Charcoal Grill - Weber?

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dteng
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Charcoal Grill - Weber?

#1 Post by dteng » February 23rd, 2020, 12:40 am

Finally thinking about buying a Weber charcoal grill.
I have used a Weber gas grill forever.

I don’t want to spend a lot...and thought the Weber Original Kettle Premium would be nice. ($165)

Any opinions?
I also saw the Master touch. ($219) - worth the upgrade?

Anyone use the charcoal trays?

I’m literally a dunce when it comes to charcoal.
How do you use the chimney thing?
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Re: Charcoal Grill - Weber?

#2 Post by Kent Comley » February 23rd, 2020, 1:08 am

Go for the Weber Q no stuffing around with charcoal, replaces your oven a lot of the time. Great for roasts. No flare cooking.
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Re: Charcoal Grill - Weber?

#3 Post by Scott Brunson » February 23rd, 2020, 4:40 am

My Weber kettle is the best money I have ever spent. 10+ years old and still looks great (I do keep it covered).
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Re: Charcoal Grill - Weber?

#4 Post by J0seph S c h e n c k » February 23rd, 2020, 7:31 am

Get a Weber kettle and don’t look back. It’s an icon and works great. I’d also recommend getting a vortex with the kettle purchase. (Medium size for a 22”). It’s a game-changer for chicken and many others.


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Re: Charcoal Grill - Weber?

#5 Post by JDavisRoby » February 23rd, 2020, 7:38 am

I have owned a Weber Original Kettle Premium for about five years. It’s the best value in outdoor cooking in my opinion.

I recently started using the charcoal baskets that fit around the outside and I’m not convinced they are any better than just a pile off to the side.

I don’t use a chimney. I use an electric starter. You see them used a lot in BGE or other Kamado grills. I plug it in, pile the charcoal on top, wait about seven to eight minutes, unplug, pull it out from under the coals and then I let it cool in my chimnea where it will usually get the piñon wood started. The model I have is bent at an angle versus being straight so it sits up out of the coals well.

I recently purchased the Kettle Pizza setup. It’s made the Weber even more useful. With a combo of charcoal and wood I can get temps around 900* for pizza or searing steaks.
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Re: Charcoal Grill - Weber?

#6 Post by AndrewH » February 23rd, 2020, 7:43 am

The chimney starter is easy. Fill with charcoal. Crumple up 3-4 sheets of newspaper and stuff underneath. Put it on top of the lower rack (down towards bottom of kettle), with top rack out the grille. Light with a match or flame starter. Let it do it's thing for 15-20 minutes as the coals get burning/hot. When you see flames coming out of the top dump into the bottom of the grill (lower rack) and put top rack on. I usually let them burn for a few more minutes to get the grill hot and then start cooking.
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Re: Charcoal Grill - Weber?

#7 Post by Neal.Mollen » February 23rd, 2020, 7:52 am

We have used the Weber kettle for decades. They do eventually need to be replaced but they last a long long time. We currently have one like this (although without the thermometer). Very handy to have the platform for tools. We also use a chimney.


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Re: Charcoal Grill - Weber?

#8 Post by jeffmazen » February 23rd, 2020, 8:06 am

I have a chimney, very simple to use but I've migrated to a blowtorch with a trigger out of sheer simplicity.
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Re: Charcoal Grill - Weber?

#9 Post by Alan Rath » February 23rd, 2020, 9:14 am

The more important question is why you want charcoal? Because you think a wood fire imparts something to the food that gas flame doesn’t? Because you’re a male and want to play with fire? Mid-life crisis? For the record, those are all good reasons ;)

But a more serious answer: I use my BGE for smoking 99% of the time. Once in a rare while I’ll fire it up hot for grilling. There is no question that seeing those fire ant coals and hearing the sizzle of a steak is a thrill in its way. But there’s a reason I only do it 1% of the time: turning on the gas grill and a) having it ready in a few minutes with no hassle of cleaning out and loading the firebox, b) having much more control over temperature, indirect grilling, etc, and c) getting a result from quick grilling that is nearly indistinguishable from charcoal, makes gas the easy hands down choice most of the time. My advice is to keep using gas, but play this while you’re grilling



But if you really want charcoal, the Weber should be just fine. Also, don’t even think about using fake briquettes, use real wood charcoal. I have an extra bag you can start with. And you can have my chimney as well [cheers.gif]
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Re: Charcoal Grill - Weber?

