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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: 4175265" data-attributes="member: 15160"><p><strong>Re: Indirect Charcoal Grilling, Weber style</strong></p><p></p><p></p><p></p><p>Just remember how much more sensitive lump is to oxygen and " deprivation and you should be fine. And don't start with too much lit. If you haven't smoked ribs on your kettle yet you might try banking a bunch of unlit lump with a few small chunks of hickory or fruit wood mixed in to one side of the kettle, and dumping on half or less of a lit (but not fully enflamed) chimney on top. Putting a water pan on the grate over the charcoal will add some humidity and help moderate the temp. Just open or shut your vents as needed but don't make big changes, and wait to see what happens between vent adjustments. If your grill doesn't have a gauge you can clip a therm through the top vent. If you don't plan on wrapping them in foil at some point, ideally you want the grate temp to be somewhere north or south 25* or so of 250*F. Grate temp will be roughly 50* less than your therm if it's over the meat side. But if your coals get too hot just foil the ribs with a dash of AJ when they look good. This will keep their outside bark from being like jerky and help with getting them fall off the bone tender like so many folks like. Easy to overcook em though, so be careful. Hope that helps and let us know how your BBQ turns out next time. </p><p></p><p></p><p>Sent from my iPhone using Tapatalk</p></blockquote><p></p>
[QUOTE="TboneD, post: 4175265, member: 15160"] [b]Re: Indirect Charcoal Grilling, Weber style[/b] Just remember how much more sensitive lump is to oxygen and " deprivation and you should be fine. And don't start with too much lit. If you haven't smoked ribs on your kettle yet you might try banking a bunch of unlit lump with a few small chunks of hickory or fruit wood mixed in to one side of the kettle, and dumping on half or less of a lit (but not fully enflamed) chimney on top. Putting a water pan on the grate over the charcoal will add some humidity and help moderate the temp. Just open or shut your vents as needed but don't make big changes, and wait to see what happens between vent adjustments. If your grill doesn't have a gauge you can clip a therm through the top vent. If you don't plan on wrapping them in foil at some point, ideally you want the grate temp to be somewhere north or south 25* or so of 250*F. Grate temp will be roughly 50* less than your therm if it's over the meat side. But if your coals get too hot just foil the ribs with a dash of AJ when they look good. This will keep their outside bark from being like jerky and help with getting them fall off the bone tender like so many folks like. Easy to overcook em though, so be careful. Hope that helps and let us know how your BBQ turns out next time. Sent from my iPhone using Tapatalk [/QUOTE]
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Indirect Charcoal Grilling, Weber style
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