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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 6.52%
Isn't that why it came with a lid ? 22 47.83%
I mix it up as the cook nears completion 14 30.43%
Depends how I'm feeling that day 8 17.39%
Multiple Choice Poll. Voters: 46. You may not vote on this poll

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Unread 05-27-2006, 10:46 AM   #16
Bigmista
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Quote:
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.
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Unread 05-27-2006, 11:37 AM   #17
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Closed, except when using the Hibachi, no lid on it.

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Unread 05-27-2006, 11:51 AM   #18
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Can not remember the last time I grilled something and kept the lid open
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Unread 05-27-2006, 12:59 PM   #19
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Quote:
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
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Unread 05-27-2006, 01:27 PM   #20
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Charcoal on the Weber - lid down for flavor and smoke. Cant utilize the vents if you go topless.
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Unread 05-27-2006, 03:09 PM   #21
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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.
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Unread 05-27-2006, 03:39 PM   #22
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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.
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Unread 05-27-2006, 04:06 PM   #23
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I use kettles, so the lid is almost always on.
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Unread 05-28-2006, 04:00 AM   #24
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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.
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Unread 05-28-2006, 10:12 AM   #25
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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.
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Unread 05-28-2006, 01:42 PM   #26
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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.
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