Stupid Weber BBQ Question

Dottore · 07-14-2008, 04:34 PM

How do I get the charcoal the hottest on a Weber BBQ?

A. Top and bottom fully open.

B. Top slightly open, bottom fully open.

C. Top fully open, bottom slightly open.

D. None of the above.

I'm a Perrier drinking, gas-grilling liberal that has to cook on a friends charcoal Weber tonight. Please help.

tswaney · tswaney's Garage

both fully open for most air flow, thus hottest coals.

ronin · 07-14-2008, 04:38 PM

well, since you're a liberal, you could say that any advice I give you may be meant to sabotage!

but no, it's full open on top and bottom. really

no, seriously

or is it...

KFC911 · 07-14-2008, 04:42 PM

Are you talking about lighting the coals initially? I use a charcoal chimney (different technique), but if I didn't have one, I'd open all three on the bottom and leave the top off until the coals were ready and then place the cover on (with it open) after searing the food for a minute or so. You'll always want to leave the top one open, and adjust the heat with the bottom three while cooking. In any case, the more air flow, the hotter she'll get.

Dottore · 07-14-2008, 04:46 PM

I'm using a chimney to get the thing started as well.

Just wanted to know how to get the most heat after that.

KFC911 · 07-14-2008, 04:50 PM

Air flow controls the heat (the bottom three) and I always leave the top one open.

sammyg2 · 07-14-2008, 04:51 PM

If I were a real dick I'd point out the difference between a grill and a BBQ, but I won't. will you get me another perrier while you're up?

KFC911 · 07-14-2008, 04:55 PM

I knew damn well he wasn't talking about a pork shoulder

KFC911 · 07-14-2008, 04:59 PM

Actually, I guess I don't know either...what is the difference between a grill and a BBQ? Here in the south, BBQ is the end result, not the thing you prepare it on. I have a Weber grill and a Weber Smokey Mountain (smoker), so help me out too

lendaddy · 07-14-2008, 05:04 PM

Fire is bad mmmkay, you need a hybrid BBQ.

Dottore · 07-14-2008, 05:06 PM

Quote:

Originally Posted by KC911

Air flow controls the heat (the bottom three) and I always leave the top one open.

Wouldn't you get more heat with the top only partly open and the bottom fully open? A sort of venturi effect?

I have no idea - but am just asking.

holtjv · 07-14-2008, 05:08 PM

Well, if you want to get picky about the Weber, rumor has it that you should point the front leg of the grill's "triangle" of legs (the one without the wheels) downwind, along with lining up the top vent holes with that front leg. Air enters from the bottom vents, circulates around the grill, then exits out the top vents downwind. Sort of like the firebox / chimney arrangement on a smoker.

Don't know if it's so much BS or not, though.

I do know that the new generation of webers suck--the plastic handle gets so damn hot. So what happens is you pick up the lid, simultaneously cuss and drop it on its end, bend it so that it no longer fits flush, then whine about it on an off topic bbs.

KFC911 · 07-14-2008, 05:13 PM

To be honest, I don't know. I'm just a redneck with a beer in my hand when I'm grilling

Nathans_Dad · Nathans_Dad's Garage

BBQ raises your carbon footprint. And the heat contributes to global warming.

The truth is with any BBQ the top should stay fully open all the time. You control the air flow with the bottom vent. Fully open will allow more air to enter the coal area, thus burning hotter.

Hot air rises, leaves the top vent and thus sucks new air in through the bottom. Being a lib you should know all about hot air...and sucking for that matter

.

Dottore · 07-14-2008, 05:19 PM

Quote:

Originally Posted by Nathans_Dad

Being a lib you should know all about hot air...and sucking for that matter

.

..you're a funny guy ND...

holtjv · 07-14-2008, 05:39 PM

Quote:

Originally Posted by Nathans_Dad

BBQ raises your carbon footprint. And the heat contributes to global warming.

The truth is with any BBQ the top should stay fully open all the time. You control the air flow with the bottom vent. Fully open will allow more air to enter the coal area, thus burning hotter.

Hot air rises, leaves the top vent and thus sucks new air in through the bottom. Being a lib you should know all about hot air...and sucking for that matter

.

I think this comes closer to describing "grilling" rather than "barbequing". Barbequing, to me, is getting a cheap cut of meat, burying it or enclosing it in a smoker, and cooking it for hours.

But I understand that the terms are basically interchangeable now. In any event, it sure keeps the heat out of the house, which is important this time of year in TX.

Dottore · 07-14-2008, 05:50 PM

Quote:

Originally Posted by sammyg2

If I were a real dick I'd point out the difference between a grill and a BBQ, but I won't. will you get me another perrier while you're up?

If I were a real dick, I'd point out the difference between wiping your arse and using a bidet - but I won't.

BTW: In much of the world BBQ and Grill are used interchangeably.

onlycafe · 07-14-2008, 05:53 PM

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

trekkor · 07-14-2008, 06:10 PM

I am a self-proclaimed EXPERT on all things charcoal fired grilling or BBQ'ing as you choose to call it. Over 20 years experience both professionally and privately. ( Oooooooh )

If you want the hottest ( which you don't, unless you like your food burnt to ash ) it's bottom fully open and lid off.

Yes, gas grills are convenient, but wood/coal fired yields the best results.

I'm here to help.

KT

sammyg2 · 07-14-2008, 06:42 PM

Quote:

Originally Posted by Dottore

If I were a real dick, I'd point out the difference between wiping your arse and using a bidet - but I won't.

BTW: In much of the world BBQ and Grill are used interchangeably.

Hense the little smiley face that was winking. Guess you missed that.

Since you obviously didn't appreciate my little attempt at humor I will elaborate. A grill is something where you put meat on it with hot stuff directly under it and you cook with direct heat. Hot and quick. More like broiling but with the heat source underneath.

A barbecue uses less intense indirect heat and smoke. Low and slow. The smoke is essential for authentic barbecue.
You ask anyone who takes their barbecue seriously and they will say the same thing.

There is nothing wrong with grilling, I just finished grilling some dead animal flesh for my family. It was good but it was not barbecue.