#10 Post by Neal.Mollen » February 23rd, 2020, 9:35 am

I could not disagree with Alan more. Saying that a gas grill (which I have and use) produces a result that is "nearly indistinguishable from charcoal" is just plain wrong (IMHO). It's like saying that any old cabernet you might pick up at Total is "nearly indistinguishable from Ch Latour." Gas is good for some things, and is absolutely more convenient than charcoal, but so is the microwave.
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Re: Charcoal Grill - Weber?

#11 Post by Mike Davila » February 23rd, 2020, 9:58 am

The Webber is a solid choice, had one for many years.
Another option is the nearly indestructible PK Grill, they have been making them forever, my dad cooked on one.

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Re: Charcoal Grill - Weber?

#12 Post by Terry H a r r i s » February 23rd, 2020, 10:15 am

Have owned Weber kettles (I have two, for when I get really cranking with some meats) for decades. Never have owned a gas grill (although, perhaps one day . . . ). Get the chimney for starting, but don't "cheap" out on it as there are some chimneys on the market that don't work well at all. I recommend staying with Weber's chimney - this guy explains it just fine:



He'll learn about the utility of his "hippie handle" . . . . [rofl.gif]

As Alan and others mention, find a brand of lump charcoal you like, also. [cheers.gif]
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Re: Charcoal Grill - Weber?

#13 Post by Josh Grossman » February 23rd, 2020, 10:21 am

I love my Weber and maintain the opposite of Hank Hill. A gas grill isn't a grill, but an upside down broiler. I am tempted by the ceramic kamado grills (e.g. BGE) but can't believe there is that much of a difference than a Weber.

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Re: Charcoal Grill - Weber?

#14 Post by Alan Rath » February 23rd, 2020, 10:22 am

Neal.Mollen wrote:
February 23rd, 2020, 9:35 am
I could not disagree with Alan more. Saying that a gas grill (which I have and use) produces a result that is "nearly indistinguishable from charcoal" is just plain wrong (IMHO). It's like saying that any old cabernet you might pick up at Total is "nearly indistinguishable from Ch Latour." Gas is good for some things, and is absolutely more convenient than charcoal, but so is the microwave.
OK, let's look at this a little closer: If you're grilling something hot and fast, it's not going to be on the grill more than a few minutes. If you're fire is right, you're getting a lot of heat, but almost no smoke that might impart some different flavor character to whatever you're grilling. So for a normal thickness steak, a chicken breast, fish fillet, I'm standing by my claim that there is very little difference - it's all about what heat level you can achieve with gas vs. charcoal. OTOH, if you're doing reverse sear on something bigger or thicker that takes a while, the charcoal probably does impart some flavor. But then it's harder to control temperature and keep it low vs gas; plus you can't easily ramp the temp up for the sear at the end, so it's a much trickier method.

Don't get me wrong, I love charcoal, and would use it more often if it didn't come with the necessity to clean out ash, set up and start coals and wait for them to get to cooking stage, etc. It's a beautiful method that makes one feel more like a grill master. But, for me, the convenience of gas far outweighs those things most of the time. Mentioning the microwave in the same sentence as gas and charcoal is kind of silly, don't you think? Gas achieves 90% of what you get with charcoal; microwave achieves very little, except to warm and cook, it's completely different.

Some of my advice is based on what I know about Dan's family situation, time pressure, getting things done efficiently at home, etc. I think he'd have some fun with a charcoal kettle, but I also predict he'd push it into the corner after a few uses, and revert to gas most of the time.
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Re: Charcoal Grill - Weber?

#15 Post by Scott G r u n e r » February 23rd, 2020, 10:41 am

Mostly agree w Alan, but this is also not the point of the OP’s question.

Charcoal is superior, gas is more convenient. That’s the trade off pure and simple. Some applications the trade off is narrow enough in flavor impact where convenience clearly wins, but taste is never better w gas IMHO. I have gas right now as I want to grill often enough where convenience is primary.
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Re: Charcoal Grill - Weber?

