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Off Topic TN Forums
Cooking Forum
Indirect Charcoal Grilling, Weber style
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<blockquote data-quote="TboneD" data-source="post: 4175101" data-attributes="member: 15160"><p><strong>Indirect Charcoal Grilling, Weber style</strong></p><p></p><p></p><p></p><p>Yep. And from what I hear, the baskets on either side work especially well if you have a rotisserie in the middle of them. My wife got me one for Christmas so hopefully I'll use it this week and maybe post a pic. </p><p></p><p>But regarding the baskets for grate level indirect cooking, you'd be surprised how efficient cooking indirect without the baskets is. I've grilled pork loins and chicken in between the baskets a lot. I've also done a lot of two zone indirect cooking without them, simply because I could fit more chicken or ribs on the grill. But the lightbulb came on when I got my big 27.75" Weber kettle. They come with the same charcoal baskets, so I went ahead and tried them out with some thighs like I'd done on my 22.5" grills. Well, what I quickly found out was that the heat was going to the lid, and that I probably could get crisper chicken skin with the same amount of charcoal by just going two zone indirect. And the other thing is really the point of my thread in the first place. See all those pics of indirect two zone setups in my OP? What I need to point out is that I didn't rotate pieces around any, and the pieces closest to the coals usually weren't done any quicker than the ones farthest away. The heat in the kettle radiates around it like that and that's what makes it so cool! But the baskets are cool as well. I always use them when I reverse sear flat iron steaks. Tomorrow I'll try to post a pic of taking the baskets apart to make a coal fence. You just can't see it but it's in some of those shots, or at least the spatchcocked birds and probably the larger leg quarters. </p><p></p><p></p><p>Sent from my iPhone using Tapatalk</p></blockquote><p></p>
[QUOTE="TboneD, post: 4175101, member: 15160"] [b]Indirect Charcoal Grilling, Weber style[/b] Yep. And from what I hear, the baskets on either side work especially well if you have a rotisserie in the middle of them. My wife got me one for Christmas so hopefully I'll use it this week and maybe post a pic. But regarding the baskets for grate level indirect cooking, you'd be surprised how efficient cooking indirect without the baskets is. I've grilled pork loins and chicken in between the baskets a lot. I've also done a lot of two zone indirect cooking without them, simply because I could fit more chicken or ribs on the grill. But the lightbulb came on when I got my big 27.75" Weber kettle. They come with the same charcoal baskets, so I went ahead and tried them out with some thighs like I'd done on my 22.5" grills. Well, what I quickly found out was that the heat was going to the lid, and that I probably could get crisper chicken skin with the same amount of charcoal by just going two zone indirect. And the other thing is really the point of my thread in the first place. See all those pics of indirect two zone setups in my OP? What I need to point out is that I didn't rotate pieces around any, and the pieces closest to the coals usually weren't done any quicker than the ones farthest away. The heat in the kettle radiates around it like that and that's what makes it so cool! But the baskets are cool as well. I always use them when I reverse sear flat iron steaks. Tomorrow I'll try to post a pic of taking the baskets apart to make a coal fence. You just can't see it but it's in some of those shots, or at least the spatchcocked birds and probably the larger leg quarters. Sent from my iPhone using Tapatalk [/QUOTE]
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Indirect Charcoal Grilling, Weber style
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