Weber charcoal BBQ - what am I doing wrong?
Discussion
Last year I bought a Weber charcoal bbq - one of the spherical ones - and I really struggle to get it hot and/or retain heat.
At the weekend all I had to cook were 8 x small sausages. I fired up the coals in a chimney, waited till they were hot all the way up then tipped them in.
I chucked in the sausages and immediately shut the lid. The temp gauge started at 200 then started to rapidly decline as it always seems to do. I tried really hard not to open the lid but did so probably three or four times to check on or turn the suasages.
After 10 mins or so the sausages were cooked (just.....) and the bbq was as good as out.
I had this problem last year and was told to get proper, hot-burning charcoal which I did but this had had minimal effect
I must be doing something wrong but don't know what and can't find the manual so over to the bbq experts;
- Should I be closing both the top vents and lower vents?
- Or just the top ones?
- Or simply never opening the lid?
- Or using more charcoal?
TIA.
At the weekend all I had to cook were 8 x small sausages. I fired up the coals in a chimney, waited till they were hot all the way up then tipped them in.
I chucked in the sausages and immediately shut the lid. The temp gauge started at 200 then started to rapidly decline as it always seems to do. I tried really hard not to open the lid but did so probably three or four times to check on or turn the suasages.
After 10 mins or so the sausages were cooked (just.....) and the bbq was as good as out.
I had this problem last year and was told to get proper, hot-burning charcoal which I did but this had had minimal effect
I must be doing something wrong but don't know what and can't find the manual so over to the bbq experts;
- Should I be closing both the top vents and lower vents?
- Or just the top ones?
- Or simply never opening the lid?
- Or using more charcoal?
TIA.
eezeh said:
Open the bottom vent, shut the lid, set top vent to half open and wait for it to get scorching hot 
Heat rises!
OK ta.Heat rises!
And how often do you check on what you're cooking? For years I've used a variety of gas bbq's have used them open a lot of the time. But with the Weber this doesn't seem to be a good idea.
The other thing I've thought about is getting a second chimney to double the amount of coal at the outset. And/or once it's going firing up a second to add in.
The standard Weber chimney-load doesn't seem to be enough to me. Can't see how I'd use it to cook more that one course for, say 4 people.
A fire basket may work for you or group your coal together slightly.
There should be no big gaps in your burning coal. Flaten the stack out from your chimney but dont scatter it.
Are you trying to cook too soon ?
It can take 30 mins to get up to temp and stay hot for an hour or 2 after that depending on how much coal you use.
There should be no big gaps in your burning coal. Flaten the stack out from your chimney but dont scatter it.
Are you trying to cook too soon ?
It can take 30 mins to get up to temp and stay hot for an hour or 2 after that depending on how much coal you use.
I have the same BBQ and tend to vary it depending on heat required and what I am cooking. Thick chicken thighs it’s lid on and a slow cook, bottom vent open slightly and top vent too. If it’s sausages, steak, pork chops etc I’ll typically close lower vent and cook with lid off, to avoid it getting too hot and flaming too much.
Sounds like you need to experiment more with the venting to me.
Sounds like you need to experiment more with the venting to me.
danpalmer1993 said:
I always leave the bottom vent fully open and use the top vent to manage heat. I have a Weber Charcoal BBQ and can get a pack of sausages, 4 burger and some pork belly done on one decent bag of charcoal.
Interesting (i) that's way more charcoal than you can fit in one chimney lighter - I might try doing two lots tonight and see how that goes and (ii) I haven't played with the top vent - are you saying that closing it retains more heat?jfdi said:
How long are you letting the coals light in the chimney? are they already burnt out?
Mine only takes 20 minutes max, I tip out as soon as the coals at the top of the chimney get some white spots then allow another 5 minutes before starting cooking.
If you're using really cheap coals you can end up mostly burning them out in the chimney. If you use the real Weber ones they stay light for hours. They're far more expensive though. Mine only takes 20 minutes max, I tip out as soon as the coals at the top of the chimney get some white spots then allow another 5 minutes before starting cooking.
I will use cheap ones if I just want to do a few sausages or burgers or something quick. I'll use the good quality ones if I want to do a rack of ribs or a full chicken or something.
sherman said:
A fire basket may work for you
What's a fire basket? One of these? https://www.amazon.co.uk/BBQ-Collection-Fire-Baske...sherman said:
or group your coal together slightly. There should be no big gaps in your burning coal. Flaten the stack out from your chimney but dont scatter it.
Aha - useful to know. When I use the chimney starter the coals only cover maybe 60% of the grill. And I've tried to spread them evenly.sherman said:
Are you trying to cook too soon ? It can take 30 mins to get up to temp and stay hot for an hour or 2 after that depending on how much coal you use.
Maybe. Are you saying I should put the coals in (without spaces) then wait? If so how long? And what does "up to temperature" mean? On Sunday it hit 200 and plateaued so I just cracked onFrom all the comments so far I suspect that I'm not using enough charcoal (or at least not bunching up what I've got) and have to get ore clever with the vents.
And I suspect using twice the amount coal will make a big difference to heat & duration. It's a bit blink-and-you-miss-it at the moment.
jfdi said:
How long are you letting the coals light in the chimney? are they already burnt out?
Mine only takes 20 minutes max, I tip out as soon as the coals at the top of the chimney get some white spots then allow another 5 minutes before starting cooking.
Yup, those were the instructions.Mine only takes 20 minutes max, I tip out as soon as the coals at the top of the chimney get some white spots then allow another 5 minutes before starting cooking.
