I've had one of these kettle Webber barbecues forever and I have
produced many abominations on it. I have charcoaled many hamburgers and
I have left many porkchops as dry as a Mormon wedding. The problem of
course is not the barbecue - like they say for the small submarine its
the seaweeds that get in the way. Still - can I ever hope to use the
kettle for grilling or should I just ditch it and go for a gas grill?

I always struggle maintaining the right temperature - the kettle seems
to be made for slow cooking on low temp and I need higher temp to
grill. What am I missing? Thanks guys

On Fri 05 Aug 2005 12:24:05p, Fifo wrote in rec.food.cooking:

> I've had one of these kettle Webber barbecues forever and I have
> produced many abominations on it. I have charcoaled many hamburgers and
> I have left many porkchops as dry as a Mormon wedding. The problem of
> course is not the barbecue - like they say for the small submarine its
> the seaweeds that get in the way. Still - can I ever hope to use the
> kettle for grilling or should I just ditch it and go for a gas grill?
>
> I always struggle maintaining the right temperature - the kettle seems
> to be made for slow cooking on low temp and I need higher temp to
> grill. What am I missing? Thanks guys

Regardless of any opinions to the contrary, I would never go back to a non-
gas grill.



--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

"Wayne Boatwright" > wrote in message
...
> On Fri 05 Aug 2005 12:24:05p, Fifo wrote in rec.food.cooking:
>
>> I've had one of these kettle Webber barbecues forever and I have
>> produced many abominations on it. I have charcoaled many hamburgers and
>> I have left many porkchops as dry as a Mormon wedding. The problem of
>> course is not the barbecue - like they say for the small submarine its
>> the seaweeds that get in the way. Still - can I ever hope to use the
>> kettle for grilling or should I just ditch it and go for a gas grill?
>>
>> I always struggle maintaining the right temperature - the kettle seems
>> to be made for slow cooking on low temp and I need higher temp to
>> grill. What am I missing? Thanks guys
>
> Regardless of any opinions to the contrary, I would never go back to a
> non-
> gas grill.
>
>

I have a gas grill and a Weber kettle. The gas is great for things that take
a while and do not require really high heat, such as chicken, ribs, leg of
lamb, etc. I use the kettle when I require intense heat for a relatively
brief period, for steaks, burgers, kabobs, and the like. The gas grill, my
model at least (a Phoenix), just will not develop the real searing heat
needed sometimes.

--
Peter Aitken

On Fri 05 Aug 2005 01:22:44p, Peter Aitken wrote in rec.food.cooking:

> "Wayne Boatwright" > wrote in message
> ...
>> On Fri 05 Aug 2005 12:24:05p, Fifo wrote in rec.food.cooking:
>>
>>> I've had one of these kettle Webber barbecues forever and I have
>>> produced many abominations on it. I have charcoaled many hamburgers
>>> and I have left many porkchops as dry as a Mormon wedding. The problem
>>> of course is not the barbecue - like they say for the small submarine
>>> its the seaweeds that get in the way. Still - can I ever hope to use
>>> the kettle for grilling or should I just ditch it and go for a gas
>>> grill?
>>>
>>> I always struggle maintaining the right temperature - the kettle seems
>>> to be made for slow cooking on low temp and I need higher temp to
>>> grill. What am I missing? Thanks guys
>>
>> Regardless of any opinions to the contrary, I would never go back to a
>> non- gas grill.
>>
>>
>
> I have a gas grill and a Weber kettle. The gas is great for things that
> take a while and do not require really high heat, such as chicken, ribs,
> leg of lamb, etc. I use the kettle when I require intense heat for a
> relatively brief period, for steaks, burgers, kabobs, and the like. The
> gas grill, my model at least (a Phoenix), just will not develop the real
> searing heat needed sometimes.
>

Yes, heat can be an issue. I can get 600 degrees on my Brinkman gas grill.
I also have a Lodge cast iron Sportsman's Grill that can char anything you
throw at it. I don't use it often, but for quick hot-searing a steak it's
perfect.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

