HELP!


 
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Jon Hymers

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Pulled the trigger on my new otg. BBQ beer can chicken and can't get the temp up over 250. Famly is getting hungry.

WhAt am I doing rong?
 
I agree with Jeff. Also, are you using a chimney or lighter fluid. Either way make sure that you allow your coals time to get fully going.

And not to put words in Jeff's mouth (or fingers???
icon_wink.gif
) but when he says open the lid I don't believe he means to cook with it off, just to bring up the temps, but I would cook with the lid on though.

If you haven't picked up a chimney I would highly recommend it, and I would recommend getting a Weber brand chimney at that.

Hope you got it figured out!
 
Well I got the chicken done after 2hrs. I must have had enough charcoal to begin with and did not lode more when should have. I had the bottom vent open all the way and the top vent open a 1/4.

My temp was most of the time at 250, I had the thermometer just dangling in the top vent? I put fresh carcole in after 1 1/2hr and it shot right up to 400. I got the tem down to 350 for the last 30 min I had the bird on and then checked the birds temp and amazingly it was at 180!

At the start of the cook I used did use a weber chimney
and filled it hafe way and waited 20 till the coles were covered with gray ash.

Anyways it took me 2hrs to BBQ a 4 lbs chicken and my daughter (who is a vary picky eater) gave me an 8 out of 10 on my fist time BBQ with charcoal ever. So it went ok for my fist time plent of flavor and vary juicy but the skin was not as crispy as I would like.

I am on these bords all the time and now am amazed at how all you guy and girls can make such amazing BBQ. Thank you for your help and I will be smoking pork butt this weekend.

Sorry no picks.
Cheers
 
Jon, 3/4 to a full chimney is fine to run in a 22.5 Weber kettle. Remember you control your heat with your vents, the more there open the hotter the fire(more oxygen to the coals) the reason you where low on temp was most likely because your top vent was only 1/4 open, that will smother the coals fast.

Next time when you start try using 3/4 to a full Weber chimney and dump them in the grill when the smoke stopes and flames are just starting to lick out of the top of the chimney. If you wait for the top coals to become fully ashed over the bottom coals in the chimney will be spent! Also start with all vents(top and bottom) wide open and you will get high temps. When you want to start backing the heat down start closing the bottom vent a little at a time, and try to regulate the temp with the bottom vent and leave the top vent open. Once you get comfortable with it you can choke the top vent down a little if you wish but I would never close the top more than a third. Almost all of my cooks the top vent stays wide open and I adjust me heat from the bottom. Only when going real low and slow(like 225) I will choke the top vent down. Hope this helps.
 
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