5 Grilling Skills to Master on the Weber Kettle 

Since I’ve grilled for a large household for so long I’ve learned a few things when it comes to grilling ten to twelve burgers, pork chops, catfish filets, etc, on both 22” and 26” Webers. First off, the Weber has a lid for two reasons: efficiency in cooking and to help minimize flareups. So with that in mind, for large amounts of any of those proteins I’ve always found a full charcoal grate cooks more evenly and efficiently, saving 2 zone/SnS or Vortex setups for BBQ, chicken, small cooks, etc. While the Weber Rapid-fire Chimney starter is the perfect size for the PK grill, though, for a full coal grate in a 22” kettle you really need two chimneys loaded about 2/3’s full. Here’s some tips for minimizing flareups and ensuring even cooking, which is especially helpful for a full grate of fatty burgers. First off you want a decently TIGHT coal bed of DRY, QUALITY charcoal to ensure one side of the coal grate doesn’t go out. You wouldn’t think fatty burgers would let that happen but it can, and this leads to tip two. If one side of the grill is cooking faster, you simply spin the grate around to compensate. This is easier with a grate that doesn’t catch on its hinges like the Weber and I highly recommend the SnS Easy Spin stainless grate. Tip three to prevent anticipated flareups is to shut the bottom vent when the lid is off. Just don’t forget to open it when you replace the lid.

Couldn't agree more. 'Keep your hands out of the fire'. Good advice.

A master of his craft. Always interesting to witness. Imagine being his friend? You'd want to be over every weekend

Hi Johnny. I just discovered your website a few days ago and have watched at least 5 or 6 videos. I just wanted to say that you do a great job on all aspects...photography, subject matter, instructions, and clarity. I have not used my Weber kettle grill much in the past, but I am really looking forward to using it now that I have discovered your videos. I already have a Slow and Sear, and I have ordered the Onlyfire rotisserie accessory. Keep up the great work!

man im glad youtube is suggesting your older videos to me. You do better than alot of the bigger channels at ACTUALLY TEACHING techniques. Learned a few more things here, like that "no accesories slownsear alternative" which is great for me becuase I have the portable jumbo joe, so came with on accesories. fwiw I think the portable webers + that red + blue folding grill thats like $60 at walmart is an underserved market on youtube. No one with a youtube channel cooks on those grills bit for normal people who want to grill at a park or something, these portable webers (+ the other one - americana? ) are cheap & a likely 1st grill.

Good to see you my friend. It has been a while. Thanks for the tips on the grill. That time is coming soon.

This makes so much sense! Thanks for the video Johnny!

He said “Flame Love” 💪🏾💪🏾💪🏾💪🏾😊 8:18

You don’t know how much you helped me with grilling. That tip of having a starter in windy weather has been a problem for me for so long. Thank you!

Thank you. I enjoyed this video because your explanations are clear, but also, I like your mild-mannered style. Best wishes from the San Francisco Bay Area. - Tim

Another fantastic video Johnny! Keep them coming

Love this channel!

LOVE these detailed, quality vids! I always learn things!

Love my Weber! Great tips

Howdy Johnny, great video. Yup, there are many ways to set up the kettle or any grill for that matter. There's a interesting difference/sameness with two zone cooking and indirect cooking. If I'm doing a whole chicken, roast,etc. I'm going to go indirect. Just pour the entire chimney contents on one side with the food on the grill the other side. But when I grill I typically pour the coals out evenly across the grill making it all one heat zone. Not bragging but I have been grilling for so many years now, heck decades, I don't need to go two zone. But I do recommend folks new to grilling over briquettes or charcoal start with a two zone. As to the problem of flare up's? That's where the Webber Kettle shines. Just close the lid. The lack of oxygen will immediately put out the flames. Now the grill marks on those fish looked great. However some fish shouldn't be flipped while grilling. When I grill salmon I do it over high heat. I normally use just Italian dressing to marinade while lighting the charcoal. Place salmon in something like a casserole dish, pour some dressing over it and let it set. Once the grill is up to heat, at least 500 to 600°f I quickly place all the salmon on the grill above the hot coals. It will immediately flare up as the dressing drips onto the coals, don't panic. Just finish putting the fish on the grill and place cover on. Remember the lack of oxygen will put out those flames. For thin fillets they will be done in about 5 to 6 minutes. Thick shoulder salmon might be about 8 or 9 minutes. With NO flipping. And if I remember right your like me on fish, don't use a thermometer. Use a fork to lightly lift the flaky meat in the center and look at it. In the very center it should look "almost " done. Get it and the others off the grill and directly onto hot plates you will be serving on. The carry over heat finishes the fish. I will say those of us who learned how to use live fire can more easily use a one zone method. It's why I recommend folks to learn how to live fire cook. It makes everything easier in the long run. Oh heck, my apologies I have gone on far to long. Johnny great video sir. Have a great day 🌤 😀 🔥👍🍻

Another great video Johnny.

Excellent advice!

The rack is genius

What a great idea to use a rack for the burgers, I always learn something from your videos. Many thanks

Great video vato! Thank you for sharing 👍🏼

Cheers for the heads up Johnny,love your chanell

Great vid as always 👍

Yo bro, just bought a new weber and your videos are EXTREMELY helpful. Thanks so much!

