Any ideas on how to improve my technique and not get a smoke explosion when getting more air in a kettle?
Any ideas on how to improve my technique and not get a smoke explosion when getting more air in a kettle?
by Highlanderscotty
34 Comments
TestSample1183
Open the lid?
Particular-Pea2190
Don’t light it all at once or use any starter fluid
jjshowal
Can you describe your process a little bit here? What kind of wood, what kind of charcoal, what are you cooking? That’s very very dirty smoke. As the above comment said, open the lid to get your coals hot and ignited the. Put the lid on and adjust vents for temp control.
Jaislight
Get a charcoal chimney and get those coals nice and white add them to kettle and and enjoy. Also no lighter fluid or match light.
Trashmanbutch
I’ll bet $1 and a piece of gum that there is a woman sighing and shaking her head in disapproval just outside the video frame
brownboyghaffar
I’m here to admire that perfect green grass…
Gravelsack
Why are you blowing on it lol?
D_B_C1
You need a charcoal chimney my guy. No lighter fluid at my house.
GrillinGorilla
Don’t blow into the bottom of it. Don’t use starter fluid; get a chimney. Open the lid. Is this your first charcoal grill?
koozy407
If you do the opposite of everything you are doing right now you will be just fine lol I have never in my life seen a grill started this way. Get you a chimney starter, stop using lighter fluid and dear Lord open the lid of the grill lol
knc999
What are you trying to do here?
FloppyTacoflaps
Backdraft intensifies
Eric54637
Cool you somehow backdrafted your bbq. I’ve only seen this on woodstoves before. Quite the surprise when it happens. lol
My suggestion is to get your fire going hot before you put the lid on. I always leave the bottom vent open to some degree to keep feeding the fire with air. I also keep the top vent open at least by half in most circumstances. It’s all about controlling the fire.
Keep trying!
OmnipotentAnonymity
Use a charcoal chimney if you’re not. Put a fire starter underneath the chimney or inside based on the type you have.
Wait about 15-20 minutes before pouring charcoal into grill. You’ll know it’s ready when you see heat waves vs smoke.
Don’t ever use lighter fluid.
SimonSayz3h
As others have said, get a chimney. If you’re trying to increase temp (which is what I guess you’re trying to do), take the lid off and open the vents and just wait. When you see more briquettes have lit, put your lid back on and reset your vents. It should stabilize in a few minutes. Wait until your temp is stable before adding food. Leaving the lid off too long will increase your temp by allowing more air in.
I’ll add this: -Depending on your target temp, you only want to allow your chimney to light so much. If I’m smoking around 225 I’ll let about 1/2-2/3 of the birckets light (turn white) and I’ll set my vents to about 3/8 when I dump them. For higher temp (burgers, steak) I’ll let the whole chimney light and set vents full open. -If your temp is low, open all vents and leave the lid off until more charcoal lights. -use a sharpie to mark how open the bottom vents are (do this approximately by eye). I always go left and approach the mark towards the right because for my kettle most of the adjustment happens in the first inch of adjustment, the rest is just for clearing the ash. There is some play in the handle which is why I always go from the left. I mark 1/8, 1/4, 3/8, 1/2, 3/4, full. The purpose of this is to learn what opening is needed for each temp. -Regarding the top vent I usually match it to the bottom vent. If I need to fine tune within 25f I’ll use the top vent. Anything else I nudge both.
Edit: I want to commend you on your beautiful lawn.
bell-91
My man, make all your problems go away and invest in a charcoal chimney
JoeViturbo
I wonder if he’s even using a bottom grate to keep the coals off the floor of the grill. That might explain air/heat issues. The bottom and top grates are removable
Lifting the coals off the bottom by resting them on the grate should allow them abundant air to burn, which will raise the temperature too.
HighFivePuddy
WTF are you even doing there? Where did you learn this?