"Wayne Boatwright" > wrote in message
...
> On Fri 05 Aug 2005 01:22:44p, Peter Aitken wrote in rec.food.cooking:
>
>> "Wayne Boatwright" > wrote in message
>> ...
>>> On Fri 05 Aug 2005 12:24:05p, Fifo wrote in rec.food.cooking:
>>>
>>>> I've had one of these kettle Webber barbecues forever and I have
>>>> produced many abominations on it. I have charcoaled many hamburgers
>>>> and I have left many porkchops as dry as a Mormon wedding. The problem
>>>> of course is not the barbecue - like they say for the small submarine
>>>> its the seaweeds that get in the way. Still - can I ever hope to use
>>>> the kettle for grilling or should I just ditch it and go for a gas
>>>> grill?
>>>>
>>>> I always struggle maintaining the right temperature - the kettle seems
>>>> to be made for slow cooking on low temp and I need higher temp to
>>>> grill. What am I missing? Thanks guys
>>>
>>> Regardless of any opinions to the contrary, I would never go back to a
>>> non- gas grill.
>>>
>>>
>>
>> I have a gas grill and a Weber kettle. The gas is great for things that
>> take a while and do not require really high heat, such as chicken, ribs,
>> leg of lamb, etc. I use the kettle when I require intense heat for a
>> relatively brief period, for steaks, burgers, kabobs, and the like. The
>> gas grill, my model at least (a Phoenix), just will not develop the real
>> searing heat needed sometimes.
>>
>
> Yes, heat can be an issue. I can get 600 degrees on my Brinkman gas
> grill.
> I also have a Lodge cast iron Sportsman's Grill that can char anything you
> throw at it. I don't use it often, but for quick hot-searing a steak it's
> perfect.
>
> --

My gas grill is not good at high heat. It is however great at slow cooking.
It never - and I mean NEVER - has flare-ups, so you can leave it unattended
for long periods without worry.


--
Peter Aitken
Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm

On Fri 05 Aug 2005 03:33:22p, Peter Aitken wrote in rec.food.cooking:

> "Wayne Boatwright" > wrote in message
> ...
>> On Fri 05 Aug 2005 01:22:44p, Peter Aitken wrote in rec.food.cooking:
>>
>>> "Wayne Boatwright" > wrote in message
>>> ...
>>>> On Fri 05 Aug 2005 12:24:05p, Fifo wrote in rec.food.cooking:
>>>>
>>>>> I've had one of these kettle Webber barbecues forever and I have
>>>>> produced many abominations on it. I have charcoaled many hamburgers
>>>>> and I have left many porkchops as dry as a Mormon wedding. The
>>>>> problem of course is not the barbecue - like they say for the small
>>>>> submarine its the seaweeds that get in the way. Still - can I ever
>>>>> hope to use the kettle for grilling or should I just ditch it and go
>>>>> for a gas grill?
>>>>>
>>>>> I always struggle maintaining the right temperature - the kettle
>>>>> seems to be made for slow cooking on low temp and I need higher temp
>>>>> to grill. What am I missing? Thanks guys
>>>>
>>>> Regardless of any opinions to the contrary, I would never go back to
>>>> a non- gas grill.
>>>>
>>>>
>>>
>>> I have a gas grill and a Weber kettle. The gas is great for things
>>> that take a while and do not require really high heat, such as
>>> chicken, ribs, leg of lamb, etc. I use the kettle when I require
>>> intense heat for a relatively brief period, for steaks, burgers,
>>> kabobs, and the like. The gas grill, my model at least (a Phoenix),
>>> just will not develop the real searing heat needed sometimes.
>>>
>>
>> Yes, heat can be an issue. I can get 600 degrees on my Brinkman gas
>> grill. I also have a Lodge cast iron Sportsman's Grill that can char
>> anything you throw at it. I don't use it often, but for quick
>> hot-searing a steak it's perfect.
>>
>> --
>
> My gas grill is not good at high heat. It is however great at slow
> cooking. It never - and I mean NEVER - has flare-ups, so you can leave
> it unattended for long periods without worry.

