This thing is incredible. I’m so happy right now folks haha.
I had a couple questions for the group here if that’s cool.
1: The first time I did chicken breast, but was unable to get the charcoal super hot. I had them in the igniter with lighter cubes for about 15 minutes. Should I have waited a bit longer?
2: I spread out the charcoal to evenly, which prevented a good sear on the chicken breast. Should I always “lump” the charcoal on one side?
3: I did burgers yesterday (pictured) but re-used some of the charcoal from the day prior. I put the used charcoal at the bottom of the igniter and fresh on top. It took forever to get hot. Should I have put fresh on the bottom?
I’ve asked AI a quadrillion questions lol but wanted some real life advice from some master Weber grillers here.
Thanks everyone 🔥 I love this thing
by Delorenzo12345
5 Comments
Buy the book the Weber bible, it’s everything you need to know and more.
1. Get a chimney!
2. Yeah lump charcoal on one side (some people like to lump it in a center pile. Sear on the charcoal and let it finish cooking on the side.
1) I use a chimney and dump them once the top coal starts to ash on the sides. Make sure the bottom and top vents are wide open for a hot fire.
2) I suggest getting a vortex. They concentrate the heat which allows for indirect grilling all around the edges. It’s a game changer. Or, as you suggest, create zones by putting all the coals on one side. For more heat you can also add a couple pieces of wood chunks on top of the coals. Fire=heat.
Buy a spatula and tongs.
Most things are best cooked indirectly. Even burgers , i will place my charcoal baskets beside each other under the centre of the grill and place the burgers around the outer part of the grill so they are not over the lit charcoal. Flip them every so often as they cook. When they are close to my desired finished temp i will then move them one or two at a time on to the middle of the grill,over the charcoal, to quickly char/sear them.
Use a chimney to light your charcoal. Don’t dump the lit chimney until you see little flames licking out of the top.
Another tasty way to cook is low and slow . Google charcoal snake method.