Small inexpensive HOT charcoal grill?

bbqgeekess · Jul 20, 2013

I find that the red hot lump charcoal coals tame down quite a bit after I throw them into my Weber Smokey Joe. I gather because there isn't enough airflow coming from the bottom of the Smokey Joe to support that kind of heat.

Should I modify my smokey joe adding say a couple ball valves on the side (I have the silver) to allow more airflow in? (For short hot cooks).

Or is there another small grill with the charcoal grate close to the cooking grate, that supports 600-800F sears?

Should I make my own?

Harmening · Jul 20, 2013

I like to arrange the coals in my Smokey Joe in a circular fashion, with a hole in the middle of the coals. Since it's a silver version, the vent is at the very bottom. The hole in the center of the charcoals will allow for better air flow, IMO.

Swine Spectator · Jul 20, 2013

How much charcoal are you using? Is it possible that you are using too much charcoal and choking the fire?

I used to have an SJS, and I always found that it go plenty hot.

bbqgeekess · Jul 20, 2013

Ok I put a chimney full (standard sized chimney) of entirely red hot lump in the smokey joe with all the vents wide open. I guess 1/2 full would make better sense because it wouldn't require as much oxygen and burn hotter?

John Bowen · Jul 20, 2013

I use 3/4 to half full on mine and I have very few issues. I also tend to bank my lump to one side for my steaks and burgers.

ButtBurner · Jul 20, 2013

when I want more heat on my larger weber, I leave the lid on but slide it to one side so its slightly ajar and lets more air in

might try that

NeuseRvrRat · Jul 20, 2013

maybe you could rig up a hair dryer with a hose to give it a boost :twisted:

bbqgeekess · Jul 21, 2013

NeuseRvrRat said:
maybe you could rig up a hair dryer with a hose to give it a boost :twisted:

Lol! :razz:

cholloway · Jul 21, 2013

Put a small cooking grate on top of your chimney for super hot sears.

Camp · Jul 21, 2013

...is there another small grill with the charcoal grate close to the cooking grate, that supports 600-800F sears?

Maybe a cast-iron hibachi type grill would work.

To be honest, I've been looking at this on amazon, and it's about twice the cost of a Smokey Joe.

Perhaps someone can chime in on their experiences.

*edited to add that I have just paid a subscription to BBQ-Brethren because I get priceless info from all who contribute. With my thanks !

Bludawg · Jul 21, 2013

NeuseRvrRat said:
maybe you could rig up a hair dryer with a hose to give it a boost :twisted:

bbqgeekess said:
Lol! :razz:

whats so funny

J-Rod · Jul 21, 2013

Try leaving the lid off. Should get plenty hot for searing.

Ron_L · Jul 21, 2013

The mini Big Green Egg will get to lava temperatures with a small amount of lump. Great for searing steaks (one at a time :-D)

Happy Hapgood · Jul 21, 2013

I can hit in the mid 500 range on my GA and that's using one layer of KB. With lump, I think you could make between 600-650 range. This pic is while it's coming up to temp at grill.

bbqgeekess · Jul 21, 2013

So my problem is I used too much lump in it? Should I use 1/2 a chimney full or less? will it burn hotter then?

aawa · Jul 21, 2013

bbqgeekess said:
So my problem is I used too much lump in it? Should I use 1/2 a chimney full or less? will it burn hotter then?

Use 1/2 - 3/4 of a chimney full. It will allow your fire to breath easier and thus get hotter. Remember, small hot fires for clean burns vs loading up with coals where it chokes itself.

MisterChrister · Jul 21, 2013

What Bludawg said. I can sear the horns offa satan if I put him arse first on my WGA with lump on it.

dadsr4 · Jul 21, 2013

bbqgeekess said:
So my problem is I used too much lump in it? Should I use 1/2 a chimney full or less? will it burn hotter then?

Dump enough cold pieces into the kettle to cover the bottom one layer deep. That is the maximum number of coals that you can light for a hot cook.

Budman1 · Jul 21, 2013

I use lump with my SJ, no problem, gets pretty dang hot. Maybe try a different lump? Mix in a few briquettes? Vents wide open? Like others said, wait til the chimney is red hot then dump it in, I also usually add a handful of lump after I dump the chimney, let it get crankin' before I put the lid on.

mbshop · Jul 21, 2013

coals in a chimney are more or less in a blast furnace, high air flow rate. you will not get that in any grill. but yea, about 3/4 chimney is about the most you need. add if it gets weak. with either a sjs or sjg you will have differant air flow issues. and so you just need to adapt to those as best you can.

Small inexpensive HOT charcoal grill?

Babbling Farker

Knows what a fatty is.

is Blowin Smoke!

Babbling Farker

is One Chatty Farker

Babbling Farker

Knows what WELOCME spells.

Babbling Farker

Babbling Farker

Knows what WELOCME spells.

somebody shut me the fark up.

is Blowin Smoke!

Administrator

somebody shut me the fark up.

Babbling Farker

Babbling Farker

Quintessential Chatty Farker

somebody shut me the fark up.

is one Smokin' Farker

Babbling Farker

Similar threads