What's going on y'all and welcome to Harry the Horse BBQ! My name is Harry Colandrea and my mission is to learn as much as I possibly can about the art of barbecue, and master some culinary skills in the process. I hope to elevate my barbecue game, share some of my knowledge along the way, and put a New York twist on some bbq classics.
I post bbq videos every Tuesday at 8 AM, with the goal of posting every Friday as well. I love testing out new products, cuts of meat, cookers, and cooking techniques. If you have anything you would like me to try, or any suggestions for future videos, make sure to shout them out! If this sounds like something you vibe with, I hope you will subscribe to the channel!
I wouldn't have put that thermometer on the lid. I would have put a grommet in the bowl to run probes for the slow and low meat(s) as well as an ambient probe on the grate. I am probably going to get some hate for this, but all of the current wireless probes are garbage. They either drop the bluetooth connection or the ambient temp is way off or both so I would only recommend wired probes. Another thing, all 22" Weber kettles measure 22.5" and 21.5" at the grate. Both of my newer 22" Weber Kettles measure 22.5", including my Limited Edition Red Kettle that came out a few years ago. Otherwise, great job on the video!
Nah man there shouldn’t be any hate for this. You should be able to run your Weber however you want to! You can have the thermometer mod and still run temperature probes. More temperature data is definitely not a bad thing haha. I’m going to be testing out a new wireless probe thermometer so hopefully that may give you some insight on a new probe you could try. But for me, wired probes have been more reliable for me so far up to this point. Thanks for the info about the Weber sizes! I appreciate learning from y’all! Another subscriber told me a similar thing and I had no idea that all 22” kettles were actually 22.5”. I appreciate you watching the video!
I’ve heard good things about the performer! A 26 sounds like there’s a lot of room for grilling! Amazing man! Hoping to pump out more Weber content. I’m loving the look of my vintage kettle
@harrythehorsebbq no I meant I just love hearing you guys just talk bbq, smokers and stuff. I'm in Florida. Going to Texas and plan on hitting up a few places and doing some videos. Can't wait
@@Smoke_N_EmbersBBQ I really appreciate that man! I love talking bbq and very rarely do I have someone to talk to in person about it haha. That sounds awesome man! Hoping I can get down to Texas soon too. Keep me in the loop and I hope to see those videos!
I thoroughly enjoy your content. But I feel like you are trying a little too hard to replicate chuds style. Clearly a lot of influence taken from chud but don’t lose your own style in the process. Keep up the good work!
I appreciate that feedback man. Yeah there is definitely an influence. I do like the quick cut sequence style. I think my newer videos illustrate me coming into my own flow and style. Still figuring things out and I really appreciate everyone’s feedback 🤙🏻 appreciate you watching!
Haha not the dirtiest job, but a much needed one for sure. Check out my cleaning the Weber or cleaning the backyard smoker video. Got my hands dirty in those vids 🤙🏻
Awesome stuff. I have added all of those, including the Donkey Tongs. They are almost ridiculous, lol. One other accessory I added was a cast iron half round that will fit either at the bottom with the slow ’n sear, or on the top grate. And the grill top will still fit on! I think it also came from S&S, but I don’t remember for sure. I leave the slow and sear in all the time along with the cast iron on the bottom grate. Keep up the great work Mr The Horse!
Always appreciate you watching Mr. Silver Fox! So cool that you have all of those accessories. I’ve seen that cast iron drip pan before and it seems really versatile. Saw it used as a bottom baffle to prevent air flow. Since I have the three individual vents on this grill, I can adjust each vent individually so I don’t have to use a baffle there. Could use a nice cast iron tray for some searing though 🤔
Appreciate you watching! Hell yeah! Steak is actually the next video so be on the lookout! It’s a great thermometer. Always gotta support Chud. Keep those eyes peeled for HTH merch soon
Great video HTH, I can see a lot of great cooks coming off that kettle. Down the road if you see a good deal on a performer, pick one up (can’t have too many lol) and they are pretty awesome. I use one 2-3 times a week, for the last 20+ years. I think you would find all features really nice. Also, for whatever it’s worth, I don’t believe Weber has ever changed the size of their 22 inch kettle, at some point they did start calling them 22”instead of 22.5, but Weber has stated that is just for marketing and convenience, the size of the kettle never changed. Keep up the great vids.
