Advertisement
If you have a new account but are having problems posting or verifying your account, please email us on hello@boards.ie for help. Thanks :)
Hello all! Please ensure that you are posting a new thread or question in the appropriate forum. The Feedback forum is overwhelmed with questions that are having to be moved elsewhere. If you need help to verify your account contact hello@boards.ie
Hi all! We have been experiencing an issue on site where threads have been missing the latest postings. The platform host Vanilla are working on this issue. A workaround that has been used by some is to navigate back from 1 to 10+ pages to re-sync the thread and this will then show the latest posts. Thanks, Mike.
Hi there,
There is an issue with role permissions that is being worked on at the moment.
If you are having trouble with access or permissions on regional forums please post here to get access: https://www.boards.ie/discussion/2058365403/you-do-not-have-permission-for-that#latest
There is an issue with role permissions that is being worked on at the moment.
If you are having trouble with access or permissions on regional forums please post here to get access: https://www.boards.ie/discussion/2058365403/you-do-not-have-permission-for-that#latest
*Charcoal* BBQ/Grilling
Comments
-
-
-
-
-
-
-
-
-
-
-
Advertisement
-
-
-
-
-
-
-
-
-
-
Advertisement
-
-
-
Looking for advise from more experienced bbq'ers.
Was doing a bbq for family on webber master touch 57cm (8 burgers and hot dogs and few steaks). Filled a charcoal kettle about 3/4 full , lit it for maybe 35 minutes and it was burning red hot, with most of the coals white throughout the kettle. I poured the coals into 2 charcoal basket/trays. But then my wife asked me to hold off putting food on, as oven chips were going to be 30 more minutes. So I left the charcoal burning about 15 minutes (i think with lid off) and then put the food on, but the really good heat had gone out of the coals. I put the lid on to try and help cook the food, but the thermometer on the webber only read a max of 150C, it was a job to get the burgers and hot dogs cooked, really slow cooking.
Am i doing something wrong that I got so little good time out of the coals? Or, if i wanted to slow down the bbq and delay it, should I have put the lid on and closed all vents, or opened them up and get the fire burning? I thought I'd get a good hour out of a full kettle of charcoal (webber charcoal), was more than a little stressfull trying to get everything cooked with 6 people waiting
0 -
Looking for advise from more experienced bbq'ers.
Was doing a bbq for family on webber master touch 57cm (8 burgers and hot dogs and few steaks). Filled a charcoal kettle about 3/4 full , lit it for maybe 35 minutes and it was burning red hot, with most of the coals white throughout the kettle. I poured the coals into 2 charcoal basket/trays. But then my wife asked me to hold off putting food on, as oven chips were going to be 30 more minutes. So I left the charcoal burning about 15 minutes (i think with lid off) and then put the food on, but the really good heat had gone out of the coals. I put the lid on to try and help cook the food, but the thermometer on the webber only read a max of 150C, it was a job to get the burgers and hot dogs cooked, really slow cooking.
Am i doing something wrong that I got so little good time out of the coals? Or, if i wanted to slow down the bbq and delay it, should I have put the lid on and closed all vents, or opened them up and get the fire burning? I thought I'd get a good hour out of a full kettle of charcoal (webber charcoal), was more than a little stressfull trying to get everything cooked with 6 people waiting
Can you remember if you had the bottom vents open or not?
I had an issue in the past with charcoal dying in the left hand side basket a few times in succession. I wasn't able to figure out the reason and it's been fine since.0 -
Looking for advise from more experienced bbq'ers.
Was doing a bbq for family on webber master touch 57cm (8 burgers and hot dogs and few steaks). Filled a charcoal kettle about 3/4 full , lit it for maybe 35 minutes and it was burning red hot, with most of the coals white throughout the kettle. I poured the coals into 2 charcoal basket/trays. But then my wife asked me to hold off putting food on, as oven chips were going to be 30 more minutes. So I left the charcoal burning about 15 minutes (i think with lid off) and then put the food on, but the really good heat had gone out of the coals. I put the lid on to try and help cook the food, but the thermometer on the webber only read a max of 150C, it was a job to get the burgers and hot dogs cooked, really slow cooking.