#16 Post by GregT » February 23rd, 2020, 11:40 am

Alan I can't quite buy your argument. I never had an interest in a gas grill - it's always been charcoal. Doesn't mean I haven't had gas-grilled steaks, etc., but they're quite different. Even if they're just on the grill for a few minutes, there are some pieces of charcoal that aren't quite glowing and that are smoking and that provide flavors that gas just can't. Even for something that cooks quickly like flank steaks.

We have two - one 18 inch kettle grill and one smaller Smokey Joe that's perfect for cooking a couple steaks for the two of us. I use it all the time. The bigger one gets used if we have company or if I'm smoking something. It's not quite perfect for smoking if you're doing competition BBQ, but it's just fine for our use.

BTW, I've never used a chimney starter or anything like that, and definitely NEVER lighter fluid, which will just ruin your dinner. I just use a propane torch. You can get a cheaper one than this, but this only cost around $20 and it's perfect. There are different gases you can buy - get one that's a little hotter than the basic blue can. This is a lot safer and faster than the chimney. Just pile your charcoal in the grill, light a few around the edges with the torch, and go on preparing your dinner. In a few minutes the rest of the pile will have caught and you'll have a great fire. One of these cans lasts for a long time.
f8de69fb-a582-48fb-a86b-46c1c56e5337.jpg
As to lump vs briquettes, there's some controversy regarding that. Some BBQ guys say that they'll only use briquettes because they know what temperature they'll get and it will be consistent. You can even count out the number you need. And they say the fuel is safe because it's just compressed coal dust and wood dust so it's really just carbon. OTOH, the lump charcoal will contain bark, sometimes nails, etc. It often contains pieces of oak flooring, which means it's real wood.

I think briquettes suck. They don't burn nearly as hot - 800F vs 1100+ for lump, they don't light as easily, they burn out faster, they leave a mountain of ash, and you really don't want to try to re-light them another day. Lump charcoal lights quickly, burns hot, leaves far less ash, and re-lights easily. No contest.
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Re: Charcoal Grill - Weber?

#17 Post by John Davis » February 23rd, 2020, 12:14 pm

I’ve had Weber Kettles before and love them. I now have a BGE and a gas grill. I use the gas grill more simply because it less work. And I generally use the BGE for slow cooks. Though I do use it for grilling, too. I think some things taste better over charcoal and with some there is little difference. But I struggle to think of something I cook that is better over gas than coals. I have thought about getting another kettle I used them so much.
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Re: Charcoal Grill - Weber?

#18 Post by JDavisRoby » February 23rd, 2020, 3:01 pm

I only used gas for direct grilling for about five to seven years. It was all about convenience with a young family. First time I fired up the charcoal grill I made thick cut bone in pork chops. The flavor imparted by the charcoal was remarkable and something I missed. The gas grill got cleaned up and went to Craigslist the next day. Haven’t looked back.

I also have a Traeger and use that for the times I want quick outdoor cook. Not as hot as the gas grill but quicker than charcoal and fills the gap.
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Re: Charcoal Grill - Weber?

#19 Post by Mattstolz » February 23rd, 2020, 3:10 pm

as something that is a pretty good compromise between a weber kettle and a BGE, I own a Char griller Akorn. If you are someone who is looking to do some long low and slow smokes but don't necc. want to shell out for a BGE, its a really good option. You don't have to constantly babysit it and replace coals like you would in a weber, but I bought it knowing it would definitely not outlast a BGE. have used it for normal grilling, 800* pizzas, briskets, pork shoulders, burgers, whole turkeys... has worked well for all of it.

that being said, if you just wanna cook burgers and love the flavor of charcoal, its hard to beat the QPR of a weber kettle.

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Re: Charcoal Grill - Weber?

#20 Post by scamhi » February 23rd, 2020, 3:12 pm

love the basic Weber Kettle Charcoal grill. I would get a model with the ash catcher.
nothing beats hardwood charcoal. At home I have graduated to ceramic charcoal grill but in Florida my Weber rules
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Re: Charcoal Grill - Weber?

#21 Post by dteng » February 23rd, 2020, 4:48 pm

Folks,
I don’t need a smoker.
I have a Cookshack, so I’m good there.

Is there much of a difference between the Weber models?

Aren’t the charcoal trays good for moving around heat?

Feel free to educate me on wood charcoal...I was just gonna get a bag of charcoal... 😬
Do you add them to the charcoal pile?
Last edited by dteng on February 23rd, 2020, 4:53 pm, edited 2 times in total.
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Re: Charcoal Grill - Weber?

