Fill the chimney with coals and remove the top grate from the grill. Set the chimney in the base of the grill and use a stick lighter or long match to carefully set the newspaper alight. After about 25 minutes, the coals should be coated in a thin layer of silvery ash. Wearing heatproof grill gloves, take the chimney by the handle and pour the hot coals into the cooking chamber before replacing the top grill rack.
Wait a few minutes to allow the grill to heat up before oiling the rack and adding the food as you normally would. A properly built fire should stay hot enough to cook for minutes. In the short term, you can help the coals stay hot by stoking them. Use a grilling tool to prod and rotate the coals.
This will expose the embers to the air and allow them to briefly ignite again, thereby increasing the temperature of the grill. Stoking the coals will also allow the food to cook more evenly. As you stoke the coals, remember to adjust the vents to ensure proper airflow. This will get harder and harder each time, so try to get it right on the first attempt. Carefully pour small amounts of fluid in several spots around the grill, making sure not to use too much or stand too close.
Keep a stack nearby and place a few crumpled sheets on top of the coals from time to time to keep the flames burning. Because it burns out quickly, it should keep the temperature at the level that you want it, without getting so hot that it scorches the meat. The main thing to remember is that a fire will only burn as long as it has the fuel required to do so. Just make sure to remember this guide and you should be grilling in no time.
However, none is as important as making sure that it stays hot. Understanding how charcoals work will help you do just that and make the entire cooking experience that much more convenient. Before anything else, there are a couple of steps you need to follow before you can start cooking with your charcoal grill. For instance, you need to ensure that you give your charcoal enough time to reach its optimal temperature.
For instance, it only takes around 10 minutes to reach high heat while it can take up to 25 minutes to reach medium heat levels. This is incredibly important as this can be the difference between a smooth grilling experience and an arduous one.
Luckily, there are several ways to keep your fire burning nice and hot:. This is another question that comes up. The answer to this is a resounding yes, you can add more charcoal while cooking. After all, the things mentioned above can only do so much. Even adding bits of paper as a secondary fuel source is only effective for a certain period. There are some scenarios where you will simply have to add charcoal.
This is especially true if you are cooking for hours on end. Adding charcoal will be important if you want to keep the heat consistent enough to continue grilling. You need to be smart about it. As a rule, you should be adding charcoal every 30 minutes. That should be enough time to keep the fire burning hot and your BBQ meals properly cooked. In this case I would fill a Weber charcoal chimney completely full of charcoal.
This will take about 90 briquettes of Kingsford Blue which is about 4. Use the chimney to light the charcoal and, once the coals are ashed over, spread them evenly across the charcoal grate. Keep the bottom and top air vents completely open.
In this case I would fill the chimney halfway full with about 45 briquettes of Kingsford Blue. Use the chimney to light the charcoal and, once the coals are ashed over, dump them into a pile in the center of charcoal grate.
The charcoal is going to burn hot for longer than you really need but will be hot enough in the time you use it for some serious searing action. Not everything benefits from Hot and Fast grilling and there are times when Low and Slow is the better option. In these cases I like to use around 30 briquettes , about 1.
I like to light one side of the charcoal bed with either a paraffin wax cube or even a propane torch. Let the fire slowly burn across the charcoal bed while your meat cooks on the opposite side of the grill. If the fire gets low before the food is finished you can always add more unlit briquettes on top of the lit charcoal to extend the cooking session. So today I smoked a 9 on pork butt. I use a Weber grill with indirect heat. Is there a better way to do this? Like maybe get the initial heat going with the chimney and instead of using the chimney over and over again maybe add some coals onto the already lit coals to keep the temp up?
Will that work? Place 5 briquettes on each side every hour. The coals sit above the flames, so the edges light quickly and help ignite neighboring coals. Fill the chimney with the appropriate amount of charcoal. A standard chimney holds about briquets. But you may not need that many. Learn more at our Coal Configurator. Add one or two sheets of newspaper, following the instructions on the chimney. Light the newspaper in several spots. As the newspaper burns in the chamber below, the flames light the edges of the charcoal above.
Peek through the vents of the chimney to check if the coals have started and the edges of the coals have turned gray. If the coals have not started, burn another piece of newspaper. You can also drizzle the newspaper with cooking oil before lighting so it burns longer. After about 10 minutes, you will see the coals starting to glow through the vents and flames starting to flicker over the top layer of coals.
Pour them out into a pile and wait until the coals are mostly covered in ash and gray in color. Then spread the coals out.
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