Looking for assistance from experienced barbecuers, which I am not...

I'm good on grilling but now I want to figure out barbecuing. I have an
offbrand (but capable) charcoal grill which has a vent on the lid and
two sets of vents on the sides, opposite each other. Using normal
charcoal briquets. I want to be able to keep the temp low (250F or
less) for a prolonged period of time (2 hours or more). I assume I
start the charcoal normally and then wait until the temp drops to where
I want it, but then how do I keep it there as it naturally continues to
drop? Do I start a separate pile of charcoal in a side grill and then
add lumps periodically to the main grill to keep the temp up? If so,
can anyone estimate how many lumps I would add and how frequently? How
much can the temp swing over time without completely botching the
effort?

Thanks for any help you can provide.

Scooter

"Scooter" wrote in message
Looking for assistance from experienced barbecuers, which I am not...

I'm good on grilling but now I want to figure out barbecuing. I have an
offbrand (but capable) charcoal grill which has a vent on the lid and
two sets of vents on the sides, opposite each other.

Good so far, you can put your coals on one side. But you do know that your
starting out with a fairly high degree of difficulty by using hardware not
meant for task don't you? One of the things you might want to try that I've
read others in your boat do is use alu foil as a baffle. That is drape some
foil over your grate so it hangs vertically below and between the fire and
the meat so the the direct heat is avoided as much as possible.

Using normal
charcoal briquets. I want to be able to keep the temp low (250F or
less) for a prolonged period of time (2 hours or more). I assume I
start the charcoal normally and then wait until the temp drops to where
I want it, but then how do I keep it there as it naturally continues to
drop?
Do I start a separate pile of charcoal in a side grill and then
add lumps periodically to the main grill to keep the temp up?

Well, I'd really suggest finding a source of hardwood lump like Royal Oak.
You can add wood charcoal to a fire directly without having to first burn
the toxins off.

If so,
can anyone estimate how many lumps I would add and how frequently?

Not really, it'll depend on the size of your cooker, and a lot of other
variables.

When I "direct smoke" in a grill, I keep a small fire on one side of the
cooker with the meat under the stack. But I've got a barrell type cooker
where that's possible. Sounds like you have a square one.

How
much can the temp swing over time without completely botching the
effort?

Quite a bit really, depending on the cut of meat. Some meat like pork butt
will take pretty high spikes without a problem, pork ribs are a bit less
forgiving, but short spikes to 275F aren't a problem, nor are lows of 200 or
a little less) , which you should expect when you add fuel.

I like side firebox grill/smokers myself. Then you got the best of both
worlds. Or a $170 WSM gets a lot of atta-boys too, but it's single use for
bbq/smoking.

Good luck, you'll need it and patience I think.

On 2006-08-13 15:40:33 -0500, "Scooter" said:

Looking for assistance from experienced barbecuers, which I am not...

I'm good on grilling but now I want to figure out barbecuing. I have an
offbrand (but capable) charcoal grill which has a vent on the lid and
two sets of vents on the sides, opposite each other. Using normal
charcoal briquets. I want to be able to keep the temp low (250F or
less) for a prolonged period of time (2 hours or more). I assume I
start the charcoal normally and then wait until the temp drops to where
I want it, but then how do I keep it there as it naturally continues to
drop?

Use the minion method: pour a chimney-full of lit hardwood lump
charcoal on top of a bed of unlit charcoal. Since heat tends to rise,
the charcoal underneath burns gradually. Do not attempt this method
with briquettes.

"Hal Burton" wrote in message
news:2006081322434916807-hal@burtonspam...
On 2006-08-13 15:40:33 -0500, "Scooter" said:

Looking for assistance from experienced barbecuers, which I am not...

I'm good on grilling but now I want to figure out barbecuing. I have an
offbrand (but capable) charcoal grill which has a vent on the lid and
two sets of vents on the sides, opposite each other. Using normal
charcoal briquets. I want to be able to keep the temp low (250F or
less) for a prolonged period of time (2 hours or more). I assume I
start the charcoal normally and then wait until the temp drops to where
I want it, but then how do I keep it there as it naturally continues to
drop?

Use the minion method: pour a chimney-full of lit hardwood lump charcoal
on top of a bed of unlit charcoal. Since heat tends to rise, the charcoal
underneath burns gradually. Do not attempt this method with briquettes.


The Minion Method works fine with briquettes also. I've done cooks using
this method for 14-16 hours using Kingsford in my WSM.

