A good way to set-up your grill is to put all of the lit charcoal onto one side of the grill, this way you have a safe zone or a place to do indirect grilling. Place the cooking grate in the grill over the charcoal grate. Put the lid on the kettle and double check that the lid vent is completely open. Your grill will need to preheat for minutes. While the grill is preheating you can prepare your steaks. Put a little bit of olive oil on the steaks.
Note: you need to take your steaks out of the fridge to let them come up to room temperature. Season the entire surface of the steak with your favorite seasoning mine is simple: salt, pepper and garlic.
Once the grill is preheated:. Direct method: Spread your briquettes out evenly across the bottom of the grid. Find out more about the direct method of cooking. Indirect method: place your briquettes on either side of the charcoal grid, leaving the middle empty. Place a large Weber drip pan in the centre. Find out more about the indirect method of cooking. Place the cooking grid on top: this grid needs to warm up before you can start cooking your food.
Use your lid: for indirect cooking, place your lid on top and try stop yourself from peaking at your food. For direct cooking, you can choose whether to place the lid on or not. When lifting the lid, lift it to the side rather than straight up so as not to draw ash into your food. How long the charcoal burns at the temperature you want will depend upon how the charcoal is arranged and lit. This is a case where you are going to want some high heat for about an hour.
I am figuring an hour because you might be doing the burgers in batches or maybe you want to cook the chicken separate from the burgers. In this case I would fill a Weber charcoal chimney completely full of charcoal.
This will take about 90 briquettes of Kingsford Blue which is about 4. Use the chimney to light the charcoal and, once the coals are ashed over, spread them evenly across the charcoal grate. Keep the bottom and top air vents completely open. In this case I would fill the chimney halfway full with about 45 briquettes of Kingsford Blue.
Use the chimney to light the charcoal and, once the coals are ashed over, dump them into a pile in the center of charcoal grate. The charcoal is going to burn hot for longer than you really need but will be hot enough in the time you use it for some serious searing action. Not everything benefits from Hot and Fast grilling and there are times when Low and Slow is the better option.
In these cases I like to use around 30 briquettes , about 1. I like to light one side of the charcoal bed with either a paraffin wax cube or even a propane torch.
Let the fire slowly burn across the charcoal bed while your meat cooks on the opposite side of the grill. If the fire gets low before the food is finished you can always add more unlit briquettes on top of the lit charcoal to extend the cooking session.
So today I smoked a 9 on pork butt. I use a Weber grill with indirect heat. Is there a better way to do this? All you do is heap up your charcoal on one side of your grill. For instance, a chunky tomahawk steak needs a good sear on the outside, but its thickness means that cooking it over very high heat will either burn the exterior or leave the center uncooked. Smoking is a very different beast than grilling and requires a different setup and varying amounts of charcoal.
The right amount of charcoal to use depends on the type of smoker you are using, and how you set it up. One of the best methods for setting up a charcoal smoker is the minion method.
This involves filling the charcoal ring with unlit briquettes, and then lighting a small number of briquettes around 20 , and pouring them over the top.
This method is great because the temperature will slowly rise while you are getting everything else ready , and you can dial in the temperature with the air vents. If you are using a classic Kettle style grill, the charcoal snake method is a great alternative setup. This involves placing a double semicircle of charcoal briquettes around the inside of your smoker, creating a line of charcoal two briquettes deep, and two wide.
You then place your wood chunks on top of the charcoal and light one end of the snake using briquets started in your chimney starter.
The charcoal will burn along the line, keeping a low and steady temperature, ideal for smoking. This combination of high heat and short cooking time can leave you with a lot of partially burned coals.
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