How to control the temperature of your Weber Charcoal Barbecue

@tobiaschillitrollkarl 5 years ago

Thank you for this video, I learn a lot from reading the comments.

@NateLeeGriggs 4 years ago

When ever I’m having a bad day, I just come to this video to get a good chuckle. Works every time

@corniliuscab 7 years ago

To be honest, I just want to learn how to control the temp not burn down the village.

@MrCoffeekelly 9 years ago

If you're just starting to use a charcoal grill PLEASE ignore everything in this video and save yourself a ton of frustration.

@colinstone1570 3 years ago

Did anyone else notice that the temperature gauge needle was almost offscale ? lmfao

@kapbab751 10 years ago

Jesus woman youre going to catch on fire...just the way you were pouring your coals out gave me anxiety

@koolwalla 11 years ago

i love the quick sad shot of the food at the end.. im still laughing so hard... lol

@1BestEnemy 9 years ago

The environment in that grill is good enough for a blacksmith to make some nice weapons.

@thomascrowne5167 3 years ago

I haven't seen fire that hot since Waco.🔥🔥🔥

@shaw9881 6 years ago

Coals courtesy of the surface of the sun

@kurtcer 8 years ago

If she closed top vent and opened bottom that grill could have blasted off like Apollo 11 those coals were so hot

@elsucioharri 12 years ago

Those coals were brought straight from hell!!!

@draybo46n2 8 years ago

Shoulda said "how to get your weber hotter than a volcano"

@simmer484 2 years ago

Some say those coals are still cooling off to this day

@emanueladavis1885 7 years ago

Thanks for the video, the information you gave was great, as i was not sure about the vents and what they do....cheers.

@ldhenderson95 9 years ago

This made me laugh. Fire hot enough to melt the ONE ring and charred up chicken.

@Crazygirlssd 5 years ago

Had to look again... Cracks me up every time !!!!!!

@thereve 8 years ago

The only time I've left the bottom vent WFO was to help get the coals started...Since I started using a chimney I leave them 1/2 closed or more and adjust temp with the top vent. Those were some seriously HOT coals...

@MushrooMilkshake 10 years ago

I set up a direct heat and an indirect heat zone and get the grill as searing hot as possible with the lid on. Once it's scorching I remove the lid and place the chicken directly over the coals and cook with the lid off. I carefully watch until the skin looks crispy turning as needed then move the meat to indirect heat and continue cooking but with the lid on. Turns out perfect every time, crispy skin and super tender meat.

@catalinsoare1261 4 years ago

The comment section is hilarious. The best comment section on YouTube! :))))