If you want to learn how to BBQ, this is the channel for you! I’m Aaron Palmer and each Sunday I release an in depth, educational BBQ video!
My content is aimed at beginners who are getting into BBQ. I like to teach the art of BBQ the way i'd like to be taught myself. My videos are easy to follow and have helped countless people improve their BBQ.
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Nice video thanks...... But I am sticking with our Weber. Hinged lid and the ash catcher are a no starter for me. But the most important is Weber has their Rotisserie Ring that we use all the time...........
Hey Aaron, my charcoal chimney filled with briquettes takes way longer than 10-15 mins to get red hot and ashed over. Probably closer to 30 mins. Whats the trick to getting it lit so quickly? Cheers mate
Hey mate, the charcoal chimney I use helps, it’s shallower but wider. Plus the briquettes I use tend to light quicker than other brands too. I use the Oklahoma joes halftime XL chimney and olive pip co briquettes.
Wonderful!!! Want to Buy a Smoker on My arrival back home and some dears due to lack of knowledge kept Me back but after Your video everything is so clear.. Thank You very much!
with the "snake" set up , wouldn't that mean you would be constantly smoking out your food with dirty non fully lit coal smoke? when I first start my coals the smoke is rank, not anything I would want my for to taste like so I dont understand how this method works without putting nasty dirty smoke into your food. seems to me it would be better to add fully lit coal periodically , although I can see where that would be difficult and probably get ash all over everything. I am not being critical I am genuinely wanting to understand how this works.
When the briquettes are pre heated properly during the time you spend getting your Weber up to temp. They catch light and burn clean throughout the cook. Youll only get dirty smoke from either cold briquettes starting, poor quality briquettes or ones with moisture in them. Much like the minion method, the snake uses unburnt fuel over a long cook.
Have you ever cooked on a Weber Grill ??!! Judging by the grill, it got dirty once in prep for this video. Obviously NEVER been cooked on !!! 1st, lighting times in a Chimney, love to live in a world where the coals are ready in 10-15 minutes ! Your piles,,,,,, 4-6 hrs of cooking time ?! Sure if you keep adding charcoal! But then it would be Infinite ! Snake method, used for slow & low, long cook. You've got enough charcoal in there for a 400 degree minimum ! Unless your choking it off with the bottom vents, then constantly screwing around trying to keep it going ! Why have a section for ramps AND another for baskets ?! Same Thing !
Someone woke up on the wrong side of the bed 😂 I’m not even going to waste time answering your antagonistic questions as you seem like the type of person that no matter the answer, I’ll still be wrong.
I love the snake method its great for those of us who dont own a big smoker. If you have a small charcoal grill you can do this method and cut the brisket in two separating the point and flat to get it to fit. A good cheater method is once you have a dark bark set you can finish it in a slowcooker. Once a dark bark is set it wont get any more smoke flavor anyways and you can have more control of when it is finished that way.
This method works incredibly well. Two things to mention though: The size of your Weber is important because the size of the ring and area of the cook chamber is quite different with different sizes. The 22" will take less charcoal than the 26" and will not last as long. Also, I have learned to leave the bottom vent wide open and adjust the top vent. The reason for that is the coal ash or grease drippings can fall to the bottom and partially plug the air vent on bottom which will mess up your temperature or even kill the burn.
I recently bought a Marshal and only have a couple of cooks in. I think OKJ has really under-promoted the Marshal in favor of hyping up the Tahoma. It gives me the space of my Rider DLX, the direct flavor of my Bronco Pro, and the grilling capability of my Judge. Love it. Looking forward to lots of Marshal content on your channel.
Ive never done BBQ a day in my life but today is a new day💯 Yesterday I went out and got me a nice ole Wagyu Brisket 🥩 now I'm smoking it exactly how you did and boy oh boy😁This thing has me drooling just looking at it🤤🤤🤤 Thank you so much for one of the best learning experiences ever🖤💯
My God man….dammit man what a big ol hunk of juiciness melt in your mouth beef. I’m gonna be cooking my first brisket in morning here in good ol Tennessee (point side) Meat from one of my Dads cows. Got her seasoned and waiting in the fridge. I’ve taken notes from your lesson and I’m ready to hit it early. 🤞🏻🤞🏻🤞🏻
@@LownSlowBasics I think it went excellent! The whole experience has made a new hobby in my life I think. Had a great time outside most of the day. It was around 4lbs. It took me around 5 hours to get to 190 when I pulled it off. It got up to 200 internal. Really went smooth sticking to the notes I made from your video. I did have a few temp spikes but all in all it went good for my first one . Everyone loved it. The “bark” was incredible! Thanks again. 😎
amazing results- love the step by step guides. a little confused though as a more recent video shows you not wrapping the brisket at all but rather using a "boat". can you clarify which method works better/is more successful ? thanks heaps Aaron
I have learned to cook a chuck roast on a 22" charcoal grill using the snake method. It takes 6-8 hours, but it comes out like a brisket but using a much smaller piece of meat.
Looks like another amazing year! Sounds like you had an awesome time!! Especially meeting Volk!! That Marshal bbq/ smoker looks next level. Can’t wait for you to get one
Question Aaron. With a weber Mastertouch and a slow n sear, you want the air vent on the other side to the Slow n sear so that the smoke draws over the meat right? BUT the thermometer on the weber is then over the coals and not on the same side as the meat. How can you work around setting the right temp for the bbq in this scenario, buy an ambient probe? Or is there a clever solution?!
I like the method with the butter in the brown sugar I like light brown sugar because I like a sweeter barbecue instead of using vinegar a honey I use syrup sugarfree syrup and it comes out amazing