I guess we're both lucky. My Brinkman has 4 burners. If I want to slow
cook I only need to light one and I can keep a steady low temp. One of the
end burners is positioned under a smoker box that I can fill with soaked
wood chips. It gives some semblance of "barbeque" when I do ribs.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974


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On Fri, 05 Aug 2005 20:22:44 GMT, Peter Aitken wrote:

> I have a gas grill and a Weber kettle. The gas is great for things that take
> a while and do not require really high heat, such as chicken, ribs, leg of
> lamb, etc. I use the kettle when I require intense heat for a relatively
> brief period, for steaks, burgers, kabobs, and the like. The gas grill, my
> model at least (a Phoenix), just will not develop the real searing heat
> needed sometimes.

We're going to be a household with 2 grills also (one gas and one
charcoal) in the very near future.

Wayne Boatwright wrote:
> On Fri 05 Aug 2005 12:24:05p, Fifo wrote in rec.food.cooking:
>
>> I've had one of these kettle Webber barbecues forever and I have
>> produced many abominations on it. I have charcoaled many hamburgers
>> and I have left many porkchops as dry as a Mormon wedding. The
>> problem of course is not the barbecue - like they say for the small
>> submarine its the seaweeds that get in the way. Still - can I ever
>> hope to use the kettle for grilling or should I just ditch it and go
>> for a gas grill?
>>
>> I always struggle maintaining the right temperature - the kettle
>> seems to be made for slow cooking on low temp and I need higher temp
>> to
>> grill. What am I missing? Thanks guys
>
> Regardless of any opinions to the contrary, I would never go back to
> a non- gas grill.

If you want to "grill" I don't understand this whole gas thing. Might as
well install an outdoor gas stove. Grilling involves wood. I'm not just
talking about smoking, I'm talking about grilling. Sheesh and geezlepeets!
I can even bake in cast iron cookware on the Weber kettle. Cornbread; even
blueberry muffins. The "kettle" can be maintained hot or cooler, you just
have to know how to use it.

OB Food: Walnut crusted cod today done on foil slotted sheets if it doesn't
rain. If it rains, then under the broiler in the oven.

Jill

On Sat, 6 Aug 2005 05:14:40 -0500, jmcquown wrote:

> Walnut crusted cod

That sounds yummy! What are you doing to the walnuts and how are you
adhearing them to the cod? Have you tried it with catfish?

sf wrote:
> On Sat, 6 Aug 2005 05:14:40 -0500, jmcquown wrote:
>
>> Walnut crusted cod
>
> That sounds yummy! What are you doing to the walnuts and how are you
> adhearing them to the cod? Have you tried it with catfish?

It's an experiment The walnuts are chopped (I wanted pecans but couldn't
find any!) and I will whir them in the food processor until fine like
crumbs. I'm going to brush the fish with melted butter then dredge in the
ground nuts. Not sure about seasonings yet... then onto the grill or under
the broiler they will go.

Jill

On Sat, 6 Aug 2005 12:34:29 -0500, jmcquown wrote:

> sf wrote:
> > On Sat, 6 Aug 2005 05:14:40 -0500, jmcquown wrote:
> >
> >> Walnut crusted cod
> >
> > That sounds yummy! What are you doing to the walnuts and how are you
> > adhearing them to the cod? Have you tried it with catfish?
>
> It's an experiment The walnuts are chopped (I wanted pecans but couldn't
> find any!) and I will whir them in the food processor until fine like
> crumbs. I'm going to brush the fish with melted butter then dredge in the
> ground nuts. Not sure about seasonings yet... then onto the grill or under
> the broiler they will go.
>
Keep us posted!