#22 Post by dteng » February 23rd, 2020, 4:48 pm

Alan, just getting a head start for our next wine dinner!😉

(Not ditching the gas grill)
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Re: Charcoal Grill - Weber?

#23 Post by Mattstolz » February 23rd, 2020, 5:42 pm

dteng wrote:
February 23rd, 2020, 4:48 pm


Feel free to educate me on wood charcoal...I was just gonna get a bag of charcoal... 😬
Do you add them to the charcoal pile?
it is by far better to use charcoal labelled "hardwood lump" charcoal over the briquettes. lump charcoal burns hotter and doesn't contain the additives that briquettes have in order to bind them together (they're basically sawdust bound together into a chunk form)

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Re: Charcoal Grill - Weber?

#24 Post by Neal.Mollen » February 23rd, 2020, 5:55 pm

Mattstolz wrote:
February 23rd, 2020, 5:42 pm
dteng wrote:
February 23rd, 2020, 4:48 pm


Feel free to educate me on wood charcoal...I was just gonna get a bag of charcoal... 😬
Do you add them to the charcoal pile?
it is by far better to use charcoal labelled "hardwood lump" charcoal over the briquettes. lump charcoal burns hotter and doesn't contain the additives that briquettes have in order to bind them together (they're basically sawdust bound together into a chunk form)
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Re: Charcoal Grill - Weber?

#25 Post by JDavisRoby » February 23rd, 2020, 6:28 pm

I’ll add that lump charcoal is more responsive to changes in oxygen/air flow. So, you can use the vents (upper and lower) on the Weber to control the heat or smoke.

I believe there is some regional nature to lump charcoal distribution so I’d check with a local owned grill store to get the best local recommendation for brand. I tend to use Royal Oak or B&B. I personally do not like the Cowboy Charcoal brand.
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Re: Charcoal Grill - Weber?

#26 Post by Scott Brunson » February 23rd, 2020, 6:38 pm

Applewood-smoked chicken thighs on the Weber tonight--perfection. [cheers.gif]
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Re: Charcoal Grill - Weber?

#27 Post by Brian Tuite » February 23rd, 2020, 7:23 pm

Neal.Mollen wrote:
February 23rd, 2020, 7:52 am
We have used the Weber kettle for decades. They do eventually need to be replaced but they last a long long time. We currently have one like this (although without the thermometer). Very handy to have the platform for tools. We also use a chimney.


Image
We have that one as well along with a stand alone kettle. Probably been through 6 or so over the years. Best grill out there.
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Re: Charcoal Grill - Weber?

#28 Post by Brian Tuite » February 23rd, 2020, 7:25 pm

JDavisRoby wrote:
February 23rd, 2020, 6:28 pm
I’ll add that lump charcoal is more responsive to changes in oxygen/air flow. So, you can use the vents (upper and lower) on the Weber to control the heat or smoke.

I believe there is some regional nature to lump charcoal distribution so I’d check with a local owned grill store to get the best local recommendation for brand. I tend to use Royal Oak or B&B. I personally do not like the Cowboy Charcoal brand.
I’m surrounded by apple and oak trees so I use that for smoke depending in what I’m cooking.
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Re: Charcoal Grill - Weber?

#29 Post by Andrew Kotowski » February 23rd, 2020, 8:24 pm

Weber Kettle is a great grill and it does its job well. I use a kamado now and miss the ash catcher at the bottom of the Weber. Take some time to experiment with the vents; it took ten years of cooking on it before I figured out the impact they made :0. PK Grill is the hottest grill on the market once again, but 2x price.

Charcoal trays/baskets are a must, as they allow you to set up deal zones really easily. Even better with salmon, as you can split the trays and then drop the fish in between.

There is no beating the convenience of gas, for certain, but I agree with most people here that the flavor difference justifies the extra 20 minutes and the smelly clothes and hair afterwards. That includes chicken breasts and thinner meats, as you can toss small pieces/chips of wood in on the fire that will impart a smoke flavor, especially if you’re running a wet marinade on the meat.

I’ve had the lump wood vs briquette argument with the best of them... and the argument for briquettes boils down to 1) cost and 2) consistent units of temp that can be arranged evenly for a fire. I’m not price sensitive enough to care about cost, but there is something to be said about consistent temp and an even coal bed. That said, I prefer lump myself and break down the coals when needed. I really don’t like cleaning up the filler that briquettes leave behind.
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Re: Charcoal Grill - Weber?

