How to use a Charcoal Grill | Weber Kettle Grill

[Music] what's good everybody and welcome back to my channel smoking and drilling with me AEV I know you read that title hey listen I got a distraught by saying this this is probably like in the top three videos that's most requested everybody wants to know this how to use a charcoal grill right so look imma show you I'm gonna be using my weber kettle grill listen we're not gonna try to reinvent the wheel because you really can't this and they didn't make this and this represents probably more so than what most people have low throughout the country you know I mean probably the world you know everybody got some type of kettle style charcoal grill so look I'm not gonna overtalk it we're gonna break right into it in this video right here is just about to how and the why once you understand that no matter who video you watching when you watch your mind or somebody else's when you follow on some of these videos and it just makes sense let's talk about starting a fire right so I got myself a chimney listen it's working just spending a little couple of extra dollars these are not that expensive get yourself one of these go ahead and fill this up I'm gonna show you that I'm gonna fill it up and I'm gonna show you how we like it alright so I just filled this up right here you can see right here let me get it out in the Sun look this is just a regular you know charcoal you see that I can flip it all the way up but I'm not I'm only gonna cook after I get through doing this video I'm gonna make me some burgers this is more than enough for burgers and dogs now let's talk about starting you starting a fire I recommend you guys get these these right here work so good but any pre starter to your charcoal you put this underneath here you put this underneath your chimney look that's what these look like see that right here look I'm gonna show you man it's so simple you know I mean we gonna put this here imma like it right [Music] well submit all I do is I take my chimney I put this over the top and we let that start you know they start to firing and these now I added this little extra part right here because we all got a little pyro in us right so look I like to look you know and see that fire see the flame you see the smoke and I'll let you know right there then charcoals are getting nice and hot okay so while we have our chimney the coals are starting to get hot catch the flame let me go ahead and explain this part to you down here on the bottom look I'm gonna show you like this one of the reasons why I tell you you can't reinvent the wheel to listen they didn't put everything into it and the science behind it one of the things is listen when the ashes when your coals turn the house you go ahead and do this across like this once you get it to drop down on the bottom you squeeze this oh yeah ass just come out into this little tray right here you can't be done so let me put this back got that back right I want to show you this this is where you're gonna learn how to control our Heat it's gonna be controlled down here on the bottom now this is actually a vent awesome so listen if we do like this imma show you just one second this is all the way clothes now you'll see in some other videos people make these little notches right here to say this is where they like to put it I know where mine is so I never put a sharpie on but listen Vince it so when you open this up and that's more in the more air in you see this little symbol right here so listen when you starting to open this up it's drawn here through here it's coming through here is passing over the coals it's just like stoking the fire you put more air on it is heating it up got it if it's closed we gonna choke it we gonna suffocate to air which is bring the temperature down I'm just showing you this now I'm getting ready I'm gonna show you once we put the coals inside the tree inside inside this Lawrence here I'm gonna show you that true then I'm going to show you exactly when I have it closed what it looks like and then when I have it open what it looks like okay look I want to show you this part now remember when I showed you what it looks like the one is closed so when I move that over this is all the way closed look at the little fence right here that's closed then when you start venting it look you see that opening down there that's where it's drawing the hair is it making sense you want to get listen so if you cut it like this a little bit that that's a certain amount but that's how we controlling the airflow and I'm gonna be putting the charcoals over here right so with the charcoal over here and this open just a little bit or a lot it's gonna have the air pool this way and then when I put the top down listen this is how we're gonna control it also so you close this choke the bottom if it's too hot right till we get the temperature to drop down then once we have it set we can control it like this this is just letting some more the draw up it's drawing from the bottle coming out through the top and they have a little thermometer right here on the top how much show you guys what accessories you need we're getting ready to set this up and I'll show you what I'm gonna do after I set them up and imma show you if you don't have the slowest here like what I have right here which has a water trough in there I'm gonna give you guys some options where if you don't have that you can put something aside this to hold your briquettes back on this on okay Nicole is already I don't know if the cameras gonna pick up the flame but you see how they starting to turn white on the top on the edges like that that's fine and then if you look deep down and