Weber One Touch - What am I doing wrong?
Discussion
I'm looking for a bit of advice on cooking with one of the aforementioned BBQs. Basically I can't get the coals to burn for long enough to cook the food.
I'll explain what I'm doing; I'm using a Weber chimney starter to get 30-40 Weber briquettes lit, this doesn't seem to be a problem as within 10 minutes they are unbelievably hot - glowing red, grey ash on the surface and small flames coming off them (not the big yellow flames you seen when they're first lit). Then I pour them onto the charcoal grate into a layer one briquette thick with the intention of using the 'direct' heat method and cooking food directly over the top. I then put the grill on along with the food, open the lower vent, put the lid on (with vent open) and start cooking, at which point all seems to be going well.
I then check the food 10 to 15 minutes later and the charcoal has basically extinguished, generating barely enough heat to even slow cook it, so little that you can leave your hand right next to the cooking grill and not get burned. There will be a couple of briquettes glowing slightly red but the rest look pretty much unlit, despite glowing red hot 10 minutes earlier. This happens every time!
What on earth am I doing wrong? It's as though putting the lid on prevents enough Oxygen from entering and thus the coals die out.
I've tried googling for guides but nothing really offers any advice for this problem.
I'll explain what I'm doing; I'm using a Weber chimney starter to get 30-40 Weber briquettes lit, this doesn't seem to be a problem as within 10 minutes they are unbelievably hot - glowing red, grey ash on the surface and small flames coming off them (not the big yellow flames you seen when they're first lit). Then I pour them onto the charcoal grate into a layer one briquette thick with the intention of using the 'direct' heat method and cooking food directly over the top. I then put the grill on along with the food, open the lower vent, put the lid on (with vent open) and start cooking, at which point all seems to be going well.
I then check the food 10 to 15 minutes later and the charcoal has basically extinguished, generating barely enough heat to even slow cook it, so little that you can leave your hand right next to the cooking grill and not get burned. There will be a couple of briquettes glowing slightly red but the rest look pretty much unlit, despite glowing red hot 10 minutes earlier. This happens every time!
What on earth am I doing wrong? It's as though putting the lid on prevents enough Oxygen from entering and thus the coals die out.
I've tried googling for guides but nothing really offers any advice for this problem.After being in the starter, you need to pile them on the grill and let them all get going before properly spreading them out, another 15-20 mins at least. I use mine for indirect slow cooking so don't do as you say myself and it's a bit of a guess. The starter gets the outsides burning and looks good, but you need to let them start to burn "deeper" than this to keep going.
First thing try to get hold of some proper lump wood charcoal restaurant grade is best if you can get it I have never been able to use briquettes myself. Second if you are direct grilling you should leave the bottom vent closed and lid off. Also I am not sure how you are lighting it sounds as if you are transferring the already lit coals into the barbie ?
johnny-b said:
if you are direct grilling you should leave the bottom vent closed and lid off.
^^^ This. Despite what manufacturers may tell you.If you get any fat flares, move the food to the side and wait for the flare underneath to die down, then move it back.
You could use a water spray, but it is difficult not to blow ash onto the food.
Thanks for all the input. 
I have to say I've never got on with briquettes and have always used lumpwood on previous cheapo bbqs and have never had an issue.
I'm definitely going to have to do a few dry practice runs as finishing off the food in the oven isn't ideal! So, plan of attack is to allow the briquettes an extra 15 minutes for a deeper burn and also add some unlit ones to get it to burn longer. Sound about right?
I have to say I've never got on with briquettes and have always used lumpwood on previous cheapo bbqs and have never had an issue. I'm definitely going to have to do a few dry practice runs as finishing off the food in the oven isn't ideal! So, plan of attack is to allow the briquettes an extra 15 minutes for a deeper burn and also add some unlit ones to get it to burn longer. Sound about right?
Big K restaurant grade charcoal works great, but you do lose some via the grill. I just stick a wire mesh rack over it to make the area they've got to fall down smaller.
