Joined the dark side

B

bbqmike_ny

Knows what a fatty is.
Joined
Sep 11, 2013
Location
new york
I know I'm new here, worked on making smoke on a gas bbq grill with decent success. I picked up a brick red OTG today from CL, and just started making a chicken. It's definitely a curve trying to keep the temp where you want it, I started with half a chimney just to heat up the grill, it was running 410+ empty. It looked like the coals were dying out, so I added another half chimney trying to get around 350, its getting there slowly, I have the vents wide open.
 

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I learned a great tip here.
Mark on the lower intake the closed and open positions with a sharpie. This will shorten the learning curve.
You will have to wait for the grill to cool.:p
jon
 
When i do a spatchcocked chicken i do two separate charcoal snakes, with a pan with water to regulate temps. I light opposite ends with a few (4-6) lit coals and i put my wood chunks spaced out.

002-1_zpsffe49e6b.jpg


I have one just like it! (oh you may want to fix the legs)
Krafthome_zps0469660b.jpg
 
1911Ron said:
I have one just like it! (oh you may want to fix the legs)
Click to expand...

Yeah I realized that when I went to move it, lol.

Turned out good, I will play with the "snake" method on the next longer cook.

Do you just let the fire burn out, or douse it with water?
 

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Looks like a successful cook.

Just close all of the vents and your coals should snuff out within about a half hour. Then you could use the leftover coals in the next burn.
 
welcome to the kettle side! I love mine, easy to use, makes great food and is very versatile once you learn a few tricks.
 
control the temp with the lower vents and the upper vent should be near wide open.
start shutting down the lower vent as the temp is rising. and don't micromanage the temp. you will driver yerself and the kettle nuts. a swing of 275 350 is fine.
 
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