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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: 4175285" data-attributes="member: 15160"><p><strong>Re: Indirect Charcoal Grilling, Weber style</strong></p><p></p><p></p><p></p><p>Moondawg, as long as you have lit and unlit charcoal in your kettle during BBQ smokes, you shouldn't have to add charcoal each and every cook. Obviously you'll need to add some on a pork butt or brisket cook, but I've rarely needed to add any during rib or turkey smokes, even when using good lump. For whole chickens you might want a little unlit in the grill, but I usually butterfly (spatchcock) them to make them cook faster and more evenly, just using all lit briquettes on one side. Back to cooking BBQ cuts and your kettle grill, though. Before doing any long smokes I'd get out a tape measure to check your lid and bowl for an out of round condition. GENTLY tweak each A LITTLE, only as needed, to get a better seal. This will help you better keep your coals under control with the vents. I've yet to crack the porcelain enamel but please don't hold me liable. Anyhow, when you do need to add charcoal, you don't want to add unlit briquettes on top of lit because they'll smoke pretty nasty for a good while. I'd just dump a partial chimney of lit on top of the existing coals. Weber sells a compact charcoal chimney that is quite handy for adding or starting during BBQ cooks. It's the one I now take on trips with my little smokey Joe or Jumbo Joe grills. Good luck next kettle cook.</p><p></p><p></p><p>Sent from my iPhone using Tapatalk</p></blockquote><p></p>
[QUOTE="TboneD, post: 4175285, member: 15160"] [b]Re: Indirect Charcoal Grilling, Weber style[/b] Moondawg, as long as you have lit and unlit charcoal in your kettle during BBQ smokes, you shouldn't have to add charcoal each and every cook. Obviously you'll need to add some on a pork butt or brisket cook, but I've rarely needed to add any during rib or turkey smokes, even when using good lump. For whole chickens you might want a little unlit in the grill, but I usually butterfly (spatchcock) them to make them cook faster and more evenly, just using all lit briquettes on one side. Back to cooking BBQ cuts and your kettle grill, though. Before doing any long smokes I'd get out a tape measure to check your lid and bowl for an out of round condition. GENTLY tweak each A LITTLE, only as needed, to get a better seal. This will help you better keep your coals under control with the vents. I've yet to crack the porcelain enamel but please don't hold me liable. Anyhow, when you do need to add charcoal, you don't want to add unlit briquettes on top of lit because they'll smoke pretty nasty for a good while. I'd just dump a partial chimney of lit on top of the existing coals. Weber sells a compact charcoal chimney that is quite handy for adding or starting during BBQ cooks. It's the one I now take on trips with my little smokey Joe or Jumbo Joe grills. Good luck next kettle cook. Sent from my iPhone using Tapatalk [/QUOTE]
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Indirect Charcoal Grilling, Weber style
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