If you're losing all your heat that fast, you've probably got too much air going through it, and crap fuel. Start it half open on the bottom, and pretty much closed on the top, ever so slightly cracked open. Also, if you're indirect cooking or smoking - once the lid's down, leave it down until it's either time to refuel, or the food's done. If you're direct cooking it makes little difference on the one touch how open or closed anything is from my experience.
If you're losing all your heat that fast, you've probably got too much air going through it, and crap fuel. Start it half open on the bottom, and pretty much closed on the top, ever so slightly cracked open. Also, if you're indirect cooking or smoking - once the lid's down, leave it down until it's either time to refuel, or the food's done. If you're direct cooking it makes little difference on the one touch how open or closed anything is from my experience.
Edited by Stu R on Sunday 23 October 22:38
escargot said:
Lump wood is crap on webers. It will fall through the grate in no time.
On my Smokey Joe I bought a 2nd grate, and put it on top of the first, making a diamond pattern with the grate, so the charcoal doesn't drop through until it is smaller. I makes a significant difference.Haven't used my bigger Weber yet, so haven't worked how good/bad it performs.
escargot said:
Lump wood is crap on webers. It will fall through the grate in no time.
Yes this is one of the design faults on the Weber, try to get retaurant grade charcoal much bigger pieces. Also to counteract this I have put a stainless steel disk in the bottom of mine, nearly the full size of the ventilator "fins" stops the live embers dropping through the open vents, I also think it damps the airflow nicely and slows the burning of the charcoal. Update; FINALLY got it to get hot and stay hot.
I filled both baskets with Weber charcoal and plenty firelighters. Also filled the chimney. Doused the whole lot in lighting fluid and lit it. Carried on periodically squirting large amounts of fluid onto the coals so the whole lot was raging. All of the coals ended up properly white.
Then I tipped the contents of the chimney in and shut the lid. The temp gauge went off the dial.
I cooked 8 x fish skewers (lid closed) easily enough and they were delicious. Played around with the top vents to get the best heat (half to fully open). What was noticeable was how quickly it got back to 240 degrees after the lid had been opened and how hot it still was 90 minutes later.
The secret seems to be to (i) use loads of charcoal, (ii) use lots of lighter blocks & fluid (iii) keep the lower vents fully open and (iv) vary the top vents from half- to fully-open.
Will I stick with it? Not sure - my FIL has just offered me his gas Weber; a lightly-used Q2000 (I think). It's arriving today. I'll have a play with that and see how I get on/how much space it takes up.
I certainly miss the sheer convenience of gas and the fact that it requires zero planning and prep. On the other hand there's something about real coals.....
We'll see. But thanks for all the tips - loads of good advice and it was VERY satisfying to get it working properly.
I filled both baskets with Weber charcoal and plenty firelighters. Also filled the chimney. Doused the whole lot in lighting fluid and lit it. Carried on periodically squirting large amounts of fluid onto the coals so the whole lot was raging. All of the coals ended up properly white.
Then I tipped the contents of the chimney in and shut the lid. The temp gauge went off the dial.
I cooked 8 x fish skewers (lid closed) easily enough and they were delicious. Played around with the top vents to get the best heat (half to fully open). What was noticeable was how quickly it got back to 240 degrees after the lid had been opened and how hot it still was 90 minutes later.
The secret seems to be to (i) use loads of charcoal, (ii) use lots of lighter blocks & fluid (iii) keep the lower vents fully open and (iv) vary the top vents from half- to fully-open.
Will I stick with it? Not sure - my FIL has just offered me his gas Weber; a lightly-used Q2000 (I think). It's arriving today. I'll have a play with that and see how I get on/how much space it takes up.
I certainly miss the sheer convenience of gas and the fact that it requires zero planning and prep. On the other hand there's something about real coals.....
We'll see. But thanks for all the tips - loads of good advice and it was VERY satisfying to get it working properly.
AC43 said:
Update; FINALLY got it to get hot and stay hot.
