Maintain Target Temperature on the Weber Kettle using a Slow 'n Sear

Great presentation and fantastic information!! Im learning😊

Hope you’re doing well. Your videos are exceptional. Very helpful.

My girlfriend was going crazy because she didn’t know what’s wrong. She watched a whole bunch of videos and none were helpful. She noticed that some contradict each other. I saw her getting upset, and as you know; you don’t want to see your partner upset because she’s going to make you upset. So; as calmly as I could, I watched some videos but I came up on this one and that’s all I needed to solve the situation. I had never touched a Weber grill and thanks to your teaching I was able to follow through. Thanks to you, my girlfriend is happy and so am I. Thank you so much. Have a blessed day. I’m so glad you decided to give us step by step instructions. Most of us need instructions for some of these new gadgets. 😊😊😊

Thank you for the help. I just got a Weber and it helped me out a ton today 👍🏻

This video was just what I needed. Thanks Johnny!

This is y I'm sticking with pellets

Really great video - you have provided me with a “simply powerful” approach to temperature management! Keep up the great work!

Do you feel the slow n sear is worth the money compared to the snake method? Seems like you had to do a lot of work with it.

Great tutorial Johnny;
Were can I get a fire management chart. There are many that show how they use the Weber Kettle but it seems that you are the exception to the tutorial rule. Thanks for sharing your knowledge.
R. Rodriguez
Las Vegas, NV

Thanks for the help man! Great video

Really something I struggle with. I hope this will help me.
I use a Weber igrill2 temp control. When the temp over or under shoots it's making noise a lot of noise. I may think that's a trigger to panic. I have set it to 10 degrees under or over just like you did.
I have to remain calm I think.

Can I ask a question please. Where are you setting your bottom vent in this situation? thanks.

My issue is once i opened my lid to add the ribs. It dropped to 260. And it slowly kept dropping i wanted to reach 275°. But sadly it just kept going lower and lower.. do i adjust my top micro open? Or open my bottom

Another great video Johnny. I'm interested in that printed temperature range guide. Is that available for to be printed out somewhere?

Best videos ever. So detailed. Thank you for making them.

Very Helpful Thank You for the video and great tips...

Thumbs up! Love this channel. Super easy to understand and straight forward. I’m going to give this a try even though I’m not using a Weber I’m sure concepts are similar give or take.

Greetings from germany , i learned a lot from you. Michael

Where do you start the bottom vent at?

Hey Johnny......does the weber kettle need to have the lava lock gasket around the inside if the lid to help with smoke leaks and heat loss

Have a fantastic weekend

How far open do you have the air inlet adjustment

Great video man! I like very much your explanation and method Johnny! 👍 Keep up the good work! Btw you got me inspired! Perhaps soon I will make a similar video 🤘 Cheers from Finland

Very informative👍

👍 Very good instructions for newbies, Johnny! Especially liked it when you said "don't do anything. Keep your hands off the vent" 😅 so true!

Man that meat looked tasty my friend

Good info here sir!

There's just a lot of variables when smoking w/ a kettle. I now give myself a 25 degree range of 275-300F for most cooks and find that I don't have to make many adjustments. Trying to run a tight 10 degree range means you're going to have to mess w/ vents all day.

Great lesson today .

I learn so much from you. Such a great channel!

Hey look! It's Fred the squirrel ! Great guide Johnny.

Very informative, thanks for the attention to detail in your review. Would really help when I smoke brisket. Nice job Johnny.

I do overnight briskets on my 26 all the time. I set my temp alarms on my maverick. If I’m 225-275, I’m happy. I can go 6 hours with no adjustments. It’s important not to overthink it.

Johnny what an awesome guide and a very detailed explanation of how keeping the perfect temperature on your Weber kettle

Very nice explanation Johnny .... clear and concise 👍 Can't wait for dry season to be over here in Ontario. I'm learning so much from you .... if you need a 'side kick' let me know ... lol. Cheers.

LOL “Don’t do anything”

Really impressed Johnny, super in depth, helpful guide. We hate it when we get spikes or dips in temperature while grilling. Kindly, Cam & Theresa

Great tips Johnny!! And what do we do now...nothing! 😆...that ham looked slamming!👌 have a great weekend brother! You all stay safe!👍👊🍻

Such a helpful video, thank you!

Thanks for the good tips brother

I creamed my BBQ chonies when you showed us the ham.

I love this channel! Keep up the stellar work Johnny!

I’ll have my review of the IBBQ-4T out tomorrow, but you were right. I love it

First!