At Grumpy’s, I'll be preparing various cuts of meat, some raised right on my own farm, using a wide range of outdoor cooking methods including offset smokers, charcoal grills, flat top griddles, Santa Maria cookers, and rotisseries-essentially everything for outdoor cooking. With many years of experience and a true passion for outdoor cooking, I aim to deliver content that's both enjoyable and educational. Whether you're a novice or a seasoned pro, there's always a place for you at our table. You know where to find me… I'll meet you at the smoker!
A little blurb about the name of the channel…..My grandson was going to call me Gramps (Granny and Gramps were the monikers WE chose, knowing they might not stick)….then the family thought it was funny to say Grumps….well, it stuck and now he calls me Grumpy….so Grumpy’s Great Outdoors it is!
For business opportunities please email me at Grumpysgreatoutdoors@gmail.com
I really enjoyed this video. Big fan of that duck fat as well. Been using it for years. They sell it at ace hardware and Meijer if anyone wants to know. Little tip i use to make things quicker, cotton gardening gloves with nitrile gloves over them so you dont burn your hands. You can handle hot food without burning yourself. Im sure that would make flipping those wings a breeze. I didnt flip mine last time and the bottoms seemed to be a little charred from the dripping fat i assume
First, thanks for watching! I appreciate that! I, too, wear cotton liners under my rubber outer gloves. That helps immensely, no doubt. One thing you may try is just moving the wings on the grate about half way through. It may help prevent charring on some of them as temps fluctuate within different parts of the kettle at times. I flip mine sometimes. There’s no real rhyme or reason why I flip them one time and not another. Just mood, I guess! Thanks again and thanks for the comments!
Hey Grumpy, I don't understand the point of a Santa Maria Grill for the Weber Kettle... why did you use it over other methods of smoking? I like it and it looks cool, I'm just trying to justify why I should get it
It’s a good point….the reason I use it is for open fire cooking. It allows me to cook tri tips at the right temp and also sear it. It’s mainly open fire cooking that has a thermostat (which is just you raising and lowering the grate).
I love my Weber kettle grill. I picked it up over eight years ago and cook on it at least once a week. Burgers, steaks, pork chops and chicken taste great. I do have a smoker for longer cooks. ❤
Any Bluetooth temp probe that will give you a graph on your phone helps. You can see the grill temp level off and the meat probe will show when you hit the stall. I just have the ThermoPro for $38 and it works great for this.
Just bought this newer model Weber. Bottom air slots on new model have larger opening on upper side of notch. The dampers don't completely cover that new little notch in opening and I assume charcoal will continue burning after air intake is in closed. Is this a defect?
Are you referring to the fact that the holes are kind of shaped like the letter “P”? That shape is intentional, but your vent blades are supposed to cover the entire hole when closed. At least as far as I know. Mine do. Make sure you have installed the blades correctly. Do they all 3 fall short of covering the entire vent hole? It’s hard to give you ideas of what the problem is without seeing it. Sorry!
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I cooked two large Picanhas on my Weber Performer with my Smoke and Sizzle yesterday. No water in the tray was necessary, GREAT fire control, lots of room, and came out fine. I use lump charcoal exclusively and had lots of unburned left over after the cook which will go for the next time. I always wrap the Smoke and Sizzle tray with foil to make cleanup WAY easier, even when using water.
@@grumpysgreatoutdoors The drip pan and up the drip pan side of the divider. I don't bother wrapping the charcoal side as I really don't care about normal use metal discoloration, I just want grease cleanup to be easier.
Thanks for watching! That’s a great question and something I struggled with at first too. But it’s not bad at all actually. Keeping in mind that most, if not all, of the charcoal will be gone, you can grasp the top of the barrier of the smoke and sizzle and lift it straight up. I just have a foil pan there handy and pour the contents into it since it has higher edges. You have to pay attention while you’re doing it but it’s not bad. In actuality, you can just put a small pan of water on that area of the smoke and sizzle and solve the problem that way too!
Thank you for sharing the tips along with the gasket for the lid. I really can’t afford a new kettle so I think this casket for the lid will help save on charcoal as well.
Thanks for watching! I think it will help save on charcoal as well. I know kettles can be expensive but if you look on Facebook marketplace you'll be surprised what you can find sometimes! Thanks again and happy smoking!
I had a question, so whenever you are waiting for the grill to heat up to the temperature do you leave the pork butt sitting out on the counter? Or is it in the fridge? I just ordered a smoke and sizzle so Im not completely sure how to maintain good temps with that. Maybe you have a video already out for it?
