My passion is helping Grilling and BBQ enthusiast become the Backyard Grill Master they have always wanted to be.
On my channel I provide tips and recipes on gas and charcoal grills as well as Dutch Oven and open fire cooking.
If you are looking to become a serious competition griller, this is probably not the channel for you.
I focus on Grillin and Chillin with FRIENDS and FAMILY, as I feel that is what it's really all about.
I have been instructing outdoor cooking for over 30 years and have grilled for groups as large as 400. I'm not a competition griller, but I have a passion for helping others grill some amazing food for get togethers at their homes. For me, it's all about the flavor, not how it looks in a little white Styrofoam box.
Please consider SUBSCRIBING and joining the Grillin And Chillin family!
To get started, check out his PLAYLIST called "NEW TO THE CHANNEL START HERE"
"Bonus tip: notice how I keep a glove on one hand and keep my other hand dry? I never touch the meat and touch my bottle. Don't mind me as I use my dirty hand to close the cap" 😂
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.
Close the top and bottom vent more, and it will bring the temp down. Also, don't open the lid. If you are keeping it closed and still can't get the temp down, you have an air leak somewhere. Most likely around the lid. Might try installing a gasket on the lid, I had to do that with mine.
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
GOOD NEWS! I am still very active on my page and answer all comments. I hope to be filming again very soon. I do use the torch most often, but the Vaseline and cotton balls do not leave any smell of taste, so that is my second favorite way to start my grill. I also like the Royal Oak Tumbleweeds, but i just tend to make my own. I hope this helps and I do appreciate you watching.
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 !
Great question. On a gas grill, I would put the burners between medium and high. On a Charcoal grill, just create 2-zone grilling with all the coals on one side, and grill them over those coals. The temp for burgers does not matter as the burgers don't stay on very long. I hope this helps and thanks for watching.
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.
Great question. You can wrap them in foil, I just like using paper as I feel it preserves the “crust” much better, but foil will work well also. Thanks for watching.
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
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!
@@GrillinandChillinwithColeman well, after the “experiment” two days ago, we’ve invited friends over tonight to taste the ribs I’m doing again today (Publix was having a Buy One Get One free sale this past week).
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.
Knowing my first timer luck, I will mess it up some how. 😆 but I'll have to watch your vid a few more times to get to where I don't need to be looking at the video every second
@@jacobbonilla1247 I am sure you will knock it out of the park. One tip to remember, don’t trust the temp gauge in the lid. Make sure you have one on the grill next to the ribs. Trust that one.