#30 Post by David Wright » February 23rd, 2020, 8:44 pm

My first Weber lasted almost 20 years. Current one is pushing 10 years and no sign of rust.

Gas is convenient, but that's about it. If I'm grilling some chicken as a background task, I use the gas grill. Steaks get charcoal. No reason not to have both options. I use a propane torch to light the charcoal, as Greg described above.

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Re: Charcoal Grill - Weber?

#31 Post by Alan Rath » February 23rd, 2020, 9:42 pm

dteng wrote:
February 23rd, 2020, 4:48 pm
Alan, just getting a head start for our next wine dinner!😉

(Not ditching the gas grill)
I’m all for getting one and getting some experience with it. Also nice to give your kids some experience as well so they can be grill masters in the future :)
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Re: Charcoal Grill - Weber?

#32 Post by J0seph S c h e n c k » February 23rd, 2020, 11:14 pm

To facilitate indirect cooking and also a ferocious sear zone, get this: medium vortex for a 22" kettle

https://www.amazon.com/Vortex-Kettle-Sm ... B01GGDBLF2

simply the best grilled chicken and fish come off the kettle with vortex. I use Weber briquettes due to low ash and high heat. Also use Royal Oak lump. I put a piece of fruit wood atop the vortex for some flavored smoke.

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Re: Charcoal Grill - Weber?

#33 Post by Casey Hartlip » February 24th, 2020, 5:42 am

Neal.Mollen wrote:
February 23rd, 2020, 7:52 am
We have used the Weber kettle for decades. They do eventually need to be replaced but they last a long long time. We currently have one like this (although without the thermometer). Very handy to have the platform for tools. We also use a chimney.


Image
That's the one I have. Been a Weber user for over 35 years.
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Re: Charcoal Grill - Weber?

#34 Post by Michae1 P0wers » February 24th, 2020, 8:11 am

I prefer lump for grilling, but use briquettes for smoking. Do people use lump even for an indirect setup and smoking on the Weber? I find that the lump tends to catch to quick and burn too hot, or it doesn't want to catch and burns out. So you have to start the pieces in a chimney, whereas briquettes you just add one and it will catch at a steady rate.

I had a gas grill for a few years and once the inside had rusted out I opted for a second Weber, the model with the cart and gas starter as recommended by Neal and Casey. I now have that one and a smaller kettle. Good to have two when grilling for a crowd, or to have one for vegetables and sides while the other is filled with meat and mains.

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Re: Charcoal Grill - Weber?

#35 Post by Brandon R » February 24th, 2020, 8:34 am

I have a Weber kettle and love it. It's the stand-alone version, though, and I wish I had one with the attached table, as I have to bring over something on which to set utensils, or platters with the raw food before grilling, etc.
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Re: Charcoal Grill - Weber?

#36 Post by Andrew Kotowski » February 24th, 2020, 8:49 am

Michae1 P0wers wrote:
February 24th, 2020, 8:11 am
I prefer lump for grilling, but use briquettes for smoking. Do people use lump even for an indirect setup and smoking on the Weber? I find that the lump tends to catch to quick and burn too hot, or it doesn't want to catch and burns out. So you have to start the pieces in a chimney, whereas briquettes you just add one and it will catch at a steady rate.
re: Steady rate was my point above, especially if you're using the minion method to run a slow cook in an egg. I've had some challenges, especially with cheaper lump charcoal (i.e. Cowboy Charcoal and sometimes Royal Oak) with material temp fluctuation. I originally wrote it off to having a 10-12 year old kamado, but now believe it's more due to the wood. Have been using premium lump (Fogo) and it's a little better, while burning longer.

Info on Minion - http://www.dirtysmokebbq.com/2011/10/wh ... -meat.html
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Re: Charcoal Grill - Weber?

#37 Post by Anton D » February 24th, 2020, 9:00 am

Charcoal!

I love my Webers.

I use a couple of 22 inch and a 26 inch.

The 26 inch is great and offers more stupid cooking stunts to try than the 22 inch. It is wort the extra cost.

The grills with the flip up wings are a must, as is the ash bucket thing on the bottom.

