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2 questions for charcoal grillers?
Posted on 4/29/19 at 8:44 pm
Posted on 4/29/19 at 8:44 pm
How much charcoal do you use on average and how hot do you run your grill for steaks, chops or yard bird?
Had a buddy tell me he runs his grill up to 600F to cook ( family of 6, so assuming he’s cooking a lot of stuff).
I don’t know that I’ve ever grilled over 400F? Am I wrong?
Had a buddy tell me he runs his grill up to 600F to cook ( family of 6, so assuming he’s cooking a lot of stuff).
I don’t know that I’ve ever grilled over 400F? Am I wrong?
This post was edited on 4/29/19 at 8:47 pm
6
Posted on 4/29/19 at 8:46 pm to tigerinthebueche
That would depend a lot on your cooking vessel.
Posted on 4/29/19 at 8:47 pm to LSUballs
Square box type grill made by Landmann. Bought from Hutch’s Hardware in the AP
Posted on 4/29/19 at 8:50 pm to tigerinthebueche
About the size of a Weber kettle? If so I would put a full chimney’s worth. Possibly throw a couple hickory or pecan chunks on it.
Posted on 4/29/19 at 8:55 pm to tigerinthebueche
Have a Primo XL with the firebox divider. Make a small pile on one side for the sear. Temp usually around 550. Then move to “cool” side and close the lid to finish. The number of people I’m cooking for doesn’t dictate the temp. It’s always the same for steaks, chicken, burgers. Seafood is a different story
Posted on 4/29/19 at 9:02 pm to LSUballs
Bigger than a Weber Kettle. No one has ever had a bad thing to say about my cooking, I just wonder if I’m doing something wrong. I mean the eggs and Kamados all run at high temps as well. Thus my question.
Thought maybe I was using too little charcoal. But hell its just a couple of Ribeyes kabobs or sausage.
Thought maybe I was using too little charcoal. But hell its just a couple of Ribeyes kabobs or sausage.
Posted on 4/29/19 at 9:13 pm to tigerinthebueche
To a certain point, the amount of charcoal won’t make a significant difference. It’s just that ceramic grills retain heat better, allowing the higher temps.
Posted on 4/29/19 at 9:56 pm to tigerinthebueche
There’s no cut and dry rule.
Different foods require different temps, charcoal amounts, airflow, time, methods.
What works for your friend may not work for you
Different foods require different temps, charcoal amounts, airflow, time, methods.
What works for your friend may not work for you
Posted on 4/30/19 at 9:23 am to fillmoregandt
I almost always run a two zone fire for everything I cook. In my Weber kettle I almost always have all of my charcoal in a pile against the side of the grill covering anywhere between 1/4 and 1/2 of the charcoal grate. This gives me a hot searing zone for direct and and lower zone for indirect cooking.
Posted on 4/30/19 at 12:03 pm to tigerinthebueche
With my kamado style grill, I run it between 500-600 for steaks and tuna, and don't need more than a starter chimney full of charcoal. Chicken I smoke at 250-300. Thick pork chops will be 300-400, as I cook them longer than steaks.
Posted on 4/30/19 at 1:35 pm to vistajay
Have a PK grill...use one chimney of charcoal, put on one end of grill spread out. Best grill you can get.
Posted on 4/30/19 at 6:20 pm to tigerinthebueche
I have a Weber kettle and I use a medium sized chimney filled with charcoal. I usually do 2 zone cooking for direct and indirect. I don't have a thermometer on my grill grates and can only get my Weber lid thermometer up to 450-475ish. I really like weber.com recipes more for the recommendation on grill temp and direct vs indirect for the meat your cooking.
Posted on 5/1/19 at 1:37 pm to tigerinthebueche
I did a beer can chicken last week with a chimney load full. I have charcoal baskets that split the direct heat on each side with the indirect being in the middle. The temp on the grill stayed close to 400 degrees for about a 2 hour cook.
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