New griller needing some help


 
S

Steven Lee

New member
I recently got a Gold One-touch 22.5 off of Craigslist to cook chicken wings with and am having a problem with getting it hot enough. I also bought the char-basket to help me maximize the indirect cooking zone.

The first time I cooked the wings I got the coals going, poured them into the basket, loaded the chicken in, covered the grill and opened up the vents, The thermometer then eventually reached 400 where it flattened out. Wings turned out great and the apple chunks I threw in for a bit of smoke flavour were almost completely consumed.

My problem is for the past 2 cooks. I can't get the grill hotter than 300 degrees. I am doing as far as I remember the exact same things. I threw some apple wood over the direct heat side and it was barely able to smoulder one side of it so I am pretty sure it's not a thermometer issue. Plus it took forever to get the chicken to 165 internally. Any idea what I am doing wrong?

The vent holes in the cover are wide open and the handle on the bottom is all the way to the right.
The holes on the bottom of the grill are not blocked and I have made sure there was no ash covering them when I first start.
I also have a hand bellows that I use to really get the coals red and hot before covering the grill.
I don't think I am opening the lid alot and releasing all the heat. I waited at least 45 mins before checking the wings and they were way under cooked at that point and temp never went above 300.
I am using Kingsford charcoal.


One difference is I started reusing left over charcoal after reading up on it on the Kingsford site. One guess is maybe there isn't enough airflow between the much smaller birquettes. I was going to skip reusing the charcoal this weekend and use a fresh batch to see if that might be a cause.


thanks...Steve
 
First of all...welcome to the site Steve. The question I have for you is how are you starting your charcoal? Are you using a chimney? If you are using a chimney how long are you letting the charcoal burn in the chimney?
 
Grill came with a chimney starter but its not a weber brand. I use that to start up the coals. I fill it up, light up the newspaper and wait for all the coals to turn white. By the time I pour the coals, there is a low level of flame coming off the top of it.

Thats actually another question I plan on posting. This can take 15-20 mins with me fanning it with my hand bellows from time to time. I am wondering if the weber version would be faster. Seems like I've seen advertising that says it should take just a few minutes because of the "cone shaped design".
 
The weber version might be bigger....not sure which one you have now. I would also purchase some starter cubes like these http://www.grillparts.com/weber/cat...EzsllOGmxwzEu9-IbqJBDG-h4N2Q8KI3Gsew4ZXTw_wcB you only need one to start a chimney. You could also try using lump charcoal which I think tends to burn hotter. Honestly you should have no problems getting this grill in the 400 degree range.

You can also test your lid thermometer by clicking this link, I did this test just for fun http://www.virtualweberbullet.com/thermotest.html

Your charcoal is new correct? It hasn't sat around for an extended period of time?

My charcoal is usually in my weber chimney for 15 - 20 minutes before I dump it.
 
Sounds like your charcoal might be damp.
My kettle with Kingsford Blue Bag (KBB) will cruise into the mid 400's (if I let it) using the two Weber baskets.
I've been lighting directly in the baskets using rubbing alcohol (91%) for lighter fluid.

Post a pic of the inside of your kettle when you're having temp issues
 
The guy threw in half a bag of kingsford with the grill. I used that for the first cook that reached 400 but have no idea how old it was. I bought a 2 for 1 from walmart for the next two cooks where I can't get above 300. :) So the older stuff worked better.

I was planning on trying some lump coal when I used up these 2 bags.

Thanks for the thermometer test link. I'll check it out over the weekend.
 
Keep us posted Steve....we want you to be the chicken wing king. When cooking indirect it also helps to put some foil down on you charcoal grate where the charcoal isn't. This forces the air coming into your pit to pass through your fire, does that make sense?
 
Last edited:
James Lake said:
Keep us posted Steve....we want you to be the chicken wing king. When cooking indirect it also helps to put some foil down on you charcoal grate where the charcoal isn't. This forces the air coming into your pit to pass through your fire, does that make sense?
Click to expand...
This is a very good idea...I use a disposable, aluminum lasagna-type pan and it serves double duty.
Weber brand or from the dollar store.
 
nice, thanks for the tip about covering the grate.

Not sure how to tell if my charcoal is damp. Where I am storing it has some cast iron tools so I doubt it's humidity or my tools would be rusting. Could have been packaged damp. I plan on cooking again this Sunday. Ill try it with fresh charcoal and toss the left overs birquettes.


Should the cover vents be over the direct heat side or the opposite side. i was thinking opposite so the smoke from the apple wafts over the indirect side.
 
Steven....I put my lid vent over the indirect side where the meat is, this helps draw the heat and smoke over the meat being cooked. Good question(s), I have a feeling your Sunday cook will be your best cook yet.
 
the big weber chimney holds about 100 briquettes, I think Chris A. has said before. Your other-brand chimney may hold less?
Being an anal-retentive, I counted the briquettes to fill a Kingsford chimney I inherited, it takes about 60. So I am betting you need to start with a chimney and a half's worth of briquettes to get a hotter fire.
that's most likely all it is, if you have all the vents open. I admit I have never had an issue with 'damp' charcoal, or else I have been too clueless to notice. Once you get the briquettes going strong, it doesn't seem to matter, at least that I have noticed.
 
When I really want a high heat cook for crispy wings, I'll put the lid on so it is ajar, leaving a 1/4-1/2 inch gap on one side. The additional oxygen intake will raise the temps by 50-100 degrees, but you will also burn through your charcoal more rapidly. There is also a very cool invention called the "vortex" that will also create very high heat in kettles and is great for wings. http://tvwbb.com/showthread.php?50424-Second-Try-at-Vortex-Wings
 
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