Thread: Kettle grill BBQ's

they are bloody AWESOME for roasts .. smoking ... char grilling steaks ...

1) General . what @kiwijames said ... get a Chimney starter .
2) General. Use Lump charcoal. PROPER charcoal .. not the glued together reconsistuted briquettes.
3) Roasting.
-Shield the roast.
-lots of hot hot coals, put the lid on an then leave it be. DO NOT LIFT THE LID ... you'll destroy your cooking temp.
-Get one of those meat thermos on a wire so you can assess the internal temp of the meat as a judge of done-ness.
-moderate your heat using the vents .. set the BOTTOM vent to control the rate of burn ... long and slow is better than fast
- If you have to put in more coals once the roast is going, ... start these first seperately in the chimney starter and only add them once they're glowing (otherwise the charcoal will smoke and spit black shit everywhere.

3) char grilled steaks / lamb chops .. put them directly over glowing coals ... they will only take minutes
4) sausages .. put them well to one side of glowing coals and keep the lids on .. they'll colour up nice
5) hot smoking . make sure your smoking chips are very very well smoked .. and use only a handfull at a time on a small amount of glowing coals. If you put too much on they dry out and catch fire.

Enjoy. Webers are AWESOME ...

T

Use a chimney they save a lot of grief.
I use manuka about pencil thickness for flavour shave the bark off and cut to 30 mm length I use pruners.
Soak in water before use and chuck them on.
Cheap and does the job.

I made my own chimney starter out of a steel pipe section from a woodburner chimney flue about 30cm long, drilled enough holes about 30mm up from the bottom to make a nest of no8 wire then a few bits of the same out the side like a beer jug handle
Coals/briquettes in top, fire below, start ya coals burning then put em into the weber when ready

This guy doing lamb flaps on a weber is entertaining
Barbeque Lamb Belly The Slow Way