BBQ kings/queens, need your help (charcoal grill)

[Cheech]

I'm a BBQ virgin, especially using charcoal grills, and after a pretty bad experience (2 days ago) I need some good advice on the proper way to use a Charcoal grill.

yes, this entire thread sounds silly, but I figured I'd swallow my pride and let out the truth, I'm not a great BBQer
So here it goes


The grill we got is a Weber performer. 2 days ago I lit the charcoal, (didn't use those included baskets cause I figured they were only for indirect cooking). I covered the bottom grill with charcoal, but I couldn't get my temperature above 300.

Anyway, here's my first question: Those two baskets, should I place the charcoal in there for direct cooking as well, or should I add way more charcoal on the bottom grill? If I do use the baskets, should they be placed in the middle, and should I be grilling my steaks directly over them?


2nd question: The vents... The grill has vents on the bottom and on the top. When lighting I guess they should all be open (more air) but when cooking, should these bottom and top vents stay open, or closed?

Any tips/tricks/recipes are always appreciated!

 

[stephcps]

That is a wya fancy grill. What is the thing at the bottom? Anyway, when I use a charcoal grill, I use a chimney starter for getting the coals going, pour them on the grate, add my grilling surface over that and through on my meat. More charcoal means quicker cooking, less means slower. You usually want to cook your meat directly over the charcoal. HTH

 

[SubRosa]

I am a dyed in the wool charcoal griller. Your grill is similar in design to the Big Green Egg that I use. For steaks I start early and get a REALLY hot fire. If you want more heat from a grill don't use regular charcoal briquets. Pick up some lump-style charcoal, which is made the old fashioned way and burns a good bit hotter. Anyway I get the fire up to about 650-700 and then quickly sear the steaks for a min per side. Pull them off and close down the vents to get the temp down to about 325-350. When the the temp drops finish your steaks at the lower temp to your desired doneness. The backets shouldn't be necessary at all for something like a steak, just build up a good thick layer of coals and direct cook them. The indirect would be more for smoking a turkey breast or a roasting a thicker piece of meat. You're right about the use of the vents. You'll just have to play around with them to learn how to achieve a specific temp. One word of warning! DO NOT OPEN THE TOP OF THE GRILL IF BOTH VENTS ARE CLOSED OR ALMOST SO! The sudden inrush of air can cause a major flash that cost me the hair on my arm when I made the mistake myself!

 

[Star_Rider]

direct heat = grilling
indirect heat= BBQ(low and slow)
webbers can do both when set up correctly.
I use lump charcoal when I bbq . briquets when I grill.. I use a chimney to start both types of fuel.
the baskets in your webber are helpful when you want to cook indirectly on it but you can also grill directly over the charcoal. they are helpful when grilling smaller portions too.
you can move thicker meat after searing, to the areas where there is no direct heat.. cover and slow cook to get the internal temp of the meat where you like it.
the trickier part is adjusting your vents.

 

[tolawdjk]

What these folks said +1.

I remember the days of cooking on coals. Ahhhhhhh. Nothing tastes better.

Then, when the kids arive, and time disappears, you start to hear the siren call of gas. The instant flame, the hotdogs done in 10 minutes....

I'm weak. I gave in. Fight it!

 

[excuzzzeme]

I much prefer charcoal over gas any day! For the best taste, the meat should be cooked slowly and turned over only one time. Constant turning of the meat has a tendency to make it tougher.
The day before you grill, get some hickory chips and soak 4 pieces in water (they won't sink you will need to do that). Charcoal should be lightly covered in ash and no real flames apparent. You might see some real thin flames but that's ok. Place your wet hickory on the coals evenly spread apart. They will smoke just a little and that is fine. This will add just hint of the taste of hickory to the meat, which is very pleasant. Do not add salt and pepper the meat before cooking. while cooking, put the lid on to trap the smoke. Be careful when removing lid as Subrosa pointed out! For the particular grill I have I keep my bottom vents slightly open. You will need to experiment with that but start with Sub's method and adjust as needed. By keeping the lid closed and the vents open it keeps the flames hotter. As it consumes the O2 it needs to be replenished, Hence the reason to keep them slightly open. You will still get a fair amount of smoke.

