BBQ disaster - help!
Discussion
We've had a number of BBQ's over the last few weeks but have used disposable BBQ's for ease.
Yesterday, I was in Tesco and they had a Kettle BBQ at half price (£25) so I thought I'd give it a go. I also picked up a large bag of charcoal and some lighter blocks.
We decided to try the BBQ out in the afternoon and the disaster began to unfurl.
Opening the bag of charcoal revealed 4x indivdual bags that were meant to be burnt as is. Not what i expected and my fault for not reading what i was buying.
Put a bag on the BBQ and lit it. Lots of flames as it burnt and we left it the directed 20 minutes to allow a coating of ash on the bricks. The ash didn't really materialise and there wasn't a lot of heat. There were lots of charcoal pieces - not briquettes.
I had the base vent open. I wasn't sure whether we were supposed to have the lid on so tried it on and off over period of time. When on we had the lid vent open too.
Still not a lot of heat. After 40 minutes and in desperation we threw another bag on and lit that. The BBQ instructions said to have 3-5cms of charcoal, i think we might have been over that, but by now hunger was setting in!
The second bag burnt and after another 30 mins we checked the temperature - still not enough to cook with.
Needless to say, we gave up and cooked the food in the oven.
I don't think there is anything wrong with the kettle BBQ. So, I point the finger at the charcoal, though i have to admit I am probably to blame and have never used a kettle before, but how hard can it be?
So my questions if anybody can help -
Is there anything above which is jumps out as me having done wrong?
Is there a charcoal make/type that can be recommended? Should i be using briquettes?
Am i correct with having the base vent open?
When should i use the lid? Should the lid vent be open?
Many thanks.
Yesterday, I was in Tesco and they had a Kettle BBQ at half price (£25) so I thought I'd give it a go. I also picked up a large bag of charcoal and some lighter blocks.
We decided to try the BBQ out in the afternoon and the disaster began to unfurl.
Opening the bag of charcoal revealed 4x indivdual bags that were meant to be burnt as is. Not what i expected and my fault for not reading what i was buying.
Put a bag on the BBQ and lit it. Lots of flames as it burnt and we left it the directed 20 minutes to allow a coating of ash on the bricks. The ash didn't really materialise and there wasn't a lot of heat. There were lots of charcoal pieces - not briquettes.
I had the base vent open. I wasn't sure whether we were supposed to have the lid on so tried it on and off over period of time. When on we had the lid vent open too.
Still not a lot of heat. After 40 minutes and in desperation we threw another bag on and lit that. The BBQ instructions said to have 3-5cms of charcoal, i think we might have been over that, but by now hunger was setting in!
The second bag burnt and after another 30 mins we checked the temperature - still not enough to cook with.
Needless to say, we gave up and cooked the food in the oven.
I don't think there is anything wrong with the kettle BBQ. So, I point the finger at the charcoal, though i have to admit I am probably to blame and have never used a kettle before, but how hard can it be?
So my questions if anybody can help -
Is there anything above which is jumps out as me having done wrong?
Is there a charcoal make/type that can be recommended? Should i be using briquettes?
Am i correct with having the base vent open?
When should i use the lid? Should the lid vent be open?
Many thanks.
We use that type of charcoal, 4 individual bags as you describe, used one this weekend in fact. Have always found them the easiest to work with and give off plenty of heat. Have never used a kettle BBQ though.
Once the bag had burnt away did you leave the charcoal in a pile for a while before spreading it out?
Once the bag had burnt away did you leave the charcoal in a pile for a while before spreading it out?
EagleMoto4-2 said:
We use that type of charcoal, 4 individual bags as you describe, used one this weekend in fact. Have always found them the easiest to work with and give off plenty of heat. Have never used a kettle BBQ though.
Once the bag had burnt away did you leave the charcoal in a pile for a while before spreading it out?
yes, we let the bag burn and left the charcoal as it was. However, the bag was quite large so the charcoal covered the grid it was on as opposed to forming a pile. Once the bag had burnt away did you leave the charcoal in a pile for a while before spreading it out?
rob0r said:
You want proper charcoal / briquettes and a Weber Chimney Starter, you'll never have issues with starting a BBQ again.
£6 - get it bought!http://www.tesco.com/direct/tesco-bbq-fire-startin...
The vents, well mainly the top vent controls the amount of air drawn in, the bottom vent allows it. Reduce the top vent when flames have died down.
However, as others have said, cheap charcoal is not the best, either weber briquettes or big K charcoal, adjusting the vents will control the burn rate, but does sound as if the stuff you bought was poor quality.
However, as others have said, cheap charcoal is not the best, either weber briquettes or big K charcoal, adjusting the vents will control the burn rate, but does sound as if the stuff you bought was poor quality.
