ಚಿಕನ್
The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 08-26-2013, 09:11 AM   #1
humdogj
Knows what a fatty is.
 
humdogj's Avatar
 
Join Date: 08-09-11
Location: Appleton, WI
Downloads: 0
Uploads: 0
Default Weber Q Owners - Grill Time Fast

Good morning. I have a Weber Q300 and was just wondering if any other Q owners notice that their grill cooks things up super fast. I've noticed that when cooking from a recipe and their recommended times, things get done way before the suggested grill times. When I say way before, I'm talking minutes and that can mean the difference between something juicy and something overcooked.

I did pork chops yesterday and they were on for 10 minutes and they were overcooked. Still tasty, but a little dry. The grill time suggested was 10 to 15 minutes, sear on high for 6 and then cook on low for 4 to 8. I did a sear for 2 minutes each side and then low for 3 minutes a side (total 10 minutes).

I've noticed other things seam to get done faster as well (chix breasts, steaks, etc.) I'm not complaining because it saves time, it's just the learning curve is taking longer than I thought.

I love my Q grill and think it's a solid build and will last a lifetime. I have to just learn that it's a Road Runner when it comes to cooking things.
__________________
Weber Q300, ECB modified, Uni Flame el Crappo, Smokey Joe Gold
humdogj is offline   Reply With Quote


Unread 08-26-2013, 09:32 AM   #2
W00dButcher
Got Wood.
 
Join Date: 05-17-12
Location: Cols., OH
Downloads: 0
Uploads: 0
Default

There's a lot to be said about experience when it comes to cooking. I have heard lots of people say that their grills are too hot. The more I cook on mine, and the more I learn about cooking methods and managing heat I realize that my once too hot grill can't get hot enough now. I'll cook hamburgs, pork chops and chicken on the gasser but wouldn't dare think of a beautiful steak on it. Mine is just not hot enough to get the sear I am looking for.
Aside from all this, methods from a recipe are done in generalities. They will give you an idea of what to expect but it is up to you to translate them to your kitchen.
W00dButcher is offline   Reply With Quote


Unread 08-26-2013, 09:40 AM   #3
humdogj
Knows what a fatty is.
 
humdogj's Avatar
 
Join Date: 08-09-11
Location: Appleton, WI
Downloads: 0
Uploads: 0
Default

Yeah, I hear ya. Mine definitely gets hot enough for a good sear. I'm always worried about the outside being done and the inside not being where it needs to be. Definitely will need to keep practicing. Just frustrating sometime because you put the time and effort into something, with some love thrown in, and if it doesn't come out right, it's just disappointing. But we learn and move on. Thanks for the comment.
__________________
Weber Q300, ECB modified, Uni Flame el Crappo, Smokey Joe Gold
humdogj is offline   Reply With Quote


Unread 08-26-2013, 09:54 AM   #4
NickTheGreat
is One Chatty Farker
 
NickTheGreat's Avatar
 
Join Date: 05-08-12
Location: Iowa
Downloads: 0
Uploads: 0
Default

Does the 300 have the dome thermometer? If not (or even so) I recommend getting one of those IR temp guns. Monitor the temp of the grate.

Sound to me like your grill was simply too hot.
__________________
18.5" WSM ; Weber E-330 ; Weber Q200 (tailgating) . . . Guess I'm a Weber fanboy!
NickTheGreat is offline   Reply With Quote


Unread 08-26-2013, 09:57 AM   #5
Ole Man Dan
is one Smokin' Farker
 
Join Date: 07-24-11
Location: Gadsden, Alabama
Downloads: 0
Uploads: 0
Default

I love grilling Center Cut Pork Chops.
My favorite chops look like T-Bone steaks. 1" thick...

I sear on both sides then grill them on a lower heat till done.
I don't time my chops, I leave em on till they look right. (Practice)
Ole Man Dan is offline   Reply With Quote


Unread 08-26-2013, 10:17 AM   #6
humdogj
Knows what a fatty is.
 
humdogj's Avatar
 
Join Date: 08-09-11
Location: Appleton, WI
Downloads: 0
Uploads: 0
Default

Yeah, it has the dome thermometer, but I have yet to use my Maverick to see what the grill temp has been.

I seared on high and then finished on low. To me, chops are a little finicky and there's a small window for not over doing them. I believe they were around 3/4" thick cut, so I probably should've cut the time a little. I probably shouldn't rely so much on time, but like Ole Man Dan said, go until they look right (probably juices running clear on top?) Practice, practice, practice....
__________________
Weber Q300, ECB modified, Uni Flame el Crappo, Smokey Joe Gold
humdogj is offline   Reply With Quote


Unread 08-26-2013, 10:21 AM   #7
Fwismoker
Quintessential Chatty Farker

 
Fwismoker's Avatar
 
Join Date: 08-22-13
Location: Fort Wayne, indiana
Downloads: 0
Uploads: 0
Default

You need to turn your SJG into a mini wsm! It's still a grill when you want it to be...You're just adding the pot and racks! I use my mini more than anything, guarantee you that you can turn out the perfect chops on mini, reverse sear steaks etc...
It turns out the worlds best chicken...HANDS DOWN.
__________________
*** If you think this post is stupid, dumb, lame then don't read it. Nothing good to say? ....say Nothing.***
New Addition! Dedicated stick burning/charcoal UDS Rotisserie!,
Lou -Mini WSM uds style,
Jaime- Jumbo mini or Jimmy
Black bullet -newly renovated Big Poppa Black powder coated UDS,
Jaime build- http://www.bbq-brethren.com/forum/sh...d.php?t=173767
Fwismoker is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 09:11 PM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.