I've always been afraid of propane grilling... It always freaked me out lighting some compressed gas. I've decided to get a charcoal grill... but from the research I have done online - there is a lot to learn.
Does anyone have any tips for me?? Does it really take 30 - 45 minutes to heat a charcoal grill up for cooking?
I am going with this one - unless you give me a good reason not to... we're only 2 people and this will be used for weekend grilling. Weber Grill
Thanks in advance for the tips!!
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I've always been afraid of propane grilling... It always freaked me out lighting some compressed gas. I've decided to get a charcoal grill... but from the research I have done online - there is a lot to learn.
You big baby......
Does anyone have any tips for me?? Does it really take 30 - 45 minutes to heat a charcoal grill up for cooking?
Matchlite charcoal......
Heats very fast.......
I am going with this one - unless you give me a good reason not to... we're only 2 people and this will be used for weekend grilling. Weber Grill
That is a great grill used one for years before i broke down and went with a propane grill
I ain't Skerd.......
Thanks in advance for the tips!!
Bon Apeit & Happy 4Th of July.....
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Charcoal is the way to go. Much better flavor than propane grilling.
Light up your charcoal in a Weber chimney. I let it go for 20 min in the chimney, then pour it into the grill and let it go for another 10 min before I use it for grilling. Takes about 30 min total for your charcoal to be ready.
If you don't use a chimney, you can just pile your charcoal on one side, let it burn for 20 min, then split into 2 piles for indirect, or just spread it all out for direct.
Get the 22" Weber. It's a little roomier so that you can do indirect grilling.
I have 3 22" Webers for grilling, a Weber Bullet for slow cook bbq, and a bunch of concrete blocks that I set up for a pit for doing pig roasts.
Matchlight charcoal is ok if you light it off and use it for direct grilling with the lid off. Some people don't like it because it can give a lighter fluid taste to your food.
Use wood chips, not chunks for extra smoke flavor. Don't soak your wood chips unless you want your food to smell and taste like wet cigarettes. Clean dry smoke gives the best flavor.
Mesquite is good for direct quick grilling. Don't use it for indirect or slow cook. It has too much resin.
I have more stuff that I can't think of right now.
Charcoal is the way to go. Much better flavor than propane grilling.
Light up your charcoal in a Weber chimney. I let it go for 20 min in the chimney, then pour it into the grill and let it go for another 10 min before I use it for grilling. Takes about 30 min total for your charcoal to be ready.
If you don't use a chimney, you can just pile your charcoal on one side, let it burn for 20 min, then split into 2 piles for indirect, or just spread it all out for direct.
Get the 22" Weber. It's a little roomier so that you can do indirect grilling.
I have 3 22" Webers for grilling, a Weber Bullet for slow cook bbq, and a bunch of concrete blocks that I set up for a pit for doing pig roasts.
Matchlight charcoal is ok if you light it off and use it for direct grilling with the lid off. Some people don't like it because it can give a lighter fluid taste to your food.
Use wood chips, not chunks for extra smoke flavor. Don't soak your wood chips unless you want your food to smell and taste like wet cigarettes. Clean dry smoke gives the best flavor.
Mesquite is good for direct quick grilling. Don't use it for indirect or slow cook. It has too much resin.
I have more stuff that I can't think of right now.
Just ask if you have questions!
I use both gas and Charcoal... I use my charcoal for the chicken and the gas for the beef and pork. But I gotta say...You got the technique down-pat.You are the grill master
All of my appliances run on propane, don't know what you are afraid of Just don't turn on the gas and wait 5 minutes before you attempt to light.
But saying that, I think it is silly to use propane for BBQ'ing. May as well take you stove outside.
I use a weber all the time with one of those electric starters. You just dump some on the element, wait 10-15 minutes, take the starter out, wait another 15 minutes and viola, perfect coals.
Don't use Matchlight! You food will taste like lighter fluid.
The best way is to use a chimney or an electric starter.
Mr. Ugly, you must be using some nasty wood if you say somoking with wet wood tastes like wet cigarettes.
I use Mesquite or Hickory.
The correct way is to soak them first. You don't get much smoke if they are dry. That is why you soak them. I use them all of the time in my smoker, MMMMMMMM ribs and chicken Going to smoke some up on the 4th.
Come on over, I'll show you some smokin that will make your eyes water.
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dont mess around with lighter fluid, makes the food taste funny
get a chimney and some newspaper and let them coals get nice n hot in there, pour them out and then i usually spread them around for even cooking (put them in two seperate piles with the top on for somewhat of a convection type grilling style)
anyway, wait till they all get white/orange then throw your food on
you'll one day get good enough to know how to make a burger so that you only flip it once!
i know you can do it judi, but ONLY if you wear your beer shirt!
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There's as much debate there as for how to set pinion angle
Best thing to do is to try both, and see which one you prefer.
I go by the bbq'ers method. Get the wood burning clean so that the smoke is barely visible before using it for ribs, pork shoulders, or brisket.
If you see dark gray/white smoke, the temps are a little on the low side, and the wood is still throwing off creosote and resins. Soaking the wood just prolongs that boiling off stage.
When I'm in the mood, I'll burn down oak logs into charcoal to use for Q.
Oak is classic for beef. Hickory is good for pork. I like cherry wood for duck and leg of lamb. But it's really up to your preference.
For slow cook, I'll do ribs for about 5 1/2 hours, brisket for 13, and shoulder for maybe 16 hours.
Here's a good website. More for bbq than grilling.
If you have a propane burner like a cajun cooker, the super fast clean way to start your charcoal is to light the burner, and set your chimney of charcoal over it for about 10-15 seconds.
Then leave the chimney in your weber while the charcoal gets ready.
DO NOT USE GAS IN THE RED TANK!!!LOL I made a big mistake doing that. My mum bought this really cheap generic charcoal so that we could do a cook out one night. Well, it was so crappy that it wouldn't light. So, I decided I would just quickly slosh a little bit of gasoline on the charcoal and then re light it. BIG MISTAKE. The charcoals flared up and the side of the grille caught fire.
Also, when buying a grille, don't go El Cheapo. If you get a cheap grille it always falls apart.
my family has used charcoal since the early 1920's when my great grand ma learned how to cook in the deep south and gas just can not give you that same taste good choice on the charcoal
make sure you pick up some wood chips i use apple and cherry almost every time my every time we make brisket or ribs we smoke them for about 14 hours and man thats some tender juicy bbq cant go wrong there
i think this summer ive been on the grill just about every other weekend and so my pants size is on the rise
Charcoal Grillers Unite! 
Just don't turn on the gas and wait 5 minutes before you attempt to light. 