Those bags are garbage, and covered in horrible additives you wouldn't really want to infuse your food with.
Chimney starter, decent fuel (Aussie Heat Beads for briquettes, or the big blue bags of restaurant grade lumpwood), job done. I get the chimney going by lighting a couple of firelighters on a flat stone on the charcoal grill, put the full chimney on top of it then just wander off for 15-20 mins. Come back, pour it in and off you go.
Chimney starter, decent fuel (Aussie Heat Beads for briquettes, or the big blue bags of restaurant grade lumpwood), job done. I get the chimney going by lighting a couple of firelighters on a flat stone on the charcoal grill, put the full chimney on top of it then just wander off for 15-20 mins. Come back, pour it in and off you go.
Yes, I bought 4 bags of this useless s
te by "not reading properly". Ruined my BBQ too - packaging did not make it obvious. They should just rebrand them TosserCoalsBagOste. Only buy lumpwood now - very carefully - some of the lumps look like they could power the London-Edinburgh, but I can work round that - If it'll fit in the chimney starter - it'll get going and do the job... has anyone else mentioned jack daniel barrel chips yet? Hmmmm shmoked Haloumi!
te by "not reading properly". Ruined my BBQ too - packaging did not make it obvious. They should just rebrand them TosserCoalsBagOste. Only buy lumpwood now - very carefully - some of the lumps look like they could power the London-Edinburgh, but I can work round that - If it'll fit in the chimney starter - it'll get going and do the job... has anyone else mentioned jack daniel barrel chips yet? Hmmmm shmoked Haloumi!Edited by slybynight on Monday 6th June 13:14
Many thanks for all the replies.
I'll take a look at weber briquettes or big K charcoal and a chimney starter.
My understanding is that briquettes are different to charcoal? Is one better than the other? Can both be used in the chimney starter?
Should i succeed in getting the heat from whatever fuel i go for, do i BBQ with the lid on or off?
I'll take a look at weber briquettes or big K charcoal and a chimney starter.
My understanding is that briquettes are different to charcoal? Is one better than the other? Can both be used in the chimney starter?
Should i succeed in getting the heat from whatever fuel i go for, do i BBQ with the lid on or off?
Briquettes are charcoal dust bound together with 'substances' - hence make sure you get a reputable brand of these. Every (internet) BBQ expert I've come across recommends Aussie Heat Beads - I've done a 14 hour smoke with 1 chimney full of them, finished about 10pm but they were still warm the following morning.
Charcoal is charred wood chunks.
Charcoal is charred wood chunks.
From my experiences, I use weber briquettes and get a solid burn for 4 hours with charcoal I find it burns hotter and faster, but both can be controlled, only my approach, I use briquettes for low and slow and charcoal for steaks and other seared meat.
Also the best charcoal I can for dirty steaks, get it as hot as possible and cook directly on the charcoal.
Hope this helps
Also the best charcoal I can for dirty steaks, get it as hot as possible and cook directly on the charcoal.
Hope this helps
Newspaper then kindling sticks then proper charcoal, give yourself an hour+ to get it started.
Ive also had good success using compressed paper bricks to get a bbq started aswell but id assume they have checmicals in them, I use them when camping they come vacuum packed so I can get a fire started even if im soaked to the bone.
Ive also had good success using compressed paper bricks to get a bbq started aswell but id assume they have checmicals in them, I use them when camping they come vacuum packed so I can get a fire started even if im soaked to the bone.
hab1966 said:
My understanding is that briquettes are different to charcoal? Is one better than the other? Can both be used in the chimney starter?
Should i succeed in getting the heat from whatever fuel i go for, do i BBQ with the lid on or off?
Good briquettes burn for longer than lumpwood, but lumpwood burns hotter. So, it depends on what you are cooking.Should i succeed in getting the heat from whatever fuel i go for, do i BBQ with the lid on or off?
ETA I Think!
Edited by don4l on Monday 6th June 14:22
don4l said:
Good briquettes burn for longer than lumpwood, but lumpwood burns hotter. So, it depends on what you are cooking.
That sums it up, from my experiences.I light my coals in a chimney starter using kitchen paper doused with a little cooking oil.
Edited by HarryFlatters on Monday 6th June 14:34
Edited by HarryFlatters on Monday 6th June 14:35
hab1966 said:
Should i succeed in getting the heat from whatever fuel i go for, do i BBQ with the lid on or off?
Sorry missed this part, and abbreviated your words, if you are doing cooking without the lid, then it might normally be for cooking what they call direct, i.e. over the hot coals, with the lid on can also be used for indirect cooking where the BBQ is an out door oven, it is said, "if you're looking you ain't cooking."I suggest you look at the weber pages or similar to see different styles, most of what I am on about is not the normal burgers, steak and such like, but brisket, ribs and things.
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