aussie 😉 😂

Well thanks for watching 15 seconds HaHa

@@SchueysBBQ haha you're welcome buddy! Not a bad video, just not my koolaid, keep on keepin' on brother! lol

@@ethan.... cheers mate :)