Newbie needs help?

Lockcuff · Joined: 15 Mar 2011 Posts: 9

Hello All,
i couldn't find any posts on what i am looking for. I am not new to using charcoal, i just dont know how to do it properly i think. i have a weber smokey joe, and a 22.5" weber one-touch kettle. I always have trouble keeping them hot. when i cook steaks, i like to cook over a high heat, i can get the temp up to about 350 but it always drops when i put the lid on, maybe this is how these grills work, but i am clueless. How can i achieve and maintain a hot fire? Am i dreaming of maintaining a high temp? Just a few tips about grilling with charcoal would be more than appreciated.
Thanks so much in advance

Mr Tony's BBQ · Posted: Mar 15 2011 Post subject:

Do you keep all your vents wide open? If so, leave your lid ofset a little to allow more air in. Lump charcoal also tends to burn a lot hotter than briquettes in my experience. Hope something there helps!
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232mako · BBQ Fan Joined: 27 Apr 2010 Posts: 266

Are all your air vents wide open exhust and intake? no air=no fire=no temp.

Lockcuff · Joined: 15 Mar 2011 Posts: 9

Hey, i do leave the vents open, i have suspected its a lack of air, and i have cracked the lid and that seems to help. It seems the minute i set the lid on i lose my hot coals, they will be nicely glowing red, and after 10 minutes with the lid on they are dark again. Would adding some more vents in the lid help me, i dont really want to cuts holes in my lid but if it helps i will. I picked both these grills up in new shape for less than a $20 bill. so im not getting hurt. Would i be good to inject air into the grill or try to suck air our of the vent?

italian skewer · Posted: Mar 15 2011 Post subject:

Lockcoff, i got the kettle also. I understand totally what you're saying. I use my kettle for grilling only now with the lid off. Regarding the kettle vents. i really don't like where they are, considering they are right underneath and i know that at least i have a problem getting air in just based on where those "underneath" vents are. But then again, it's just my opinion based on my experiences.
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Lockcuff · Joined: 15 Mar 2011 Posts: 9

I tried on my little kettle tonight leaving the lid off and it did seem to work better, I am always afraid that a bird will fly over and leave his mark though. I am gonna keep playing with things and see what i can come up with. These kettles seem to do great on a slow cook though. I read on another post the the more chunks of charcoal i put in the hotter it will be? I dont like to waste charcoal, so i may be putting to little in, i usually put enough to cover the grate in a single layer. Is this wrong or am i doing this ok?

Mr Tony's BBQ · Posted: Mar 15 2011 Post subject:

Experimentation is key, load it up once, take notes! Holes top and bottom may be needed, but too many will defeat the purpose of covering - trapping smoke for flavor, but putting lid half on should give protection from birds and still trap a little smoke
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hondo383 · Joined: 11 Dec 2010 Posts: 8 Location: Westborough,MA

as mentioned use lump.....put your steaks on the big kettle and if you feel like you want to cover them for smoke flavor etc. cover just the steaks with the smaller smokey joe lid, be careful they will cook really fast covered.. if you are scared of bird bombs how about a nice big golf or patio umbrella?

italian skewer · Posted: Mar 16 2011 Post subject:

Lockcuff · Joined: 15 Mar 2011 Posts: 9

Hello, i thought about an umbrella, but didnt think of the smaller lidfrom my other grill, great idea! I am gonna go grab some more meat tomorrow and hopefully try tomorrow night again. Do any of you know of a website or post that explains the different types of beef cuts and what they are good for? Gonna load the charcoal on though this net time and try it.
Thanks

SVonhof · Posted: Mar 16 2011 Post subject:

Lockcuff, if you don't like to waste your charcoal, are you re-using the leftovers as well? It makes it easier to load up the grill knowing that most of the charcoal can be used again. If you are not familiar with doing this, once you are done cooking, close the kettle up completely (close all vents) and the lack of air will put the fire out on it's own. Before the next cook, shake the ash off the leftover coals and add more fresh coals to the rack as well.

Another thing to do is if you really want a hot fire, but don't need the whole grill surface, build the fire on one side of the grill, stacking the coal a few layers thick. This gives you more coal under the meat which means more heat and then if you need to move the meat over to finish getting it to temp(indirect heat), just move it to the cooler side of the grill.
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crashpilot · Posted: Mar 16 2011 Post subject:

In your quest for a HOT fire, I wonder if you've got too much charcoal in the bottom of the cooker and have cut off the air flow. Like the guys above have said, no air - no fire. If you've put too much fuel in the bottom trying to get more of a fire, you could be actually smothering your efforts. Have some open space between the charcoal chunks so oxygen can flow around your fire. If you let her breathe, she'll get hot!

My $0.02
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Inner10 · Posted: Mar 17 2011 Post subject:

ckone · Posted: Mar 17 2011 Post subject:

I tend to put a lot of charcoal in mine and don't have a problem. Close all the vents when done and you will have charcoal left for the next cook.
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Lockcuff · Joined: 15 Mar 2011 Posts: 9

I normally dont pile the charcoal on, but i can never get the temp inside up to 500, at least on my thermometer. i got some lump today and some sirloin steaks, so maybe tomorrow night i can give er a try and see what it does.
Thanks for all your help, i will post what i find.

polishdon · Posted: Mar 18 2011 Post subject:

Inner10 · Posted: Mar 19 2011 Post subject:

You will never get to sear heat with the lid on. Take it off.

Lockcuff · Joined: 15 Mar 2011 Posts: 9

Ok, so i finally got to grill tonight, i cooked meatloaf indirect, and it did great. i left the lid cracked a hair and i maintained a good temp, the top of my lid stayed steady at 325-350 degrees. i did find out that the thermometer i was using was off by almost 100 degrees, hence my problem with low temps. i tried some recomendations with cooking steaks, and i cooked 2 ribeyes indirectly with the meatloaf and they turned out great too. i pulled some pork steaks out yesterday for tomorrow, for round 2.
Thanks for all your help.

cuangler · Joined: 21 Jun 2010 Posts: 2

It sounds like you have it all figured out.

Just an FYI, the temp that your kettle is showing on the dome will be about 50-75 degrees lower than the temp of the grate. I have the same set up as you and it took me a few months to figure out unfortunately.

cityevader · Posted: Mar 21 2011 Post subject:

When it's fully hot at the beginning with lid off, use that to sear to preference, then move it over to the non-coal-side with lid on for remainder of cook. Works great for thick cuts like tri-tip.

Oh, and try another thermometer, your's may be off!
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