Need help with Charcoal grilling

Scott wrote:

<snipped>

Quoted message said:

Was it because I left the lid open and the coals were then
able to receive more oxygen and the coals heated properly? Please
advise.

IMHO, yes. FWIW we have an open charcoal "braai" (grill) on which we do
a fair amount of grilling... and we don't find that the coals die out
before the meat is cooked. But you didn't say how much charcoal you are
using. We use about 4 kilos. This is usually enough to do stuff like
chops. But... if you have an extra beer or two and forget about the fire
- add some more coals 😉

And our very scientific way to test if the fire is the right temperature
is as follows: hold your hand open (palm down) over the coals; if you
can hold it there for about 5 or 6 seconds, its the right temperature 😉

HTH. Good luck.

Cheers
Cathy(xyz)

"Scott" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I own a charcoal grill that i never cook on. The reason is I have
tried many times in the past and I can never get it to stay hot during
cooking. I follow the directions on lighting to a T. Last night I
tried again. I stacked it like a pyramid, lit the charcoal, burned the
charcoal (kingsford) til flames died out and continued to let it heat
for 30 minutes. It did ash over and was very hot. I spread them out as
well.

Afterwards I closed the lid for 5 minutes and then began cooking pork
chops. It has vents on top and on bottom. I had them all open which I
wasn't sure If I should have or not. Either way my chops cooked, but
very slowly. I looked in through the vents on bottom and noticed no
coals looked hot anymore (you could see no amber on the coals). It
looked like they had died out. I knew that wasn't the case because it
was pretty warm on the inside.

Anyway I am wondering if my problem has to do with oxygen. I cooked
them with the lid closed the entire time. I have done that everytime.
I don't know if thats good or bad. I now seem to think that was the
reason it took so long. The reason I think it might be oxygen is
because when I was done cooking I left the lid open by mistake and
went back out to check on the grill and the coals were flaming red and
so hot I probably could have cooked another meal on it.

Should I have cooked with the lid open to let more oxygen in? Is this
my problem with the heating issues I have mentioned? This happens to
me everytime with the heat issue, but I always cook with the lid
closed, always. This time I just happened to notice that the coals
were flaming red cause I accidentally left the lid open and seen the
coals were hot, and wondered why they weren't that hot when I was
cooking. Was it because I left the lid open and the coals were then
able to receive more oxygen and the coals heated properly? Please
advise.

From the Weber web site:
Q. What is the proper setting for the air vents on my kettle?
Your charcoal fire needs adequate airflow to burn properly. Fully open the
top and bottom vents on the grill while you are grilling. Close them only
when you are finished grilling and ready to extinguish the flames. Remember
to sift out the ashes and remove them from the ash catcher when they are
cool.

In article <[email hidden]>,

Scott said:

I own a charcoal grill that i never cook on. The reason is I have
tried many times in the past and I can never get it to stay hot during
cooking. I follow the directions on lighting to a T. Last night I
tried again. I stacked it like a pyramid, lit the charcoal, burned the
charcoal (kingsford) til flames died out and continued to let it heat
for 30 minutes. It did ash over and was very hot. I spread them out as
well.

Afterwards I closed the lid for 5 minutes and then began cooking pork
chops. It has vents on top and on bottom. I had them all open which I
wasn't sure If I should have or not. Either way my chops cooked, but
very slowly. I looked in through the vents on bottom and noticed no
coals looked hot anymore (you could see no amber on the coals). It
looked like they had died out. I knew that wasn't the case because it
was pretty warm on the inside.

Anyway I am wondering if my problem has to do with oxygen. I cooked
them with the lid closed the entire time. I have done that everytime.
I don't know if thats good or bad. I now seem to think that was the
reason it took so long. The reason I think it might be oxygen is
because when I was done cooking I left the lid open by mistake and
went back out to check on the grill and the coals were flaming red and
so hot I probably could have cooked another meal on it.

Should I have cooked with the lid open to let more oxygen in? Is this
my problem with the heating issues I have mentioned? This happens to
me everytime with the heat issue, but I always cook with the lid
closed, always. This time I just happened to notice that the coals
were flaming red cause I accidentally left the lid open and seen the
coals were hot, and wondered why they weren't that hot when I was
cooking. Was it because I left the lid open and the coals were then
able to receive more oxygen and the coals heated properly? Please
advise.

Try wood instead of charcoal... ;-)

Works for me!
--
Peace, Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

Scott said:

I own a charcoal grill that i never cook on. The reason is I have
tried many times in the past and I can never get it to stay hot during
cooking. I follow the directions on lighting to a T. Last night I
tried again. I stacked it like a pyramid, lit the charcoal, burned the
charcoal (kingsford) til flames died out and continued to let it heat
for 30 minutes. It did ash over and was very hot. I spread them out as
well.

Can't get it to stay hot, then it's hot. TROLL!