I filled both baskets with Weber charcoal and plenty firelighters. Also filled the chimney. Doused the whole lot in lighting fluid and lit it. Carried on periodically squirting large amounts of fluid onto the coals so the whole lot was raging. All of the coals ended up properly white.
Then I tipped the contents of the chimney in and shut the lid. The temp gauge went off the dial.
I cooked 8 x fish skewers (lid closed) easily enough and they were delicious. Played around with the top vents to get the best heat (half to fully open). What was noticeable was how quickly it got back to 240 degrees after the lid had been opened and how hot it still was 90 minutes later.
The secret seems to be to (i) use loads of charcoal, (ii) use lots of lighter blocks & fluid (iii) keep the lower vents fully open and (iv) vary the top vents from half- to fully-open.
Will I stick with it? Not sure - my FIL has just offered me his gas Weber; a lightly-used Q2000 (I think). It's arriving today. I'll have a play with that and see how I get on/how much space it takes up.
I certainly miss the sheer convenience of gas and the fact that it requires zero planning and prep. On the other hand there's something about real coals.....
We'll see. But thanks for all the tips - loads of good advice and it was VERY satisfying to get it working properly.
HiI filled both baskets with Weber charcoal and plenty firelighters. Also filled the chimney. Doused the whole lot in lighting fluid and lit it. Carried on periodically squirting large amounts of fluid onto the coals so the whole lot was raging. All of the coals ended up properly white.
Then I tipped the contents of the chimney in and shut the lid. The temp gauge went off the dial.
I cooked 8 x fish skewers (lid closed) easily enough and they were delicious. Played around with the top vents to get the best heat (half to fully open). What was noticeable was how quickly it got back to 240 degrees after the lid had been opened and how hot it still was 90 minutes later.
The secret seems to be to (i) use loads of charcoal, (ii) use lots of lighter blocks & fluid (iii) keep the lower vents fully open and (iv) vary the top vents from half- to fully-open.
Will I stick with it? Not sure - my FIL has just offered me his gas Weber; a lightly-used Q2000 (I think). It's arriving today. I'll have a play with that and see how I get on/how much space it takes up.
I certainly miss the sheer convenience of gas and the fact that it requires zero planning and prep. On the other hand there's something about real coals.....
We'll see. But thanks for all the tips - loads of good advice and it was VERY satisfying to get it working properly.
Without wishing to dampen your joy, I think you haven't quite nailed it if you need to use lots of firelighters and fluid. Aside from them not being great for the environment they do also affect the taste of the food.
So...get yourself some quality charcoal, or chemical-free briquettes, plus some natural firelighters.
https://www.sainsburys.co.uk/gol-ui/product/matche...
Put one or 2 firelighters in the chimney with the charcoal and light another on the grate and put the chimney over it.
Leave till the chimney is orange hot pretty much all the way up then tip out. Add more coal if you are going to be cooking for a long time (this is trial and error). Spread out once more or less grey in colour. Put the grill on and leave for 15 mins before you start cooking.
After that, the bottom vent should be pretty much shut and the top one used for airflow/temp control.
I agree it's not easy. When I first got my Weber I had a string of failures, with associated matrimonial 'debates'.
Patience is the key. Beer helps as it makes time disappear.
AC43 said:
Update; FINALLY got it to get hot and stay hot.
I filled both baskets with Weber charcoal and plenty firelighters. Also filled the chimney. Doused the whole lot in lighting fluid and lit it. Carried on periodically squirting large amounts of fluid onto the coals so the whole lot was raging. All of the coals ended up properly white.
Then I tipped the contents of the chimney in and shut the lid. The temp gauge went off the dial.
I cooked 8 x fish skewers (lid closed) easily enough and they were delicious. Played around with the top vents to get the best heat (half to fully open). What was noticeable was how quickly it got back to 240 degrees after the lid had been opened and how hot it still was 90 minutes later.
The secret seems to be to (i) use loads of charcoal, (ii) use lots of lighter blocks & fluid (iii) keep the lower vents fully open and (iv) vary the top vents from half- to fully-open.
