No More Gas, Any Pointers?

SICMF · Post by **SICMF** » Sun Jul 03, 2005 5:32 pm

Decided to try my hand at charcoal grilling. This is the beast, a Brinkmann Professional Dual Zone. Raise and lower the charcoal trays with the cranks and grill with two different temps on each side or one temp through out, and she is fitted with a smoker tray. I'm seasoning it right now so I'll have to wait until fire some baby backs up. Any way I have always used gas so does anybody have some pointers on burning with coal?

ScottE · Post by **ScottE** » Sun Jul 03, 2005 5:35 pm

Yeah don't buy that Kingsford charcoal again. When I'm cooking with charcoal I only use Natural Charcoal. Something like http://www.wickedgoodcharcoal.com/ You have to put too much lighter fluid on that pressed stuff to get it going and the food doesn't taste as good.

SICMF · Post by **SICMF** » Sun Jul 03, 2005 5:45 pm

ScottE wrote:Yeah don't buy that Kingsford charcoal again. When I'm cooking with charcoal I only use Natural Charcoal. Something like http://www.wickedgoodcharcoal.com/ You have to put too much lighter fluid on that pressed stuff to get it going and the food doesn't taste as good.

Thanks, good tip. I'll check around locally for some natural coal.

Dan · Post by **Dan** » Sun Jul 03, 2005 5:54 pm

SICMF · Post by **SICMF** » Sun Jul 03, 2005 6:08 pm

Dan wrote:I like to use real mesquite charcoal ,I get a 40lb bag at "Smart & Final",or what ever you have where you live for $13. the best IMO.
Kingsford is just sawdust.

something like thi>

I have 3 bbq's,for different purposes,and there IS still a place for gas bbq'ing IMO,quick stuff like burgers,dogs,carne asada,etc,etc

BTW,NICE BBQ there §I€MFKR™ ! :2cool:

I'll check around to see what I can find. The biggest concern I have would be managing the temp. Do you use more/less coal or is there a trick to getting the temp where you want it?

Dan · Post by **Dan** » Sun Jul 03, 2005 6:22 pm

SICMF · Post by **SICMF** » Sun Jul 03, 2005 6:34 pm

Dan wrote:that just comes with practice and what you are cooking,thick beef roast,chicken,burgers,fish,etc,etc

I'll bet the charcoal tray or food grill is adjustable in height?

if not,it's also how you place the charcoals,either spread evenly in one layer,or mounded up in a circle with the food over the middle.depends on what you are cooking,spread in a circle with a clear spot in the middle is good for thick stuff,and a light evenly spread layer all around is good for burgers,fish,thin stuff.it also depends on how fatty the meat is your cooking as far as flameup,I don't use a therm in the meat or on the bbq anymore,kinda not as good as just watching it,

another tip I learned,is once you start cooking,don't walk away,stay close and constantly watch it,it will turn out better.

like I said though,just try it,and you will see the best way.

Excellent advice, the trays can crank up or down so I figure I can play with that. Tomorrow will be the test, I'm going to toss on some baby backs, chicken wings and grilled buffalo chicken pizza(my favorite). Should be good.

Debbie · Post by **Debbie** » Sun Jul 03, 2005 6:43 pm

§I€MFKR™ wrote:Excellent advice, the trays can crank up or down so I figure I can play with that. Tomorrow will be the test, I'm going to toss on some baby backs, chicken wings and grilled buffalo chicken pizza(my favorite). Should be good.

Oh boy, that sounds real good!!! The mesquite charcoal is excellent!!

Dan · Post by **Dan** » Sun Jul 03, 2005 6:53 pm

SICMF · Post by **SICMF** » Sun Jul 03, 2005 7:17 pm

Dan wrote:that sounds good, ,,,, recipe ?

You've got PM.

ScottE · Post by **ScottE** » Sun Jul 03, 2005 7:30 pm

Dan wrote:that sounds good, ,,,, recipe ?

I guess they had a recepie in the News Paper here a while ago. My dad gave me a recepie for little grilled pizzas. They were pretty good.

ace · Post by **ace** » Sun Jul 03, 2005 7:40 pm

Does it have a vent for air flow? I use a weber charcoal grill and to adjust the temp I use the air vents on the bottom. Open them up when I first light it then adjust it for heat later. Baby backs are a specialty of mine!!

Saboka32 · Post by **Saboka32** » Mon Jul 04, 2005 12:00 am

Aaa, the grill. Theses "nothing" like grilling up steak or roast. (I personaly like the spicy brats) I use the Kings ford matchless stuff, but i'll try the natural coals tomarrow for the 4th.

Chrome · Post by **Chrome** » Mon Jul 04, 2005 5:14 am

I can't say for sure if ScottE is right about charcoal qualities, but it makes sense. Usually you get what you pay for, and the less lighter fluid you can use, the better.

The big thing to remember is enshrined in his post, however. Make sure you burn off your lighter fluid before you put the food on. No matter what charcoal you use, be sure to smell your grill exhaust briefly to see if you still have isobutane burn products wafting up from it.

SICMF · Post by **SICMF** » Mon Jul 04, 2005 6:41 am

Thanks again guys keep the advice and tips coming. I went to the home depot this morning and picked up some natural hickory wood chunks and a chimney starter so I can avoid lighter fluid completely. Plus it will help to control the heat some. Should be pretty tasty.

SICMF · Post by **SICMF** » Mon Jul 04, 2005 6:43 am

Dan, what the hell happened to your posts?