Grilling on charcoal cuz the gas grill died.. TIPS???

  • Thread starter Thread starter Kimchee
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Kimchee

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As some of you know, I recently moved from NC to IN.
Unfortunately, my nice Charbroil gas grill didn't make the trip....
sigh.
(But on the bright side, I get to go grill shopping for Christmas!)

Until then, my grill is a tabletop size (18-20 inch diameter or so)
Weber kettle charcoal grill. I haven't cooked on charcoal for a
long long time, so....

Any general tips are appreciated!
This grill does not have an adjustable grate.

Stupid questions follow...

How much charcoal does one use? A single layer seems to give
me moderate heat, so piling it higher is OK?

Vents. Got one on each side at the bottom, one on the lid.
I never really mastered the open/close methodology.
When does one open or close them, and for what desired result?

Grilling with lid on or off?

Is a charcoal starter worth the money?

I'm looking forward to this adventure! It will really help me decide if
I'm going back to gas, staying with charcoal or getting a dual fire grill.

(I like the convenience of gas, but never seemed to be able to get
a really nice hot sear-that-meat temperature from it.)

Thanks in advance!
 
We love our little weber...
Vents: the more air, the hotter the coals. We keep the bottom open and adjust the top vents from fully open to about half open.
Grill with the lid on.
Have you looked at the Weber website?
Don't pile the coals too high. Wait until they are good and ready, fully gray.
We have used our charcoal starter with good results, but we also use lighter fluid (which some folks abhor).
I can't stand grilling with gas grills. We prefer charcoal.
 
The charcoal starter is definitely worth the money. It will last forever. lol I haven't used lighter fluid in over ten years.

It's been my experience that you want an even layer of coals. If you fill the charcoal starter you'll get a hotter temp. ie: more coals. Less coals medium temp. When the majority of coals are getting grey I dump them out on the grill, make an even layer. The coals not quite grey will eventually turn but it will keep a more even temp for a longer period of time.
The only time I pile my coals is when I'm doing indirect or smoking....
The bottom vents will mostly control the temps so depending on how hot you want it keep the bottom vents open.
 
>>... Charbroil didn't make it

sorry about your loss, but it could actually be a good thing!

while you're being forced into some change,,,, go for real lump charcoal vs. 'briquettes' of many names.

I, my family, my neighbors,,,, all agree one can 'taste the difference' - but do make up your own mind on that.

you'll need a "chimney started" for lump - like $10. you use a page or two of newspaper to light the lump. no 'fluid' odor/taste/nothing to blow up in your face/whatever - methinks the no need of lighter fluid pays for the chimney starter in on or two bags.

a Weber will do just fine with lump charcoal.

as many mentioned, lid down - that traps the smoke for the 'grilled' flavor. you regulate air flow using the vents - top or bottom as mentioned. honestly I think adjusting the top vent(s) is more effective - that controls the exhaust stream whereas the lower/bottom vents regulate incoming air flow - however note there's more places for air to get in than to get out.....
 
I echo the recommendations to use a chimney starter and a wad of newspaper under it, or a Weber parafin cube under it (I use the latter) to start the fire.

Cooking with the lid down discourages, but does not prevent, flare-ups. The kettle is designed to cook most things with the lid on.

ALWAYS have the top vent open in the lid! Closing the top vent while cooking will encourage creosote (greasy, smokey, black residue) build-up on your food.

If you are cooking "direct", you have the food directly over the hot coals. Cooking "indirect" means you have put the food over an area of the grill with no hot coals under it.

Ribs, chicken and roasts are often cooked entirely indirect.

Steaks, chops, burgers, etc. are often seared direct, then moved over to the cooler side of the grill to finish cooking without burning.

It's always good to have at least a small section of the grill with no coals - in case you need it.

See this great thread started by former NCT member, Chowhound.

In some of the photos, you will see his chimney starter on the far right.

His searing of his steak, over direct heat with the lid off, is caused by the fat melting into the flames and flaring up. Personally, I'm not a fan of that, so I cook steaks with the lid on.

Bam posted a photo that Keltin took of two Beer Butt Chickens cooking indirect, with foil-wrapped potatoes directly over the coals.

Experiment, Kim!

Here's Chowhound's post, with a reply by Bam and photo of Keltin's chicken and potatoes: http://www.netcookingtalk.com/forums/showthread.php?t=8108&highlight=Weber+kettle


Lee
 
it's been a long time since I used my Weber but there was a time when that's all I had. one tip that I might give you. After you're done cooking close the bottom vents and the top vent. This will cut the flow of oxygen, and some of the charcoal will be able to be used the next time.
 
I have learned that this is true: cheap charcoal is cheap for a reason, and
doesn't produce as much heat or last as long as Kingsford.

We got some nice NY Strips, and here is my first nicely seared steak in a while!
I am liking charcoal....
 

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