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►Full list of things I use and recommend:
_________________________________________
►Fogo Charcoal
►Weber Kettle
►Thermometer
►Wagyu Tallow
►Flame Thrower
►Drone
►Injector
►Meat Slicer
►High Temp Cheese
►Fryer
►Vegi Grill Pan
►Vitamix Blender
►Black Pepper
►Beef Tallow
►Pink Salt
►Mixer
►Chef Knife
►Sausage Stuffer
►Hog Casings
►Meat Grinder
Cabelas 1/2hp
►Food Processor
►Fire Blower
►Knife
►Slicing knife
►Boning Knife
►Sodium Citrate
►Sheep casings
►Cimeter Knife
►Scale
►Rub Tub
►Burger Press
►Knife roll
►Butcher paper
►Paper stand
►Cutting Board
►Blowtorch
►Chef Knife
►Bone Saw
►Welder
►Angle grinder
►Grinder Blades
►Chop Saw
►Pipe Level
►Camera
►Lens
►Light
50 Comments
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Bradley, your videos are great! Could you talk about how you disinfect and clean a butcher block or any work surface after you have had raw meat in contact with it? Thanks, Powell
i know that i might be late to the party, but i wanted to know what size whole and thermometer did you use
I have loved this series! Definitely the biggest influence in getting a Weber and trying some smoking and indirect cooking. Would love to see more stuff cooked back on the old Weber in the future!
Revisiting this series because it’s what inspired me to get a kettle
I cook on a modified Jumbo Joe with a temp gauge added to the dome, below the top vent, about 1" above the grate right next to where the meat (protein :-p) cooks. I've also added a Slow 'n Sear to the set-up in the last several cooks. I like its ability to stack more charcoal vertically, but what I really like and don't see mentioned, is how easy it is to clean the grill and get the ash and un-useable charcoal out from the good charcoal for the next cook by simply shaking it up and down over the JJ bowl, and then clean as normal. Seems to be producing a lot less ash too. Using up a competitor's lump for now. When I get closer to the bottom of the bag I will get a bag of Fogo Premium and give it a go. Always enjoy your tips, tricks, and presentation in general. Honestly, I think I'm more of a fan of smoking meat than I am of Texas style. I'm not that much of a fan of heavily peppered meats except for hot pastrami and a few other exceptions, like MD style steamed crabs or shrimp. Finally, you get the award for being, far and away, the least anal retentive of all of the brisket cookers presenting on the Tube.
Where can I find that thermometer you added? Would like to add one to my Weber kettle. Thanks
I was debating for hours and hours on what to buy for my new hobbie. I wanted to smoke meat but also wanted to grill! Couldn’t decide what I wanted to do more and I decided to get a Webber kettle and let me tell you it’s the best thing ever. I get to smoke a tri tip and I get to grill. Proud owner of a premium deluxe Webber
I've got a weed burner from Lowes that hooks directly to my 20lb propane tank. Fun times. 😏😏
Seeing your arsenal of fire starting weapons I knew directly you were the guy I need to guide me through my coal grilling journey 👌🏻
What an interesting series! When I watched you do the brisket I wasn’t aware that you build your own bbq equipment and I felt a little defensive about my beloved Weber kettle, I’m totally impressed that you build your own equipment! I think Weber has the vent and thermometer where they are because they expect you to do your indirect cooking in the middle with one of their char baskets on either side! On a side note I got a rotisserie for my kettle this Christmas and would like to see you do a series on that!
i cant believe he didn't do a standing rib roast in this series.. i got the entire S&S set up for Christmas the first thing i did was a brisket probably the best brisket ive ever cooked (ive been cooking brisket on my full size smoker for years) it was an 8hr cook but i used his method of an overnight rest in the oven at 170 i think it makes a big difference
I have the same grill. Won it at a work raffle. Subscribed after you cooked the steak. Guga sent me. Love it!
I’ve been smoking and grilling on my kettle for 3 years now, and finally upgraded with a Slow n Sear setup. First Chuck was a dry disaster, LOL! It’s a whole other method using the SnS, and I’ve found I have yet another learning curve. On the plus side, the SnS truly does control the burn well…
i’d like to see you make a pizza on the weber!
