First try at charcoal grilling

Nitsua · 01-28-2014, 05:35 PM

Been using propane for about 4 years, never used charcoal. Moved out of state a few years ago and had to surrender my dads old propane grill back to him. Got myself a Smokey Joe Silver. Here are some of my first attempts at grilling with charcoal and on such a small grill. Please feel free to correct anything i am doing wrong and offer any tips your willing to share to help make me a better griller for my wife.

First up - boneless pork chops. Marinaded in a bag for a few hours

You'll notice I went out and bought a cheap little oven thermometer hoping to use it to track the heat in that little kettle

They're all done in this picture. Wife had to snack on the one while she was finishing up some side dishes.

I'm about to post some steaks and chicken breast too. Let me know if y'all notice anything I'm doing wrong

landarc · 01-28-2014, 05:38 PM

Well, that looks good so far

Nitsua · 01-28-2014, 05:40 PM

Some boneless, skinless chicken breast. I tried something new here - I smashed the breasts flat so they were about 1/4" all around. Read somewhere that it makes it cook more evenly and juicy instead of having a large breast piece. Is this true or are there better ways? Just smeared some store bought BBQ sauce on them and grilled away on them.

I think they turned out okay. Wife liked them so that's all that matters i guess.

dad2jsc · 01-28-2014, 05:40 PM

great start,keep it up!

Fwismoker · 01-28-2014, 05:42 PM

Good lookin chops...

Wait till you get a pot to put on that grill.

Nitsua · 01-28-2014, 05:44 PM

And lastly to share, some ribeyes I grilled up. Minimum seasoning or flavoring or anything, just a little Worcestershire sauce.

I like mine pretty rare. I try to use the "touch" method to test for doneness. I hate the idea of poking any holes in the steaks.

Overall, I'm extremely pleased with the Smokey Joe. I was worried a tiny kettle grill would suffer vent issues or not cook right. This thing has done me good so far. I want to eventually move into maybe smoking some shortribs in it but I'm still a little nervous on that.

williamj · 01-28-2014, 05:48 PM

Looks like you nailed it there...everything looks good, nice job

superlazy · 01-28-2014, 05:50 PM

Looks great to me!!! I loved my smokey joe

landarc · 01-28-2014, 05:54 PM

The Smoky Joe is a great little cooker, I have one and use it often. Those all look good.

The smashing the chicken breast is a matter of taste, it certainly works and leave the chicken to cook evenly. There is no one right way.

Happy Hapgood · 01-28-2014, 05:55 PM

Looks Good. Have you considered adding a small piece of hickory or pecan wood to give it some smoke flavor? It does not take much. Also, just my .02 is that I don't add sauce until about 5 mins before they come off the grill. The sugar in the sause can burn.

gtr · 01-28-2014, 05:59 PM

Well the only problem I see is that the ribeye is in a picture on my computer and not in front of me where I can eat it. Nice looking cooks there. I'm guessing you're figuring out using the lid to control heat, leaving a side of the grill cooler than the other side, etc.?

If it was me, I'd fling the therm and just go by hand feel for the heat, but that's me. Everybody has their way of doing things which is what makes this stuff cool.

Nitsua · 01-28-2014, 06:03 PM

landarc, I used to cook the breast on the propane without smashing or anything. I notice sometimes by the time the thick middle part is done the thin edge is dry or overcooked. I think you're right though, all about taste.

Toast, all I could find we're chips and I'm afraid they would burn up way quicker than a chuck of wood. I'm on the lookout though.

Gtr, I have been using the lid and vents, but I've only done quick cooks like the steak, chops, brats, burgers. Eventually I'll want to do shortribs or a butt maybe. I still want more practice. And I've heard about the hand about 5 inches over the grate for however many seconds to tell temperature, but I don't think I'm that good yet.

grillinguy247 · 01-28-2014, 06:24 PM

If wood chips is all that's available you could try putting them in aluminum foil and poking holes in it. I've never done this myself but someone else may chime in that has.

funugy · 01-28-2014, 06:51 PM

Looks good to me. The real question is how did everything taste. If it tasted good to you then you done did good!