Do not use steak sauce and such while grilling. Save it for after it is done as you want the meat's true flavor to be centerpiece. Not bottled taste. If the meat is a poor cut or too little fat, marinate the day before. The meat needs to have a thin amount of fat on the outside edges and very slight marbling throughout. The fat helps to keep the meat from drying out during cooking.

When you first start your coals, stack them in a pyramid. Add fluid and flame. After they are ready, spread them out to equal the size of the meat you are cooking. What you can do is lay them all out flat and see if you have enough, add as needed. One you have enough, stack and light them.

 

[Rbishop]

Which specific Performer model do you have...?

 

[Slappy*McFish]

I much prefer charcoal over gas any day! For the best taste, the meat should be cooked slowly and turned over only one time. Constant turning of the meat has a tendency to make it tougher.
The day before you grill, get some hickory chips and soak 4 pieces in water (they won't sink you will need to do that). Charcoal should be lightly covered in ash and no real flames apparent. You might see some real thin flames but that's ok. Place your wet hickory on the coals evenly spread apart. They will smoke just a little and that is fine. This will add just hint of the taste of hickory to the meat, which is very pleasant. Do not add salt and pepper the meat before cooking. while cooking, put the lid on to trap the smoke. Be careful when removing lid as Subrosa pointed out! For the particular grill I have I keep my bottom vents slightly open. You will need to experiment with that but start with Sub's method and adjust as needed. By keeping the lid closed and the vents open it keeps the flames hotter. As it consumes the O2 it needs to be replenished, Hence the reason to keep them slightly open. You will still get a fair amount of smoke.

Do not use steak sauce and such while grilling. Save it for after it is done as you want the meat's true flavor to be centerpiece. Not bottled taste. If the meat is a poor cut or too little fat, marinate the day before. The meat needs to have a thin amount of fat on the outside edges and very slight marbling throughout. The fat helps to keep the meat from drying out during cooking.

When you first start your coals, stack them in a pyramid. Add fluid and flame. After they are ready, spread them out to equal the size of the meat you are cooking. What you can do is lay them all out flat and see if you have enough, add as needed. One you have enough, stack and light them.

:thm::thumbsup::iagree:

 

[Cheech]

Thank you guys very much.

you gotta forgive me, not speaking for all canadians out there but most of us in the eastern part of canada don't take our grills nearly as seriously as you guys do.



Here's the exact model I have, Bob. It was a gift from our wedding party and I've been waiting for the weather to warm up so I can finally use it.

Subrosa, I heard about that. Sliding the top off is better than removing it at once. Thanks.

I appreciate the input. I guess I didn't put enough briquets the first time around. Couldn't get the temp higher than 300 or so. I gotta start experimenting with the vents and see how it goes.

I love my meat, and most of the time I eat it rare/blue. on my gas grill I 'd usually keep a 1" steak on there for about 1-1/2 min per side. I'll try out your suggestions and go from there.

Excuzz, I'd heard that to get a great steak it's best not to salt or pepper it while it's on the grill. I must admit, I do sometimes marinate the steak with either soy sauce or Montreal steak rub. I'll try it your way and see how it goes.


If weather permits, next BBQ night will be on Thursday.


Another question, some guys tell me to use real charcoal rather than briquets because apparently briquetts have some type of harmful chemical in them? I thought that was the case when grilling with easy start briquettes?


Anyway, I'll start off with figuring out how to grill a good steak, by the end of summer I'll try out slow cooked ribs and see how it turns out.

 

[GCL]

Weber.com has videos on how tos and great recipies. Now, if I could only remember which beer brand I used last time for beer can chicken I'd pass it on. It was GOOOOD. :Angel:

Also, I salt and pepper my steaks right after they hit the grill.

http://www.weber.com/blog