Comments on: The Weber Kettle Series | Chuds BBQ

By: @jose1j

@jose1j — Wed, 06 Nov 2024 15:56:44 +0000

I Love My 22” Weber Kettle🔥🔥

By: @WhatWeDoChannel

@WhatWeDoChannel — Wed, 06 Nov 2024 15:56:44 +0000

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!

By: @redcoat192

@redcoat192 — Wed, 06 Nov 2024 15:56:44 +0000

Seeing your arsenal of fire starting weapons I knew directly you were the guy I need to guide me through my coal grilling journey 👌🏻

By: @hawkeyeted

@hawkeyeted — Wed, 06 Nov 2024 15:56:44 +0000

I've got a weed burner from Lowes that hooks directly to my 20lb propane tank. Fun times. 😏😏

By: @eguerro3485

@eguerro3485 — Wed, 06 Nov 2024 15:56:44 +0000

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

By: @matthewkenna1053

@matthewkenna1053 — Wed, 06 Nov 2024 15:56:44 +0000

Where can I find that thermometer you added? Would like to add one to my Weber kettle. Thanks

By: @ronthesledge

@ronthesledge — Wed, 06 Nov 2024 15:56:44 +0000

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.

By: @yezryezr

@yezryezr — Wed, 06 Nov 2024 15:56:44 +0000

Revisiting this series because it’s what inspired me to get a kettle

By: @ivorbrae

@ivorbrae — Wed, 06 Nov 2024 15:56:44 +0000

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!

By: @inhisnamebbq8488

@inhisnamebbq8488 — Wed, 06 Nov 2024 15:56:44 +0000

i know that i might be late to the party, but i wanted to know what size whole and thermometer did you use