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New to the Charcoal Grilling Scene. (1 Viewer)

I used to use newspaper but I don't have much of a wind shield so I often had to start multiple times. These Weber charcoal starters are great. However, they do have a little bit of smell initially. 

 
If you don't have a chimney starter bust off a little piece of a duraflame log and use it as a starter.  

 
Amused to Death said:
Anyone ever try the Vortex?  I picked up a Weber kettle last fall off of Craigslist and haven't used it much (yet).
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You could probably do the same thing with an aluminum tray.  Maybe cut a large metal can if you really want the round.  Indirect is difficult enough to get the coals positioned well, so putting them in a well balanced ring would probably be a pain, and hard to keep burning evenly.  It looks like he may have had a bigger kettle there though.   On a standard size Webber that would be tight.

 
Never used the chimney. I just put newpaper under the charcoal grate. Put charcoal on top. Light paper. Works using the same theory.

You rich guys with your high falootin' chimney starters......

 
Soulfly3 said:
they had both at the store I was in today. And if the wife wasnt there, likely walked out with one of them... $1500 or so, later...

But she gave me the stare, and figured Id show her what a useful investment a small one would be, and why I NEEDED to upgrade... I will. 

They both looked so nice. Will have to do some serious reading
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Other option at a fraction of the price is a weber smoky mountain.

Not ceramic so doesn't hold the heat as well as BGE. But it's relatively easy to use and maintain, it holds a temp steady for 4 to 6 hours plus, and there's a huge website to help if you have questions. 

 
Not really related to actual cooking, but I used to live in a little town in WV that had a Kingsford Charcoal plant. One day a warehouse full of matchlite caught on fire. That thing burned for weeks.

 
Just picked up 150 lbs. of Kingsford. Would've been more but the wipers on my delivery van went out again. 150 is about the most I can  fit in the backseat of the Echo. Oh well, it should get me to July 4th and I'll have the wipers fixed by then.

 
pollardsvision said:
Just picked up 150 lbs. of Kingsford. Would've been more but the wipers on my delivery van went out again. 150 is about the most I can  fit in the backseat of the Echo. Oh well, it should get me to July 4th and I'll have the wipers fixed by then.
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Gee, has it been that rainy in VA recently?

I'm here too, I'm in Leesburg

 
pollardsvision said:
Just picked up 150 lbs. of Kingsford. Would've been more but the wipers on my delivery van went out again. 150 is about the most I can  fit in the backseat of the Echo. Oh well, it should get me to July 4th and I'll have the wipers fixed by then.
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:lmao: :lmao:

and here I am, proud of myself for grabbing a 15pnd bag today

 
Grilled burgers, dogs, and sausages yesterday, and everything came out great. Tried baby back ribs on the grill today, and eventually conceded and moved them to the oven after a couple of hours due to issues maintaining temperature. At least there was some charcoal/smoke flavor imparted by then.

I found that establishing and maintaining the target temperature in the grill (225) for 4 hours was extremely difficult. Initially put in too many coals, and it was too hot, so took some out, then had a hard time replenishing them as they burned out. Tried manipulating the vents but had little success with that.

Interested in any tips on the right way to do this.

 
Mr. Ected said:
Gee, has it been that rainy in VA recently?

I'm here too, I'm in Leesburg
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Yes, very rainy weekend. It was supposed to rain today to (why the van had to stay at home), but it ended up being a beautiful Memorial Day. Lynchburg was on the North end of the rainy weather that passed through, I believe.

 
Just Win Baby said:
Grilled burgers, dogs, and sausages yesterday, and everything came out great. Tried baby back ribs on the grill today, and eventually conceded and moved them to the oven after a couple of hours due to issues maintaining temperature. At least there was some charcoal/smoke flavor imparted by then.

I found that establishing and maintaining the target temperature in the grill (225) for 4 hours was extremely difficult. Initially put in too many coals, and it was too hot, so took some out, then had a hard time replenishing them as they burned out. Tried manipulating the vents but had little success with that.

Interested in any tips on the right way to do this.
Click to expand...
Weber Kettle? 

I find I can maintain 225-250 fire by starting with about a half a chimney load of lit charcoal and dry wood chunks. When they are ready, add unlit coals (8-10) right before putting the meat on. That only maintains for about 1.5 to 2 hours, but it's as simple as adding another 8-10 unlit coals at that point. Then continuing to do so for as long as you need that consistent smoking temp. A charcoal holder comes in handy for this to get better control to make sure the lit coals light the unlit coals evenly and consistently (they come in pairs, but I typically only use one. I put the bottom vents almost entirely closed (slight hint of daylight) and top vents all the way open (though I sometimes go halfway for ribs) during this time.

