Thanks to everyone who commented on my last post. In spirit of that, here are a few things I’ve grilled in the past year. I think so far my major issues are hotspots and overall taste + texture of the meats + finding out which seasonings/herbs go well with what.
Sometimes they’re a little tough, other times they’re perfect. I’ve been trusting my gut but I will invest in a thermometer soon. Some of these are obviously charred so pls be kind 😭
Overall looking for tips especially advice about lighter fluid, charcoal, pellets, seasonings, temp control.
Thanks for the help!
by _MooDeng
15 Comments
I think we we better ask you instead of you asking us.
Looks really good!😁👍
You could invite me over next time. Outside of that, it all honestly looks fantastic friend 🤌🔥
Amazing!!!!
Charcoal chimney skip the lighter fluid.
It’s all looking great! My tip on lighter fluid would be to completely abandon the stuff and get a chimney starter instead.
Here’s a general comment about fuel sources:
The best way to start coals, in my opinion and many others, is to use a charcoal chimney. I buy a box of these square fire starters that are cheap, but I’ve also used 90%+ iso on cotton balls and tumble weeds. For charcoal, you have lump and briquettes for your primary fuel source. This is a touchy subject but I generally find briquettes burn more consistently and lump burns hotter which means you need less. Either one is fine, but I suggest not taking the discount brand route for either. I’ve purchased cheap lump that was very tiny pieces and had rocks, I’ve had cheap briquettes that burn annoyingly fast.
For cooking, it appears you cook directly over the coals which is fine but you can also do two zone cooking by putting the coals on one side and food on the opposite side. I’ve found that this makes it easier to cook more evenly and lessens the chances of flare ups, especially if you’re adding sauces with sugar.
For temp control on a kettle, you’ll use the top and bottom vents. Idk if this is right, but I find the bottom vent has more control of them than the top vent, but tinker around with it and you’ll get a feel for it.
Looks like you’re doing great though! It’s all about playing around with different methods and approaches and finding what works best for you using what’s readily available for you.
I’ll have to come over and eat your food in order to give an accurate rating. Like, I’ll have to eat all of it.
There are not enough wings. Other than that all looks good to me
You’ll always have hot spots, it’s about leveraging them to your advantage. Based on your photos however you should look to have indirect heat zones as well. Since you’re running a full grill, you’ll need to be able to move things on and off the direct heat to give equal doneness and not stress yourself out.
Thermometer is encouraged! I have one of them fancy ones that’s wireless and talks to my phone, but honestly I’ll forget to charge it and end up busting out the $12 wired probes now and again and still get great results. The knowledge it provides makes it way easier to maintain consistent results. Owning them is not a sign you can’t cook. Michelin Star restaurants will use em, no reason you shouldn’t want to have several.
Small pointer for bratwurst. Give them the color on the grill, then cook them in a tin with sauerkraut, beer, and maybe even mustard (mix it into the mix). Protects the skin and lets them cook to completion without losing their moisture. Several recipes around that but I learned it from Kenji Lopez and it’s my favorite way to cook them by a mile.
For the chimney starters, just butcher paper works too. Doesn’t require iso or oil or anything. Just make 2 or 3 loose bundles and light from the bottom
Question, why do you grill your corn in ear? And also why do you tilt it up?
Don’t use lighter fluid. Instead by a chimney starter. You put got coals in it, put a couple price of paper under it drizzled in oil on the charcoal rack of the grill and light the paper underneath the charcoal. You’re guaranteed all the charcoal gets lit every time. And it will be a HOT grill.
Buy charcoal baskets. (So you put the charcoals from the chimney and pour them evenly into the basket[s].) These keep the charcoal together and create a hot zone in the grill. You want a hot side and cool side.
I’m still learning as well. But after buying these couple things (and a digital thermometer), my grilling improved so much!
So when’s the invite?
Chimney starter
Indirect grilling for the chicken/ribs
Learn your vents
Learn how much charcoal you need to maintain certain temps
If you have hot spots, can be a fuel placement thing, make sure you distribute it evenly if you want an even cook. Can also be the coals are not fully lit, this is where the chimney starter helps
Looks good for the most part, keep cooking and you will figure it out
Two great resources:
Steven Reichlen’s bbq Bible, and the weber cookbook with a bunch of pictures on the cover.