The side charcoal holders are good for low cooking, but not a necessity.
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Re: Charcoal Grill - Weber?

#38 Post by Magnus Solhjell » February 24th, 2020, 12:36 pm

I have two of the model with the cart and the sideboard, one at home and one at our summer house. I looked at the 26", but ended with 22" as there are much more accessories available, I have a rotisserie at home and a pizza oven at our summer house. I am drooling at a kamado or the Weber Summit charcoal, I'll probably get one sooner or later.

With a chimney and/or a blowtorch, it gets hot fast enough to not be an issue.

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Re: Charcoal Grill - Weber?

#39 Post by P@u1_M3nk3s » February 24th, 2020, 1:49 pm

Anton D wrote:
February 24th, 2020, 9:00 am
Charcoal!

I love my Webers.

I use a couple of 22 inch and a 26 inch.

The 26 inch is great and offers more stupid cooking stunts to try than the 22 inch. It is wort the extra cost.

The grills with the flip up wings are a must, as is the ash bucket thing on the bottom.

The side charcoal holders are good for low cooking, but not a necessity.
+1 on the flip-up wings.
I’ll add that I also like the charcoal holders when using a cast-iron pan on the barbie. It makes it easier to efficiently move coals in and out for temperature control.
Cheers,
Paul

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Re: Charcoal Grill - Weber?

#40 Post by maureen nelson » February 24th, 2020, 5:31 pm

I bought a “Super Cajun” 20 years ago when i moved into my house. I just looked it up and see they have added a few bells and whistles (and a lot of $ to the cost). It has been a great charcoal grill but it has rusted and is now immobile and at risk of collapsing so i think i will need to replace it soon. So this thread has been helpful,

https://www.cajungrill.com/product/super-cajun-grill/

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Re: Charcoal Grill - Weber?

#41 Post by D@ve D y r 0 f f » February 24th, 2020, 6:20 pm

The best wedding present we got 31+ years ago was an 18" Weber (of course I'd grown up on one as well). I've been through a handful over the years, and now have one 18 and one larger (I can't remember if it's a 23 or a 26 at the moment). Between using one, the other, or both for large gatherings, I have all the flexibility I need.

When I was young and poor and there was no internet I used briquettes and lighter fluid. These days I use a chimney and lump, and a variety of wood chips.

I agree with the advice above to splurge on the Weber chimneys. My most helpful tip that I haven't seen yet is to shape the newspaper into a "donut" at the bottom before lighting - the hole in the middle will really help.

I used to have the charcoal baskets but found them to be more trouble than they were worth compared to just pushing the coals to one (or both) sides.

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Re: Charcoal Grill - Weber?

#42 Post by Casey Hartlip » February 24th, 2020, 6:30 pm

IMG_20200224_181806338.jpg
Here's my 'Martha's' chicken thighs. A full 40+ minutes with indirect heat. Buying the racks for the sides is worth it. I've cooked numerous roasts, meatloafs and turkeys this way.
Ordway's Valley Foothills

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Re: Charcoal Grill - Weber?

#43 Post by GregT » February 25th, 2020, 12:55 pm

I prefer lump for grilling, but use briquettes for smoking. Do people use lump even for an indirect setup and smoking on the Weber? I find that the lump tends to catch to quick and burn too hot, or it doesn't want to catch and burns out. So you have to start the pieces in a chimney, whereas briquettes you just add one and it will catch at a steady rate.
Answer to your first question is yes. Even for indirect.

As to the second part, I haven't found that and I don't like the idea dumping additional glowing charcoal on a fire when I have food on that's going to catch all of the ash and dust. Like I said, I never used a chimney. We bought one but it still has the label on.

As to lump vs briquettes, it depends on who you talk to. If you look at Meathead's site, he's all for briquettes. He says they're more consistent, burn more evenly, and provide the most predictable heat. He says that it's basically all carbon and you needn't worry about non-wood smoke. What he doesn't say is that all the filler and binder remains and has to be cleaned out. You end up with as much ash as you had charcoal. And you can't re-use the pieces. He says don't use lighter fluid. Then Myron Mixon, who's won plenty of competitions, says lighter fluid is fine as long as you let it all burn off. Both of them are supposed to be experts, so as always, you have to find out for yourself.