Will I stick with it? Not sure - my FIL has just offered me his gas Weber; a lightly-used Q2000 (I think). It's arriving today. I'll have a play with that and see how I get on/how much space it takes up.
I certainly miss the sheer convenience of gas and the fact that it requires zero planning and prep. On the other hand there's something about real coals.....
We'll see. But thanks for all the tips - loads of good advice and it was VERY satisfying to get it working properly.
Sorry, this sounds completely wrong. Nobody wants food cooked with paraffin. I filled both baskets with Weber charcoal and plenty firelighters. Also filled the chimney. Doused the whole lot in lighting fluid and lit it. Carried on periodically squirting large amounts of fluid onto the coals so the whole lot was raging. All of the coals ended up properly white.
Then I tipped the contents of the chimney in and shut the lid. The temp gauge went off the dial.
I cooked 8 x fish skewers (lid closed) easily enough and they were delicious. Played around with the top vents to get the best heat (half to fully open). What was noticeable was how quickly it got back to 240 degrees after the lid had been opened and how hot it still was 90 minutes later.
The secret seems to be to (i) use loads of charcoal, (ii) use lots of lighter blocks & fluid (iii) keep the lower vents fully open and (iv) vary the top vents from half- to fully-open.
Will I stick with it? Not sure - my FIL has just offered me his gas Weber; a lightly-used Q2000 (I think). It's arriving today. I'll have a play with that and see how I get on/how much space it takes up.
I certainly miss the sheer convenience of gas and the fact that it requires zero planning and prep. On the other hand there's something about real coals.....
We'll see. But thanks for all the tips - loads of good advice and it was VERY satisfying to get it working properly.
A BBQ shouldn't be mad hot. Low and slow is the way.
We've been cooking a lot of whole chicken in the Weber during lockdown. Dead easy and quick.
I spatchcock them, coat them with buffalo wings seasoning and Sriracha and then put them into a large Weber BBQ fish basket (just easier to handle that way, no sticking). I light the charcoal. I prefer lumpwood, either the self-lighting packs or using lighter gel on the nicer loose stuff. I've got a chimney at my house, and it's great, but I'm at my OH's and she doesn't and I keep forgetting to get her one. it's fine without.
Once it has burnt down enough I spread it a bit, chuck the chicken on skin side up and put the lid on. All vents open. Usually takes about 40 mins. If I put the lid on before the chicken goes in, it will be at about 300C. Once the chicken is in it is more like 250C. By the time it is done, it's down to about 150C, so it doesn't maintain a constant temperature, but that's how I cook chicken in the oven anyway with a high initial heat and then a more gentle cooking.
When the meat is done by meat thermometer, if the skin isn't crispy enough I will flip it for 5 mins, but not usually necessary.
Since getting used to using this one, I have revised my opinion about the extent to which Webers are overpriced. I mean, I still think they are expensive for what they are, but they do work very well.
I spatchcock them, coat them with buffalo wings seasoning and Sriracha and then put them into a large Weber BBQ fish basket (just easier to handle that way, no sticking). I light the charcoal. I prefer lumpwood, either the self-lighting packs or using lighter gel on the nicer loose stuff. I've got a chimney at my house, and it's great, but I'm at my OH's and she doesn't and I keep forgetting to get her one. it's fine without.
Once it has burnt down enough I spread it a bit, chuck the chicken on skin side up and put the lid on. All vents open. Usually takes about 40 mins. If I put the lid on before the chicken goes in, it will be at about 300C. Once the chicken is in it is more like 250C. By the time it is done, it's down to about 150C, so it doesn't maintain a constant temperature, but that's how I cook chicken in the oven anyway with a high initial heat and then a more gentle cooking.
When the meat is done by meat thermometer, if the skin isn't crispy enough I will flip it for 5 mins, but not usually necessary.
Since getting used to using this one, I have revised my opinion about the extent to which Webers are overpriced. I mean, I still think they are expensive for what they are, but they do work very well.
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