Відео

the handles have changed over the years, but the dampers are compatible.

@@hasenmann just wondered if I could get one that had the rubber and use that instead of the straight steel mine has

@@seanmorissette5765 they should all be the same size damper. I have dampers here from about 5 different 22 and 26 inch models and they all fit all lids

Never changed it. So yeah, default

@@hasenmann thank you.

the placement tries to reduce ash kick up (and it works) by not blowing directly into the coals. For the controller, it doesn’t really matter as it controls the air input in accordance with the temp

@@weidhase Good point about the ash getting blown around. Thanks for the reply! I appreciate it

@@ayyyebeeeen I have to admit though I never tried it - so it might work just as well. Another thought: it will always be a lot hotter below the coals and that’s probably not the best spot for a fan with a tiny motor and plastic blades :-)

nope. And five years later it’s still good :-)

no, it doesn’t. I do however use foil to cover the part of the coal grate that’s not covered by the slow’n’sear. This provides much better and directional airflow. The outlet of the blower is just below the coal grate and funnels downward. I position my SnS/baskets on the opposite side.

it’s a cut not typical outside Germany, hence the video :-)

your point?

Hi Charlie. It's holding up well, I replaced the grommet once, I just got a bunch of extras :), since I now run two of these grills. Thanks for watching.

here you go, it's the BBQ Guru universal adapter: bbqguru.com/storenav/Index?categoryId=&&productId=422

about time you made it popular wherever you live now :-). Thank you for watching.

that's like ... your opinion :-). Cheers.

an? any pig? yes :)

@@hasenmann Sorry, senior moment, since corrected.

@@newenglandsteamworks457 no worries ... I am not intimately familiar with the Boston Butt, but the one I once bought had the full shoulder bone in it. So the Schäufele is a sub-cut of the Boston Butt, I'd say.

it's been on for over 3 years now, still no problems :-)

yes it does. This is a Weber Kettle, just the 26"

@@hasenmann Do I need to drill hole?

@@zacherypalmer299 yes, there's a video: ua-cam.com/video/PWZ1tIC1RLU/v-deo.html

Thank you. I am currently not producing more videos ... I might in the future. Thanks for caring.

@@hasenmann You're welcome, watch your videos in the future

*think is the word you're missing?

@@hasenmann woosh

refill is no problem at all ... also, most of the times not necessary :-). Thanks fo watching

@@hasenmann i definitely struggle with any time i have to lift the lid. i never seem to be able to get it to return quickly to temp

José Guillermo Mansur Gárate the tape is about 1 cm wide and comes in 2m strips, if I remember correctly

Thanks! I appreciate a lot your answer! And also, great video!

I dunno, you tell me ... what's missing?

I knew there's going to be this one person that will appreciate this :-). You totally made my day. The Steaks you're referring to are simply slices of the Pork Neck muscles. Thanks for watching, maybe show it to a butcher? He might cut them for you (and I really want to know if a butcher can make sense of this just by watching)

My local Weber Dealer sold them, they’re an official spare part of the WSM. Thanks for watching

I used a simple nut, wanted a winged one and didn’t have one. So in real life, I fasten it maybe every two months? The carbon buildup helps ;-). Thanks for watching

Thanks. Finding that use of the damper is loosening the nut more rapidly than I want. Might try a wing nut. Worried that a nylon-lined lock nut would not be ideal in such a hot environment.

Have you tried two-way locking nut?

I used a wing nut with a lock washer.👍🏽

dookieface it’s been two years, still no rust. I guess the grease and grommet protect it enough. Speaking of grommet: that’s starting to crumble

The bit is fine. I tried lower speeds, didn’t work for me. Thanks for watching

Well it works if you have less than adequate force pushing the bit

yes and yes. I never had the urge to close it as it would take potential airflow away. Thanks for watching.

dirtrider88 any 12V fan should do, but they have a new unit out. So check that out.

D Blake sorry bout that.

Carlos Corona thanks for watching and sharing your thoughts. The test is fine, you don’t have to like it.

Hm ... I don't like breast that much. I'd fry breasts for about the same time but check internal temp a few minutes early. Breasts will go dry quickly, I usually only go to 65°C/150°F. BUT ... that's your choice, FDA recommends 165°F.

Danny Ouwehand thanks for watching :-)

SonicBoomC98 in this video, yes. Later I installed a probe port. Thanks for watching

Hey Doc (always wanted to say that). Glad this video helped you. From my experience, a fan controlled charcoal fire is more steady than a gas grill. The only other thing I wanted to try, but never did, was pellet smokers. But from all I see, you really shouldn't leave those unattended over night. So until someone proves me differently, I'll stick to charcoal :).

@@hasenmann You absolutely leave pellet grills overnight, that's the whole point of them is to set it and forget it. The good ones have a very good PID technology that keeps the temps 5-10 degrees variation. They will spoil you, trust me.

Angiu Cozma hey. The most I ever did was three days. So I can’t say. Sorry.

Steven Raichel du findest mich unauthentisch? 🤪

Charles May Good advice. I didn’t have one :-). Thanks for watching

RotationFSX thanks for watching

I chose the lid because I was afraid the gasket might burn/smolder when using the grill without the lid. When I sear steaks on my SnS I get temps in excess of 750°C (1382°F). Honestly, I haven't tried it, but it just made more sense to me on the lid. Thanks for watching.

I have the Weber Jumbo Joe and when I installed the gasket around the lid I now can not get my lid to lock down at all. Any solutions?

@@kdkirby1985 4 inch binder clips . The ones for paper

dheasley2 sorry. I’ll correct that. Thanks for watching

@@FloSlowBBQ it was an awesome glaze the perfect sweet heat.

@@dheasley2 Awesome, glad you liked it. It's still one of my favorite recipe for ribs.

Hey there, thanks for watching. I have never used a vortex but from what I saw, it might do the trick. Not sure. Vortex is not available anywhere near where I live, else I'd give it a try.