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  3. The height heat ratio isnt quite right

    There's two types of heat when using a kettle, direct (radiant) and indirect (convection).

    The direct heat follows the ratio you said but the indirect stays constant (with the lid on, off it decreases slightly as the hot air mixes with the cold fresh air)

    The mistake comes from not realising that even when you're cooking with direct heat, you've still got the indirect heat

  14. What are you recommendations for wanting to cook chicken wings? Low and slow? Or indirect? Also, what if you need to add more charcoal? Do you just ignite it separately in like a chimney before adding it to the grill? Also, what’s a recommended measure for the chimney for what temps? My grill doesn’t have a thermometer on it

  18. So I just watched your video about using smoked wood chunks and letting them fully combust before adding the food… but how does that work with the Snake Method? Won’t you just be getting dirty smoke after the first big chunk goes out?

  22. So, one thing I don't understand about this is how the snake method is valid considering that you're supposed to wait for the white smoke to dissipate. Since you're lighting the coals at one end of a bunch of unlit coals, won't they just release a bunch of white smoke the whole time you're cooking? Is it different for indirect cooking?

  25. @Grill Top Experience I've just recently discovered your videos and they're exactly what I needed as I am new to charcoal grilling (family had one growing up but I wasn't the one grilling then, and it wasn't a kettle). I was wondering if you have a video or plan on releasing one using the rotisserie kit. I love the results of rotisserie grilling, and I love how many types of food you can put on a spit. I remember having rotisserie whole chicken or cornish hens growing up when my family had a charcoal grill and it was just about the most perfect chicken I've tasted, with moist meat and crisp skin with a smoke flavor. But I want to make sure that I do it right. Would you consider doing a video using the rotisserie kit? I know there are videos already out there, but I'd love to see a video from you, being that you have a great methodical way of explaining the how's and why's.

  28. Hi! All great videos! But i got a doubt: when you set the bbq for snake method, won’t the coals keep igniting during the process and thus will expose food to bad smoke throughout to entire cook?

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