Algarve said:
jfdi said:
How long are you letting the coals light in the chimney? are they already burnt out?
Mine only takes 20 minutes max, I tip out as soon as the coals at the top of the chimney get some white spots then allow another 5 minutes before starting cooking.
If you're using really cheap coals you can end up mostly burning them out in the chimney. If you use the real Weber ones they stay light for hours. They're far more expensive though. Mine only takes 20 minutes max, I tip out as soon as the coals at the top of the chimney get some white spots then allow another 5 minutes before starting cooking.
I will use cheap ones if I just want to do a few sausages or burgers or something quick. I'll use the good quality ones if I want to do a rack of ribs or a full chicken or something.
In summary, I think I need more, better charcoal & better charcoal spacing. Plus proper use of vents.
AC43 said:
Interesting - I remember reading debates about the Weber charcoal when I bought it. Time to try that option.
In summary, I think I need more, better charcoal & better charcoal spacing. Plus proper use of vents.
I think your main (perhaps even only) problem is use of the vents. If you're choking off the air supply then nothings going to keep burning and you will see the temperature rapidly dropping. In summary, I think I need more, better charcoal & better charcoal spacing. Plus proper use of vents.
I'd try another run with your current coals, but with both bottom and top vents say half open. If you use the decent quality coals to do a few burgers you'll end up spending more on coals than you spent on the food.
Fill the chimney, for one thing. Then, heap all the charcoal up on one side of the kettle rather than trying to spread it out.
You want a 'hot side' and a 'cooler side' - and will need to move food around to get it all cooked through. Don't place the food directly above the coals if you are putting the lid on. You will end up with greasy smoke flavoured food if you do that.
An instant read probe thermometer would be a good investment to take the guesswork out of cooking chicken or sausages.
Also a very good book here:
https://www.amazon.co.uk/gp/product/1405312963/ref...
You want a 'hot side' and a 'cooler side' - and will need to move food around to get it all cooked through. Don't place the food directly above the coals if you are putting the lid on. You will end up with greasy smoke flavoured food if you do that.
An instant read probe thermometer would be a good investment to take the guesswork out of cooking chicken or sausages.
Also a very good book here:
https://www.amazon.co.uk/gp/product/1405312963/ref...
Algarve said:
AC43 said:
Interesting - I remember reading debates about the Weber charcoal when I bought it. Time to try that option.
In summary, I think I need more, better charcoal & better charcoal spacing. Plus proper use of vents.
I think your main (perhaps even only) problem is use of the vents. If you're choking off the air supply then nothings going to keep burning and you will see the temperature rapidly dropping. In summary, I think I need more, better charcoal & better charcoal spacing. Plus proper use of vents.
I'd try another run with your current coals, but with both bottom and top vents say half open. If you use the decent quality coals to do a few burgers you'll end up spending more on coals than you spent on the food.
What I thought was the fully open setting for the lower vents is wrong, the actual setting is in the centre. Doh.
Problem no 1 solved....
RTFM.........
I did a BBQ for 100 on a Webber, only adding extra coals once. 4 hours I was stood in front of it.
The trick is to use it as an oven, and it says this in the sales literature. Put the lid on and leave it. Also, I have always only put coals on half of the BBQ - basically, bank it up so one side can cook on direct heat, one on reflective heat, and then move stuff around as required. Ribs and stuff on the reflective side and burgers on the other side. One half is basically full to about an inch off the grill, tapering down at 45% (ish) towards the center of the bowl. Bottom vents open all the time, and only use the top vents to get the thing going, then close them down unless you need them later on.
I'm also a big fan of keeping food warm and then all eating together, rather than feeding people as and when it is cooked. For big BBQs (20-40 people) we normally use the indoor oven to keep stuff warm and then all sit down at the same time.
The trick is to use it as an oven, and it says this in the sales literature. Put the lid on and leave it. Also, I have always only put coals on half of the BBQ - basically, bank it up so one side can cook on direct heat, one on reflective heat, and then move stuff around as required. Ribs and stuff on the reflective side and burgers on the other side. One half is basically full to about an inch off the grill, tapering down at 45% (ish) towards the center of the bowl. Bottom vents open all the time, and only use the top vents to get the thing going, then close them down unless you need them later on.
I'm also a big fan of keeping food warm and then all eating together, rather than feeding people as and when it is cooked. For big BBQs (20-40 people) we normally use the indoor oven to keep stuff warm and then all sit down at the same time.
...so I had a longer look at the manual and there seem to be three settings for the lower vent. But no obvious explanation of what the other two are.
Far left is an oval shape - maybe a half way setting if you're using it with the lid off. Far right looks like the symbol for a bin - maybe cleaning mode.
I'll have a play later and report back.
Meanwhile I'll have a look at the various other uses - it came with a few bits of kit for different cooking methods none of which I've explored.
Got to love a lockdown :-)
Far left is an oval shape - maybe a half way setting if you're using it with the lid off. Far right looks like the symbol for a bin - maybe cleaning mode.
I'll have a play later and report back.
Meanwhile I'll have a look at the various other uses - it came with a few bits of kit for different cooking methods none of which I've explored.
Got to love a lockdown :-)
AC43 said:
sherman said:
A fire basket may work for you
What's a fire basket? One of these? https://www.amazon.co.uk/BBQ-Collection-Fire-Baske...A fire (charcoal) basket
https://www.bbqworld.co.uk/m/weber-barbecues/acces...
Also get the weber complete bbq book. It will tech you how to set up your bbq
https://www.argos.co.uk/product/1165535
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