Yes!! I inherited my Grandparents' old skool 18" when they moved out of their old house, and I love it! it was ignored for over a decade left out in the sun, but I still use it twice a wk😆 And it has done a beautiful job, no matter what I've thrown at it! I still need a smokey mountain, though…
Any thoughts on the Slow N Sear grills vs the Weber Kettles assuming you've seen both? They're on backorder but considering one as it comes with the Slow n Sear for the less money then the cheap-o performer model I'd otherwise buy.
I have that exact kettle. Name is Chester Copperpot
I love your channel and really enjoy seeing a fellow Austinite. My 8 year old loves to watch the videos too.
I’ve been grilling/smoking meat for a few decades now. I’ve used stick burning offsets and pellet smokers, but my favorite is still my kettle. I swear some of the best meat I’ve ever cooked has been on my kettle.
I’ve enjoyed this series very much.
I know I am late, but would love to see your take on pizza on the kettle.
I’m torn between a Weber kettle or a Hasty Bake Legacy. Any advice is welcome.
request: shoulder steakd have alot of flavor, but not easy to consistantly cook well.
would you please do a video on smoking/cooking shoulder steak or full shoulder?
Can you please do a poor man’s brisket. Chuck roast?
I have been cooking on a Weber kettle lately. I would be so down for more of these videos
Oh chud seriously hanging out to see you smoke up some of your home made sausage links on it. I’m in Australia and been making home made sausages. After watching your videos. I have a Weber kettle and am
Keen to see how you cook them on it 🤙🏻
Awesome job, I love your channel! Best of luck moving forward.
I have the same copper kettle got it for a song and can't wait to try this out. I use Kingsford blue bag with smoke chips. Cheers 🍻
I thought I was the only one who used a leaf blower lol
Been patiently waiting for the next episode of the episode🙏🏽
Very good
i would like to see you cook a reverse sear tomahawk . yummmm
Weber kettle and the thin blue smoke is the toughest part to deal with since you have to achieve it by keeping the temperature low and at the same time run a clean fire next to the meat. Teach this Chud. Peace from Greece the land of flesh
Pound for pound Weber Kettle is the best all around cooker you can buy. And this is coming from a guy who owns an offset, kamado, gasser, Masterbuilt and pizza oven.
Subbed just to keep up with the series. 🤙
Mr Bradley, were was the "there's a snake in my boot"? Thanks for the awesome content!
Brisket, by far and away the most overrated cut of meat 🤢🤮
Can you make super bowl food
Great stuff what’s the back log on coal starters.
Making some short ribs Argentina style and chimichuri
So my suggestion for what to cook on here is…. EVERYTHING! ALL OF IT! THE WHOLE LOT!
but seriously, I'd like to see how you do a brisket and a pork butt on here 👍
Love my Weber.. had every type of smoker from electric to stick burner and the Weber rocks em all!
Excellent….I accept any challenge issued cooking on a weber. Sounds like fun win or lose…
Portable leegbloedt best tip ever(in your got to have (or somthing) video .. keep up the Good work!!!😎👍
Cook a brisket please. 🤤
A big thank you Bradly! Sunscribed and liked yada yada. Serioudly man, so many kettle owners out there. Just got a Performer myself. Looking forward to putting the Chud style cook'n anb grill'n on it. Thumbs up, brother.
Cook some Pork Belly. Always a good bite.
I bought a premium 22" weber kettle last summer and it seems like it's more versatile than any gas grill I've ever used.
Plus I get a great sear on my steaks that I just can't get with gas grills.
Let’s go!!!! Fire up this series! Love it. Lived on a Weber kettle for years!!
Cook bone in chicken, I end up too burnt or undercooked.
I have to admit to having a soft spot for the Weber kettle. After all, I grew up with them. I also have added a SlownSear, and I use that with post oak chunks, works like a dream. Looking forward to the series Bradley, thank you sir.
I Love My 22” Weber Kettle🔥🔥