there should be that red you know that these right here I live even the ones that are not fully lit once I put them in a side right here now you can see how that one's not fully hit right just the hair just trying to catch and this backside like that it doesn't make a difference because once you put them in like this those are the bills become hot cool now if you look down at the bottom I'm cracking the vent just so that I can get some airflow down in there so when you get here to pass over to briquettes okay we'll put the grate on right now let's talk about zones look this is directly over the coals and from here on this is indirect now look it's set up like this you got the direct side let's decide this over the heat then you got two indirect now listen you want to cook all your meats mostly over the indirect side this that right there is where you don't have no flare-ups no burns or nothing like that so that's the side you want to use let's just I'm gonna use the example of chicken thighs we all like to put your guitars on the grill right super delicious juicy all of that I see a lot of people making a mistake when they don't set up zones on their grill what they do is I've seen people a lot of people even to this very state they'll feel this bottom down here with nothing but uh charcoal and have the whole thing hot right so if you're doing chicken and you doing some chicken thighs you put it down listen as they start to heat up the fat from the chicken drops down and when he hits these charcoals right here what happens you get a flare-up and that's causing it to burn so just about everybody that's been on the grill that has burnt chicken one time or another right so if you put it on this side with the heat over here so as it drips down but what does it do it doesn't drip on the charcoal and do not listen to this you don't get no flare up that you don't burn it's all about the internal chiles you'll meet or you know your food period as opposed to like people asking me in my comments some time to ask you like how long it's so many variables you can never ever tell nobody how long nothing even cooking on a stove because what I say is hi yo how I might not be the same as my high medium low stuff like that so listen we got to cook and make sure our food is having an eternal chill temperature now this is why I tell you this Louis you're so cool because they have a trough right there you see that trough that trough right there is where I can put water in there if I was doing a long cook you need to have a little moisture in there right if you're doing chicken I see you people filling that up I don't personally put no water inside that trough on an hour cook but if I'm trying to put a brisket on here you know I mean if I'm doing ribs and we having something you know something like that then I feel that uh because we don't want to have a little moisture now let me go over some things that'll make your life super easy as far as like your cleanup goes now we gonna call this setup number one we got two losers use our imagination because we gonna say we gonna look at this as if it was no slaw and sear right we just got charcoal set up on one side we got a brick keeping the charcoals to one side this is your rep and this is indirect right so you want to get yourself a pan this is just a half pan it's gonna serve two purposes right listen if it's a long cook we put water inside of here right so did that way we can keep some moisture inside the chamber now if it's a short cook hamburgers chicken you know things of that nature hot dog stuff like that you put this in there you don't need any water you put that inside of there and what that does is this catches all of the drippings and to keep the mix for great you know easy cleanup right so that's set up number one tray off to the side charcoal is on the side if it's a long cook we put water in there and if it's a short cook we don't no water in there we just put it on this side so it can help it to clean up now for set up number two listen if you get yourself a slowest here you already have something that's going to keep you you're close to this side right and it cut it has this water truck so that takes care of the water the moisture if needed if it's a long cut and this right here it's a barrier also a divider that keeps all your coals at this side but we still gonna put a pan in here like that look when we got our meat over here we don't want all our drippings to be dripping down on the bottle we rather on the come here then you can just throw this away it helps what you clean them so this right here the way you see it not not using your imagination the way you see it slowing sear and the pan like that underneath now this is what we call setup number two okay now we're gonna use our imagination again look we got chicken yes over here on the indirect side right we holdin three hundred and fifty degrees so it's just like this right we looking at this this and 350 or whatever but we need to check the internal time you know temperature of the meat right so don't forget this part when it comes to cooking even even even if you're cooking it in the oven listen it's about what's happening inside that's how you make perfect food so listen we got to be able to have some type of wait so we can check the internal temperature right so if you get yourself one of these in stories you just pull this out like that you'll see it just come on automatically just by coming out and it's a story we need to insert this and to the center of our meat and now to give us the temperature right so what i'm gonna do is i'm hoping this up this is all keep pay attention at this part right here we opened it up our food