Jill

Scott said:

Afterwards I closed the lid for 5 minutes and then began cooking pork
chops. It has vents on top and on bottom. I had them all open which I
wasn't sure If I should have or not. Either way my chops cooked, but
very slowly. I looked in through the vents on bottom and noticed no
coals looked hot anymore (you could see no amber on the coals). It
looked like they had died out. I knew that wasn't the case because it
was pretty warm on the inside.

Why are you closing the lid for 5 minutes before starting? Yes, the
vents provide SOME airflow, but nothing like full open. The only time
you should be closing the lid is for very thick or long-cooking items
like bone-in chicken parts.

Brian
--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

In article <[email hidden]>,

Scott said:

I own a charcoal grill that i never cook on. The reason is I have
tried many times in the past and I can never get it to stay hot during
cooking. I follow the directions on lighting to a T. Last night I
tried again. I stacked it like a pyramid, lit the charcoal, burned the
charcoal (kingsford) til flames died out and continued to let it heat
for 30 minutes. It did ash over and was very hot. I spread them out as
well.

Afterwards I closed the lid for 5 minutes and then began cooking pork
chops. It has vents on top and on bottom. I had them all open which I
wasn't sure If I should have or not.

Strange. Are the vents on the bottom partially clogged by ash? I have
never had a problem. Whatever, if you can't get the heat, and taking
off the lid works, do it.

--
Dan Abel
[email hidden]
Petaluma, California, USA

Scott said:

I own a charcoal grill that i never cook on. The reason is I have
tried many times in the past and I can never get it to stay hot during
cooking. I follow the directions on lighting to a T. Last night I
tried again. I stacked it like a pyramid, lit the charcoal, burned the
charcoal (kingsford) til flames died out and continued to let it heat
for 30 minutes. It did ash over and was very hot. I spread them out as
well.

You should NEVER NEVER use lighter fluid. That [censored] should be illegal.
Buy a chimney or electric starter.

Quoted message said:

Afterwards I closed the lid for 5 minutes and then began cooking pork
chops. It has vents on top and on bottom. I had them all open which I
wasn't sure If I should have or not. Either way my chops cooked, but
very slowly. I looked in through the vents on bottom and noticed no
coals looked hot anymore (you could see no amber on the coals). It
looked like they had died out. I knew that wasn't the case because it
was pretty warm on the inside.

Anyway I am wondering if my problem has to do with oxygen. I cooked
them with the lid closed the entire time. I have done that everytime.
I don't know if thats good or bad. I now seem to think that was the
reason it took so long. The reason I think it might be oxygen is
because when I was done cooking I left the lid open by mistake and
went back out to check on the grill and the coals were flaming red and
so hot I probably could have cooked another meal on it.

Should I have cooked with the lid open to let more oxygen in? Is this
my problem with the heating issues I have mentioned? This happens to
me everytime with the heat issue, but I always cook with the lid
closed, always. This time I just happened to notice that the coals
were flaming red cause I accidentally left the lid open and seen the
coals were hot, and wondered why they weren't that hot when I was
cooking. Was it because I left the lid open and the coals were then
able to receive more oxygen and the coals heated properly? Please
advise.

Generally, you should keep the lid vents open, but close the bottom
vents to adjust temperature. I mostly use wood, but often use charcoal
to get the wood started. Again, use a chimney. Lighter fluid is
nasty.

You should post your question to alt.food.barbecue.

--Bryan

OmManiPadmeOmelet said:

In article <[email hidden]>,

Scott said:

I own a charcoal grill that i never cook on. The reason is I have
tried many times in the past and I can never get it to stay hot during
cooking. I follow the directions on lighting to a T. Last night I
tried again. I stacked it like a pyramid, lit the charcoal, burned the
charcoal (kingsford) til flames died out and continued to let it heat
for 30 minutes. It did ash over and was very hot. I spread them out as
well.

Afterwards I closed the lid for 5 minutes and then began cooking pork
chops. It has vents on top and on bottom. I had them all open which I
wasn't sure If I should have or not. Either way my chops cooked, but
very slowly. I looked in through the vents on bottom and noticed no
coals looked hot anymore (you could see no amber on the coals). It
looked like they had died out. I knew that wasn't the case because it
was pretty warm on the inside.

Anyway I am wondering if my problem has to do with oxygen. I cooked
them with the lid closed the entire time. I have done that everytime.
I don't know if thats good or bad. I now seem to think that was the
reason it took so long. The reason I think it might be oxygen is
because when I was done cooking I left the lid open by mistake and
went back out to check on the grill and the coals were flaming red and
so hot I probably could have cooked another meal on it.

Should I have cooked with the lid open to let more oxygen in? Is this
my problem with the heating issues I have mentioned? This happens to
me everytime with the heat issue, but I always cook with the lid
closed, always. This time I just happened to notice that the coals
were flaming red cause I accidentally left the lid open and seen the
coals were hot, and wondered why they weren't that hot when I was
cooking. Was it because I left the lid open and the coals were then
able to receive more oxygen and the coals heated properly? Please
advise.

Try wood instead of charcoal... ;-)

Works for me!