Thanks for watching and great question! You can do either! Here’s the deal….people will leave it in the fridge until right before it goes on the smoker because you get a better smoke ring when you put it in the smoker cold like that. Smoke rings have zero taste though…lol. But they do look cool! Ha! It’s much easier to leave beef out without concern than it is pork (or especially chicken!) for food safety purposes but if you left it out 30 minutes while waiting on the temp to stabilize you’d be fine. You’ll hear folks say “leave it out til it gets to room temp”….thats like 70°. That’s a looonng time to leave something out. In all actuality, it doesn’t matter if you leave it out or not. It will still take hours to smoke. The only real difference is the smoke ring factor and a smoke ring is hard to see on a pork butt anyway! I have a few vids showing the smoke and sizzle but none related to whether you should leave your pork butt out for a certain amount of time. It’s just personal preference! However, it’s always best to wait until the smoker gets to temp before you put the butt on…otherwise you get some rancid smoke on there while the smoker is acclimating itself. Hope this helps!
On the top vent part, I accidentally tightened the vent to tight when I was putting my grill together the vent scraped the paint underneath is that OK?
I would just be careful with that scraped spot rusting. As moisture (steam) escapes the vent you might develop some rust there. Maybe hit it with some rustoleum or something.
Good question! If you put it above the food the temp will still be a bit high just because heat rises and it will always be hotter at the top of the dome. The other downside of the thermometer being above the food is that you won’t get the smoke flavor you’re looking for in your meat as the smoke will evacuate straight up as opposed to across the grill and up. But the short answer is the temp will be closer to grate level accuracy but definitely not reliable for cooking purposes. Thanks for watching!
Thank you for watching and the kind comments! I did use a new rub and that part of the video got left on the cutting room floor, as they say. Not because it wasn’t a good rub, it was actually really good. I had someone edit this video for me and he does a great job. I don’t think I did a good job of describing it in the video so he cut that out. The rub was from Gulf Coast Smoke and it’s called Southern Hospitality. Really good! Thanks again!
Why does no Weber aficionado ever evaluate the Smokenator. I have been smoking very effectively with it for years. Also, no one seems to ❤see the benefit if clamping the rim to seal off the airflow better. This has helped me maintain the temp much more accurately.
Fair question. I own a Smokenator…well, I ownED one…..gave it to my son and he’s moved away. I’ll see if I can get him to bring it to me one day and I’ll do a video on it. I’m guessing it’s because it’s a bit of an older device and folks have moved on from it. I have clamped my lid before but just using smoker gasket works great for me. But if you’re having success clamping then good for you! Whatever works best for you! Thanks for watching!
I've watched a ton of BBQ uploads on RU-vid since I bought a Weber grill earlier this year. Yours caught my eye, and I subscribed. I normally use a fabricated 55 gallon drum I've had since the 70s. The Weber is a lot more convenient now that I'm generally cooking for two instead of four or more. Nothing beats meat grilled and smoked over a charcoal and wood fire. Been doing it since I was a kid. 👍🏿
First, thanks for subscribing. I greatly appreciate that. I agree, the taste of charcoal and wood is unbeatable. I’m not perfect at it but I love doing it and trying new things. Thanks again!
So you think cutting meat immediately produces the same result as letting the meat rest? You should do a video showing that! Do 2 briskets and cut one immediately and let the other rest and see if the first one is drier.
I just got the 18” Weber Kettle. Thank you for explaining the cook zone and adjusting the bottom and top draft for temperature. Did a four steaks last night and they were fantastic!
The biggest take away here from this video is that cooking with charcoal is an inexact science and things are gonna happen and temps are going to vary during the cook. Where I live it is the wind that will change things up the most. I usually keep my bottom vents wide open and use the top vents to control. Far easier to see the holes in the top and make the adjustments plus I've found messing with the bottom vents will sometimes kill the air flow and smother the coals altogether. Nothing wrong with doing the opposite as you do. Just two different ways to get to the same place. I found a good buy on mesquite wood so that's all I have been using of late. My palate can't tell the difference anyway. Good luck!
Thanks for watching! Wind is my biggest challenge as well, as I mentioned in the video. And I agree with you, the opposite way with the vents is a perfectly viable way to control temps. I just like the convection factor of leaving the top vent open as much as possible. Mesquite is a great choice in wood as well! Thanks again for watching and commenting with good perspective!
I definitely agree with 2-zone cooking and better thermometer placement. I haven't cleaned mine nearly as well as you are suggesting but have no corrosion and she's at least 20 years old. You might wanna remove your paddle assembly and do a deep clean. If you note at the 9:10 point, at least one of your paddles is bent up and not sealing, therefore allowing air flow when you think it is closed off.
First, thanks for watching! Secondly, you weren’t supposed to notice that paddle being off a bit. lol. I have since fixed it. It was just the one and all good now. I clean mine out really well once a year, especially the underside of the lid. You get a lot of smoke residue build up on it and I don’t like that stuff flaking off onto my food. Thanks again for watching!
Bought my first grill a couple months ago, it was a cheap $20 square grill. I didn’t use it for a while and it got water in it because I didn’t have a cover and it created an entire ecosystem of mold. Just bought a new kettle one, but covering your grill is very important
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