"jmcquown" > wrote> >

> If you want to "grill" I don't understand this whole gas thing. Might as
> well install an outdoor gas stove. Grilling involves wood.

The lid on my gas grill has a wooden handle, so I guess it qualifies.

I'm not just
> talking about smoking,

I think you are, as the difference between cooking over wood and cooking
over gas is the flavor imparted by the wood smoke.

I'm talking about grilling. Sheesh and geezlepeets!
> I can even bake in cast iron cookware on the Weber kettle. Cornbread;
even
> blueberry muffins. The "kettle" can be maintained hot or cooler, you just
> have to know how to use it.

No, for some reason, you're talking about baking, which seems rather
off-topic for this thread.

"Hairy" > wrote in message
>
> I think you are, as the difference between cooking over wood and cooking
> over gas is the flavor imparted by the wood smoke.
>

There are grills and there are grills. I had the opportunity to cook on a
cheap on last night. Now I know why I got rid of mine long ago and why some
people think they are inferior. They are. You need a decent gas grill and
you can cook lots of good things on it that cannot be done on the kitchen
range.
--
Ed
http://pages.cthome.net/edhome/

Hairy wrote:
> "jmcquown" > wrote> >
>
>> If you want to "grill" I don't understand this whole gas thing.
>> Might as well install an outdoor gas stove. Grilling involves wood.
>
> The lid on my gas grill has a wooden handle, so I guess it qualifies.
>
> I'm not just
>> talking about smoking,
>
> I think you are, as the difference between cooking over wood and
> cooking over gas is the flavor imparted by the wood smoke.
>
Not really. Smoking involves long, slow cooking (things like brisket or a
whole turkey, etc) over wood like hickory, apple, mesquite, etc. Not
quickly grilling some steaks or burgers, or chicken breasts or fish over
lump coal.

>> I can even bake in cast iron cookware on the Weber kettle.
>> Cornbread; even blueberry muffins. The "kettle" can be maintained
>> hot or cooler, you just have to know how to use it.
>
> No, for some reason, you're talking about baking, which seems rather
> off-topic for this thread.

Perhaps. I do know I had a week-long power outage after a bad storm; I was
able to bake on my Weber kettle. I used my cast iron griddle to make bacon;
drained the bacon drippings for a skillet of cornbread. Used the drained
griddle to make some eggs and griddle cakes to go with the bacon for
breakfast. (I was using up things that were going to spoil, you see.) I
even prepared a big skillet of jambalaya (enameled cast iron with a lid) and
a pot of soup in the iron dutch oven (no tomatoes). All the stores within a
25+ mile radius had a "run" on propane/LP gas tanks and I already had a
supply of lump charcoal

Jill

"jmcquown" > wrote:

>
>Perhaps. I do know I had a week-long power outage after a bad storm; I was
>able to bake on my Weber kettle. I used my cast iron griddle to make bacon;
>drained the bacon drippings for a skillet of cornbread. Used the drained
>griddle to make some eggs and griddle cakes to go with the bacon for
>breakfast. (I was using up things that were going to spoil, you see.) I
>even prepared a big skillet of jambalaya (enameled cast iron with a lid) and
>a pot of soup in the iron dutch oven (no tomatoes). All the stores within a
>25+ mile radius had a "run" on propane/LP gas tanks and I already had a
>supply of lump charcoal

So? If we have a power outage I have two tanks filled and ready to
go. I bet the stores had a run on candles, charcoal, etc... etc... as
well. They had a run on gas because people were unprepared - which
can happen with with charcoal as well.

D.
--
Touch-twice life. Eat. Drink. Laugh.

-Resolved: To be more temperate in my postings.
Oct 5th, 2004 JDL

"jmcquown" > wrote:

>> I think you are, as the difference between cooking over wood and
>> cooking over gas is the flavor imparted by the wood smoke.
>>
>Not really. Smoking involves long, slow cooking (things like brisket or a
>whole turkey, etc) over wood like hickory, apple, mesquite, etc. Not
>quickly grilling some steaks or burgers, or chicken breasts or fish over
>lump coal.

