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Indirect Charcoal Grilling, Weber style
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<blockquote data-quote="TboneD" data-source="post: 4175248" data-attributes="member: 15160"><p><strong>Re: Indirect Charcoal Grilling, Weber style</strong></p><p></p><p></p><p></p><p>Lit charcoal on top of unlit, and lit at the end of a "fuse" of unlit charcoal will both work. The fuse or encirclement strategy is more for butts and briskets, because you can smoke like this for a long time with little futzing. Honestly, I've never used it because I've always used a smoker for butts or briskets. Keep in mind that if using briquettes, some folks, myself included, are "sensitive" to briquette charcoal smoke when they're not burning cleanly. It says right on every bag of Kingsford not to use until all the briquettes are ashed over, but you don't need to go that far. Obviously, it would be a pain and highly inefficient to keep dumping in a few lit briquettes at a time for a long low and slow cook. (With lump charcoal, it's not really an issue. That's what I've used most of the time if smoking ribs or turkeys in a kettle.) Anyhow, if you give the briquettes just a little time after getting some lit ones on and before putting the meat on, you'll notice the smoke will "clean up" to nearly invisible (as long as the wood isn't smoking yet and your grill is fairly clean). Here's how Chris Lilly of Big Bob Gibson BBQ fame suggests to cook a pork butt in a kettle grill. (I'd just use water instead of juice.) He's been or is still sponsored by Kingsford, so I guess that's why he doesn't have any wood chunks to distract from the "K" charcoal in this photo, taken from "Big Bob Gibson's BBQ Book", which is a pretty good one, by the way. </p><p></p><p><img src="http://uploads.tapatalk-cdn.com/20160203/3271f450634d6bfa84169501dbc5d323.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></p><p></p><p>Regarding the wood, there's not enough air in a kettle for the wood to catch fire with the lid on. So you want the kind of grate that has the hinged sides. Not only are they handy for adding charcoal or wood, but for also for removing any wood that starts putting off nasty smoke after checking with the lid off. It's like how if someone takes a piece of wood out of a fire. Notice how it will start smoking something awful, like if you put the fire out with water. That's what happens to the wood if it hasn't burnt down much when we take the lid off to check things, and it catches flame. So with the hinged grate if I see any wood catch fire I'll usually just remove it before putting the lid back on and finishing the cook. With charcoal smoking we just want a "kiss of smoke" toward the beginning of the cook anyhow, so 99% of the time I wouldn't add any wood later during the cook on a kettle grill. Rather, I bury wood chunks in the unlit charcoal or on top. Hope that helps. Good questions. </p><p></p><p></p><p>Sent from my iPhone using Tapatalk</p></blockquote><p></p>
[QUOTE="TboneD, post: 4175248, member: 15160"] [b]Re: Indirect Charcoal Grilling, Weber style[/b] Lit charcoal on top of unlit, and lit at the end of a "fuse" of unlit charcoal will both work. The fuse or encirclement strategy is more for butts and briskets, because you can smoke like this for a long time with little futzing. Honestly, I've never used it because I've always used a smoker for butts or briskets. Keep in mind that if using briquettes, some folks, myself included, are "sensitive" to briquette charcoal smoke when they're not burning cleanly. It says right on every bag of Kingsford not to use until all the briquettes are ashed over, but you don't need to go that far. Obviously, it would be a pain and highly inefficient to keep dumping in a few lit briquettes at a time for a long low and slow cook. (With lump charcoal, it's not really an issue. That's what I've used most of the time if smoking ribs or turkeys in a kettle.) Anyhow, if you give the briquettes just a little time after getting some lit ones on and before putting the meat on, you'll notice the smoke will "clean up" to nearly invisible (as long as the wood isn't smoking yet and your grill is fairly clean). Here's how Chris Lilly of Big Bob Gibson BBQ fame suggests to cook a pork butt in a kettle grill. (I'd just use water instead of juice.) He's been or is still sponsored by Kingsford, so I guess that's why he doesn't have any wood chunks to distract from the "K" charcoal in this photo, taken from "Big Bob Gibson's BBQ Book", which is a pretty good one, by the way. [img]http://uploads.tapatalk-cdn.com/20160203/3271f450634d6bfa84169501dbc5d323.jpg[/img] Regarding the wood, there's not enough air in a kettle for the wood to catch fire with the lid on. So you want the kind of grate that has the hinged sides. Not only are they handy for adding charcoal or wood, but for also for removing any wood that starts putting off nasty smoke after checking with the lid off. It's like how if someone takes a piece of wood out of a fire. Notice how it will start smoking something awful, like if you put the fire out with water. That's what happens to the wood if it hasn't burnt down much when we take the lid off to check things, and it catches flame. So with the hinged grate if I see any wood catch fire I'll usually just remove it before putting the lid back on and finishing the cook. With charcoal smoking we just want a "kiss of smoke" toward the beginning of the cook anyhow, so 99% of the time I wouldn't add any wood later during the cook on a kettle grill. Rather, I bury wood chunks in the unlit charcoal or on top. Hope that helps. Good questions. Sent from my iPhone using Tapatalk [/QUOTE]
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