This guy is a grilling guru and he is on The Revolution this week to enlighten us. Tune in as Kevin talks about Weber’s history, beginning with the Original Kettle Grill which has been a backyard staple for more than 50 years now. When it comes to grilling on charcoal, it’s a process, but very much worth it. Kevin tells Jim and Trav that your charcoal is important. Most traditional briquettes will last about 45 minutes before dropping in temperature roughly 100 degrees. However, Weber has their own line of charcoal made of complete hardwood that lasts double that time, and more importantly, gives the griller a more consistent temperature to grill over. He’ll also discuss how much charcoal to use based on the food you are cooking and why adding more charcoal won’t give you higher grill temperatures. Once on the grill, how do you determine when your meats are done? Weber has really simplified this question with their iGrill, a Bluetooth enabled device that syncs with your phone and monitors temperatures inside the grill as well as meat temperatures to help you cook your meats to perfection. Cooking fish can be especially complicated. Getting the right amount of heat without sticking can be tough, so Kevin will hand out tips to help you cook a better piece of fish. Tune in for all sorts of great advice from the Weber Grill Master, Kevin Kolman, this week on The Revolution.