You might check your taste buds - or your bias. There are definite
flavor differences between items cooked over charcoal and over gas.
(And between briquettes and lump as far as charcoal goes.)

These differences come not only from the material, but from the higher
heats available with lump.

D.
--
Touch-twice life. Eat. Drink. Laugh.

-Resolved: To be more temperate in my postings.
Oct 5th, 2004 JDL

On 5 Aug 2005 22:05:49 +0200, I needed a babel fish to understand
Wayne Boatwright > :

>On Fri 05 Aug 2005 12:24:05p, Fifo wrote in rec.food.cooking:
>
>> I've had one of these kettle Webber barbecues forever and I have
>> produced many abominations on it. I have charcoaled many hamburgers and
>> I have left many porkchops as dry as a Mormon wedding. The problem of
>> course is not the barbecue - like they say for the small submarine its
>> the seaweeds that get in the way. Still - can I ever hope to use the
>> kettle for grilling or should I just ditch it and go for a gas grill?
>>
>> I always struggle maintaining the right temperature - the kettle seems
>> to be made for slow cooking on low temp and I need higher temp to
>> grill. What am I missing? Thanks guys
>
>Regardless of any opinions to the contrary, I would never go back to a non-
>gas grill.

Well, I personally would never go back to gas, until I could afford a
premium gas grill. i.e. Weber Genesis etc lines. (I've had a cheap
gas grill, and ill never go back)
Presently I have a Weber Kettle and I use lump coal instead of the
charcoal briquettes. I can sear a steak, and cook thin sate on it.
When cooking thicker pieces of meat i.e. pork rump, or brisket, I use
my barrel smoker with side firebox.

Not really sure where the OP got the impression that the kettle grill
is more of a slow smoker. If anything it is more of a grill than a
smoker, but yes, it can be used to cook slow.

just another opinion in the pile.
----------------------------------------
"Any sufficiently advanced technology is
indistinguishable from magic."
- Arthur C. Clarke

Fifo wrote:
> I've had one of these kettle Webber barbecues forever and I have
> produced many abominations on it. I have charcoaled many hamburgers
> and I have left many porkchops as dry as a Mormon wedding. The
> problem of course is not the barbecue - like they say for the small
> submarine its the seaweeds that get in the way. Still - can I ever
> hope to use the kettle for grilling or should I just ditch it and go
> for a gas grill?
>
> I always struggle maintaining the right temperature - the kettle seems
> to be made for slow cooking on low temp and I need higher temp to
> grill. What am I missing? Thanks guys

This totally depends upon what you are grilling, how you are grilling and
how you prep the food first. And you need to learn about direct vs.
indirect grilling. That is, don't just put meat over hot coals unless you
want to grill something like a steak quickly. Shove the coals back to the
side and indirectly cook the meat (aka chicken, pork chops).

Here's a photo of my flank steak, marinated in soy sauce with garlic, a bit
of onion, ginger, pepper, and lemon juice:

http://community.webshots.com/photo/...78503480bXJTBI

The steak was done a tad too much for my taste (I like rare - but not
dripping blood!) but due to the marinade it was still tender and delicious.

Here is another photo of "country ribs" (which aren't ribs at all) with
yellow squash, also done on the Weber kettle.

http://community.webshots.com/photo/...49462841SVUPoK

Don't give up. Also, please don't use "briquettes" and charcoal lighter
fluid. All you will taste is lighter fluid. Find lump charcoal... you
won't be disappointed.

Jill

jmcquown wrote:

> Very helpful reply
> Jill

Thank you Jill. These pictures looked great

"jmcquown" > said:

> Here's a photo of my flank steak, marinated in soy sauce with garlic, a bit
> of onion, ginger, pepper, and lemon juice:
>
> http://community.webshots.com/photo/...78503480bXJTBI

That looks wonderful!

