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Ease of use, durability, convenience and affordability make the Weber Kettle one of the best outdoor cooking tools ever invented. If you're new to outdoor cooking, the Weber Kettle is the best place to start. Even pros have deep appreciation for the Weber Kettle. This video demonstrates how great they are. Thanks for watching!
...also, if you want one for yourself...
//Creative Commons Attribution Licence video (Reuse allowed)
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0:00
We're about to see why this right here is one of the best outdoor cooking tools ever invented
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This is a Weber kettle. I do not know how old this is, but I bought this house, and the previous owner just left this little guy here
0:13
And it's a little beat up, a little weathered looking. But these things are amazing because they're practically indestructible
0:19
I went ahead and picked up a new grill for it since, you know, I don't know what was cooked on this thing
0:25
And I don't really feel like cleaning that up. Sorry, just bought a new one. Look, inside's an old bag of charcoal and some lighter fluid with no label
0:35
But I'm going to get this thing cleaned up a little bit. And we're going to do cook on it
0:41
Okay, the old Weber kettle is good as new. That's an awesome thing about these
0:47
If you want to get an idea of how old this thing is, I don't know
0:51
But on this bag of charcoal here, I did find a date stamp on it that goes back to 2016
1:00
So this thing's probably at least a good eight years old sitting out in the backyard all that time
1:05
cleaned up a lot better than I even expected and I didn't try very hard
1:11
I spent about five minutes on it and I could probably have cleaned it better
1:16
The amazing things about these is a this coating on here. They're practically indestructible
1:26
So, in order of that, it's got a brand new grate on it. And if you want to know what I cleaned it with, I used a garden hose, a scotch sponge
1:33
I used the non-scratching side there, scrub side, and don't dishwashing detergent
1:41
So nothing special. I'm going to split a chicken and get this in going with some charcoal and cook it up
1:49
Okay, we're going to cook this chicken with charcoal. I've got a chimney starter here of charcoal that I'm going to fire up, get that going
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and to answer your question, no. I know you're going to think of this
2:01
I did not use that old bag of charcoal. I've got some fresh charcoal right here
2:09
Charcoal is hot enough, so we're going to go ahead and get this in to the kettle
2:14
Okay, we've got the charcoal in. Notice I've got it all off to one half of the kettle here
2:20
and the reason for that is that way we can keep the chicken kind of some on some off of being directly over those holes And we get a nice cook I going to show you how easy this is
2:32
All right, here's what we're cooking. We've got a whole chicken that I split into two halves, and one of them is rubbed down with the McCormick's Nashville hot chicken seasoning
2:42
I just wanted, I never tried that stuff before. I thought I'd give it a shot. The other one is also rubbed with that, but I started off by rubbing it down with the
2:50
Dave's Carolina Reaper insanity sauce here and that stuff is blazing hot and it's
2:55
really good so this chicken's gonna be fire seriously fire so let's get it on the
3:00
grill and we'll get this cooked all right here's how we're rolling we're starting
3:04
off with the chicken positioned mostly over the coals and I'm gonna show you how to
3:07
do this without burning it notice I've got the drumettes here the drumsticks
3:11
kind of off the coal so those don't get totally burnt because they're so nice and
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thin we're gonna put the lid on this I've got the The vents down below wide open, but this vent, we're going to keep way down
3:24
Don't forget, that thing is hot. So if you're going to touch it, don't touch it for very long or don't, or, you know, use a tool
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Something. But, you know, here we go. Making a video and forgetting what I'm doing
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So anyways, we're going to choke that down. So that's going to kind of lower the temperature of those coals and keep it from catching on serious fire
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and I think we're going to have some good chicken. I'm going to watch it for a little bit
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If I notice excesses of amount of smoke coming out of something like that
