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-   -   Grilling - open or closed lid (http://www.bbq-brethren.com/forum/showthread.php?t=18034)

MilitantSquatter 05-26-2006 08:14 PM

Grilling - open or closed lid
 
Here's a good debate to have over your Memorial Day gathering with friends or family while tending the pit or grill...

When high heat grilling (ex. steaks, burgers, sausage, chicken, shrimp etc.)
with clear weather and high outdoor temps... Do you grill with the lid covered or open ? Why ?

Dakaty 05-26-2006 08:44 PM

I use a natural gas grill that doesn't get as hot as a propane fueled one. I have to keep the lid closed to get a good hot environment.

ZILLA 05-26-2006 09:03 PM

I grill with the lid closed 100% of the time. It stops flame ups and I can leave the grill unattended for 20 min or so and go and prep some other foods. I find that chicken skin is crispier too.

ciret 05-26-2006 09:07 PM

Force of habit more than anything, I cooked almost exclusively on a Weber kettle for about 20 yrs. the same one. It need to be replaced and I got a BSKD, so now if I grill I use the BSKD firebox, with the lid closed 90% of the time.

bbqjoe 05-26-2006 09:15 PM

I keep lid closed.
But it's a tad difficult getting the food out that way.
Have to open at end.

Bigmista 05-26-2006 09:23 PM

What's grilling?

kcquer 05-26-2006 10:13 PM

Lid closed always, I suppose more from old charcoal habits as anything even though I use a gasser now. I never grill without some chips, chunks or pellets adding a bit of smoke to the mix, I guess the lid closed mod helps get the smoke and meat to meet!!

FatDaddy 05-26-2006 10:19 PM

between the gasser and the kettle i keep the lid on most of the time. even temps somewhat and keeps the flare up to a minimum, for example. when i was cookin chicken the other day on the kettle. damn near burnt my eyebrows off when the drip pan ignited. soon as i put the lid back on the fire extinguished it self..

willkat98 05-26-2006 10:55 PM

Simple answer: yes

Kettle, full chimney, pile high on one side, open, wait, wait, wait, white hot grill, 1" pork chops or steaks, put on, wait, sear, flip, wait, sear, 3 minutes a side, move offset no coals under, throw on 3 chunks apple, wait for ignition, cover, hits 400* for 30 minutes in the smoke, moisted chops ever, and medium well Del Monicos.

So I couldn't vote, for there was no "yes" or "both" option.

nmayeux 05-26-2006 11:41 PM

Lid keeps the kids and the dog off the food!

BBQchef33 05-27-2006 12:19 AM

Quote:

Originally Posted by kcquer
Lid closed always, I suppose more from old charcoal habits as anything even though I use a gasser now. I never grill without some chips, chunks or pellets adding a bit of smoke to the mix, I guess the lid closed mod helps get the smoke and meat to meet!!


yeah...

what he said.. :tongue:

bbqinNC 05-27-2006 03:42 AM

On my gasser and charcoal grill I keep the lid on almost exclusively. I have have even used my charcoal grill lid on a campfire grill before. I guess that is what I am comfortable with.

LostNation 05-27-2006 05:32 AM

Closed all the time, I would hate for some bird to help,,, um,,, marinate my food.

BBQ_MAFIA 05-27-2006 06:42 AM

I always grill with the lid closed.

ThomEmery 05-27-2006 09:05 AM

Looking at a special events grill 3foot by 8 foot No Lid but room to move meats to cooler zones within the grill area.


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