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Amateur Griller Here With ?s
Posted on 12/28/12 at 1:14 pm
Posted on 12/28/12 at 1:14 pm
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?
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?
9
Posted on 12/28/12 at 1:19 pm to LETSGEAUX2
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.
Posted on 12/28/12 at 1:20 pm to LETSGEAUX2
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 12/28/12 at 1:21 pm
Posted on 12/28/12 at 1:20 pm to LETSGEAUX2
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.
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.
Posted on 12/28/12 at 1:21 pm to LETSGEAUX2
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.
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.
Posted on 12/28/12 at 1:21 pm to LETSGEAUX2
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.
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.
Posted on 12/28/12 at 1:21 pm to LETSGEAUX2
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 12/28/12 at 1:23 pm
Posted on 12/28/12 at 1:22 pm to PapaPogey
quote:
soak with plenty of lighter fluid and let sit for about 7-8 minutes
Constant lighter fluid soaking for 7-8 minutes
Posted on 12/28/12 at 1:24 pm to Sgt.Sausage
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.
Posted on 12/28/12 at 1:34 pm to LETSGEAUX2
and dont forget to buy a Chimmey Starter.
Posted on 12/28/12 at 1:41 pm to hogdaddy
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.
Posted on 12/28/12 at 1:44 pm to LETSGEAUX2
i always leave mine on unless just getting it started
This post was edited on 12/28/12 at 1:47 pm
Posted on 12/28/12 at 1:59 pm to wickowick
no
Posted on 12/28/12 at 2:13 pm to LETSGEAUX2
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.
Posted on 12/28/12 at 2:19 pm to hogdaddy
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 12/28/12 at 2:23 pm
Posted on 12/28/12 at 2:22 pm to wiltznucs
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...
Posted on 12/28/12 at 2:24 pm to wickowick
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...
Posted on 12/28/12 at 2:24 pm to wiltznucs
Posted on 12/28/12 at 3:15 pm to wiltznucs
quote:
There's a time and place for lid on and for lid off.
Can I get some examples? Help me out here
Posted on 12/28/12 at 3:21 pm to LETSGEAUX2
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.
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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