As a variation, sometimes I just load up the charcoal ring with briquettes
or lump, and light 2-3 spots in the pile with a propane torch. Faster than
waiting for a chimney to fully light.

"Hal Burton" wrote in message
news:2006081322434916807-hal@burtonspam...
On 2006-08-13 15:40:33 -0500, "Scooter" said:

Looking for assistance from experienced barbecuers, which I am not...

I'm good on grilling but now I want to figure out barbecuing. I have an
offbrand (but capable) charcoal grill which has a vent on the lid and
two sets of vents on the sides, opposite each other. Using normal
charcoal briquets. I want to be able to keep the temp low (250F or
less) for a prolonged period of time (2 hours or more). I assume I
start the charcoal normally and then wait until the temp drops to where
I want it, but then how do I keep it there as it naturally continues to
drop?

Use the minion method: pour a chimney-full of lit hardwood lump charcoal
on top of a bed of unlit charcoal. Since heat tends to rise, the charcoal
underneath burns gradually. Do not attempt this method with briquettes.


The Minion Method works fine with briquettes also. I've done cooks using
this method for 14-16 hours using Kingsford in my WSM.

As a variation, sometimes I just load up the charcoal ring with briquettes
or lump, and light 2-3 spots in the pile with a propane torch. Faster than
waiting for a chimney to fully light.

Thanks for the tips! Looks like it's time to give hardwood lump a try.
I need to do some research and see what's available locally, but does
anyone have any favorite brands to suggest, or any to steer clear of?

Scooter

"Scooter" wrote:
Thanks for the tips! Looks like it's time to give hardwood lump a try.
I need to do some research and see what's available locally, but does
anyone have any favorite brands to suggest, or any to steer clear of?

http://www.nakedwhiz.com/lump.htm

--
Nick. Support severely wounded and disabled Veterans and their families!

Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! !
~Semper Fi~

n_cramer typed:
"Scooter" wrote:
Thanks for the tips! Looks like it's time to give hardwood lump a
try.
I need to do some research and see what's available locally, but
does
anyone have any favorite brands to suggest, or any to steer clear
of?

http://www.nakedwhiz.com/lump.htm

Ya beet me by that much ......... with that post, ya old
skirt-wearing KKalifornian.

BOB

"Keep on Plonkin'" wrote in message

"Hal Burton" wrote in message
The Minion Method works fine with briquettes also. I've done cooks using
this method for 14-16 hours using Kingsford in my WSM.


Wouldn't the minion method be a big big for inside a grill like a square
kettle?


D
--

" BOB" wrote:
n_cramer typed:
"Scooter" wrote:
Thanks for the tips! Looks like it's time to give hardwood lump a
try.
I need to do some research and see what's available locally, but
does
anyone have any favorite brands to suggest, or any to steer clear
of?

http://www.nakedwhiz.com/lump.htm

Ya beet me by that much ......... with that post, ya old
skirt-wearing KKalifornian.

Heh heh! BTW It's a pakhama, not a skirt.

Far right of most left-coasters,

--
Nick. Support severely wounded and disabled Veterans and their families!

Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! !
~Semper Fi~

Scooter wrote:
snip
charcoal briquets. I want to be able to keep the temp low (250F or
less) for a prolonged period of time (2 hours or more). I assume I
snip
Scooter

Scooter,

Go here http://tinyurl.com/ltnj7

I have pictures showing in detail how one might set up briquettes to
cook extended period of times. You stack them in a long line, which
sets your duration and you stack more or less which sets your
temperature. Hope it helps ya!


--
Regards,

Piedmont

The Practical Bar-B-Q'r at: http://web.infoave.net/~amwil/Index.htm

Why America is hated~The Secret American Government:
http://tinyurl.com/rbwbz

"Scooter" wrote in message
ups.com...
Looking for assistance from experienced barbecuers, which I am not...

I'm good on grilling but now I want to figure out barbecuing. I have an
offbrand (but capable) charcoal grill which has a vent on the lid and
two sets of vents on the sides, opposite each other. Using normal
charcoal briquets. I want to be able to keep the temp low (250F or
less) for a prolonged period of time (2 hours or more). I assume I
start the charcoal normally and then wait until the temp drops to where
I want it, but then how do I keep it there as it naturally continues to
drop? Do I start a separate pile of charcoal in a side grill and then
add lumps periodically to the main grill to keep the temp up? If so,
can anyone estimate how many lumps I would add and how frequently? How
much can the temp swing over time without completely botching the
effort?

Thanks for any help you can provide.

Scooter


Try this
http://virtualweberbullet.com/fireup2.html#minion