How to Barbecue and Grill Tips by the BBQ Pit Boys

Smart Man – the BEER is the BEST PART!

great how to vid guys! i’m adding one of those weber performer’s to my pit this summer!

hey @saechao18, not a problem if you use a good quality charcoal with natural binders. The Minion Method uses charcoal this way to help produce a long burning low and slow in the 225-250f range. BBQ Pit Boys

I must ask why do u put charcoal that are unlit and black on the light ones and even in some of the videos the coals are so black and un burned i whyyyy ? plz reply to my comment thanks

i have never seen a desk for your weber otg like that in germany. from where do you got it?

good tips! thx! ^^

man that beer smells good hmm hmm hmmmm

Thank you guys for this video!

I’ve been wanting to try out a low n’ slow rack of ribs forever, but I just honestly didn’t know about the chimney.

I have a old propane char broil bbq that i use charcoal in, and use the indirect method! I find i have to use a brick cut triangular to keep the lid open a little, but i always have a hard time cooking pork chops! Ive seared them, then moved to the side, ive tried indirect, and that doesnt work? What do i do???

i liked the last part when you grabbed the beer. lol

BBQ Pit Boys rule

Thank you for the tips… very much appreciated!

If you’re new to low and slow, we recommend starting with a good briquette and then as you gain experience start experimenting with hardwood as your primary fuel. Of course, it’s always best to choose what hardwoods are easily and cheaply available in your neighborhood. -BBQ Pit Boys

Starter fluid is just a “method of ignition”, and does not affect the taste of the food if used properly.

Selection of your wood/charcoal fuel is a matter of preference and experience. Our first preference is for oak, for long burning, steady fires, especially for open fire cooking, and in large side box smokers. When using a small kettle grill and/or smoker like the WSM bullet we have no issues with the Kingsford briquette especially when we are doing a long low and slow.

Forgive my ignorance but I thought mody pros *hated* startet fluid, and absolutely hate the idea of slow N low cooking with Kingsford briquettes.

I’d always assumed lump and/or natural hardwood charcoal (or just plain wood chunks) were the preferred method of fuel, along with starting with a chimney or some other non-lighter fluid method of ignition.

sure .. the pitboys did a pie on it … check out the video

is it possible to bake (like cake n stuff ) on the bbq grilled

Yes. Remember, fire gets its life with air. Turning down the dampers restricts the airflow, so the best way to control your grill temperatures is by opening or closing your dampers (top AND bottom).

Lowes has some of the best BBQ equipment on the market.

If you want a deep smoky flavor to your meat, soak your woodchips in cold water for about an hour, then put the soaked chips on top of the hot coals….the chips will just simmer, instead of burn up outright.

If you want a subtle hint of smoke without the overpowering smoky effect, then just take a couple handfuls of chips (right out of the bag), and throw them on the coals…non-soaked in water.

can i use castrol oil?

Slick vid guys,does the food justice,KTF.

You’re getting better at editing the videos, they are nice, clean and cut well. Good job.

great useful list
but if you got the beer, wheres the girls?!

Thanks