Efficiently Use of Charcoal on Kettle

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kevinc

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I recently got rid of my defunct gasser and bought a 22" Weber kettle.

I haven't really cooked much on a kettle so I don't know the best way to efficiently use the charcoal. Here is what I've been doing thus far:


  • Open the bottom and top vents
  • Remove the top grate
  • Light a chimney full of coals on the bottom grate
  • When flames start licking out the top of the chimney, I pour the coals on the bottom grate in to whatever configuration I need
  • Replace the top grate
  • Wait 5ish more minutes until the coals are ashed over
  • Grill! :-D
  • After I'm through cooking, I just leave the vents open and let everything burn out.

Thus far, I've spent more time getting the coals ready than the food does on the grate. I feel like the last step is a pretty big waste.

Any tips or tricks on how best to manage the grill?

Cheers
 
Shut the bottom and top vents when the cook is done and save the remaining coals for the next cook by either putting them in the chimney or just dumping your hot coals on them.
 
Phubar said:
Depends what you wanna cook.
If you use quality briqs it would be a waste to let the coals burn out.
Click to expand...

I'm mostly doing "weeknight" type grilling food that cooks fairly quick. Steaks, chicken breasts, salmon and turkey legs

I've been using Kingsford blue because thats whats on sale and its also what I use for my smoker.
 
when you are done, close it up

next fire, just pour your new lit stuff over it

as simple as that.

I never throw out unburned coal
 
What everyone else said. Close it down and use it next time. I just re-light it in place with a propane/map gas torch.
 
Excellent question. I'm considering a WSM and also wonder about this. Is it even worth it, for all the start and prep hassle just to grill standard BBQ meats. Stuff like that is only on my gasser from 10 to 20 minutes, what am I'm missing here?
 
raggdoll said:
Excellent question. I'm considering a WSM and also wonder about this. Is it even worth it, for all the start and prep hassle just to grill standard BBQ meats. Stuff like that is only on my gasser from 10 to 20 minutes, what am I'm missing here?
Click to expand...
I would not use a WSM for quick cooks

it takes 10- 15 mins to start my kettle with lump. I would much rather cook on that than gas.

any day
 
What start and prep hassle?

Loading and lighting a charcoal chimney takes just a few minutes more than walking out and preheating a gasser....if THAT depending on the condition of your gasser :wink:

Start the coals before you prep your food and the timing is the same, generally, and the results are better, IMO.
 
ButtBurner said:
when you are done, close it up

next fire, just pour your new lit stuff over it

as simple as that.

I never throw out unburned coal
Click to expand...

So do you start with la 3/4 to 1/2 chimney then, depending on how many unburnt coals are leftover?
 
Experience will tell you how much charcoal to light I have not lit more than a 1/2 a chimney full in years. When I am finished I close everything down next cook place the old stuff in the chimney put new on top & light it up.
 
kevinc said:
So do you start with la 3/4 to 1/2 chimney then, depending on how many unburnt coals are leftover?
Click to expand...

also depends on what I am cooking and how hot a fire I need

I dont really go by unburnt coals unless there is a lot which there usually isnt
 
I started out always lighting a full chimney of coals too. This is hardly necessary except for grilling a lot of burgers, as in more than one or two grill loadouts. Never throw away olf charcoal or burn it out. Just close it all up and put new lit coals on the old ones next time or relight the old. If you are only grilling a few things just bunch up all the charcoal to one side and cook directly over it. You won't need as much charcoal this way. For direct grilling all you care about is the heat right above the fire, who cares how hot the rest of the grill is and you only need a fire big enough to put your food over.
 
With a charcoal basket you can easily shake clean the ashes and re-use the coals. Pour new lit coals on top.

P1050828.jpg
 
  • Thanks
Reactions: RT
I also like these weber baskets a lot!

[ame="http://www.amazon.com/Weber-7403-Char-Basket-Charcoal-Briquet/dp/B000WEMGM4/ref=sr_1_1?ie=UTF8&qid=1397402992&sr=8-1&keywords=weber+basket"]Amazon.com: Weber 7403 Char-Basket Charcoal Briquet Holders: Patio, Lawn & Garden@@AMEPARAM@@http://ecx.images-amazon.com/images/I/41TTpAp1t1L.@@AMEPARAM@@41TTpAp1t1L[/ame]
 
The others have given you good advice, but I'd like to add......How about trying some natural lump charcoal? Lights faster, burns hotter, but doesn't last as long. (I like the flavor much better.) You may have less left when you're done cooking, but if not, just do like the others have suggested.

By the way....you'll want to try some cowboy steaks, when you get your lump. (I just had to throw that, in there.):becky:
 
Just to add some info......you can do much more than just grill, on your kettle. A couple things to look up, that may interest you, is cowboy steaks, like I mentioned, but also look up direct vs. in direct heat. Then you can look up "the snake method" for longer indirect cooks. You can use your kettle as a stove, an oven or a smoker.

Sometimes you can use the same set-up for two functions. For an example, I use the snake method (but only make the snake go half way around the grill) to do a chuck roast. (Look up pepper stout beef.) I go the first few hours "low and slow" with a little smoke, then when it comes time to turn up the heat, I just open the vents a little bit and put the pan partially over the lit coals.
 
A kettle is one of the most efficient and versatile cookers on the planet. It will grill, smoke, roast, reverse-sear and so on. With experience you'll learn how to best manage your coal, and coal prep time should be a non issue. Start your coals, and go prep your meat. By the time you're done the coals will be ready to rock.
 
Don't reuse charcoal unless using an electric start it seems not to burn as good the second time around. No idea why it just doesn't. If you want to smoke meat I can teach you a good method similar to the minion method but a little more set up time and it will last 15+ hours easily on one load of charcoal. If you want to just grill then you are fine in what you are doing.
 
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