I always appreciate you watching! Appreciate the tips and advice along my Weber journey! I’m not expert by any means haha. What is a performer? I’m definitely going to look into it. Good to know about the Weber. The guy I bought it from was a pretty big Weber enthusiast and I learned a lot from him. He advertised it as a 22.5 inch so I’ve just been rolling with that. Maybe I should measure it haha 😂 I’m loving this grill though and definitely more cooks to come 🤙🏻
@@harrythehorsebbq Haha, yes, a lot of Weber collectors out there, they become addicting. Lots of cool different makes and models and all the different colors especially the older pastel colors. The Performer is just a model. It’s a 22.5” Weber in a cart with table and built in lid holder and gas assist, to light your chimney. It’s great. Here is a quote from Weber regarding sizes, old vs new. “For years, we have referred to our charcoal grills by their exact measurements, 18.5”, 22.5” and 26.75”. Recently we made a switch, the measurements of our charcoal grills have not changed but the way we label the packaging has. The new packaging for our charcoal grills read 18”, 22” and 26”. But not to worry! The actual measurements of our charcoal grills remain the same: 18.5”, 22.5” and 26.75”.
Dude, thank you so much for supplying such valuable information! I really really appreciate it. So good to know the actual dimensions versus the marketing terms/dimensions. I pinned this comment for anyone curious about that. The performer sounds awesome and would be the ultimate Weber mod haha. Hard to not want to collect more of these. Someone is going to have to stop me if I do haha. Once again man, the information you’ve supplied to me and others is incredibly valuable and I appreciate you 🤙🏻
Always appreciate you watching brother! Can’t wait to finally put this grill and the SnS to work! The donkey tongs are unbelievably long. Pretty hilarious but super useful
Always appreciate you watching man! Can’t wait to finally fire up this Weber! A Blue should be top of the list in terms of grilling accessories haha. More blues to come 🤙🏻
I definitely hear that! I just moved into my house when I filmed this video so I didn’t have much haha. Now that I have a vacuum sealer, I save just about everything
Much appreciated man! Thank you for checking out the video! Yeah I have definitely considered it. I like to use pretty clean and non toxic materials with my smoker, even on the exterior. Boiled linseed oil may be more appropriate for a brand new, raw metal pit. Since mine already has a few layers of seasoning on it, I just went the cooking spray/beef fat route. I may try the linseed oil on a future pit though!
Hell yeah man, I totally agree! It's the most effective way of cleaning the cooking grates and it's definitely something I will do down the road when cleaning the smoker. It just wasn't worth buying in order to make this video.
@@orBetter-xt1sf yeah man I totally get that. I ran the smoker at 400 for a while and I could tell that wasn’t working for the whole smoker. At the end of the video I mentioned going around and hitting the whole pit with a torch/flamethrower to help the remaining oil polymerize. That’s a great option if you have the tools. 420 is a good temp haha 🤙🏻
@@lkapigian I appreciate you watching! She cleaned up real nice. Yeah the flat top more often than not pools a bunch of water and I either have to push or blow it off or wait for it to evaporate. Definitely let me know how your mod goes!
Hey Harry! Maybe you could put the two wheels closest to the firebox on some sort of small blocks or elevation, so that the grease drains toward the built in drain a little better. Loving the content man, keep it up!
I appreciate you watching! Thanks for the idea! Yeah I definitely think I need to do that. The grease does tend to move towards the firebox because of the uneven driveway. Plus some blocks will prevent my pit from sinking into my driveway 🙄 thanks so much for watching and commenting! More content to come!
Great job as always - now you need to dirty her up with a big cook - first weekend of college football always requires a big cook at my house - firing up the smoker for a beef shoulder clod, sichuan peppercorn beef short ribs and making about 7.5 pounds of Oaxaca Serrano Sausages - enjoy the weekend! No Blue Lights while pit cleaning ??
