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How much electric does this thing need to work? I have never owned a pellet grill. I'll have to plug it in to an outside outlet on my garage which is an older building (50s) and I've heard of these things setting the breaker off.

That looks gooood!

HOT DAWGS!!!

Great video! I saw you can set alarms for food doneness. Does it let you set alarms for high/low ambient temps?

I tried this yesterday for dinner with friends. Fantastic! We followed each step and suggestion (organic chicken from Kroger, shake ingredients, prep, placing on a rack, etc.). Based on my time calculation from your video, it takes 1 hour, rotating after 30 minutes. The Weber app timer sounded and the Weber probe thermometer alerted at almost the exact same time! We're looking forward to additional recipes soon (especially the fajitas!)

Nicely done. It was good to see the meat on the racks to show actual capacity.

This hot dog is like a work of art. I could definitely crush quite a few!

Man that’s a good lookin dog!!! That RUclips money must be working for you if you can afford a Pepper Cannon!

That hot dog is the star of the summer. Great cook. Cheers 8)

Best BBQ channel for Weber's PERIOD

Can you share why?

I see, thanks man, you have a great video and thanks for the response, I'm thinking of buying the weber performer deluxe with the gaz ignition, do you recommend?

Hi, thanks for the video, but one question, with the hamburgers, why didn't you just move the net around for the hot zone instead of taking one by one to the hot zone with a spatula?

Gosh Johnny, that looks delicious 🤤

I wanted to get one of those killa grilla grates, but the company went out of business (owner retired) and I can't find them anywhere.

Just watching this now, about to try smoking for the first time Sunday. I bought a 4lb turkey breast today. Trying to decide between brining or marinating. Your marinade looks amazing! Also, thank you for doing it with a more basic kettle. I have the original Weber kettle I bought for $20 and cleaned up the other day. A thermometer and a pair of charcoal baskets are on their way. So its good to know how to do this without a slow n sear

Johnny when are you going to produce that awesome charcoal chimney pad/pole thingy you have?????

Love your videos! So thorough! Looks good and I don't even like guac lol

That is a well dressed dog! Delicious👍😋

The guacdog is my dad's favorite.

That Sir has to be the Best hot dog ive ever seen. Gona have to try this one.

Great video Johnny. Can't help to wonder who's going to do the first Beer Brat video this season. Hot Dogs, Beer Brats, welcome summer. Have a great day.

Right, I want a bite! 😅🍻 🍻 What's cooking in the background? Can hear juicy meat dripping and vaporizing. 🔥

Man that looked killer! It’s Prime Hotdog season for sure!!

I love anything you do on the weber kettle. That's how I found you, and it's what I use. So I relate very much to that type of content.

Fantastic looking hot dog. Cheers, Johnny! 👍🏻👍🏻✌️

Hey Johnny😃That sauce looks good😁I love avocados, as a child in Southern California we had avocado trees🥑That GuacDog looks really delicious😋An Extra "BIG"👍🏻ROCK ON!!!!!!!🤘🏻🤙🏻✌🏻

delicious looking dawg bro!

Johnny my brother; This is Tim and its been a while and I see that you have the Weber Sear Wood Grill How do you like it and what's your opinion? please let me brother God bless you.

Why do you only light a handful of briquettes and place in the corner with the various configurations? Why not just use a chimney to get them all lit at once?

It is ok to say meat. Saying protein doesn’t make you sound like a scientist or something

Yea, spray some of that citrussafe on the brisket too.

Very juicy, no pressing down to force the juice out. Very impressive.

Yeah, my least favorite too. I don't even use it anymore. I used to spread charcoal all out evenly. But then I'd get multiple dead cold zones. I think think the meat drippings were putting out some briquettes or something. It would be so frustrating. Now i just fill my two baskets and go with the dual zone. So easy to control whats cooking quick and what is slowing coming up to temp or staying warm after getting some searing on the hot zone.

And my friends didn’t believe me when I told them I grilled my red snapper on the grill with no skin. Almost an exact copy of the process i use as well. Good video.

Just got this grill. I've gotten chicken bone-in skin-on thighs done in the learning process, and then some St. Louis ribs with some pork belly "burnt ends", so next I'll do a pork butt before going for the brisket. So far I really like this smoker!!! Rock-solid temperature control, very efficient, built like a rock too. Can't wait, hope I come out with results even close to that, but I'm hopeful!

Not much smoke ring. I had the best smoke ring ever over Memorial Day with my Hasty Bake!

I like that bowl that you used for measuring the rub with. Source?

Unfortunately Greg no longer sells these.

Didnt see the link ....? Where can i get one ?

I bet the whole family shows up when it’s at your place lol

Great looking brisket hump and all might have been a bit cooked but plenty juicy so no harm no foul

Johnny ive been watching videos on all kinds of techniques since 2020 and your kettle videos are hands down the most informative and helpful. This vid might be years old but you have a new fan today sir.

I like them all, but grilled would be my preference. :)

Dude that looks awesome ...

I think it cooked the way it did bc you had it on the bottom rack

Don't touch the fish spin the grate on a round grill is SOLID advice sir. Thank you.

Great video... I think the ultra low and slow put the brisket just over even though the temps were low on the brisket. It's good you were checking, had it gone to 190+ it would have been mush! Very juicy though. I'm sure everyone loved it.

Nice to see your family. I clean my grills , too. Happy fathers day !

Nice cook!! Did the brisket not fit on the top rack? Any burning issues in the bottom so close to the firebox?