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Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables. |
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I bought a Chimney [Weber] as everyone advised me to and I would like to
ask just how will I know "when" the coals are ready to be placed into the grill please? |
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![]() "mikehende" wrote in message lkaboutcooking.com... I bought a Chimney [Weber] as everyone advised me to and I would like to ask just how will I know "when" the coals are ready to be placed into the grill please? It takes maybe 10 minutes to get the coals more gray than black, then dump them in the grill. |
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"Edwin Pawlowski" wrote in message
... "mikehende" wrote in message lkaboutcooking.com... I bought a Chimney [Weber] as everyone advised me to and I would like to ask just how will I know "when" the coals are ready to be placed into the grill please? It takes maybe 10 minutes to get the coals more gray than black, then dump them in the grill. What sort of coals? It makes a difference you know. |
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![]() On 15-Jun-2005, "mikehende" wrote: I bought a Chimney [Weber] as everyone advised me to and I would like to ask just how will I know "when" the coals are ready to be placed into the grill please? I observe my chimney from the sliding doors leading to my lanai, ( about ten feet from the lit chimney). When I see no smoke from the chimney I dump it into the firebox. It is plain upon close inspection that the whole chimney is well lit. YMMV -- The Brick® said that ( Why do men's hearts beat faster, knees get weak, throats become dry, and they think irrationally when a woman wears leather clothing? ?? .....BECAUSE SHE SMELLS LIKE A NEW TRUCK ) ----== Posted via Newsfeeds.Com - Unlimited-Uncensored-Secure Usenet News==---- http://www.newsfeeds.com The #1 Newsgroup Service in the World! 120,000+ Newsgroups ----= East and West-Coast Server Farms - Total Privacy via Encryption =---- |
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The coals I am using is "Kingsford" brand. To know when the coals are ready
to be put into the grill, do count "minutes", say 10, 15? Or, is there a certain "color" for the coals, half "white" or totally white? |
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Grey is the color you are looking for. You want all of the coals to be well
lit, not just the bottom ones. When you dump the coals in the grill you want them all to be burning evenly, not just the ones that were on the bottom. If you dump before all of them are well lit then you get a slow start because the smoker won't be up to temp until all of the coals ignite. When just the lower ones are gray and you dump it takes a while for the others to catch up. The purpose of the chimney is not only to get the coals lit but get them lit evenly. I often cheat a little but I always wait until at least the bottoms of the ones on top are gray. "mikehende" wrote in message lkaboutcooking.com... The coals I am using is "Kingsford" brand. To know when the coals are ready to be put into the grill, do count "minutes", say 10, 15? Or, is there a certain "color" for the coals, half "white" or totally white? |
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I was told that when all of the coals are "gray" [I call this "white"],
that they are 1/2 burnt out so they will not last long, what's your take on this please? |
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Thanks all, I think I will start with "2/3" Grey and experiment from there.
Another question I hadn't considered, how does the "smoke" figure into all of this now that you mention it? Are you saying that the coals will give off smoke more at one time than another, then when should I actually put the meat on? I had assumed that I would pour the coals from the Chimney into the grill and put the meat on immediately? |
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mikehende wrote:
Thanks all, I think I will start with "2/3" Grey and experiment from there. Another question I hadn't considered, how does the "smoke" figure into all of this now that you mention it? Are you saying that the coals will give off smoke more at one time than another, then when should I actually put the meat on? I had assumed that I would pour the coals from the Chimney into the grill and put the meat on immediately? Well, I think that I saw that you're using Kingsford. First suggestion that I'd make is switch to lump charcoal. Do a cook with that only and see how you like it. On subsequent burns you can add small, soaked in water pieces of your favorite wood until you hit on a combo that you like. Note that IMO anyhow you shouldn't really be able to see plumes of smoke. A bare "wiff" at most works for us. Of course YMMV. At a minimum I'd suggest that you switch to lump. -- Steve Ever notice that putting the and IRS together makes "theirs"? |
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ok but I already bought 2 big double bags of Kingsford from Costco so i
will have to use those out before switching to "lumps". If I understand your answer to my question, you're saying that the coals are ready for the meat when I DON'T see any or much smoke coming from the coals, is this correct? |
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mikehende wrote:
ok but I already bought 2 big double bags of Kingsford from Costco so i will have to use those out before switching to "lumps". If I understand your answer to my question, you're saying that the coals are ready for the meat when I DON'T see any or much smoke coming from the coals, is this correct? well, as I said it's been a loooooong time since I used it but I'd probably dump 'em out of the chimney when they are around 75-80% "white" ash on the outside. If I needed to add more during the cook, I'd start 'em separately until grey/white and then add them to the unit. I wouldn't put them in "cold". Just my two cents (which may only be worth ..1 ;-) ) -- Steve Ever notice that putting the and IRS together makes "theirs"? |
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ok, nice tip, another issue, I see guys spraying ordinary "water" on the
grill while cooking from time to time, what's the reason for this and when should it be done? |
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On 16-Jun-2005, "mikehende" wrote:
ok, nice tip, another issue, I see guys spraying ordinary "water" on the grill while cooking from time to time, what's the reason for this and when should it be done? That's a favorite trick used by grill cooks to keep flare-ups from ruining their meat. It's done whenever flames threaten the meat. It is used only to douse the flames, not to cool the fire. -- The Brick® said that ( Why do men's hearts beat faster, knees get weak, throats become dry, and they think irrationally when a woman wears leather clothing? ?? .....BECAUSE SHE SMELLS LIKE A NEW TRUCK ) ----== Posted via Newsfeeds.Com - Unlimited-Uncensored-Secure Usenet News==---- http://www.newsfeeds.com The #1 Newsgroup Service in the World! 120,000+ Newsgroups ----= East and West-Coast Server Farms - Total Privacy via Encryption =---- |
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"mikehende" wrote in message
lkaboutcooking.com... I bought a Chimney [Weber] as everyone advised me to and I would like to ask just how will I know "when" the coals are ready to be placed into the grill please? As soon as you see flames coming up, out the top of the coals and you can see the coals have started to turn grey arund the edges on the coals at the top. Unless you use starter fluid you don't have to wait for all the coals to ash over. -- Mike Willsey (Piedmont) The Practical Bar B Q'r at, http://groups.msn.com/ThePracticalBarBQr/_whatsnew.msnw |
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