Temp control on BBQ

[PandaEyes]

Have succesfully smoked ribs and chicken on my weber grill before but have trouble keeping the temp between 225-250. Sometimes burns too hot, other times drops below 200, struggle to keep the temp maintained.

Can anyone give an idea on how many briquettes are needed or how much to fill a chimney starter? I know there are many factors to consider such as type of fuel and outside temp but want to see how the PH BBQ gurus do it.

Thanks

[Shaw Tarse]

I'll be watching this thread
Could the BBQ gods of PH give step by step answers please?

[mattdaniels]

[Shaw Tarse]

mattdaniels said:

Get OUT!! The OP was abot BBQs not grilling

[PandaEyes]

Shaw Tarse said:

mattdaniels said:

Get OUT!! The OP was abot BBQs not grilling

Don't cook with a patio heater

[Pete Franklin]

start with the top vent partially closed and gradually open it up as the temps drop until you need to refil with coal. if using the indirect method with coals on one side (instead of on both sides) i tend to use about half to a third a starters worth everytime i refill. should only need to refill every 2-4hrs depending on fuel type. you can also use the 1 touch feature for temp control if its burning too hot at the beginning but i tend not to need this and leave it fully open throughout.

[PandaEyes]

How much do you fill the starter to begin with and I'm assuming when you refil you use lit coals?

I tend to use the weber briquettes but not sure if they're the best for slow cooking. Any other suggestions as what to use?

[Pete Franklin]

probably more like 3/4 full or maybe even a full load to begin with, baring in mind that thebbq takes time to heat up and there is an initial temperature shock when you put the meat in as it starts off cool and will take time to come up to temp. I use whatever briquettes I have at the time I usually buy them from homebase as they are reasonable value and seem to last well. webber briquettes should last better though as far as i know. i would usually only use lumpwood for grilling or fast roasting i.e if you wanted to do a med rare butterfly leg of lamb or beef joint.

Edited by Pete Franklin on Thursday 5th May 15:40

[calibrax]

Best way is to only have a small handful of briquettes alight at any one time. You do this by carefully arranging the briquettes so they light each other over a long period. Google "MINION METHOD" to find out more.

[zakelwe]

You buy 1 5kg bag of Sainsbury's basics lumpwood charcoal and use half a bag at the start. You don't let it go to white like normally recommended, you start cooking when the flames have gone out .. very important or else it will be too far gone and too hot. You use at least 2 kettles of water on the top to keep the temp low at the start. All vents on 1/3.

The water boils off so you then reduce the vents more after this, after say 20-30 mins.

You then cook for up to 4 hours, opening the vents slightly to keep it going. Ater 4 hours you then put in the other half of it and whack the vents all open to get the temp up for the new charcoal. You then reduce them to get the 200-250. This can go on for another 4 hours.

If you do the above you will not go too far wrong.

Andy

[zakelwe]

Pete Franklin said:

i would usually only use lumpwood for grilling or fast roasting i.e if you wanted to do a med rare butterfly leg of lamb or beef joint.

Edited by Pete Franklin on Thursday 5th May 15:40

After 8 hours my cheap lumpwood would still get the Weber up to well over 300 if all vents were open. I think the problem is people make them too hot at the start so they burn fast and short, like calibrax intoned. Just have them slightly white and self sustaining and then start cooking.

Andy