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Teach me charcoal management
Posted on 4/19/20 at 6:38 pm
Posted on 4/19/20 at 6:38 pm
I can heat up a chimney full or charcoal for 20 minutes, dump it in the middle and it stay 450 for an hour or two. If I fill the little weber charcoal holder in the side of the kettle and light the bricks on one end to cook at 250 for 8 or 10 hours (refilling it as needed) it's all over the place between 225 and 280. I'm all over the place trying to work the vents to get it to cool down or heat up.
Weber kettle mastertouch
Weber kettle mastertouch
Posted on 4/19/20 at 6:45 pm to TigerFanatic99
quote:
it's all over the place between 225 and 280. I'm all over the place trying to work the vents to get it to cool down or heat up.
Sounds like a great Saturday.
Posted on 4/19/20 at 6:47 pm to TigerFanatic99
Unless I'm having trouble keeping the fire at a low temp like 225F, I leave my bottom vents open and use the top vent to control temperature.
That said, if you light a chimney full of briquets, its going to start hot and fade. The "minion method" of charcoal management is filling the basket 3/4 full of unlit charcoal then adding the remainder using lit charcoal. They will slowly light the ones beneath it for long cooks.
That said, if you light a chimney full of briquets, its going to start hot and fade. The "minion method" of charcoal management is filling the basket 3/4 full of unlit charcoal then adding the remainder using lit charcoal. They will slowly light the ones beneath it for long cooks.
Posted on 4/19/20 at 7:25 pm to TigerFanatic99
Check out YouTube.
There are several different ways to control the heat depending on what you are cooking.
There are several different ways to control the heat depending on what you are cooking.
Posted on 4/19/20 at 10:52 pm to Btrtigerfan
quote:
Unless I'm having trouble keeping the fire at a low temp like 225F, I leave my bottom vents open and use the top vent to control temperature.
I do the exact opposite
I keep the top vents wide open and adjust the bottom vents. Usually a quarter inch opening gets me close to where I want to be. Also don’t freak out if you hit 250 or 275, I still get great results at those temps. Just temp your meat so you know where your at in the cook at you will be fine.
This post was edited on 4/19/20 at 10:53 pm
Posted on 4/19/20 at 11:29 pm to TigerFanatic99
My Dad the Civil Engineer and I took turns and had opposing methods but always great end results.
He would only build a tiny little pile of charcoals and constantly feed more with the vents open. Control the temp by controlling size of fire overall.
I would make a big pile of charcoal and barely open a couple vents controlling the size of the fire, and thus the temp, by controlling the flow of oxygen.
Like I said above, end results were identical.
He would only build a tiny little pile of charcoals and constantly feed more with the vents open. Control the temp by controlling size of fire overall.
I would make a big pile of charcoal and barely open a couple vents controlling the size of the fire, and thus the temp, by controlling the flow of oxygen.
Like I said above, end results were identical.
Posted on 4/20/20 at 2:22 am to TigerFanatic99
Snake method works if you have the room in your pit.
Posted on 4/20/20 at 2:27 am to TigerFanatic99
Buy a Slow n Sear 2.0 if you got a Weber kettle.
Posted on 4/20/20 at 6:02 am to TigerFanatic99
If you're shooting for 250F, varying between 225 and 280F really isn't that bad.
Posted on 4/20/20 at 8:36 am to fightin tigers
quote:
Snake method works if you have the room in your pit.
Since I tried that about 5-6 years ago, it is all I use for long cooks. If it ain't broke....
I do have the 26 inch Weber Kettle, so plenty of room to do up to 3 racks of ribs, or a couple of butts. I could do more ribs with a rib rack, but I'm the only one at the house that eats them so I never bothered. I do a 2x2 snake, 3/4 of the way around, and for some reason always start it at the left side of the snake. And I stack chunks of hickory on top of the snake. Place the meat on the opposite side, and put the lid on with the vent over the meat, opened about a quarter inch at most. It will hold under 250 for at least 6-8 hours depending on the day.
Posted on 4/20/20 at 8:44 am to cssamerican
quote:
cssamerican
quote:
I do the exact opposite
Same here.
Although Weber recommends the opposite. Weber
I always leave exhaust open.
Posted on 4/20/20 at 3:19 pm to cssamerican
quote:
I keep the top vents wide open and adjust the bottom vents
This right here. I've always believed in not trapping smoke/heat, and control your fire by way of intakes.
Posted on 4/20/20 at 3:36 pm to Crawfish From Arabi
quote:
I've always believed in not trapping smoke/heat, and control your fire by way of intakes.
I’ll try it this way. Thanks.
Posted on 4/20/20 at 6:06 pm to Btrtigerfan
I have a Weber Performer, and I use a Slow n Sear, coupled with a DigiQ DX3. The Slow n Sear gives me 8+ hours of low and slow and the DigiQ keeps the temp steady.
The two items together cost almost as much as the Performer Deluxe did, but they've made my life much easier. I can focus on more important things, like drinking beer. Oh and spending time with the wife. But mostly drinking beer...
The two items together cost almost as much as the Performer Deluxe did, but they've made my life much easier. I can focus on more important things, like drinking beer. Oh and spending time with the wife. But mostly drinking beer...
This post was edited on 4/20/20 at 6:07 pm
Posted on 4/21/20 at 11:02 am to Jax-Tiger
Google Minion Method and do the same for the kettle. For low and slow bank a pile of unlit coals on one side of the kettle and light a handful of briquettes to go on top. It will burn from the top down and last hours.
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