As for your chicken breast, I still struggle with mine a bit sometimes too. The trick for me is to just not over cook it, and don't cook at such a high heat that the outside dries up while the inside is still raw. Also, a short rest after the meat comes off the grill is a good idea too, just tent/cover with a piece of foil for 5-15 min or so normally does the trick.

Stingerhook · 01-28-2014, 06:55 PM

First off that is some fine cooking. Second, have you tried the Home Depots in your area for chunks?

01-28-2014, 05:35 PM	#1
Nitsua Found some matches. Join Date: 01-09-14 Location: Tacoma, Washington	First try at charcoal grilling Been using propane for about 4 years, never used charcoal. Moved out of state a few years ago and had to surrender my dads old propane grill back to him. Got myself a Smokey Joe Silver. Here are some of my first attempts at grilling with charcoal and on such a small grill. Please feel free to correct anything i am doing wrong and offer any tips your willing to share to help make me a better griller for my wife. First up - boneless pork chops. Marinaded in a bag for a few hours You'll notice I went out and bought a cheap little oven thermometer hoping to use it to track the heat in that little kettle They're all done in this picture. Wife had to snack on the one while she was finishing up some side dishes. I'm about to post some steaks and chicken breast too. Let me know if y'all notice anything I'm doing wrong

01-28-2014, 05:38 PM	#2
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	Well, that looks good so far __________________ [COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE]

01-28-2014, 05:42 PM	#5
Fwismoker somebody shut me the fark up. Join Date: 08-22-13 Location: Fort Wayne, Indiana	Good lookin chops... Wait till you get a pot to put on that grill. __________________ Change the way you rotisserie for the BETTER![COLOR="Red"][B]Cajun Bandit Kits for your WSM or Weber Kettle Now Available![/B][/COLOR] Visit [COLOR="Red"]OctoForks[/COLOR] in Sales & Ventures Website & Blog: [url]www.octoforks.com[/url]

01-28-2014, 05:48 PM	#7
williamj Full Fledged Farker Join Date: 03-02-13 Location: Hendersonville, TN	Looks like you nailed it there...everything looks good, nice job __________________ WSM 22.5 , Weber OTG Shirley Fabrication 24x48 RF Offset :thumb: KCBS CBJ

01-28-2014, 05:50 PM	#8
superlazy is One Chatty Farker Join Date: 04-16-12 Location: Trevor,wi	Looks great to me!!! I loved my smokey joe __________________ 18.5 WSM, Weber genesis,little pig grill,Pit Boss Memphis Ultimate,Masterbuilt Gravity Series 1050

01-28-2014, 05:40 PM	#3
Nitsua Found some matches. Join Date: 01-09-14 Location: Tacoma, Washington	Some boneless, skinless chicken breast. I tried something new here - I smashed the breasts flat so they were about 1/4" all around. Read somewhere that it makes it cook more evenly and juicy instead of having a large breast piece. Is this true or are there better ways? Just smeared some store bought BBQ sauce on them and grilled away on them. I think they turned out okay. Wife liked them so that's all that matters i guess.

01-28-2014, 05:40 PM	#4
dad2jsc Knows what a fatty is. Join Date: 09-24-13 Location: iowa	great start,keep it up!

01-28-2014, 05:44 PM	#6
Nitsua Found some matches. Join Date: 01-09-14 Location: Tacoma, Washington	And lastly to share, some ribeyes I grilled up. Minimum seasoning or flavoring or anything, just a little Worcestershire sauce. I like mine pretty rare. I try to use the "touch" method to test for doneness. I hate the idea of poking any holes in the steaks. Overall, I'm extremely pleased with the Smokey Joe. I was worried a tiny kettle grill would suffer vent issues or not cook right. This thing has done me good so far. I want to eventually move into maybe smoking some shortribs in it but I'm still a little nervous on that.

