it is crazy that I went 45 years without knowing about the 2 zone cooking method, I learned from my dad to just dump a bunch of lit coals in the grill kinda piled in the center and just cook. it works fine for burgers and dogs and brats which was the only thing he ever grilled and grilling was like a twice per year thing around our house which explains why it was never really an issue ...just in the past few months I learned how to grill properly and man it makes a HUGE difference when grilling steaks and pork chops, they come out friggin perfect every single time now. sear the meat briefly over the hot coals then move away from the coals to finish cooking in indirect heat keeping an eye on the internal temps. for beef I pull mine out when they hit 130 and they will finish cooking when they rest for 5 minutes or so. perfect perfect perfect every time!! and now I am wanting to go to the next level and try something low and slow on my weber.
That is a great story and I can totally relate. There are so many new methods that have been introduced to grilling that it has really changed the way we cook in the yard. Look into some charcoal baskets for easier two zone cooking or the snake method for kettle grills
I've recently taken my grilling to another level thanks to your videos. Over this past weekend I smoked some St. Louis Spare Ribs on my Weber Kettle, to perfection and blew my wife away with how incredibly delicious the finished product was. I enjoy all of our videos and loved your recent trip to Utah. For my money, however, there's nothing like cooking with Charcoal. Gas is nice but Charcoal delivers a much tastier finished product.
seems like I should have just bought the dang SNS grill instead of the Weber haha. I bought the Weber then immediately fitted it out with the SNS accessories you just showed in the video.
Hey Chud, you have metal cutting tools. You can cut a piece of metal to make a round rig to hold coals in your slow and sear so you can do the snake method. I made one and I get a 5 hour smoke just by pouring in the unlit briquets. Make one so you can say "There's a snake in my kettle" or something. It's a divider that holds the same height and width of charcoal across the length of the outer round part of the S&S basket. I made a video about it, but I don't have the metalworking skills you do.
That was an awesome video! SNS needs to send you a check. I've been cooking on a Weber for years. After seeing your video I purchased the charcoal Pan and the drip pan.
Good video, I have the slow and sear setup on my performer which I've enjoyed for years. I've recently purchased the only fire ceramic insert with deflector plate. I used it on one cook, ribs, and was happy that using snake was able to hold 230° for six hours, steady and there was a lot of charcoal left unburned. Have you used this system?
@@FOGOcharcoal thanks for the response. .I wasn't so much interested in snake or minion methods but I was wondering if you had any experiences using the ceramic inserts and deflectors in a Weber kettle.
I can't imagine using a Weber kettle without the SnS slow and sear. I have one in each of my kettles. Also SnS makes their own version of a kettle grill in the 22 inch size which is better and more advanced than the Weber kettle. If only they would make a 26 inch version 🤔 ?
Another trick for a super hot roast is to crack the lid on the meat side with the top vent fully closed - watch that temp soar! However, it will crumble/burn up any rubber probe ports one might have installed.
@@FOGOcharcoal Actually, now that I recall, Bradley already did a vid on this cracked lid technique in his chicken wing video last summer! No better way to crisp chicken skin/fat!
