re: Teach me how to barbecue in my backyard

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Is there a science to dialing in how much coal in what position for what kind of meat?

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Absolutely there is. Placement of the charcoal as well as the amount will have an effect on the heat, placement of the meat will depend on what it is and the method.

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had his coal off to the side and his ribs on the opposite side

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Indirect heat, which is what you will want on a slower cook.

My personal suggestion would be to start with a Weber Kettle, Chimney Starter, a heat controller (charcoal baskets, slow-n-sear, or similar), bristle free grill brush, good pair of tongs/spatula, grill mitts, and some decent meat probes. Simplest cooks will be standard grill fare like burgers, steaks, etc. to get you started. When you want to do your first smoke, start with a pork butt. They are very forgiving, will teach you about stall and temp control and even if you don't get it right it's a cheaper cut and will still be good. Just IMO, others have some good opinions as well that was just how I personally would go about it if starting from ground zero. There are tons of good content creators with good tips for using the kettle. Cookinwidkunchi is really good especially with tips once you want to start getting into longer cooks on the kettle (if you go that route).

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Alright some great responses so far. Talk to me about charcoal and and heat management. Is there a science to dialing in how much coal in what position for what kind of meat? I was watching someone cook ribs and he started with his grill a little hot but said you couldn't trust go by the thermometer, had his coal off to the side and his ribs on the opposite side.

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People will over complicate anything to death. To the point where everyone is scared to even try or break the forbidden bbq rules. Just get out there, try it out and learn as you go. Build a big fire, pick your favorite meat, seasoning and smoke it off the side. Like anything else you become better with experience

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I would suggest starting with a Weber kettle.

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This. Don't start on propane.

I have the Weber Summit Kamado (actually the Weber Summit Charcoal, but it is the same thing). It is a great grill and a pretty good smoker, but I would start with a Weber 26” - I like space. The 22” is fine though. Had one for 25 years.

Watch Youtube and learn how to use it for grilling and smoking. You may never need to upgrade as it is very versatile and can generate some good food. I think the slow and sear looks handy, but you can use anything, or nothing, to separate the coals to one side for indirect cooking and smoking. Weber makes baskets, you could use fire bricks. Don’t have to spend much money.

Buy it, cook on it, enjoy. Just don’t soak your wood chips/chunks when smoking. Waste of time. I like to intersperse smallish wood chunks/chips throughout the charcoal when smoking.

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This is why I gave up on buying Weber kettles. That stupid "upgraded" ash catcher/canister thing is awful.

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I love mine. They seem to last about 5-7 years and are cheap and easy to replace. Makes setting the dampers and getting rid of the ash super easy.

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Most of the food I cook is grilled. That is rapidly cooked over intense heat, like a burger, steak, or pork chop. The egg ruins it.

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Egg is only for smoking, and there are definitely lower cost options that will get the job done just as well

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The Big Green egg is phenomenal for everything from a 700+ degree pizza oven to a 24 hour smoke at 200.

If you’re ruining steaks or burgers on the egg you’re doing something wrong. I don’t even understand your post.

I have a RecTeq and a BigGreenEgg. The RecTeq (or any pellet grill) is quicker and easier but everything tastes better out the egg (or any actual wood burning grill).

If you want quick and easy get a pellet grill. I personally cannot stand propane grills, but they are by far the quickest and easiest backyard cooking method.

I’d stand by most people here and my earlier post: if you’re just starting out go get a Webber Kettle and some bone in chicken thighs and burgers and go from there.

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. The kettle is fine.

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Exactly….it’s “fine”.

I got about 4 years each out of my last two Weber kettles before the bottom ash catcher would rust out or the little squeeze handle thing would get out of alignment. Their old ash system with the blades and a simple tray underneath was simple and reliable.

If OP hasn't figured it out yet, Weber Kettle is where a lot of us started grilling/smoking.

I had the base weber kettle when i finally moved out of apartments and started renting houses. I had that kettle for about 6 years and it worked great. I kept it outside uncovered for the most part. The welds on the handle eventually failed and so i had no handle to take the lid off. In addition, i had a brinkman electric smoker (about $99). I would smoke all kinds of stuff on that. Eventually, the heating element started losing some of it's juice. Around that time, i also received a job bonus and was looking into kamado joe's, and that's where i am today. Been having my Kamado for nearly 10 years now and love it.

Several people have mentioned the Slow and Sear, or SNS. I have one and keep it in my kettle pretty much permanently, although it is easy to remove. It creates an permanent two zone cooking surface in your grill.

I often move meats in an out of the direct heat zone. The direct heat zone may be 500+ degrees and the "cool" zone about 300 degrees. I can sear a thick steak over direct heat, and move it to indirect heat to finish cooking.

Chicken should generally be cooked over indirect heat, but you can crisp up the skin or get a little char by moving them over the direct heat zone for a minute or two. If you cook chikcen over direct heat, you will probably end up with a burned outside and raw inside.

The SnS also holds my charcoal/wood for long smokes when the meat stays on the cooler side of the grill. At any rate, the SnS is a good way to easily create a two zone cooking surface, which I use a lot when smoking and grilling.

The picture below illustrates it. I also have a tray made by SnS under the indirect zone. That keeps the bottom of your grill from getting gummed up with grease.