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


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.

View Poll Results: When grilling do you keep lid open or closed ? Why ?
My grill's supposed to come with a top lid ? 3 6.38%
Isn't that why it came with a lid ? 23 48.94%
I mix it up as the cook nears completion 14 29.79%
Depends how I'm feeling that day 8 17.02%
Multiple Choice Poll. Voters: 47. You may not vote on this poll

Thread Tools
Old 05-27-2006, 11:46 AM   #16
somebody shut me the fark up.
Bigmista's Avatar
Join Date: 05-24-04
Location: Long Beach, CA

Originally Posted by ThomEmery
Looking at a special events grill 3foot by 8 foot No Lid but room to move meats to cooler zones within the grill area.
I've used one of those before. There are always cooler zones. And soon as the chicken is done we toss it straight into a cooler.
Wait! Bigmista wrote a cookbook?

Exodus 29:18
Then burn the entire ram on the altar. It is a burnt offering to the LORD, a pleasing aroma, a food offering presented to the LORD.

God loves BBQ!

Bigmista Custom Spicewine Trailer - Olivia J. PIMA
Large and Medium Spicewines
Weber Ranch Kettle - E.T.

Remembering Scott
Bigmista is offline   Reply With Quote

Old 05-27-2006, 12:37 PM   #17
is one Smokin' Farker
Samichlaus's Avatar
Join Date: 09-22-04
Location: Huntington Beach, California

Closed, except when using the Hibachi, no lid on it.

Samichlaus is offline   Reply With Quote

Old 05-27-2006, 12:51 PM   #18
Babbling Farker
icemn62's Avatar
Join Date: 07-10-04
Location: Los Angeles, CA

Can not remember the last time I grilled something and kept the lid open
Weber Kettle, WSM, Dyna-Glo Offset, George Foreman Grilll


WARNING: The consumption of alcohol may create the illusion that you are tougher,smarter, faster and better looking than most people.
icemn62 is offline   Reply With Quote

Old 05-27-2006, 01:59 PM   #19
Babbling Farker
ThomEmery's Avatar
Join Date: 08-20-05
Location: Indio Ca.

Originally Posted by Bigmista
I've used one of those before. There are always cooler zones. And soon as the chicken is done we toss it straight into a cooler.
I am going to mount it above the wood rack on the Klose with a swivel so we can swing it out to use when we are catering
Catering, Contests, and Community Service

Team What Wood Jesus Que?

ThomEmery is offline   Reply With Quote

Old 05-27-2006, 02:27 PM   #20
somebody shut me the fark up.
Brauma's Avatar
Join Date: 05-04-05
Location: Coral Bay, USVI

Charcoal on the Weber - lid down for flavor and smoke. Cant utilize the vents if you go topless.
Cat Sass BBQ - Competition BBQ Team

Community Development VP - Secret Squirrel Society (but we don't exist)
Member: KCBS. CBJ

New Braunfels Bandera - refurbished; Two Big Green Eggs; 6' fire pit; Weber Kettles; Superfast Blue Thermepan
Brauma is offline   Reply With Quote

Old 05-27-2006, 04:09 PM   #21
Full Fledged Farker
bbqpigskin's Avatar
Join Date: 01-31-06
Location: Auburn, Ca

It depends on what I am grilling. Most of the time I do both (cover and uncover) I'm doing tri tip on the webber this afternoon, and I will sear it first with the lid off and then move the coals and let it go indirect with the lid on.

Bar-B-Chef offset
Ancient Weber Kettle
Weber Kettle Gold
Proud owner of "The Hog"

Last edited by bbqpigskin; 05-27-2006 at 05:24 PM..
bbqpigskin is offline   Reply With Quote

Old 05-27-2006, 04:39 PM   #22
Babbling Farker
qman's Avatar
Join Date: 07-08-05
Location: Ocoee, Fl

When I grill [frequently] and am really grilling-high heat, tender meat, short time, develop sear-- I almost never close a lid. This applies to charcoal, wood coals, or gas. To me grilling is open cooking.