3:55
or I hear something going on, then I'll go down below and choke down the fire in the sky
4:00
But right now I've just got it pretty much wide open. And this is going to take roughly about an hour to cook
4:07
Okay, it's been 20 minutes, and I have not lifted the lid
4:11
Do we trust the process here? Let's have a look, see how we're doing
4:16
Look at that. Nothing's burnt. no flames it's still freaking hot but not super hot let's see how the underside looks
4:25
here a nice little bit of sizzle there I'm trying to hold this camera steady because
4:30
I don't feel like doing the fancy stuff today oh I like what I'm seeing here get a little
4:35
bit of char going on there that meat is cooking there nicely kind of starting to split a
4:39
little bit yeah we're looking really good so what I just did there is I flipped it
4:44
oh that that the heart that my little snack here in a minute all right don judge I gonna I just flip that so I can crisp up the skin a little bit and we going to go another 20 minutes and see what happens
4:58
All right, another 20 minutes have passed, and let's get a check in here
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I want to show one more time here real quick. This is how much the events are open
5:07
I would say that's about so 75% closed, only 25% open, quarter open
5:15
very tight, but the bottom is all the way open, wide open still
5:20
So let's see. What is shiny this thing is? I can see myself
5:27
Let's have a look here. All right. As you can see, we've still got plenty of really good hot coals down in there
5:36
You see that red burning. And, you know, we don't have any flames coming up
5:43
and oh man oh that is looking good that's my little treat there we go and this this little piece of aluminum foil
5:54
this is how I marked it to make sure that I don't forget which one has that Dave's insanity sauce on it
6:00
let's pull that back over here okay so now here's what we're doing here's where you you got to kind
6:06
of start feeling things a little bit I think we're looking really good I'm going to pull these back over here
6:12
away from the coals. So they're not going to be directly over the coals anymore
6:20
There we go. And see that? We've got some distance there. We've got the color
6:29
We've got the char. Skin is good. We're going to go and put this lid back on here
6:36
And I'm going to go about another 20 minutes. And I'm going to go ahead and just open up these
6:42
Just a little bit more. So they're about halfway. There we go
6:47
Let breathe a little bit more. We're going to finish these up. Okay
6:53
It has been another 20 minutes. It's been a total of an hour. And I'm going to let you have a look at how we're doing
7:00
And we are done. I've got my thermopro probe here. Check this out
7:08
And yeah 175 Check the breast over here 175 174 175 there it is
7:21
The thighs and the legs and everything else should be a little higher. There's 180
7:25
They feel really good. 181. Yeah, we are good. It's time to go and pull these off
7:32
And I'm gonna have some fun tonight. So after we get these
7:40
off here. Get those off the side here. I'm going to show you
7:45
one of the cool things about the Weber kettle. So notice we still got
7:50
a lot of really good usable coals there. So how efficient this thing is. We're just going to go ahead and put the lid
7:56
on. And we're going to close off the air vents totally. All the way down
8:05
All the way to closed. There we go. and we're just gonna choke that out and well tomorrow I'm gonna come back and show you how to empty the ash which is one of the coolest thing on these things
8:16
Alright so let's carve into this a magnificent beautiful piece of chicken here and see what we got
8:24
Look at that. I know the lighting isn't the greatest in here right now but this is a pretty casual video
8:33
If you like this video this is how I roll, okay? Pretty casual, pretty real
8:38
Not a super ton of detail in this one, but I check my channel
8:44
I got a lot on there. Make sure you hit that like, subscribe button. I really appreciate that. Mmm. Mm-hmm. Mm-hmm
8:52
Perfectly cooked. I've got to try a little bit of that skin. Mm. Mm. Mm. Mm. Mm. Mm. Mm. Mm. Mm
9:04
Oh my gosh. Mmm. Mmm. So good
9:14
Well that's how easy it is. Weber Kettle. Hmm. Thank you for watching
9:21
I'm going to eat this now. All right, if you want to see how to clean up your Weber Kettle and care for it after a cook
9:29
make sure to subscribe to my channel. Check for the next video because I've got that one in full detail coming right up
9:35
on ride up. Thanks for watching. This has been Tony Tone Barbecue
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