Appreciate you always Ted! And shoutout to you for the seasoning process info! Works so well. Damn! You’re pulling out the mad scientist, chuds, and Wilson’s menu for college football! Love it man! I’m sure it’s all going to come out great! The process was so dirty I didn’t want to get my beer dirty haha. I think I cracked a few after it was all said and done
Thanks, a legit and realistic state to start and end on. Most channels have 1 spec of dirt on the outside and clean it and it looks the same. This looks brand new! Well done
Thank you and I appreciate you watching! Yeah I let the pit go a little long without a cleaning, which was actually good for video purposes. I wanted to show y’all everything I do to bring her back to life
If you want a fairly cheap and easy cover for your smoker to keep the elements off it, grab a large motorcycle cover and a couple bungee straps. My stacks on my pits don’t fold down so I had to cut a hole in it for it but yours folds so should get full coverage. Pit looks amazing all cleaned up!! Dirty dirty job but the end result is sooooooo worth it!! #yourneighborisaputz 😜
Dude thank you so much for the advice! How much do you think that cover would cost? I don’t mind keeping it in the elements, but the rust builds quick and this process is a lot of work. Appreciate the kind words and you checking out the video! I agree about the neighbor haha. I’ll look into some cover options 🤙🏻
@@harrythehorsebbq I’ve seen the covers as cheap as $40. Check like harbour freight or Menards or whatever you have like that in your area. Don’t go to a motorcycle shop cause that will be super expensive most likely. Awesome vids bud! Love it!
I definitely didn’t think about the first thing in the grill being vegetables haha 🤦🏻♂️ very true though, they take a lot longer to cook than the burger
My channel and review of this pit is independent of the company’s poor decision making. Hopefully you can enjoy the pit and channel for what it is and the food that is being made 🤙🏻
@@harrythehorsebbq How can I EVER enjoy the pit? How can anyone going into the future enjoy this pit?? Get rid of irrelevant reviews like this - they help nobody but YOU.
Idk maybe just enjoy bbq for the sake of bbq? I get the frustration surrounding the pit, but basic bbq principles still apply to this pit just like they would apply to other backyard offsets. I’m just trying to help people make good bbq regardless of what you’re cooking on
@@hojobbq love having a variety of grills! I feel like it allows me to be versatile in what I can cook and how I can cook. I may be doing a grill giveaway soon!
Much appreciated man! Thanks for checking out my channel. Doing my best to bring great bbq to NY and the backyard. Glad I could get the TX stamp of approval 🤙🏻
@harrythehorsebbq everything was great with your process! I like to use my smoke tube on my gas Weber, filled with pellets and small wood chunks, it'll smoke for ~4hrs. Just don't place directly over a burner, as you know...🤙🏻
Yeah the smoke tub may just be a better tool to use because of all of the openings for air to flow through. Adding wood chunks to the mix of pellets is a great idea!
So the lid and the bowl were in pretty good shape on the exterior. Still needed a clean. But the insides cleaned up really nicely. The legs, grates, ash pan, and triangle needed a deep clean. Definitely give the full vid a watch and let me know if there’s a difference
Dude this is awesome. I've always kinda wondered what goes into a seasoned salt recipe but never bothered to look it up. Bottle it, and start selling brother!
Appreciate you watching man! I never thought to look it up too. They are so widely available so they are easy to get, but a lot of them have some anti clumping and shelf stabilizing components that I don’t really want, so decided to make my own. Hoping to bottle one day 🤞🏻
Great idea Mr The Horse! I will have to do some experimenting myself now. I will have to go by weight though, because I’m anal like that 🤣 Also will be adding the king of flavor….MSG.
So there is no way to film and edit and recipe develop all in a matter of two or three days. These things take a lot of time and effort. Seasoned salts are made by a ton of different people and companies. And I just checked his ingredient list for his “crack lawrys” and none of the ingredients are the same. I appreciate you watching the video, but I’d appreciate if you didn’t insinuate a competition
What in the gatekeep did I just read. I guarantee you that I could find iterations of all "seasoned salt" quantities on forums like BBQ Brethren back in the day with different ingredients and quantities like Harry's or Ant's; In some cases I bet the exact same. Christ most of these ingredients you'd find in an imitation Lawry's on a Mommy bloggers website. Even Harry's recipe here is super similar to mine only I like caster sugar. Mine has been written in a popcorn notebook for 10 years - shit did Harry steal it from me too?
Seasoned salts are quite similar across the board, which is what I’ve tried to outline in the beginning of the video. I utilized ingredients that are visible on existing labels and added a few things I like to make a solid seasoned salt. I’m sure there are tons of iterations that people have kept secret and have put out in the open. The ratios and ingredients are developed to my taste buds and I wanted to share with anyone willing to watch so I can get some feedback and help anyone wanting to make a homemade seasoned salt
@@ChadAmI80 absolutely man! I appreciate you checking out the video. The sale price was definitely worth it for this grinder. I’ve had it for a little over a year now and I’ve made a lot of sausages and burgers with it. It’s a great grinder for the size, price and HP