My sister lives on an acre of mostly shagbark hickories. I am lucky.
The bark is nice for using w/ charcoal. The seasoned wood is good for
cooking.

Quoted message said:

--
Peace, Om.

--Bryan

jmcquown said:

Can't get it to stay hot, then it's hot. TROLL!

Yet another Jill Moment. I can hear the implied "Duh's" before
and after everything she posts.

-sw

In article <[email hidden]>,

Food Snob said:

Quoted message said:

Try wood instead of charcoal... ;-)

Works for me!

My sister lives on an acre of mostly shagbark hickories. I am lucky.
The bark is nice for using w/ charcoal. The seasoned wood is good for
cooking.

Quoted message said:

--
Peace, Om.

--Bryan

It's just been my personal experience that a good wood fire stays
hotter, MUCH longer than briquetts ever thought of doing! It's even
superior over "real" charcoal.

I've had a decent wood fire burn all night long for long slow cooking.

Try cooking a 35 lb. bone in emu. ;-) Takes a good 6 hours turning the
carcass over at 3 hours.

Gotta love Mesquite........

Yes, I've done just that!

But even for simple stuff like marinated chicken hindquarters, a decent
wood fire burns for so long, I've sometimes ended up pulling extra meat
out of the FREEZER and giving it a quick spice rub so I don't waste
those beautiful long lasting coals! :-D

I end up cooking enough meat for days sometimes.
--
Peace, Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

Scott said:

I own a charcoal grill that i never cook on. The reason is I have
tried many times in the past and I can never get it to stay hot during
cooking. I follow the directions on lighting to a T. Last night I
tried again. I stacked it like a pyramid, lit the charcoal, burned the
charcoal (kingsford) til flames died out and continued to let it heat
for 30 minutes. It did ash over and was very hot. I spread them out as
well.

Afterwards I closed the lid for 5 minutes and then began cooking pork
chops. It has vents on top and on bottom. I had them all open which I
wasn't sure If I should have or not. Either way my chops cooked, but
very slowly. I looked in through the vents on bottom and noticed no
coals looked hot anymore (you could see no amber on the coals). It
looked like they had died out. I knew that wasn't the case because it
was pretty warm on the inside.

Anyway I am wondering if my problem has to do with oxygen. I cooked
them with the lid closed the entire time. I have done that everytime.
I don't know if thats good or bad. I now seem to think that was the
reason it took so long. The reason I think it might be oxygen is
because when I was done cooking I left the lid open by mistake and
went back out to check on the grill and the coals were flaming red and
so hot I probably could have cooked another meal on it.

Should I have cooked with the lid open to let more oxygen in? Is this
my problem with the heating issues I have mentioned? This happens to
me everytime with the heat issue, but I always cook with the lid
closed, always. This time I just happened to notice that the coals
were flaming red cause I accidentally left the lid open and seen the
coals were hot, and wondered why they weren't that hot when I was
cooking. Was it because I left the lid open and the coals were then
able to receive more oxygen and the coals heated properly? Please
advise.

Obviously, if the coals died when the top was closed, then heated up
again when it was opened, there wasn't enough oxygen. You didn't
mention where the vents were, or how many. If they were all along the
bottom, or the top, they don't do very much. You need vents both top
and bottom to get airflow through the coals. And you need enough area
to give sufficient flow. Again, obviously, some of these conditions are
not being met when the top is closed.
In his grilling cookbooks, Schlessinger recommends leaving the top open
for all grilling. The only time he recommends closing the top is for
slow cooking, like true barbequing. I'd highy recommend you get "Thrill
of the Grill" or "Licensed to Grill" and read the introductory
material. Some of his ideas are controversial, but on the issues we're
talking about here, I think it would help.
Otherwise, leave the top open! With a properly designed grill, you
should be having the opposite problem - having more heat than you need,
which is much easier to deal with.

As for holding your hand a given distance from the grill to test for
heat level, I've always believed this is ridiculous. The range of
tolerance between individuals for heat on their extremities is huge!
People who work around furnaces all day could quite comfortably hold
their hand almost indefinitely where others would pull back in seconds.
Even if you don't work around heat, your tolerance, like general pain
tolerance, can be several times that of another person. I think a
thermometer or some other more objective measurement is more
meaningful.

Scott wrote:
:: I own a charcoal grill that i never cook on. The reason is I have
:: tried many times in the past and I can never get it to stay hot
during
:: cooking. I follow the directions on lighting to a T. Last night I
:: tried again. I stacked it like a pyramid, lit the charcoal, burned
the
:: charcoal (kingsford) til flames died out and continued to let it
heat
:: for 30 minutes. It did ash over and was very hot. I spread them out
as
:: well.
::
What *BRAND* of charcoal grill? Yes, it can make a difference. On 4
of my grills, I can get the temperature well over 1000° F easily if I
don't partially close the vents. Yes, even with the lid closed.

Lump charcoal is much better than briquettes.

BOB
--
Raw Meat Should NOT Have An Ingredients List