Then, to transition from smoking to grilling, I dump the lit coals from the charcoal holder out on the the charcoal grate into a more standard 2-zone grilling fire and add more unlit charcoal (charcoal holder doesn't hold very much, often not enough to give you what you'll normally need for grilling space to cover half a 22 inch Kettle). Turn the vents wide open and give the new unlit coals time to really get going.

 
Was grilling yesterday when a hail storm blew through.  Went out in the storm to turn the burgers and then to take them off.  Fortunately it was only pea size hail, but we did get nearly two inches during those minutes. 

Save the meat!

 
proninja said:
Then why buy a grill and charcoal? Why not just dig a hole in the ground and chop down a tree for fuel? ? 
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I assume you're raising, killing and plucking your own chickens as well

 
Used one of these ( Akorn )for several years and love it. Kamado without the high price tag. Search youtube for John Setzler/Kamado Joe and you can cook or smoke anything on there.

 
Pipes said:
Why not both?  Gas for during the week when you want a quick meal and charcoal for the weekend when you want to knock back a few beers and have better tasting food.
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I use my gas grill all the time. I have 4 kids 9 and under, including one in diapers. If I want to grill after work, I can have my infrared at 500 in less than 5 minutes and I don't have to mess with any charcoal. On the weekend, I much prefer charcoal or my Traeger, but I use the gas grill during the week. 

Oh, and I can do pretty much anything I can do on charcoal on gas. I can even smoke on it if I wanted to. 

 
TheFanatic said:
I use my gas grill all the time. I have 4 kids 9 and under, including one in diapers. If I want to grill after work, I can have my infrared at 500 in less than 5 minutes and I don't have to mess with any charcoal. On the weekend, I much prefer charcoal or my Traeger, but I use the gas grill during the week. 

Oh, and I can do pretty much anything I can do on charcoal on gas. I can even smoke on it if I wanted to. 
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This is us too.  Both my wife and I work so by the time we get home it's just much easier to fire up the gas grill and the food taste just fine.  I also use it to cook vegetables and potatoes on the weekends I fire up my smoky mountain.  I'll also use it to crisp up chicken skins after its cooked on the smoker. 

How do you like your Traeger?  I've heard nothing but good things and would really like to add one to my arsenal.

 
Pipes said:
This is us too.  Both my wife and I work so by the time we get home it's just much easier to fire up the gas grill and the food taste just fine.  I also use it to cook vegetables and potatoes on the weekends I fire up my smoky mountain.  I'll also use it to crisp up chicken skins after its cooked on the smoker. 

How do you like your Traeger?  I've heard nothing but good things and would really like to add one to my arsenal.
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I love it. Use it all the time. Truly set it and forget it. About the only thing I have to do during cooks is make sure the pellets are pushed toward the auger. Made Pork Belly Burnt Ends on it on Sunday while roasting a whole hog. On Monday, I warmed up some of the pork as well as the baked beans I cooked on the grill the day before. The new Timberline is as top of the line as it gets. 

 
JaxBill said:
Other option at a fraction of the price is a weber smoky mountain.

Not ceramic so doesn't hold the heat as well as BGE. But it's relatively easy to use and maintain, it holds a temp steady for 4 to 6 hours plus, and there's a huge website to help if you have questions. 
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Love my WSM and it's top notch for ribs and brisket now that it's all good and seasoned. Set it and forget it for the most part. Holds it's temperature great with minor adjustments with every other beer. 

I use this website for all things Smokey mountain and I'm guessing is the website you use also?

http://virtualweberbullet.com/

 
OH MY LORD, THE CHIMNEY !!!!!!!!!!!!!

Can;t thank you guys enough for smacking sense into me... had the coals ripping in under a minute.

My god... Brilliant.

eta: got homemade fennel sausage on there right now... that smokey char gonna put it over the top

 
Last edited by a moderator:
Charcoal grilling is art, not science.  Therefore, my basic cook times are generally (grilling only, not smoking):

Burgers:  2 beers

Steaks and Chicken: 3-4 beers 

Ribs (okay some smoking): 6-8 beers, plus a snort or two of your favorite spirit

Enjoy your weekend good buddy!  :banned:

 
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