Carol

Damsel wrote:
> "jmcquown" > said:
>
>> Here's a photo of my flank steak, marinated in soy sauce with
>> garlic, a bit of onion, ginger, pepper, and lemon juice:
>>
>> http://community.webshots.com/photo/...78503480bXJTBI
>
> That looks wonderful!
>
> Carol

Thanks, Carol! A bit too well done for my taste but the middle was more
rare. Should have cooked it less (for my taste) but the marinade makes it
nice and tender anyway

Jill

jmcquown wrote:
> Fifo wrote:
>
>>I've had one of these kettle Webber barbecues forever and I have
>>produced many abominations on it. I have charcoaled many hamburgers
>>and I have left many porkchops as dry as a Mormon wedding. The
>>problem of course is not the barbecue - like they say for the small
>>submarine its the seaweeds that get in the way. Still - can I ever
>>hope to use the kettle for grilling or should I just ditch it and go
>>for a gas grill?
>>
>>I always struggle maintaining the right temperature - the kettle seems
>>to be made for slow cooking on low temp and I need higher temp to
>>grill. What am I missing? Thanks guys
>
>
> This totally depends upon what you are grilling, how you are grilling and
> how you prep the food first. And you need to learn about direct vs.
> indirect grilling. That is, don't just put meat over hot coals unless you
> want to grill something like a steak quickly. Shove the coals back to the
> side and indirectly cook the meat (aka chicken, pork chops).
>
> Here's a photo of my flank steak, marinated in soy sauce with garlic, a bit
> of onion, ginger, pepper, and lemon juice:
>
> http://community.webshots.com/photo/...78503480bXJTBI
>
> The steak was done a tad too much for my taste (I like rare - but not
> dripping blood!) but due to the marinade it was still tender and delicious.
>
> Here is another photo of "country ribs" (which aren't ribs at all) with
> yellow squash, also done on the Weber kettle.
>
> http://community.webshots.com/photo/...49462841SVUPoK
>
> Don't give up. Also, please don't use "briquettes" and charcoal lighter
> fluid. All you will taste is lighter fluid. Find lump charcoal... you
> won't be disappointed.
>
> Jill
>
>
Very good advice, Jill. Especially about not using "briquettes". DH
hates those too. Give us good old charcoal any day. And that lighter
fluid - yuk, yuk, yuk. We use something called "Srikers" - they look
like large matches - they don't give off that "stink" that other fire
lighter stuff does.

We don't own a Weber ourselves, (we have a normal "braai" (a grill that
uses charcoal) but one of our friends does. We have done boerewors, pork
chops, steak, chicken pieces and sometimes a whole bird on that Weber
and it comes out great every time.

The weather is really warming up here now, so we are going to "braai"
this afternoon - chicken and steak - yum! Will also have a nice salad,
some garlic bread and maybe some spuds done on the coals too! I even
have some zucchini so we might throw those on as well.

Cheers
Cathy

On Sat, 06 Aug 2005 13:35:19 +0200, cathyxyz wrote:
> >
> Very good advice, Jill. Especially about not using "briquettes". DH
> hates those too. Give us good old charcoal any day. And that lighter
> fluid - yuk, yuk, yuk. We use something called "Srikers" - they look
> like large matches - they don't give off that "stink" that other fire
> lighter stuff does.
>
> We don't own a Weber ourselves, (we have a normal "braai" (a grill that
> uses charcoal) but one of our friends does. We have done boerewors, pork
> chops, steak, chicken pieces and sometimes a whole bird on that Weber
> and it comes out great every time.
>
> The weather is really warming up here now, so we are going to "braai"
> this afternoon - chicken and steak - yum! Will also have a nice salad,
> some garlic bread and maybe some spuds done on the coals too! I even
> have some zucchini so we might throw those on as well.
>

Looking up descriptions and images of braai and boerewors..... came
across this site http://www.3men.com/sausage.htm it's a keeper for
me!

sf wrote:

>
>
> Looking up descriptions and images of braai and boerewors..... came
> across this site http://www.3men.com/sausage.htm it's a keeper for
> me!