Nice grass though!
masterofbeast
Patience, my dude. Leave the lid off the grill for 15 minutes until they ash over. Use other methods than lighter fluid to light them too.
Also, if the charcoal got wet, then it needs to dry out before use. Get another bag.
narbss
That looks like B&Q’s shitty Diall charcoal. I’d ditch that and look for some better stuff. I’ve found CPL lump wood to be alright. Also get a chimney starter too!
Italian4ever
Are you lighting the charcoal this way? The lid should not be on
brettofthejungle
Hey I know that guy!!!
ATS200
I’m assuming most of us have never actually been in this situation so we don’t know what’s happening
Main-Indication-8832
Wtf am I watching? This is how diesel burgers are made…
Get the charcoal going with the lid off and preferably a chimney, with grates open while cooking.
You’re gonna burn your face off doing this!
Electronic_Trade_556
Try to have the vents fully open before you put the coals in. Also, make sure that your coals are ready, they should be white. Proper airflow is the key with both the bottom and top vents.
albacore_futures
Looks like you started the fire, then closed the lid.
Don’t do that. Start the fire, take the lid off, and let the coals burn down to white. When they’re white, put the lid on (wide open), then start adjusting the intake air until you get a nice stream of smoke.
What you’re doing here is starting a fire, then starving it of air, then asking why your breath isn’t sufficient to fuel a fire.
Uberic73
Don’t blow it!!
AttitudeIndividual16
Never mind that. I can’t stop looking at how green your lawn is.
BilkySup
This video made me shake my head to many times.. ha
craiger_123
You “burp” the lid. Open it up a few inches, shut it down.. then Open it.
Less combustion ( chips, chunks) and open the lid , there’s an art to it, sometimes no lid makes for a less intense smoke .
Ps: you look like a healthier version of Maculay Culkin, a bit reckless 🤣.
ImOldGregg_77
What are you trying to solve?
And stop blowing into the intake.
MTMax5-56_45-70
I’d guess your air intake is too closed off and the charcoal is dying out. When you open it up to reignite it puts off that big plume. Make sure ALL the coals are white. Adjust both vents to find the balance.
34 Comments
Open the lid?
Don’t light it all at once or use any starter fluid
Can you describe your process a little bit here? What kind of wood, what kind of charcoal, what are you cooking? That’s very very dirty smoke. As the above comment said, open the lid to get your coals hot and ignited the. Put the lid on and adjust vents for temp control.
Get a charcoal chimney and get those coals nice and white add them to kettle and and enjoy. Also no lighter fluid or match light.
I’ll bet $1 and a piece of gum that there is a woman sighing and shaking her head in disapproval just outside the video frame
I’m here to admire that perfect green grass…
Why are you blowing on it lol?
You need a charcoal chimney my guy. No lighter fluid at my house.
Don’t blow into the bottom of it. Don’t use starter fluid; get a chimney. Open the lid.
Is this your first charcoal grill?
If you do the opposite of everything you are doing right now you will be just fine lol I have never in my life seen a grill started this way. Get you a chimney starter, stop using lighter fluid and dear Lord open the lid of the grill lol
What are you trying to do here?
Backdraft intensifies
Cool you somehow backdrafted your bbq. I’ve only seen this on woodstoves before. Quite the surprise when it happens. lol
My suggestion is to get your fire going hot before you put the lid on. I always leave the bottom vent open to some degree to keep feeding the fire with air. I also keep the top vent open at least by half in most circumstances. It’s all about controlling the fire.
Keep trying!
Use a charcoal chimney if you’re not. Put a fire starter underneath the chimney or inside based on the type you have.
Wait about 15-20 minutes before pouring charcoal into grill. You’ll know it’s ready when you see heat waves vs smoke.
Don’t ever use lighter fluid.
As others have said, get a chimney. If you’re trying to increase temp (which is what I guess you’re trying to do), take the lid off and open the vents and just wait. When you see more briquettes have lit, put your lid back on and reset your vents. It should stabilize in a few minutes. Wait until your temp is stable before adding food. Leaving the lid off too long will increase your temp by allowing more air in.