Taught me a lot!

Great video! I feel as if ive mastered everything about the kettle, but i learned to put something underneath my fire starter on a windy day. 👏

Great video brother!!!

Excellent video especially for beginners in charcoal grilling. Great job.

Did my first smoke of the season here 🇨🇦. 4lb Prime Rib over Kingsford and a small piece of maple at 220F for a little over 4hrs. Took it off at 145 deg to rest, absolutely delicious! Enjoyed watching you bbq during our winter.

Another great tutorial Johnny! You definitely know your charcoal grilling! Have a great weekend!👍👊

Very good tips! I just purchased some Citrus Safe from Your link!

Great video, Johnny! Very interesting the way you used the Weber charcoal baskets to section off a third of the charcoal area. I use my baskets all the time, but never thought of doing it that way. I'll have to give that a try! Thanks for sharing!

Solid tips

Man... this is such a great video for newbies and experienced cooks alike! Thanks for sharing this.

Well put together! #WeberLove

Nice clear difference subd . Thank You wait I already was

hi Johnny, great video. Greatings from Germany Michael

I haven't mastered all of these, but I'm working on it👍😊

Best thing about two zone is being able to smoke brisket and ribs.

All good advice! 2 things I do different tho I light different amounts of charcoal depending on how much heat I want. Also a propane burner makes a great fire starter

Johnny rocks

2 bricks can also make a great hot side for drilling 2 bucks last forever

I bought 2 pair of the 11 inch 45 degree pliers per your recommendation. Going to do a spatchcock chicken tomorrow for the first time. It is salt brining in the fridge as we speak.

How do you compensate how much you fill the chimney if you have left over charcoal in your grill? Thank you for the video!

How would you do a ton of buyers and keep them warm at the same time? I've discovered if I do a full bottom of coals the grease chokes out my fire unless I take off the lid and then fight the flames.

Great video! Where did you get your grate? I noticed it opens about halfway rather than webers 1/4 opening. That would make my life much easier on refueling if need be

Enjoy your videos so i subscribed. But i need to know who had to clean that melted cheese off that cooling rack. Cleaning cooling racks suck

Hi Johnny. Do you ever get a fish smell left over in your kettle? I so much want to try the fish tacos, from your previous vid, but I am worried about a lingering fish smell that may carry over to future cooks. Cheers from Vancouver, Canada.

Just started using my Kettle 22inch but cant seem to get it past 300 and when i did get past 400 i was done cooking. Im using the kettle baskets. Any suggestions? Maybe need to add more charcoal.

Probably a dumb question, but do you ever close your grill when cooking burgers?

Hi Johnny. Would you recommend to get SnS 304 stainless grate? I’m still on my Weber grate but no matter how much I tried keeping it clean rusts still build up over time. Does that BBQ clean sprayer you use helps with removing rusts and buildups well? I have used a dozen of cleaners and they were just alright. I thought maybe with a stainless grate it will helps against the rust issues.

What grill did you put all the hamburgers on? Everything was listed except for that...

I just got a weber kettle and i feel like I'm already ahead of the game

I saw a few grilling Tips videos and it is old how often the video makers need to say "clean your grill". Are there so many perplex who just grill on a dirty griddle? You wouldn't do that to your Pan in the kitchen would you?

patty? love the gig, but don't understand the word patty, do you mean burger? because that's what us Brits call them . very thorough Johny

Hello, Johnny. Just Wanted To Ask, "What Kind of Table That You Use To Start Your Weber Chimney????" I Want To Invest In One Of Those Tables (Love It)!!!!! P.S.- "Love Your Grilling Videos, Keep Em' Coming!!!!!!" I Invested In A Weber Performer (Black) Premium 22 Inch And A Weber Smokey Mountain Cooker And Smoker 18 Inch, Love Them And I Believe That's ALL Anyone Needs!!!!! Also, I ONLY Use B&B Coopetition Oak Charcoal Briquettes, B&B Mesquite Lump Charcoal, B&B Pecan Wood Chunks, B&B Cherry Wood Chunks, And B&B Mesquite Wood Chunks - B&B Burns The Best, Longer, & Cleaner!!!!!

That's what she said

If they ever make a weber master Mount Rushmore, I nominate Johnny for the first spot.

How many grillers say: I want to grill you a burger but I have to wait until my grill grate looks like a bunch of earthworms slept on it over night. Nobody! Cooking on a dirty grill grate is disgusting. Go to the hardware store and buy a 24" aluminum hot water heater catch pan, then plug up the overflow hole with some PVC fittings. Wash your 24 inch over flow pan so its nice and clean. Then when your ready to clean your grill grate, put it in the overflow pan then fill it with hot water and some dish soap and let it soak over night. The next day use your favorite scrubbing pad to easily remove the last 6 months of grilling crap then rinse well. Now parade your shinny grilling grate out in front of your guests on the way to your grill. They will be in awe that you have such a clean grill grate. Repeat after me... There is no such thing as seasoning a chrome plated or stainless steel grill grate!!

The Slow and Sear is a waste of money.

Cleaning grill is over rated. We do not live in a sterile world.