is over here on the hinder exxon we got to take this we they'll stick this in the inside and it's gonna start reading our internal temperature right now meanwhile this is open all our heat that we built up had to wait till the stabilize and everything and then we got our temperature just right so we can start saying this cooking we letting all the heat out right now now I'm gonna show you something look at this if you look you ain't cooking that's just like your truest thing ever now these are cool get one of these anyway but I'm gonna tell you what you got it I'm gonna tell you where you become a pro at and that's this right here look that's the meat stick this is just a bridge you know I mean it works with the Apple in your phone this is not no review but I'm explaining this part to you is really gonna make sense you insert this inside of your meat so I'll use my hand as to me we would insert this inside right once this is inside to me this tells us what's happening inside right and then this part of here will read the ambient temperature inside so this will tell us how hot it is right around our chicken so if this is 350 you don't need to take don't worry about what it says on the kettle grill this right here we used to your app and if you can maintain 350 like you know like it is in the oven and boom you gonna have the great tasting food now we don't go over some of utensils all right so look now we're gonna go over to utensils most of the time when you see them like in the story they're coming like a tri pack you don't get yourself a four spatula and some tongs right hey but I'm gonna say it like this because it you know barbecue utensils is like super popular everybody makes something you know so it's customized it they're like you can see right here this right here you see what it says just got to LA representing where I was born and raised hey so got this you can get your favorite football team you can get you a missiles you can get whatever you want to get in I want you to look at all three of these and tell me what you see with what do they all have in common you didn't figure that out look at day long and they long for a reason if you get something shortened you don't mean that your hand is over this heat it's gonna burn so look you can work your tones like this you're gonna work here we can turn I'll use e this my second this isn't my extension from my hand and the same thing with my spatula it's just long where even if I did fill the bottle with it and I was doing everything in flame-broiled or something like that you don't mean I'm able to get to it without putting my hand over to directly now I'm gonna show you guys some of the options right here this is pecan blue that right you can go ahead and get these chunks you can pick these up at your local Home Depot anywhere the sale of barbecue accessories everybody usually has you know like chunks pellets and things like that so you want to get yourself some chunks you open it up and then all you do is set these on top now here's where it gets a little tricky we got to pay attention right because when you put them on there it doesn't take long for those of flare-up you see that fire listen that's gonna change you know the temperature inside your grill all you do is leave it VIN it the way you had it and you let it settle down but just want to show you guys look adding some wood chunks to it and you know things like that give us different flavors and this right here you'll be on your way to becoming a grill master and I'm an a there's no way I can tell you this without being truthful you got to put your time in with the grill but the way you don't get discouraged he is you set those zones up and you do not cook over the fire and we start learning right there after that you don't you take something away from each time you do it and then you can look at it and you can go from there now you saw the was on the air started to catch a little fire right can you see it right there you see it coming out of here you can see it coming up that's not super insulated so you'll see it coming out their heads or whatever and listen you can smell it I don't need to pull it this way I can smell the beak on burning and starting to smolder and look that right there will get into your food and create a great taste so again you remember listen if we look in we cook it that we using one of their meat sticks you know I mean once you have that meat stick in there you don't have to open it up you can see how hot it is because remember that started a fire so all of that changes and makes the temperature your fire and the temperature inside your grill you know fluctuate so you just want to stay on top of it if you got that you're able to read what's happening inside and what's happening with your meat remember down at the bottom when you look down here at the bottom we want our vent right we set our vent and once you have it and you able to maintain I suggest you guys get a sharpie and do it make a mark and you can say okay this is where I like to start at this is where I'll hold this temperature or whatever but you make your mark you have this set because remember the air is coming in through here it's gonna pass over your charcoal once it comes to your charcoal it rolls over the top and it comes out here you can see it that tells you right now is working hey so listen if you know to my channel let me just take this time to say hey thank you for watching this video don't forget to Like subscribe and tell everybody out here there's a channel out here they're simplifying these recipes and taking a mystery out of cooking now I'm about to go get my hot dogs and hamburgers and I'm going to get it in