I’ll add this:
-Depending on your target temp, you only want to allow your chimney to light so much. If I’m smoking around 225 I’ll let about 1/2-2/3 of the birckets light (turn white) and I’ll set my vents to about 3/8 when I dump them. For higher temp (burgers, steak) I’ll let the whole chimney light and set vents full open.
-If your temp is low, open all vents and leave the lid off until more charcoal lights.
-use a sharpie to mark how open the bottom vents are (do this approximately by eye). I always go left and approach the mark towards the right because for my kettle most of the adjustment happens in the first inch of adjustment, the rest is just for clearing the ash. There is some play in the handle which is why I always go from the left. I mark 1/8, 1/4, 3/8, 1/2, 3/4, full. The purpose of this is to learn what opening is needed for each temp.
-Regarding the top vent I usually match it to the bottom vent. If I need to fine tune within 25f I’ll use the top vent. Anything else I nudge both.
Edit: I want to commend you on your beautiful lawn.
My man, make all your problems go away and invest in a charcoal chimney
I wonder if he’s even using a bottom grate to keep the coals off the floor of the grill. That might explain air/heat issues. The bottom and top grates are removable
Lifting the coals off the bottom by resting them on the grate should allow them abundant air to burn, which will raise the temperature too.
WTF are you even doing there? Where did you learn this?
Nice grass though!
Patience, my dude. Leave the lid off the grill for 15 minutes until they ash over. Use other methods than lighter fluid to light them too.
Also, if the charcoal got wet, then it needs to dry out before use. Get another bag.
That looks like B&Q’s shitty Diall charcoal. I’d ditch that and look for some better stuff. I’ve found CPL lump wood to be alright. Also get a chimney starter too!
Are you lighting the charcoal this way? The lid should not be on
Hey I know that guy!!!
I’m assuming most of us have never actually been in this situation so we don’t know what’s happening
Wtf am I watching? This is how diesel burgers are made…
Get the charcoal going with the lid off and preferably a chimney, with grates open while cooking.
You’re gonna burn your face off doing this!
Try to have the vents fully open before you put the coals in. Also, make sure that your coals are ready, they should be white. Proper airflow is the key with both the bottom and top vents.
Looks like you started the fire, then closed the lid.
Don’t do that. Start the fire, take the lid off, and let the coals burn down to white. When they’re white, put the lid on (wide open), then start adjusting the intake air until you get a nice stream of smoke.
What you’re doing here is starting a fire, then starving it of air, then asking why your breath isn’t sufficient to fuel a fire.
Don’t blow it!!
Never mind that.
I can’t stop looking at how green your lawn is.
This video made me shake my head to many times.. ha
You “burp” the lid. Open it up a few inches, shut it down.. then Open it.
https://youtube.com/shorts/ArBnZ6iFxCY?si=ifb8mYzhM5lZehRN
Heres a good short on how to use a chimney. Also, you can buy things called tumbleweeds instead of using paper at the bottom.
https://www.acehardware.com/departments/outdoor-living/outdoor-heating/heating-accessories/8407785?store=14569&gclsrc=aw.ds&gad_source=1&gclid=CjwKCAjwp8–BhBREiwAj7og18LlsMfineUqGZL2bk7xxL2adI9e1SvbcfDZHjHrszwtzvt47OVjxhoC52oQAvD_BwE
Less combustion ( chips, chunks) and open the lid , there’s an art to it, sometimes no lid makes for a less intense smoke .
Ps: you look like a healthier version of Maculay Culkin, a bit reckless 🤣.
What are you trying to solve?
And stop blowing into the intake.
I’d guess your air intake is too closed off and the charcoal is dying out. When you open it up to reignite it puts off that big plume. Make sure ALL the coals are white. Adjust both vents to find the balance.