Not a bad site, sf.
If you want to see what "braais" we usually get here, have a looksee
he (they have pics for most of them).

http://www.makro.co.za/dept_second.a...d=6911&list=1&

Cheers
Cathy

jmcquown wrote:
> Don't give up. Also, please don't use "briquettes" and charcoal lighter
> fluid. All you will taste is lighter fluid. Find lump charcoal... you
> won't be disappointed.
>
> Jill

Ok, where do you buy it and how do you light it? And how do you know
when it is ready for the meat?

-L.

On Sun 07 Aug 2005 12:01:18a, -L. wrote in rec.food.cooking:

>
> jmcquown wrote:
>> Don't give up. Also, please don't use "briquettes" and charcoal lighter
>> fluid. All you will taste is lighter fluid. Find lump charcoal... you
>> won't be disappointed.
>>
>> Jill
>
> Ok, where do you buy it and how do you light it? And how do you know
> when it is ready for the meat?
>
> -L.

A good hardware store or BBQ shop should have lump charcoal. You can buy
an electric starter if you don't want to mess with bits of paper and/or
kindling. It's ready for the meat when the coals are covered with a white
ashen coat and there's a reddish glow between the coals.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974


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Wayne Boatwright wrote:
> A good hardware store or BBQ shop should have lump charcoal. You can buy
> an electric starter if you don't want to mess with bits of paper and/or
> kindling. It's ready for the meat when the coals are covered with a white
> ashen coat and there's a reddish glow between the coals.
>
> --
> Wayne Boatwright *=BF*


Thanks, Wayne. So you basically start it like a fire in the fireplace
or any other fire, eh?

Also, how long do the coals last, and do I use the same amount of lumps
as I used for briquets?

-L.

On Sun 07 Aug 2005 12:36:14a, -L. wrote in rec.food.cooking:

>
> Wayne Boatwright wrote:
>> A good hardware store or BBQ shop should have lump charcoal. You can
>> buy
>> an electric starter if you don't want to mess with bits of paper and/or
>> kindling. It's ready for the meat when the coals are covered with a
>> white ashen coat and there's a reddish glow between the coals.
>>
>> --
>> Wayne Boatwright *¿*
>
>
> Thanks, Wayne. So you basically start it like a fire in the fireplace
> or any other fire, eh?

Basically, yes. I rarely grill with charcoal (I prefer gas), but I use an
electric starter for charcoal when I use it. My dad always used kindling
and newspaper, as you would in a fireplace.

Some folks use a "charcoal chimney" to start their coals and say they are
reliable. Here's a link to a variety of types of starters.

http://www.barbecue-store.com/charcoalstarters.htm

> Also, how long do the coals last, and do I use the same amount of lumps
> as I used for briquets?

Lump charcoal varies in size, unlike briquets. However, the overall
quantity should be about the same. Once the coals have reached the
cooking stage, you should have suffient heat for about 45 minutes without
adding more charcoal.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974


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-L. wrote:
> Wayne Boatwright wrote:
> > A good hardware store or BBQ shop should have lump charcoal. You can =
buy
> > an electric starter if you don't want to mess with bits of paper and/or
> > kindling. It's ready for the meat when the coals are covered with a wh=
ite
> > ashen coat and there's a reddish glow between the coals.
> >
> > --
> > Wayne Boatwright *=BF*
>
>
> Thanks, Wayne. So you basically start it like a fire in the fireplace
> or any other fire, eh?
>
> Also, how long do the coals last, and do I use the same amount of lumps
> as I used for briquets?
>
> -L.

Use them the same as briquettes. I light mine with a charcoal chimney.
It's cheap (about $10, unless you can find one at a garage sale),
environmentally friendly and very reliable. Takes a little practice.
Get a big one so you can start enough charcoal for a decent sized fire.

