Amateur Griller Here With ?s | TigerDroppings.com

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LETSGEAUX2
Member since Oct 2012
366 posts

Amateur Griller Here With ?s



I just got a new charcoal Weber grill for Christmas. I've never been much of a griller but really wanting to learn. Few questions.

1. After I get my coals lit, do I put the lid back on and let it get good and hot before putting my meat on or throw it right on there?

2. It has 2 vents, one on top of the lid and one at the bottom. I know they are used to control temperature but when would I need to close the vents other than when I am done grilling and want the fire to die?







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BarDTiger81
LSU Fan
nurfeast lowsyana
Member since Jul 2011
15639 posts

re: Amateur Griller Here With ?s


quote:

1. After I get my coals lit, do I put the lid back on and let it get good and hot before putting my meat on or throw it right on there?


No let the fire settle first till you get grey coals.

quote:

2. It has 2 vents, one on top of the lid and one at the bottom. I know they are used to control temperature but when would I need to close the vents other than when I am done grilling and want the fire to die?


Use the bottom vent to control the air to the coals once they get going which controls your heat. Wide open vent means they will be at their hottest, use top vent to help keep heat in or out.






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BourgsTheWord
Southeastern LA Fan
Gulf of America
Member since Apr 2008
25843 posts

re: Amateur Griller Here With ?s


Make a pyramid with the coals and soak with plenty of lighter fluid and let sit for about 7-8 minutes. Light it up and leave them alone until they are all white hot. Spread them out a little bit and throw that shite on there.


This post was edited on 12/28 at 1:21 pm


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Sgt.Sausage
Auburn Fan
Auburn, AL
Member since May 2012
18 posts

re: Amateur Griller Here With ?s


1. Dont put the lid back on unless you're smoking, lid off for grilling.
2. Start with bottom vent wide open, slowly close to control temp. Never fully close the top vent while smoking unless temps really get out of control and you need to choke it down.






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CBLSU316
LSU Fan
Far Right of Left
Member since Jun 2008
9014 posts

re: Amateur Griller Here With ?s


1. on a standard charcoal grill, I always light the coals and leave lid open for 10-20 minutes til the coals are gray, then close and get temp for whatever meat your cooking.

2. Like you said, you will open and close the botton vent mainly to get your temperature, if the fire is too hot, close it some..........if the fire is not hot enough, open it some. The top vent will affect temp some but can also control the amount of "smoke" you want on your meat.............if you are smoking with the weber.






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MSWebfoot
LSU Fan
Hernando
Member since Oct 2011
1828 posts

re: Amateur Griller Here With ?s


Coals need to be good and white hot with no flame before putting the meat on. I used one of those chimney starters with the parifin starters.
While cooking they only really need to be closed if you have a major flare up. Generally though just putting the lid back on will put out the flames.
BBQ university and primal grill are pretty good website for setting up the grill and recipes.

Enjoy the grill! you will figure it out pretty quickly.






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Vol Fan in the Bayou
Tennessee Fan
Member since Nov 2009
4155 posts

re: Amateur Griller Here With ?s


quote:

1. After I get my coals lit, do I put the lid back on and let it get good and hot before putting my meat on or throw it right on there?


Coals will get hotter if your lid is off. More air means more heat. Great way to cook steaks and other thing you want seared on the outside and medium to rare on the inside.

BUT, generally you want to let the cooking surface to be good and hot. So after you separate the coals, let the grate sit for a bit before throwing the meat on.

quote:

It has 2 vents, one on top of the lid and one at the bottom. I know they are used to control temperature but when would I need to close the vents other than when I am done grilling and want the fire to die?


Again, more air equals more heat. So you can control the heat level with your vents. I use it all the time to drop the temp inside the girl.



This post was edited on 12/28 at 1:23 pm


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wickowick
LSU Fan
Head of Island
Member since Dec 2006
24873 posts

re: Amateur Griller Here With ?s


quote:

soak with plenty of lighter fluid and let sit for about 7-8 minutes


Constant lighter fluid soaking for 7-8 minutes






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Vol Fan in the Bayou
Tennessee Fan
Member since Nov 2009
4155 posts

re: Amateur Griller Here With ?s


quote:

1. Dont put the lid back on unless you're smoking, lid off for grilling.


Not for me. I use the lid all the time. If I am grilling a turkey/chicken/big loin/etc I want the lid on. Burgers/steaks/etc lid off for me.






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hogdaddy
LSU Fan
harvey
Member since Feb 2010
3294 posts

re: Amateur Griller Here With ?s


and dont forget to buy a Chimmey Starter.







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LETSGEAUX2
Member since Oct 2012
366 posts

re: Amateur Griller Here With ?s


quote:

Not for me. I use the lid all the time. If I am grilling a turkey/chicken/big loin/etc I want the lid on. Burgers/steaks/etc lid off for me.


I did get the chimney starter as well so once I dump them out, it should be ready to go after just a few minutes to let the grates get hot.

Now I'm confused on when to use the lid. I assumed always on.






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Flair Chops
Miami (FL) Fan
boone county mating call
Member since Nov 2010
33577 posts

re: Amateur Griller Here With ?s


i always leave mine on unless just getting it started


This post was edited on 12/28 at 1:47 pm


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BourgsTheWord
Southeastern LA Fan
Gulf of America
Member since Apr 2008
25843 posts

re: Amateur Griller Here With ?s


no





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Ace Midnight
LSU Fan
Currently asymptomatic
Member since Dec 2006
33506 posts

re: Amateur Griller Here With ?s


quote:

I just got a new charcoal Weber grill for Christmas. I've never been much of a griller but really wanting to learn. Few questions.


Swap it for a gas Weber (I'd go with the Q320 to start) - you'll never f*ck around with charcoal, again.






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wiltznucs
South Florida Fan
Apollo Beach, FL
Member since Sep 2005
7958 posts

re: Amateur Griller Here With ?s


quote:

and dont forget to buy a Chimmey Starter.


This, no more lighter fluid...

Lid off equals hotter but shorter lived coals. Lid on limits heat and also limits flare ups. There's a time and place for lid on and for lid off.




This post was edited on 12/28 at 2:23 pm


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wickowick
LSU Fan
Head of Island
Member since Dec 2006
24873 posts

re: Amateur Griller Here With ?s


That make some little white started cubes that can be found at Home Depot that are odorless. I use them to light my Primo and they work very well...





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wiltznucs
South Florida Fan
Apollo Beach, FL
Member since Sep 2005
7958 posts

re: Amateur Griller Here With ?s


quote:

That make some little white started cubes that can be found at Home Depot that are odorless. I use them to light my Primo and they work very well...


Got em' I wont be needing the chimney or my ol' Weber kettle once the Primo drops in tomorrow...

My table arrived this week but I wanted to add a few coats of finish. Put my final coat on last night and will place the granite tiles in this afternoon. Should be able to lower the grill in tomorrow...






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wickowick
LSU Fan
Head of Island
Member since Dec 2006
24873 posts

re: Amateur Griller Here With ?s








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LETSGEAUX2
Member since Oct 2012
366 posts

re: Amateur Griller Here With ?s


quote:

There's a time and place for lid on and for lid off.


Can I get some examples? Help me out here






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MSWebfoot
LSU Fan
Hernando
Member since Oct 2011
1828 posts

re: Amateur Griller Here With ?s


Lid off for burgers, brats, hot dogs, steaks...

Lid on for chicken quarters, pork loins, and when smoking anything.

I know I missed stuff, but you get the idea.






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