How to control the temperature of your Weber Charcoal Barbecue

@tobiaschillitrollkarl hace 5 años

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

@NateLeeGriggs hace 4 años

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

@corniliuscab hace 7 años

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

@koolwalla hace 12 años

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

@1BestEnemy hace 9 años

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

@colinstone1570 hace 3 años

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

@kapbab751 hace 10 años

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

@MrCoffeekelly hace 9 años

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

@thomascrowne5167 hace 4 años

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

@shaw9881 hace 6 años

Coals courtesy of the surface of the sun

@draybo46n2 hace 8 años

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

@elsucioharri hace 12 años

Those coals were brought straight from hell!!!

@ldhenderson95 hace 9 años

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

@kurtcer hace 8 años

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

@simmer484 hace 2 años

Some say those coals are still cooling off to this day

@MushrooMilkshake hace 10 años

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.

@TheSaneHatter hace 9 años

Nice to see that the merits of barbecued food have gained appreciation across the pond! Consider this how we paid you back for giving us afternoon tea. ;-)

@thereve hace 8 años

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...