I prefer using charcoal, I like the flavor and even the hassle. Seems
to me we've traded down from good home-cooked meals to
whats-ever-fast-and-easy with just about everything in this country,
especially food. But I guess if you've never tasted a charcoal grilled
juicy thick burger, a Big Mac is just fine! Yuckkkkk! Not to mention
what all the crap they put in it does to your body...
I hate to think of the day I have to go to a gas grill, but I guess it
could happen.

"-L." > wrote in message
oups.com...
>
> jmcquown wrote:
> > Don't give up. Also, please don't use "briquettes" and charcoal lighter
> > fluid. All you will taste is lighter fluid. Find lump charcoal... you
> > won't be disappointed.
> >
> > Jill
>
> Ok, where do you buy it and how do you light it? And how do you know
> when it is ready for the meat?
>
> -L.
>

Home Depot, Menard's and Lowe's all carry Cowboy brand lump, at least in
this area. Cowboy isn't the best, but it's often all I can find. Royal Oak
makes better lump and it's worth calling around to find it. Sometimes
Walmart has it, in season. If there is a Big Green Egg dealer in your area,
he should have BGE lump, which is also very good.
Good Luck
Dave

Hairy wrote:


> Home Depot, Menard's and Lowe's all carry Cowboy brand lump, at least
> in this area. Cowboy isn't the best, but it's often all I can find.
> Royal Oak makes better lump and it's worth calling around to find it.
> Sometimes Walmart has it, in season. If there is a Big Green Egg
> dealer in your area, he should have BGE lump, which is also very good.


Royal Oak is carried by the Doitbest hardware chain. You can go to
their website http://doitbest.com and find the nearest store to you. If
the store doesn't have lump, they can order it.




Brian

Hairy wrote:
>
> Home Depot, Menard's and Lowe's all carry Cowboy brand lump, at least in
> this area. Cowboy isn't the best, but it's often all I can find. Royal Oak
> makes better lump and it's worth calling around to find it. Sometimes
> Walmart has it, in season. If there is a Big Green Egg dealer in your area,
> he should have BGE lump, which is also very good.
> Good Luck
> Dave

Thanks, everyone, for the tips!

-L.

"Fifo" > wrote in message
ups.com...
> I've had one of these kettle Webber barbecues forever and I have
> produced many abominations on it. I have charcoaled many hamburgers and
> I have left many porkchops as dry as a Mormon wedding.
>
> I always struggle maintaining the right temperature - the kettle seems
> to be made for slow cooking on low temp and I need higher temp to
> grill. What am I missing? Thanks guys

You say you dry things out and char the burgers, yet you ask for more heat.
Sounds like you are overcooking everything.

How thick are those chops? To what temperature do you cook them?

The kettle works well by setting the coals to one side. Sear the meat over
the hot coals, move it over to the indirect heat side to let it finish
cooking. Get them chops out of there at 140 to 145.
--
Ed
http://pages.cthome.net/edhome/

On 5 Aug 2005 12:24:05 -0700, Fifo wrote:

> I've had one of these kettle Webber barbecues forever and I have
> produced many abominations on it. I have charcoaled many hamburgers and
> I have left many porkchops as dry as a Mormon wedding. The problem of
> course is not the barbecue - like they say for the small submarine its
> the seaweeds that get in the way. Still - can I ever hope to use the
> kettle for grilling or should I just ditch it and go for a gas grill?
>
I purchased a gas BBQ a few months ago.... the tank ran out and we
haven't gotten a new one - is that an indication that we feel like gas
cooking is at best Ho-Hum?

> I always struggle maintaining the right temperature - the kettle seems
> to be made for slow cooking on low temp and I need higher temp to
> grill. What am I missing? Thanks guys

The kettle is made for high temperatures and fast cooking. I don't
know what you're missing unless it's a decent amount of mesquite
charcoal.