Hello reddit, I'm seeking guidance.
Recently purchased a second hand 22" master touch charcoal bbq that has never been used.
I'd like to try and cook on it this weekend, so from what I've read I first need to get it to 550F for a bit to clean/burn off whatever might be in there.
I think my first bbq will be some strip loins and chicken breasts. I have charcoal, a chimney starter, and wood chunks. It also came with some charcoal baskets.
Can you use the wood chunks at higher heat? How much charcoal to get to 550F or so?
My thinking was once the grill has been heated, switch to a basket and try to indirect+sear the steak. Is this plausible?
Hoping to do a chicken and turkey in the near future as well – low and slow.
All tips much appreciated!
by Feisty_Flounder_284
13 Comments
Be sure to do it outdoors.
Strips are my go to as well. Got some dry brining as I type this.
What I think you’re describing is a reverse sear cook, and it’s flat out the best way to cook a steak 1” thick or more.
I put a chunk of hickory in with my lump for the indirect portion of the cook to get a little smoke over the meat. The sear of directly over the coals.
No baskets needed, but they won’t hurt.
Just watch some videos. YouTube has a wealth of content.
Open your top and bottom dampers (vents) all the way up and use lump of you want high heat. Don’t worry about what the dome temp gauge tells you. That only there to tell you if you’re gaining or losing heat.
I don’t shoot for a specific grill temp to cook steak, I just wait for the lump to be ready and have at ‘er. But if you need or want 550 specifically, get a grate level probe and learn what damper positions you need to maintain. You’ll get it in no time.
Grab a beer and enjoy!!!
I’d maybe buy a big fan if you plan on cooking in that room!🤪
Get a chimney to start the coals in, it was the game changer for me
You’ll never go back to gas. I personally use an electric starter… I think it’s as fast as a chimney.
Your bowl handle is upside down.
For steak depending on the thickness I sear em at 450-550.
5
Minutes on a side , flip em 5 more and pull em
Rest for 5 minutes on a plate covered with tin foil.
The rest is important.
For a 1.5” steak these are gonna be med rare.
For chicken much lower temp,
Like 300-350, start over coals to get a char, then finish off the coals.
Instant
Read thermometer will be your good friend. Good luck enjoy
Darn the importance of direct and indirect and play about with brands and briquettes Vs lump.
They all have their places.
Practice makes perfect. Don’t get discouraged by bad cooks. You’ll improve with time. 40 years ago when I started I didn’t have the internet to fall back on and I did get discouraged and quit. But after hearing others talk about how great there weekend BBQ’s were I had to try again. It was all trial and error. Another thing was watching Steven Raichlen on PBS. His show was a big help.
One of the amazing techniques on a weber for steaks is to start a full chimney. And then put 2 baskets in the middle of the grill and place a piece of oak or hickory or wood of choice in the bottom of the basket. Fill them with the hot coals and put the grate on and cover the grill. Open top and bottom vents and let the grill get hot.
After about 10-15 minutes the grill will be hot and ready for your steak.
I place them right over the hot coals and the put the lid on and close the top vents.
This cooks the meat but doesn’t allow flare ups. You get beautiful charbroil flavors.
Depending on thickness, after 4-5min I open up the top vent and watch for the flames to start.
As soon as the flare up starts I flip the steak, replace the lid and close the top vent.
5 minutes later, quick flare and remove the steaks.
Cover and rest them. Enjoy. I just did Two porter houses this way. The best trick is to use the basket edge to heat the filet side more gently, and keep the bone and sirloin side over more heat. You can’t really do this with a gas grill or a full bed of coals.
https://preview.redd.it/dbpnw0jd64me1.jpeg?width=4032&format=pjpg&auto=webp&s=ec9d41af8ee7716040389b3cba9161ce9bf08c40
So many ways to bbq and smoke with that kettle
Beautiful grill. Get a chimney and some Weber wax cubes or other starter. Fill it up and light it. Wait until flames are licking out the top and then dump. Put the lid on, wait a min or two. Spray the grate with some Pam and get to cooking!