Newbie to grilling, need lots help! nothing was right when I did it!


 
Just to piggy-back what John said....

If I fill the chimney with charcoal, I don't wait for the top coals to get ashed over. By then, the bottom coals are 'well done'
I wait until I see flames licking the top coals then I dump em. When you dump the chimney, the top coals now become the bottom.
For smoke wood, either chunk or chip, I never soak them. Why introduce water to your charcoal and make it work harder?
If I'm grilling, (high temp - direct cooking - short amount of time) I use chips tossed on top of the coals.
If I'm BBQ'ing (lower temp - indirect cooking - long amount of time) I use chunks w/ some buried in the coals and some on top.

Not saying I'm the master, but that has worked well for me.
 
Chueh said:
Hey, John and Chad, what you said all make great sense to me; sounds so scientific :cool: thanks
Click to expand...

Well I suppose there is some science to it but IMO it is more art that science. Confidence and success come from practice (and the diversity of ideas and advice you can get in a forum like this). Once you have the basics down, you can experiment with variations in technique, ingredients, and equipment. Before you know it your experience will be guiding you to new and amazing creations (don't forget to share here). Also don't forget that failure is inevitable. A failed cook is not a bad thing (well not critically bad anyway - the first brisket I cooked the dog wouldn't even eat...) as long as you learn from it...

Regards,

John
 
I didn't see a mention of what brand of lump you are using? Some are denser and harder to light when just stacking in a pyramid and using a starter media like paper to light.
A propane torch like mentioned above is one way to light stubborn lump. The Weber chimney is definitely worth it for grilling, but for smoking not really necessary if you don't want it.
I've stacked lump and placed a few of the Weber cubes underneath till just a corner stuck out and lit that.
That will work for a Minion start if you want to cook indirect, or let it go till you get a good amount of almost lit coals, then spread them out.

Tim
 
Chueh,

Something I have done similar to what a previous member mentioned, is use saved bacon grease (instead of oil) on paper towel to light the chimney. I use KBB though, not lump.
 
Kingsford original charcoal in the blue bag.
Just use lighter fluid. Put it on, light it, and wait 15min or so and bam! Your ready to cook.
 
I'll just add a little tidbit that I learned. Lump in the Smokey Joe is fine. Just remember that the Smokey Joe is a pretty small space to heat up. It doesn't take a whole chimney of charcoal to get a Joe screaming hot. I often will use about a third to a half of a chimney. In fact, it's very easy to put too much charcoal in the Joe and it will actually choke the fire out and go cold.

It just takes a little practice. Might even try just getting the grill going and practice controlling the fire with nothing actually cooking. That way if you make a mistake (we all do!) no harm, no foul.

Russ
 
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