Need help from GRILLING experts!

[#1 DOUG Live Fan]

DH has a smoker grill that he got several years ago for Christmas, but we hardly ever use it. In fact, I would say we might grill twice a summer. The problem is that he can't seem to get the charcoal to ash over in order to be the right cooking temperature. He's tried following all the grilling tips he's found, but nothing seems to work.

Tonight we had about 7 chicken drumsticks grilling, and they had cooked for probably 45 minutes without reaching the proper temperature. He finally gave up, and we threw them out.

We need a grilling expert to fill us in on how to grill properly to get excellent results and not take 2 hours to cook something.

Liz

 

[stevenpensacola]

If you want to use charcoal (IMO the only way to go), get yourself a Weber charcoal grill. I know they have at least three different sizes, ranging in price from $30-60.

They make a well engineered product at a good price.

 

[mommytotwo]

Before laying out your charcoal onto the grill, you should use a smoker where you put the charcoal into this metal and it heats up the charcoal and when it is hot, you put it in the grill. That way, you will be able to get set the charcoals in the areas that you need the heat to be distributed to.

 

[amid chaos]

This is what you need...Weber charcoal starter
http://www.weberstuff.com/webcharchims.html

 

[oogieboogie]

Originally posted by amid chaos
This is what you need...Weber charcoal starter
http://www.weberstuff.com/webcharchims.html

That's what Alton Brown recommends too! (I live by his rules! )

 

[mommytotwo]

Yeah that's what I was talking about.

 

[orvilleair]

I don't have the Weber model, but I have one similiar that can be bought at Lowes or Home Depot. You put a couple of sheets of newspaper underneath. Put the charcoal in the top and light it. No lighter fluid is needed.

The coals are usually ready in about 40 minutes. Sometimes, I have to light the thing twice, but it beats your barbecue smelling like lighter fluid. I dump the coals in the grill, and can use the starter again if I need to add coals.

 

[stevenpensacola]

no lighter fluid, no special can needed to get the coals going. Ready to cook in about ten minutes. Sure it costs a little more, but like most things, you get what you pay for.

 

[#1 DOUG Live Fan]

stevenpensacola,

10 minutes? Really? 10 minutes would seem like a miracle to DH. Maybe we'll try that charcoal.

Thanks for all the suggestions. He's thinking about getting one of those charcoal starters now.

Liz

 

[stevenpensacola]

Yep, 10 minutes...says so right on the bag.

You just spread out enough coals to cover your grill, then pile them up in a little mountain, stick the match to it, then presto...
when all the coals are "ashed" over in about 10 minutes, spread them back out and get cookin'!

 

[jipsy]

When using regular charcoal, most people don't wait long enough before putting the food on the grill.

Charcoal basics, from the Kingsford web site:

Grill Prep
• Arrange briquets in a pyramid at the bottom of the grill.
• Pour approximately 2 oz. of Kingsford® Lighter Fluid over the top of the stack of briquets and carefully light with a match. You've added enough lighter fluid when briquets appear glossy.
• When coals are ready for cooking, spread them in a single layer or bank them, set the grilling grid in place and put on the food.
• To cook food evenly, charcoal should extend about one inch beyond the area covered by the food.


Ready to Go
Briquets are ready for grilling when they are at least 70 percent covered with ash and have a slight red glow. This takes about 20 minutes.

To Quickly Estimate Temperature:
Hold your hand, palm side down, about six inches above the coals. Count “one thousand one, one thousand two, etc.” until the heat is uncomfortable and you have to pull your hand away. If you can keep your hand in place for:

2 seconds – it's hot, about 375 degrees or more
3 seconds – it's medium-hot, about 350 to 375 degrees
4 seconds – it's medium, about 300 to 350 degrees
5 seconds – it's low, about 200 to 300 degrees

How Much Charcoal?
Direct grilling: Generally, use 30 briquets (just over 1½ lbs) to grill 1lb of meat or poultry. The size and type of your grill, type of food and the weather all affect the amount of charcoal you need.

Indirect grilling: Use approximately 25 briquets on each side of the drip pan for the first hour of cooking time. After each additional hour, add 8 new briquets to the outside edges on either side. Move them to the center when they're ashed over.

Bad weather: Use a few more briquets than normal to make sure the fire stays hot.