01-28-2014, 05:54 PM	#9
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	The Smoky Joe is a great little cooker, I have one and use it often. Those all look good. The smashing the chicken breast is a matter of taste, it certainly works and leave the chicken to cook evenly. There is no one right way. __________________ [COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE]

01-28-2014, 05:55 PM	#10
Happy Hapgood somebody shut me the fark up. Join Date: 03-17-12 Location: Shreveport, Louisiana Name/Nickname : Mike	Looks Good. Have you considered adding a small piece of hickory or pecan wood to give it some smoke flavor? It does not take much. Also, just my .02 is that I don't add sauce until about 5 mins before they come off the grill. The sugar in the sause can burn. __________________ Cooking Equipment: Weber WSM, Weber GA, Weber Spirit E-310, Weber 22" OTG Charbroil Oilless Turkey Fryer Wife LuzziAnn 1956 model. Ink Bird IBBQ 4T Wi-Fi Temp Monitor, Superfast LSU Purple Thermapen & ThermaPop, Party Q Ink Bird Sous Vide, HF Flame Thower My Motto these days is "Low Stress, Low Drag". The Artist Formally Known as Toast

01-28-2014, 05:59 PM	#11
gtr somebody shut me the fark up. Join Date: 10-16-10 Location: Culver City, CA	Well the only problem I see is that the ribeye is in a picture on my computer and not in front of me where I can eat it. Nice looking cooks there. I'm guessing you're figuring out using the lid to control heat, leaving a side of the grill cooler than the other side, etc.? If it was me, I'd fling the therm and just go by hand feel for the heat, but that's me. Everybody has their way of doing things which is what makes this stuff cool. __________________ 50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD?

01-28-2014, 06:03 PM	#12
Nitsua Found some matches. Join Date: 01-09-14 Location: Tacoma, Washington	landarc, I used to cook the breast on the propane without smashing or anything. I notice sometimes by the time the thick middle part is done the thin edge is dry or overcooked. I think you're right though, all about taste. Toast, all I could find we're chips and I'm afraid they would burn up way quicker than a chuck of wood. I'm on the lookout though. Gtr, I have been using the lid and vents, but I've only done quick cooks like the steak, chops, brats, burgers. Eventually I'll want to do shortribs or a butt maybe. I still want more practice. And I've heard about the hand about 5 inches over the grate for however many seconds to tell temperature, but I don't think I'm that good yet.

01-28-2014, 06:24 PM	#13
grillinguy247 is one Smokin' Farker Join Date: 09-17-13 Location: Murrieta California Name/Nickname : Chad	If wood chips is all that's available you could try putting them in aluminum foil and poking holes in it. I've never done this myself but someone else may chime in that has. __________________ Oklahoma Joe's Highland, WSM 18.5", Akorn chargriller (re-homed) , SJG Mini, Royal blue Master touch, Thermoworks Smoke Transplanted Texan Chad

01-28-2014, 06:51 PM	#14
funugy Take a breath! Join Date: 05-21-12 Location: Oak Harbor, WA	Looks good to me. The real question is how did everything taste. If it tasted good to you then you done did good! As for your chicken breast, I still struggle with mine a bit sometimes too. The trick for me is to just not over cook it, and don't cook at such a high heat that the outside dries up while the inside is still raw. Also, a short rest after the meat comes off the grill is a good idea too, just tent/cover with a piece of foil for 5-15 min or so normally does the trick.

01-28-2014, 06:55 PM	#15
Stingerhook somebody shut me the fark up. Join Date: 02-13-12 Location: SE Florida Name/Nickname : Marty	First off that is some fine cooking. Second, have you tried the Home Depots in your area for chunks? __________________ Marty UDS now gone, WSM 18", WSM 22" and pellet pooper in the garage for 18 months now.