Ok, got some lump, steak and montreal seasoning

Fatalis · Apr 19, 2013

I got my UDS and elevated the firebasket almost all the way to the grate, some briquettes in the fire basket which I am just going to cover the top layer in lump and then light some lump on top of that.

Do I quickly use a chimney method and dump the lump in there or what should I do to get a nice controlled raging inferno?

And how soon am I going to get that raging inferno? :laugh:

flyingbassman5 · Apr 19, 2013

Are you just doing steaks? If so, a UDS basket full of charcoal is WAYYY to much. Steaks take like 20 minutes to cook.

You should really really REALLY consider a dedicated grill.

But to answer your question, light a full chimney of lump, when its white hot, dump on top of the other lump. Let it sit for 10 or so minutes then throw the steaks on. Run all vents wide open.

Oldbob · Apr 19, 2013

This Link might help You !!

http://www.bbq-brethren.com/forum/showthread.php?t=158977

Bob

padge31 · Apr 19, 2013

I am going to try that with some thick ribeyes

BBQ Bandit · Apr 19, 2013

Alton Brown's Good Eats segment - steaks, grate, and chimney only. No grill used.

[ame="http://www.youtube.com/watch?v=WvbYPzqgIyk"]Alton Brown - Steak Broiler Improv - YouTube[/ame]

tb80 · Apr 19, 2013

BBQ Bandit said:
Alton Brown's Good Eats segment - steaks, grate, and chimney only. No grill used.

Alton Brown - Steak Broiler Improv - YouTube

Anyone ever tried this? Is it any better than just grilling on the trusty ol' weber?

DubfromGA · Apr 20, 2013

Steaks......get a Lodge Hibachi or a $29 Weber. I wouldn't fool with the UDS on that.

Ok, got some lump, steak and montreal seasoning

Fatalis

Is lookin for wood to cook with.

flyingbassman5

is one Smokin' Farker

Oldbob

Guest

padge31

Full Fledged Farker

BBQ Bandit

Babbling Farker

tb80

Take a breath!

DubfromGA

is Blowin Smoke!

Similar threads