The lump charcoal will contain different pieces of wood - some branches and some bark. And if there's any moisture, you'll have sparkles for a couple minutes. Sometimes you have huge pieces that you need to break up. But the lumps burn much cleaner. You have a fraction of the ashes to deal with afterwards. And you're generally dealing with an average temp of all the pieces, not the temp of each specific piece, so I don't understand how you can claim that one style provides a more predictable heat. Lump burns hotter than briquettes in general, so if you're smoking, just damp down more. I've gone to competition BBQs to see what people are using. A lot of them are using lump charcoal and they're not having any problems. Some use briquettes and then they throw in some additional hardwood for flavor.

I'm far from an expert on long cooking times for things like brisket, but I've made plenty of ribs, tri-tip, pork roasts, turkey breast, and other things that require several hours. We used the Weber kettle with hardwood lump charcoal and things came out just fine. I rec'd a half bag of briquettes a couple years ago because the guy was moving. I hated them and ended up tossing most of them out.

You can regulate the temperature just as easily with lump as with briquettes, they'll start just as readily, and you have less clean up.
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Re: Charcoal Grill - Weber?

#44 Post by Gus Siokis » February 25th, 2020, 3:02 pm

Another charcoal user who converted from a gas grill. I noticed know one mentioned you can retrofit the premium performer versions to use a full propane tank to get the coals going faster....
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Re: Charcoal Grill - Weber?

#45 Post by dteng » February 25th, 2020, 6:56 pm

Ooo dang the lump charcoal can be expensive!
Couple dumb questions -
Do/can you mix regular charcoal with lump?
Anyone use fire starter cubes?

I have a premium Weber kettle and chimney in my Amazon shopping cart...
May hold on charcoal tray for now, unless someone can convince me to buy it.
Dan

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Re: Charcoal Grill - Weber?

#46 Post by Gus Siokis » February 25th, 2020, 7:14 pm

I mix Royal Oak lump and Royal Oak regular.
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Re: Charcoal Grill - Weber?

#47 Post by Ed Steinway » February 25th, 2020, 8:12 pm

Add me to the list of those who have a Weber Charcoal Grill and love it. We have had the 22" Performance Grill for 12 years and it still works great. I have to admit that this is the first time that I have seen the vortex for the Charcoal Grill. Looks like something to consider! Joseph, thanks for mentioning it.

Ed

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Re: Charcoal Grill - Weber?

#48 Post by JDavisRoby » February 25th, 2020, 8:48 pm

dteng wrote:
February 25th, 2020, 6:56 pm
Ooo dang the lump charcoal can be expensive!
Couple dumb questions -
Do/can you mix regular charcoal with lump?
Anyone use fire starter cubes?

I have a premium Weber kettle and chimney in my Amazon shopping cart...
May hold on charcoal tray for now, unless someone can convince me to buy it.
I do not mix. Only add wood if I want the fire to get hotter.

Also don’t use fire starter. I use an electric starter.

I have a set of the trays but they really aren’t any more useful than making piles of lump charcoal where I want it.
Joshu@

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Re: Charcoal Grill - Weber?

#49 Post by scamhi » February 26th, 2020, 7:29 am

maureen nelson wrote:
February 24th, 2020, 5:31 pm
I bought a “Super Cajun” 20 years ago when i moved into my house. I just looked it up and see they have added a few bells and whistles (and a lot of $ to the cost). It has been a great charcoal grill but it has rusted and is now immobile and at risk of collapsing so i think i will need to replace it soon. So this thread has been helpful,

https://www.cajungrill.com/product/super-cajun-grill/
Next time we visit, you cook on that super cajun grill!
S u z a n n e C a m h i
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Re: Charcoal Grill - Weber?

#50 Post by maureen nelson » February 26th, 2020, 8:10 pm

scamhi wrote:
February 26th, 2020, 7:29 am
maureen nelson wrote:
February 24th, 2020, 5:31 pm
I bought a “Super Cajun” 20 years ago when i moved into my house. I just looked it up and see they have added a few bells and whistles (and a lot of $ to the cost). It has been a great charcoal grill but it has rusted and is now immobile and at risk of collapsing so i think i will need to replace it soon. So this thread has been helpful,

https://www.cajungrill.com/product/super-cajun-grill/
Next time we visit, you cook on that super cajun grill!
Weather permitting, ok!

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