When I cook indirect on a grill, then I close the lid most of the time. Indirect is of course slower, and there is time for smoke flavor to develop.
Para Bellum
qman is offline   Reply With Quote

Old 05-27-2006, 05:06 PM   #23
is One Chatty Farker
VitaminQ's Avatar
Join Date: 06-29-05
Location: Dallas, TX

I use kettles, so the lid is almost always on.

ECB w/mods
Weber Smokey Joe
18" Weber Kettle
22" Weber clone kettle
Curb-foundling char-broil gasser
WSM: Assembled! First cook: 8/25/06
Fanatical devotion to the Q
VitaminQ is offline   Reply With Quote

Old 05-28-2006, 05:00 AM   #24
Rockaway BeachBQ
Full Fledged Farker
Join Date: 11-01-05
Location: Rockaway Beach, NY

Don't forget about the seagulls. I have family with Bungalows in Broad Channel on Jamaica Bay and the seagulls sit on the roof waiting for an opportunity to steal the food right off the grill. If you step two feet away with the lid open that hot dog is gone.

My sister-in-law had a gull swipe the hot dog right out of her hand at Jones Beach.

Spicewine Custom Medium Large (Thank You Sawdustguy)
Primo Oval (and BBQ Guru for when I need a nap)
ECBrinkmann Vertical Smoker w/mod charcoal pan and thermometer (used mainly for storage)
Meco Aussie Walk-About (AKA the princess grill)
Klose 20x30 Smoker (sold)
Thermos Square Grill (abandoned at Giants stadium)
Kenmore/Charbroil Gasser got dragged to the curb
Rockaway BeachBQ is offline   Reply With Quote

Old 05-28-2006, 11:12 AM   #25
is One Chatty Farker
JohnMcD348's Avatar
Join Date: 01-27-05
Location: Lakeland, FL

I use a gasser for grilling and I guess I leave the lid down for a good part of the time. I'll leave the top up for a little while ater I've got the grates heated up for searing, then I usually move everything over the the other side for indirect cooking and leave the top down. So I guess I'm about 60/40 Top Down, Top Up. Down to get to high heat, up for searing, down indirect.

We sleep peaceful in our beds because Rough Men stand ready in the night to visit violence upon those who would do us harm.......G. Orwell

Brinkman Smoke King Deluxe, The Famous StudeDera, Weber Smokey Joe Gold and Platinum, Brinkman Professional Grill, Brinkman ECB and 2 Weber Smoky Mountians
JohnMcD348 is offline   Reply With Quote

Old 05-28-2006, 02:42 PM   #26
somebody shut me the fark up.
Jorge's Avatar
Join Date: 01-23-04
Location: DFW, San AntonioTx

Yes. It all depends on what I'm doing. Fajitas get cooked hot enough that by the time I work to one end of the grill it's time to flip them over again. Steak is similar but the lid is closed some. Hamburgers get more enclosed time, once they have firmed up a little and move to a cooler spot on the grill.
You can't be a real country unless you have a beer and an airline - it helps if you have some kind of a football team, or some nuclear weapons, but at the very least you need a beer. --Frank Zappa

Pineland Liberator

Recipient of a Huggies box!

Shut up, and cook!!!!
Jorge is offline   Reply With Quote


Similar Threads
Thread Thread Starter Forum Replies Last Post
Steak Grilling Question - Lid Up, or Lid Down? Ag76 Q-talk 53 01-31-2011 10:06 AM
flue open or closed chefbo Q-talk 8 05-26-2009 09:00 AM
flue open or closed on a char griller chefbo Q-talk 3 05-24-2009 09:24 AM
UDS question flad open lind on closed drum Cigarbque Q-talk 0 04-01-2009 08:46 PM

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

Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.

All times are GMT -5. The time now is 05:28 AM.

Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2015, vBulletin Solutions, Inc.
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.