EDIT: Thanks, everyone. I got grilled faster than my burgers, but since I obviously didn't have enough charcoal, I added exactly two (2) more charcoal briquettes and that did the trick! (JK, I added like twice the amount and lighter fluid since I was getting hungry and shocker they grilled up fast.) Next time I will try the charcoal chimney and no lighter fluid and a lot more charcoal.
I'm very new to grilling but we have a charcoal grill with a side chimney/smoker thing—something like this. Any time I want to use it for burgers it seems like it takes forEVER to heat up.
Internet consensus seems to be around 350º F for grilling burgers. Pictured are some 3 oz patties.
I've had the grill going for about 45 minutes at this point. I stacked the briquettes, lit them, left the grill closed for about 15 minutes, ash layer formed, then I kept the grill closed and watched it ever. so. slowly. increase on the built-in thermometer. But it seems to have stopped at like 250º F. I put these patties on just to try to slow cook them.
I could throw lighter fluid and paper in the grill and get some big flames but that doesn't seem right.
All I want is a consistent method that I can reliably use to get the grill to where I need to be. If I need to just be patient, fine, but I still have not found consistent information on "grill open" vs "grill closed" or "how long grill should be open/closed" etc.
Other questions are: how much charcoal? Do I leave the side smoke stack thing open or closed?
I want to get good at grilling, and I know "it's an art more than a science," but even beginner artists go to school, so I need some tips, guys!
by WindozeWoes
42 Comments
Looks like you need more coals
U need a lot more charcoal
Think you gotta use more charcoal and spread it out so it’s under all the burgers. That just doesn’t look like enough to me.
I use a smaller Weber and I’m no expert but it appears you need either a smaller grill or more charcoal.
Lol. Where’s the charcoal?
That metal plate isn’t letting air under the coals, did it come with a charcoal grate?
You need a lot more coals and spread out
You ain’t got any flame, honey.
If I’m seeing the picture correctly that’s a very miserly looking pile of charcoal. I use a chimney to start my coals and it takes 15-20 minutes to get the coals ready. Dump in kettle, cover to bring it up to temp takes another 5-10. 350 is a bit low IMO.
That is a pitiful amount of charcoal under the burgers lol. It needs 2x-3x that.
Cooking burgers is about direct grilling, so you just want intense direct heat right underneath. The talk about getting the grill to X temperature for burgers is dumb, since that refers to ambient air temperature in the grill, which isn’t useful for grilling burgers (unless you want to cook them slowly like you would in an oven).
Ditch the lighter fluid, use a charcoal chimney.
Fill with charcoal and put a ball of newspaper underneath, Just light the paper and let it roll. Mine is always raging hot in about 20 min.
I’ll be firing up my grill here in about an hour, will time it and let ya know. Cheers!
Next batch will cook faster with a lighter and two matches .
Buy yourself a charcoal chimney and fill it up
It’s normal when you use like ten charcoals total
Fire WAY tooooo small.
You need way more coals to make anything
u should cook one at a time with that amount of charcoal lol
You’ll know you have enough coals when you aren’t able to hover your hand over the cooking surface for more than a couple seconds.
Brother your setup is like trying to boil water with a Bic lighter. You need like 3x the amount of briquettes.
It looks like you’re missing the bottom grate where the coals rest. That allows air to flow up and through the coals to get them really hot. And, yes, you need more coals, but It looks like that grate is missing. If you don’t have the specific one, any rectangular grill grate will do. Even though you’re only doing a few burgers, spread more evenly across a wider area to create a bigger cook area.
Is the charcoal in this pic?
You need waaaaay more charcoal than that. Get a chimney. They are $10-30 (depending on size). It will change your life.
That’s not even enough (char)coal for santa to give to my kids
Get a chimney charcoal starter. It uses newspaper instead of lighter fluid so there’s no bad taste.
Where did you hear about that 350° stuff? You’re grilling burgers, not baking chicken. Get the coals hot, spread them out, and cook your burgers over them.
Where’s the charcoal?
Charcoal chimney, also screw briquettes get some lump charcoal and wax starters. Put oil on the lump charcoal and it gets rolling in no time without all the chemicals or nitrites. You can be up and cooking in as little as 5-10 minutes with lump charcoal.
Where’s the ~~beef~~ charcoal?
lol
Honestly there is a really steep learning curve with charcoal. You’ve gotten a lot of really good advice so I won’t add any.
Keep going- you’ve got this!
It looks like your charcoal is sitting on a solid surface, it needs airflow from underneath. I’d use the lower smaller grille, with the vent open for this cook. You do need more charcoal. Start it and let it burn with the lid open.
It may not feel like it but you’re off to a good start! Everything tastes better over charcoal.
This video shows how to use an offset smoker/grille. If you want to grille a small amount of food do what it shows till 2:05. Then put a grate over the coals and you’ll have a hot bed of coals for your next burgers. small edit on video time…
[How to Use an Offset Smoker for Beginners](https://www.youtube.com/watch?v=ozBANjzNVgQ)
I just noticed you’re grilling while there’s snow on the ground! That’s the kind of dedication that guarantees you’ll be good at this soon!
Does the fire box have a grate? More charcoal and try cooking in the fire box. If you have something the size of a OK Joe, the main chamber is way too big for what you’re trying to do. Sure, you can do it, but it’s a waste.
Put the cheese on now
Why are you baking your burgers? Burgers are cooked over direct heat not baked.
Put down a thick layer of red hot coals and blast those patties. They should be done in 3-5 minutes tops.
Is the charcoal in the room with us?
Whoa there, partner… I only use 3 or 4 charcoal briquettes at a time. You trying to burn the house down?
Plain and simple, that is maybe a quarter of the amount of charcoal you should be using.
….man, put more charcoal in there
Think about your heat source, does that look like enough?
Most of us can tell that you are very new to grilling. The most important thing to remember, when grilling, is to have plenty of heat! You need at least 500° or more, when you are grilling with direct heat. I will not put anything on the grill until I get at least 600°. From your picture, it looks like you need at least five times the amount of charcoal. I would also question why are you cooking only four burgers, that are only 3 ounces each? I would not cook a burger unless it was at least a half pound each. By the time it finishes, you will have a 6 ounce burger. If you are going to trouble of using a fair amount of charcoal, you may want to consider grilling something else along with the burgers. That you could have later throughout the week. Chicken, ribs, sausage are some that I would consider grilling with the burgers. Also consider getting a pan that has holes in it. Great for grilling vegetables and especially potatoes, along with the main meat. I would also start looking at shows on television that are about grilling and barbecue. The best is any show that Bobby Flay is on. He is the ultimate authority, by far.
You put to many burgers for two pieces of charcoal. Do not pass Go do not collect $200 Dollars.
Dollar stores have chimneys for around $10. Can’t beat that to get the coals going!
What is this, charcoal for amts?