Charcoal BBQ Advice Needed

[Electriclime]

Hi guys,
Any charcoal BBQ grillers out there? I haven't used my Weber kettle grill in a couple of years and was looking into making some ribs and need a bit of advice on maintaining a low BBQ temperature. Yes, I know it's not the preferred method for BBQ, but I already have a perfectly good grill. Eventually I'll build a smoker.

Anybody have a formula for setting up their charcoal grill for BBQ? Number of briquettes, timing, etc.?

Thanks in advance.

[Cubfan]

You can smoke some ribs on a kettle. It takes some time to get good at it, but it can be done for sure.

Im not a technical griller, I dont count briquettes and all that jazz. But you dont need a lot of fuel, that kettle is e-fi-shunt. I would start with about 12-15 briquettes Im guessing, toss on some wood chips for the smoke.

You could either have your coals banked on two sides of the grill with the food in the middle, or coals all on one side with food opposite. Im not sure if it matters much to be honest with you.

As for timing, are you doing baby backs or spares? I would shoot for 250*F give or take, for about 5 hours for baby backs and 6 hours for spares.

Most important - dont slap on any sauce until the last 15-20 minutes. Any more than that and the sugars in the sauce will burn and that is not good eats.

[Hockeyfan]

he last 15-20 minutes. Any more than that and the sugars in the sauce will burn and that is not good eats.

Unless you wrap them in tin foil for a stretch. Yummy yum yum. I won't clutter your mind. Just do what you gotta do. Keep the temp low and cook for a long time. Use a good rub if you wish as well.

[Electriclime]

Thanks guys. I'll prolly go with the split indirect method with the coals. I'm wondering how well the initial set of coals will maintain temp and how much I'll have to add. Looks like I have some experimenting ahead of me.

[Hockeyfan]

With my grill and to a lesser extent Cubfan's, you can adjust the vents to precisely set the temperature to say 250F. Then you do nothing but drink until you change what your doing. If your grill has no thermometer, then invest in a remote one that goes in the grill and in the meat. Then you can track both without opening the grill. You may want to add a dish of water (tinfoil) or some apple cider vinagar or whatever. Beer, pee, water, juice....whatever you like. Make sure you soak your wood before using to to smoke. Enjoy.

[Cubfan]

You wont need to add much coals, but you might need to add them a few times thru-out a 5-hour smoke, maybe add 4-6 at a time or something like that. The key is keeping up and add the coals before the old ones burn out on ya. You want to add them new ones so that by the time the old ones are turning to dust, the new ones are burning nice and hot. You dont want to work at keeping your fire, keep it at a nice and level heat. Cooking with real fire is an artform and takes practice, but it is not difficult at all.

Here is something that might be helpful. I dont bother much with water pans though. If you want to impart some flavor like beer or apple juice, you are better off spraying it on the food with a squirt bottle than putting it in a water pan, imo.

http://img12.imageshack.us/img12/3662/weberju2e.jpg

[Hockeyfan]

That looks yummy CF. I'm doing some burgers this afternoon. Yummy.

EL..I use lump as I think CF does. I avoid Kingsford like the plague.

[Don-Dad]

Check youtube, I can't remember the guys name but he had some good step by step videos on using charcoal to cook ribs, chicken, etc...

[Cubfan]

No, I dont use Lump charcoal per se. Ive really only used Cowboy brand lump charcoal and the stuff sucks, its horrible.

I use this stuff (http://www.originalcharcoal.com/products.asp) (the one at the top), its 100% lump charcoal, no additives, but it is in briquette form so it burns much more evenly and consistently. I dont like the fact that lump charcoal comes in different sized pieces. This stuff is THE BEST. But my stock of this stuff is almost gone and I cant find it anymore!

FWIW, when I run out of this stuff I will go back to Kingsford before I use lump charcoal. Most of the charcoal grilling I do is indirect, and IMO lump sucks for indirect grilling. It just burns too hot and fast.

[Hockeyfan]

The different sizes let you set up the charcoal accordingly for the cook you want. Larger stuf towards the outside and such. To each their own. LOL. I can't wait to make these burgers. Oh mama.

BTW...I've never had any problems with my lump. I used to use BGE lump, but now I don't have a supplier so I have to use this other stuff. Can't think of the brand off hand. I am enjoying a Michelob Amber Bock right now. Mmmm. Even have a few Bud Light Limes to enjoy on this 90 plus day.

[Electriclime]

I have a probe thermometer and a pyrometer to monitor the temperature. I'll have to do some experimenting this week and get a system down before I spend too much on good meat. I also have some cedar grilling planks that I could chop up and soak for smoke.

The ribs I had in the fridge ended up on my gas grill since I was working and didn't have time to run outside all day.

If I get into BBQ, and then back into brewing, I'll never lose any weight!

[Cubfan]

All that and you are just gonna throw them on a gas grill?!?! Some people you just cant help.... :icon_razz:

[Hockeyfan]

All that and you are just gonna throw them on a gas grill?!?! Some people you just cant help.... :icon_razz:

He ruined perfectly good food. Guess he was a bit pissed about the swine flu and wanted to dry them out and take every bit of taste of of them

[Electriclime]

It was more a matter of no available time and the necessity of eating dinner that night. Plus, we've had some nasty thunderstorms whipping through here that last couple of days. I drank some extra beer to help keep the swine flu away too :pint:

Right now it's sunny but there's a steady 20-30mph wind blowing! So much for today's grilling. If it calms down later I have a pair of NY strips that need some heat.

[Cubfan]

Hey Hocky, this Lime guy has potential. I say we give him another chance. We do need to recruit more charcoal guys. But someone should tell him that gas grills are for weeknights and charcoal grills and smokers are for weekends. No excuses! :icon_wink:

:chugchug:

(BTW, grilling in the wind is a bigger pita than the cold).

[Hockeyfan]

(BTW, grilling in the wind is a bigger pita than the cold).


Not on the EGG! :icon_wink:


Yeah we need more charcoalers. I have been recruiting around here. Have a few ready to take the BGE plunge. We shall see.

[Electriclime]

Potential firebug :flame:


My weekdays and weekends are a bit crossed since I work from home on the weekends. Plus my wife works 7 on/7 off, so she doesn't really have weekends either. I need to retire since all of my friends have 'real' schedules.

HF, are you talking about the green egg smokers? How's that working for ya? I hear they're pretty expensive but do the job well.

[Hockeyfan]

HF, are you talking about the green egg smokers? How's that working for ya? I hear they're pretty expensive but do the job well.

Love it. Use it all the time. Works great. As advertised. If lightning ever hits it (and it would take that to hurt it), then I would surely spend another 800-1000 on a new one. Money well spent.

[Cubfan]

the ceramic cracks in the northern climates. It would be hard for me to spend $800 on a grill that can crack if/when it gets too cold. Hell it would be impossible for me to spend $800 on a grill, let alone one that cracks.

The cook makes the food, not the cooker. :icon_wink:

[Hockeyfan]

:icon_lol:

Mine hasn't cracked yet baby. No worries here in NC. Just makes good eats.