As the posts says, it went pretty well in the end. It was just a basic BBQ for three people while I learn the trade! I’ve attached a photo of the one I have for reference, it has an airflow vent on each side as well as the little chimney on the top, a lever at the front which controls the height of the charcoal and a little door for adding/moving coal.
The only thing I noticed on the day was how rapid the temperature decreased. I got all my food cooked no problems to the standard I wanted, but if I was hosting for more people things would’ve got a little tricky. Any advice for maintaining and increasing the temperature? I had both vents in the sides fully open and also the chimney on the top fully open. I think I had the coals lifted halfway although not to sure. I used a full chimney worth of coals and kept to a two zone method.
by MakeWayWalt
6 Comments
use lump they burn hotter but also faster, but be careful for runaway temps cause once they heat up it’s difficult to bring back down, so I would start slow and little by little open the vents. Keep the one at the bottom always in the same position and control the air flow with the top chimney.
Also dont be scared to put it more lump/coals if you see the heat dying down, like you said, used that little door to feed it.
GOOD LUCK!!!
Kingsford Professional lasts a bit longer. Also, once the briquets are ready to cook on, add a half-dozen or so cold briquets to the sides. Make sure the side vents are closed during cooking, the gap around the lid offers plenty of air.
Pile up briquettes… if they get low fire up a chimney and pour them in. Or feed wood chunks into the coal bed.
Love that style rig, still use an old one from way back… it’s almost dead 😵 they don’t make them the same anymore
That’s a great grill to start with
Lidl do the same BBQ in the UK (minus the chimney and it has a bottom hinged charcoal door) Its a ‘Grillmeister’ and retails for £100. Takes 2 hours to assemble! Does the job fine as a back up grill when cooking for lots of people.