Charcoal Grill Help Needed

[Laura B]

My husband and I just purchased a Weber charcoal grill. I have never actually grilled anything myself and know nothing about what kind of charcoals to get, etc. Any advice for a charcoal grilling virgin?

[aggie94]

We have a Weber Performer grill (charcoal, with a fast-touch gas ignition system), and we love it. DH is the griller, though, so I can't really offer much as far as grilling tips. I do know that we ONLY use Kingsford mesquite charcoal briquets (not the Match Light). I have yet to find anything that doesn't taste better grilled over mesquite briquets.

I know most people prefer gas grills to charcoal, because of the mess and time factors involved in charcoal grilling, but DH deals with that part, and I so much prefer the flavor of food grilled over charcoal. For me, it's worth the wait!

[Ralph]

My best suggestion is going to be www.weberbbq.com (http://www.weberbbq.com) It IS their site, but there's a whole lot of useful information, even if much of it is proprietary.

As for charcoal, I always use Kingsford. I made the mistake a couple years ago of getting some cheaper, generic stuff - very disappointing, hard to light, etc. I have thought of trying so-called "natural" charcoal, but haven't needed to purchase any yet.

I do NOT use lighter fluid. Get yourself a charcoal or chimney starter (from the local hardware or BBQ supply store. You stuff the bottom of it with newspaper, pile the coals on top, then light the paper. It'll eventually spread to the coals and voila, you're set. Once the coals are all grey, they're ready for cooking. If you can hold your hand about 4-6 inches above the coals for about 4 seconds, they're ready. You actually have to cook over coals that have just passed peak temperature; you don't want the coals getting hotter as you're cooking.

Let me know if you have any additional questions. There should be an instruction manual with the grill that includes several recipes. And don't worry, you may screw up a few times initially, but eventually, you'll love it!

And, oh yeah, count me as a fan of charcoal, NOT gas! We got the grill as a gift several years ago, and I was initially disappointed it wasn't gas. Now, I'd NEVER switch!

[This message has been edited by Ralph (edited 06-27-2001).]

[Pat]

We are also die-hard charcoal grillers. We just prefer the taste. I am a SAHW so I just start the charcoal before I am ready to cook. We also prefer Kingsford.

[Laura B]

Thanks everyone, especially Ralph. I did happen to buy a chimney starter along with the grill, so I am glad that you give them your endorsement. I also bought a warming rack to go on top of the regular rack at the back for veggies, breads, etc. (we just got the regular 22 1/2" kettle grill that doesn't come with fancy racks). I guess I will buy the Kingsford coals and give it a try. I am so excited!

Have any of you tried mixing regular charcoal with hardwood briquettes (sp?)? I just went out and bought the book Barbecues 101 by Rick Rodgers and he mentioned that he preferred to use a mixture of hardwood and regular.

Oh, and Ralph, I am SURE I will have additional questions for you. But we won't be firing this baby up until the weekend, maybe not even until next weekend (we are moving right now and things are crazy).

[Melman]

How about "chunk charcoal"??? Nope, don't know a thing about it. In fact, I have a gas grill. BUT.....(I almost hate to bring him up again)....Good Eats did a show specifically on grilling. Alton Brown explained why chunk charcoal was the best kind to use. He also told how to use the chimney along with some safety techniques about grilling in general. If you want to read more than you ever wanted to know, the transcript for the show is at: http://www.goodeatsfanpage.com/Season3/LambTranscript.htm

Good luck!! Note...he finally gets to the discussion about chunk charcoal about halfway down the transcript.

[lorilei]

Originally posted by Laura B:
Have any of you tried mixing regular charcoal with hardwood briquettes (sp?)? I just went out and bought the book Barbecues 101 by Rick Rodgers and he mentioned that he preferred to use a mixture of hardwood and regular.

Actually, Laura, we've done this... and it works much better (IMHO) than the infused charcoal briquettes. The flavor is much more intense. I've also used smoking chips (which you soak first) -- and this is my favorite method. Smokey and yummy http://www.cookinglight.com/bbs/smile.gif

[Ralph]

OK, stupid question! Where does one find hardwood briquettes and chunk charcoal?

Melman, I saw that episode, and that's where my interest was piqued in something other than Kingsford & friends!

[Melman]

Hmmm...that's a very good question....where to buy that chunk charcoal. I have no idea. I just did a quick look at the BBQGalore website (where AB evidently bought his superdooper model of grill), but I didn't find chunk charcoal. I bet someone on the foodtv bulletin board has asked that question already. Since I have a gas grill, I didn't pay it much attention if they did. If I see any info, I'll post it. OR..maybe someone else already knows where to find it???

[Laura B]

Well, we have now used our grill twice, and we love it! Thanks for the advice, y'all! I will be back with questions later I am sure. But for now we are doing well.

[Ralph]

Though I haven't used it yet, I found the hardwood charcoal! At a local (non-chain) indoor/outdoor/hardware store. But I also found out that the main supplier of hardwood charcoal (Royal Oak), at least in this area, raised their prices significantly, and none of the retailers wanted to pay the higher price, so it's extremely hard to come by.
I paid $6 or 7 for a 10# bag, so basically double the price of Kingsford & friends. It appears that our local ACE Hardwares will carry it if they can find another reasonably-priced supplier.

A neighbor had suggested using firewood. Anyone tried this?