Charcoal, wood, propane

[Qcrue2U]

I have a quick question about pits.. ? I f I may..

How long would a 7 pound tritip, liguisa, and garlic bread take to cook on a webber? (prolly cant without many loads of coal) ??

A big trailer I am sure is fine....How long is the fire life??

I tried cooking with charcoal a long time ago and always ran out of heat before the meat was totally cooked. I have not tried since...

I am seeing the majority of the Brethren does not like propane..
With competitions, It is not leagal to cook with propane either???

I use propane for simplistic sakes,, I can cook a chitload of food quick... Family and friends are impatient... I guess.. :icon_smil

I do use rubs and am injecting every chance I get...

I am going to be doing famers markets and am held back for the things I can prepare..... Smoking, cant do because ALL FOOD must be done at the event...event only 4 hours.... :(

So, for my delemia, it seems to setup, kicka$$ and take names...
If this takes off, I am Catering and then open up a restaurant....

Sincerly,
Lost and Curious... :icon_smil

[grillfella]

7lb tri tip shouldn't take more then an hour I am assuming the tri-tips are 3lbs each

[Tarpon65]

You can always add more lump to the existing to give yourself more cooking time. I know I routinely dump a container of lit lump or charcoal on one side of my 22" webber and put a whole split chicken on the other and it will cook for several hours, without adding extra lump/charcoal and the temp of the Webber is still up near 300 degrees. For days when I do not have time for lump/charcoal are when I fire up the gas grill, but I love the flavor the lump gives the meat.

[trp1fox]

I could cook all that on my Weber kettle with one load. Do it all the time.

[jestridge]

It just something about using sticks.

[Qcrue2U]

I C... hmmm *thinking now*

Thanks for the replies... :razz: