Question for the Grillmeisters...
 

I am relatively new to the dark art of grilling on charcoal.

The simple problem I have is that I'm not developing enough heat. I've read all the books, and even posted here last year on the same subject, but it's still not working for me.

I have a simple Weber grill; start the coals (Kingsford Briquets) in a Weber chimney for 15 to 20 minutes; put them in the grill and spread them out; put on the lid with top and bottom vents open to max;, wait for 5 minutes or so till all top coals are "whitish"---and throw on the meat.

And still it barely sears—and takes for ever to cook.

What am I doing wrong here?

Your advice is much appreciated.

you will get more heat from lump charcoal than from briquets.

I'd say you need more briquettes. Use the starter to get some going and let them start the rest. The right amount of briquettes should make you pull your hand away from the grill in 2 seconds or less. The nice thing about the Weber is that you can control the heat once you get the coals burning. Not enough fuel and control means nothing.

I use mosquite lump charcoal. I make a nice big pile in the webber and take my butane torch to it for about 30 secounds and about 15 min later your good to go.

No doubt charcoal is a hotter fire, but a Weber will do fine with enough briquettes. In fact, w/o the vents, it has the capability of burning up whatever you're cooking.

Are you spreading them out over the entire grille, or just in the area you wish to cook? Maybe you are also burning them down too far in the chimney. Once they are burning nicely, they don't need to be in the chimney any more. You can literally burn them completely up in a chimney..

JR

Forget the briquets.. get some lump charcoal.... The chimney starter doesn't hold enough for a full sized Weber.. Get the starter going like a jet engine, dump into the grill and pour some more coal on the fire...

Leave the top off and watch the coals..

If you want to use the grill to bbq steaks let the coals get all red and so hot it burns the hair off the back of your hand... A few minutes/side with constant attention will get you steaks cooked to perfection.

If you want to use the grill to roast.. use the top and adjust the vents so you get the temp you need... A healthy bed of coals with burn for a few hours..

Sounds like you don't have enough charcoal on the grill. I try to have at least two layers in my cooking area. I always add some more between when the starters are ready and when I want to cook.

Don't worry. After a decade or so you will have a good feel for how much charcoal you need to get the desired results. Until then, keep the pizza guy on speed dial. ;) You will make mistakes, you will learn from them.

I think you are putting on the lid too soon.

Here is how I do it.

Get a fresh cold one from the garage fridge.

Fill Weber chimney 3/4 full with Kingsford as a standard - lump charcoal when its available.
3 full sheets of the daily news loosely crumpled.
Let burn until the top briquets are half lit.

Open another beer.

Dump into 1/2 of the grill. Leave the bottom vent fully open and do NOT put on lid.

Put on grate. Go inside and get the utensils and meat / veggies ready (marinading started much earlier in the day).

Wire brush grate, buff off to make sure no bits of wire are on grill and apply a little olive oil on a paper towel.

Apply the meat of the day.
Wait the appropriate time and flip.
Close lid using the top vent to control heat - fully open is the hottest.

Now the grill is very hot and much like an oven. The meat will cook on both sides and stay sealed to keep in the juices.

For chicken breasts, I like to cook them when the coals are mature and keep the lid on the whole time.

I use propane, never have a problem with not enough heat.

I have not done that much Weber grilling. When I do, lots of briquets, torched with long flaming streams of lighter fluid, is my M.O. It's gotta look like the airstrike scene from Apocalypse Now.

I do a fair bit of cooking over my fire pit. Charcoal and the aforementioned napalm airstrike, generate a heck of a lot of heat even without the Weber's fancy schmancy vents.

Seriously, I think you should simply use more briquets or charcoal.

+1

There's your problem. I use a weber grill exclusively and grill on briquets. Don't spread them out. Unless you are going to use the entire grill surface, put one chimney starter full on one side of the grill only. On mine I can fit 5-6 good sized steaks on one half.

If you really need the entire grill, then put two chimney starter loads in there.

Yeah, but then your meat tastes like....propane. Yum.

That sounds like the right answer. Will try this tomorrow and revert.

This sounds like a serious response. I have printed it out and will try it.

Many thanks, Mark

MOAR FIRE!!!!


propane? wtf? only when I need to!

also get some hard wood smoking chips and saok them for a while in hot water/

once the meat goes on add the chips!

The little smokey joe's sometimes have issues getting enough air for really hot cooking, even with bottom and top vents all the way open. Usually, if I want a really good sear on both sides of a steak I need to leave the lid cock-eyed or completely off to keep the coals red hot. http://forums.pelicanparts.com/support/smileys/vuur.gif

I haven't heard of a problem like this with any of there other grill models, so if you don't have a smokey joe then try using the advice above and report back.

Big Green Egg

exactly right. the most heat you see from a weber is "lid off". let it all get rocket hot..lid off, then sear, then lid to "bake" it to done-ness.

heat in this order. highest to lowest.

lid off
lid on with vent open
lid on with vent closed.