Am i doing something wrong that I got so little good time out of the coals? Or, if i wanted to slow down the bbq and delay it, should I have put the lid on and closed all vents, or opened them up and get the fire burning? I thought I'd get a good hour out of a full kettle of charcoal (webber charcoal), was more than a little stressfull trying to get everything cooked with 6 people waiting
Was the charcoal packed tight into trays, if placed on loosely it'll cause them to burn out quicker0 -
-
Advertisement
-
Looking for advise from more experienced bbq'ers.
Was doing a bbq for family on webber master touch 57cm (8 burgers and hot dogs and few steaks). Filled a charcoal kettle about 3/4 full , lit it for maybe 35 minutes and it was burning red hot, with most of the coals white throughout the kettle. I poured the coals into 2 charcoal basket/trays. But then my wife asked me to hold off putting food on, as oven chips were going to be 30 more minutes. So I left the charcoal burning about 15 minutes (i think with lid off) and then put the food on, but the really good heat had gone out of the coals. I put the lid on to try and help cook the food, but the thermometer on the webber only read a max of 150C, it was a job to get the burgers and hot dogs cooked, really slow cooking.
Am i doing something wrong that I got so little good time out of the coals? Or, if i wanted to slow down the bbq and delay it, should I have put the lid on and closed all vents, or opened them up and get the fire burning? I thought I'd get a good hour out of a full kettle of charcoal (webber charcoal), was more than a little stressfull trying to get everything cooked with 6 people waiting
1. 15 mins is enough to ignite the coals in the starter kettle- otherwise you’re just letting them burn on full heat needlessly - however it’s not a huge amount of coal for a 57cm bbq - did you have extra lump wood in the bbq itself?
2. After 15 mins, place coals in baskets along with other fuel such as lump wood, open bottom vents and top vents and let bbq come to temperature keeping an eye on the gauge
3. As desired temp reached close down the bottom vents a level and regulate using top vents- if you use enough fuel this should keep for hours
I just think you used too little fuel for a 57 cm bbq and you let the little you had burn out in the starter kettle0 -
Looking for advise from more experienced bbq'ers.
Was doing a bbq for family on webber master touch 57cm (8 burgers and hot dogs and few steaks). Filled a charcoal kettle about 3/4 full , lit it for maybe 35 minutes and it was burning red hot, with most of the coals white throughout the kettle. I poured the coals into 2 charcoal basket/trays. But then my wife asked me to hold off putting food on, as oven chips were going to be 30 more minutes. So I left the charcoal burning about 15 minutes (i think with lid off) and then put the food on, but the really good heat had gone out of the coals. I put the lid on to try and help cook the food, but the thermometer on the webber only read a max of 150C, it was a job to get the burgers and hot dogs cooked, really slow cooking.
Am i doing something wrong that I got so little good time out of the coals? Or, if i wanted to slow down the bbq and delay it, should I have put the lid on and closed all vents, or opened them up and get the fire burning? I thought I'd get a good hour out of a full kettle of charcoal (webber charcoal), was more than a little stressfull trying to get everything cooked with 6 people waiting
What brand of coal did you use?0 -
-
-
-
Advertisement
-
-
-
-
-
-
-
-
-
-
-
Advertisement
-
Ive gotten spares and baby backs in O'Mahonys a few times in the past. The pork belly ribs are the kind you get in a Chinese meaty and fatty
0 -
-
-
-
Ive gotten spares and baby backs in O'Mahonys a few times in the past. The pork belly ribs are the kind you get in a Chinese meaty and fatty
It's mad how huge the ribs are in the US. Even the baby backs in that video are enormous compared to anything you'd get here.0 -
-
-
-
-
Advertisement
-
![[Deleted User]](/applications/dashboard/design/images/defaulticon.png)
:max_bytes(150000):strip_icc():format(webp)/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__images__2014__05__20140502-291811-how-to-trim-st-louis-ribs-guide-b7019f65f0f64f72a06ca0f64057f09e.jpg)
https://www.youtube.com/watch?v=rP5JVFXYVTA
Advertisement