Any charcoal BBQ tips?

[Slim]

I'm hoping that this will be considered "appropriate" since we're all supposed to be having tailgate parties on our trucks ..... RIGHT?!??!??!?!?

So, the controls and burner in the propane BBQ are pooched and i'm not replacing them. Can't find the parts (controls ..... yeah, good luck!). I decided to convert the unit by gutting it and getting some charcoal briquettes. Well apparently SOMEONE forgot about the most important part of the process ..... patience. (it's been 15 years since i've used charcoal)

Holy Lordloveaduck! It took 1.5 hours to get the damn thing up to 400*! I gave up well before that and brought the steaks into the kitchen, cooked, and ate, before that happened.


SO, any tips y'all wanna share for someone who's givin' it a try again? I'm willing to give it a few go's before giving in to buying a new propane again.

PATIA!

 

[mud390]

As you stated, patience. You definitely want to light the grill well before you would with a gas grill. Depending on what you are cooking depends on where you put your coals. Speaking of coals, I prefer Kingsford match light, but they still need a little bit of fluid to get all the coals to light well. Otherwise, its grilling as usual. Oh, your "hot spots" from the gas version of your grill will have likely moved using charcoal. Good luck!

Kris

 

[milje]

Get yourself a charcoal chimney, they work wonders! I haven't touched the fluid since I got a chimney.


I don't bother waiting for the temp to get up to such a temp, I figure the heat is gone as soon as you open the lid. I let the charcoal get good and hot, spread it out, and start cooking.

 

[cocoasranger]

I recently started using Kingsford Hickory briquets. They have chips of wood mixed into the briquet. When they get going it smells just like a hardwood fire and the flavor of meat cooked over them is very noticeable, like over a wood fire.

I put my charcoal in a pyramid and soak it good with fluid, then immediately light it and leave it for 30 minutes at which time it will be totally ashed over and at it's hottest. Then rake it out flat and cook away. Use a covered grill for max flavor.

 

[JohnnyO]

I gave up on gas grills about 10 years ago. Mine rusted out, I had just got divorced and had no money for another gas grill. Got a Weber, which I still have. Webers are great because they have adjustable vents in the lid and bottom both. If you set it up differently they function reasonably well as a smoker too.

The problem you're having with the heat is that you're burning charcoal in a gas grill. For the coals to get hot you need airflow, which a gas grill doesn't have. This is why charcoal grills have a vent in the lid.

The coals get hotter much faster if you soak them with lighter fluid and then let it sit for 5 or 10 minutes before you light it. Then add just a squirt of fluid when you light it. It's sort of like NASCAR, sometimes you have to slow down to go faster.

I don't like the Matchlight coals, they make food taste too much like lighter fluid. Regular Kingsford and Kingsford lighter fluid for me. BTW, Henry Ford founded the Kingsford charcoal company.

I view lighting the grill as "decompression time" since my job is pretty stressful. Light the grill, light a cigar, read the paper, and drink a beer is my ideal way to start dinner. People rush too fast any more. Need to slow down and smell the lighter fluid, numsayin'?

 

[Slim]

BUWHWHHWHAHHAHAHAHA!!!!! Smell the lighter fluid! Oh **** me that's good! **** man that's actually sig worthy!


Okay, patience - check.

Agreed with the ventilation. I actually did a no-no here - I put some aluminum foil in the very bottom of the unit to keep any spilled starter fluid or leftover charcoal ashes from ending up on the deck (bad for the kitty). I guess that's going to be modded - i'll remove the foil and put an aluminum plate under the whole thing. Problem solved.

Lighting - i'll have to demonstrate more of that patience stuff here, too. I piled 'em up, but only let them soak for a minute (manufacturer's recommendation). I guess an extra few minutes couldn't hurt here. I at least got the 'start with a pyramid' part right.

Briquettes - i'm starting with the cheap stuff first. A cheap-*** bag of Royal Oak briquettes. I remember using these when I was younger and they seemed to work fine. When I feel more brave and actually have the patience to get through cooking anything i'll see if I should try other things. lol

Interesting stuff with adding fruit-flavoured wood to help flavour the meat. Might give that a try when I feel more comfortable.


THANKS ALL!!!!! If anyone else feels like adding please feel free.

 

[JohnnyO]

You're welcome.
Example....I have a small portable grill with a cover that we take camping. First time I used it, it didn't get very hot and the burgers took forever to cook. I drilled a mess of holes in the bottom to get some airflow through the charcoal and it works much better now.

 

[Hahnsb2]

I don't get the charcoal thing..

Friends started taking charcoal BBQs camping and that shit takes forever and I can't even taste any difference.
I'll stick with the Hank Hill method.

 

[GreatWhite]

natural gas is best, the taste of the meat is important you dont want to taste charcoal