Charcoal BBQ

[Cheeky]

let's talk charcoal here.

i have an 18" weber kettle. the thing looks great after 8 years or so.

i use a chimney starter, and hardwood charcoal (ie Cowboy or Royal Oak). anyone ever hear there's harmful agents in briquets?

[jlm]

I don't know what that enamel finish Weber uses is made of, but I've got a kettle I've had since 1992, never been covered, has been outside all these years (including Florida and Texas summers, now Indiana winters), and there's not a speck of rust on it. They should paint cars with that stuff!

As for charcoal, my understanding is that high-quality briquettes are made with just charcoal finings and starch as a binder, so they're no more harmful than lump charcoal. But the cheap ones can have all kinds of junk in there that, at the very least, can add funky flavors to the food (and probably aren't too healthy to be eating - borax and wax aren't normally in my diet...) I normally use lump charcoal, though, and never lighter fluid. Chimney starter all the way!

[Russianwolf]

I like being able to cook on the weekend and have enough left overs for lunch most of the following week. So I went this route.


http://www.lowes.com/lowes/lkn?actio...4-1&lpage=none

As far as brickettes are concerned. I ONLY buy Kingsford. Nothing else even compares. I preffer the product with Mesquite chips in the coals.

They were out one weekend and I had to buy a bag of Sam's Choice (Walmart brand) and the stuff burned way too fast and if it got the least bit damp it fell apart. Never again.

I have also been known to throw in scraps of Cherry, Apple, or Hickory from the shop. Planer shavings work well in "smoke packs"

[ejs1097]

I just came into a free 18" Webber Kettle about a month ago. Still cleaning it up and tricking it out. The plan is to take it fishing and over rough terrain so I picked up some 10" HF off-road tires to replace to chincy plastic tires. It'll be functional and look manly to boot.

I've never charcoal'd before always been a gas man (that didn't sound right )

I also grind my own meat and like to add spices, etc to hamburgers before forming patties.

Please share any recipes you use on the charcoal grills.

[Russianwolf]

http://www.lowes.com/lowes/lkn?actio...887&lpage=none

haven't gotten a bad recipe out of this book yet. Lots of good stuff for every taste.

[germdoc]

I'm a gas guy I guess. Love the convenience. I often will use wood chips for smoking. I smoked a brisket in the thing not too long ago, with a special rub, then put in the oven for the final cooking. It was great!

[gsmittle]

Mmmmm.....BBQ......

I too am still using the Weber grill my wife and I got when we first got married, almost 20 years ago. It's been outside all this time, and absolutely no rust on the kettle. I think I'll have to replace the wooden handles this year though....

I use Kingsford, too, and a chimney. From time to time I put a pie pan in the bottom (charcoal all around), fill it with cheap beer, and steam brats. I drink the good stuff

I think I'll fire her up for the first time this year on Sunday.....Mmmmmmm....BBQ.....

g.

[MilDoc]

Had a Weber Kettle Grill for over 30 years. Just bought a new one last year 'cause the handles were gone, the damper was frozen, and I felt like it! Love those Webers!

[Tom H]

I've been using gas for several years, after growing up using charcoal on a full size Weber and occasionally a hibachi.

Recently, I decided it was time to make real BBQ, so I got a Weber Smoky Mountain. All day smokes. Haven't quite got it all figured out yet (ribs aren't falling off the bone) but that smoked meat sure is good.

Don't know much about the toxicity of charcoal.

Tom

[MilDoc]

So, all you gas users, why not cook in the kitchen? How can you resist the flavor of true charcoal grilling?

[whitecobra]

As a professional BBQ team and competition BBQ judge I can tell you that lump is king

Not for the fact that it is all natural and not for the fact that is doesn't contain harmful "stuff" as most do NOT but for the fact that is burns MUCH hotter and much more flavorful

If all you want is heat then propane is a much better source but that is NOT what we want we want flavor and that has to come from trees

We use ONLY Duraflame Lump and Duraflame HARDWOOD briquettes (made from aromatic hardwoods)

Come down to Orlando and lets make some saw dust in the shop while Geri and I show you the real flavor of charcoal

As for the type of "grill" you use that is up to you. We do use Weber's for "grilling" the little we do grill. Grilling is high heat with short cook times used for steaks chops and dogs and burgers. BBQ or Barbecue is SLOW and low. Rarely do temps get above 225 and we go for HOURS. Lump is easier to control with those heats as they give off hotter burns and therefore can be tethered down for great results. Try Duraflame and then report back. I can ASSURE you that you will not go back to regular again. BTW you can use lump or briquettes from Duraflame as they use the same wood stocks only the briquettes are mixed with starch to light easier

Dr D

[lago]

let's talk charcoal here.
.

i use a chimney starter, and hardwood charcoal (ie Cowboy or Royal Oak). anyone ever here there's harmful agents in briquets?

Charcoal, along with everything else, is known to cause cancer in the state of California.

I have been using Kingsford for years. Just started making my own lump charcoal whenever we don't have a burn ban. Just found some commercial lump charcoal made from oak but haven't had a chance to try it yet. My SIL has used some and says that it cooks hotter and longer than the Kingsford.

Ken

[Warren]

They're keeping it a secret, but a friend of mine leaked a report from Sacramento that shows that living in California causes cancer. All the rest is just a smoke screen, which also causes cancer in people residing in California.

I stick with alder for salmon and trout on the smoker. Don't eat the stuff myself, but some guests like it. Hickory, oak or other hardwoods for beef and pork. Mutton has never and will never dessicrate the well seasoned racks of my smoker. Or the grill for that matter. Not that I'm opposed to a good Georgian or Armenian shishkabob. I'm just not going to cook it myself.

Vegetables, except for the noble potato, are also forbidden. A smoked, baked potato, slathered in bacon grease and rolled in sea salt is a taste treat. Ribs, pork butts, the stray small hog, briskets and sometimes, garlic bread may be smoked.

[JeffW]

I've been using gas for several years, after growing up using charcoal on a full size Weber and occasionally a hibachi.

Recently, I decided it was time to make real BBQ, so I got a Weber Smoky Mountain. All day smokes. Haven't quite got it all figured out yet (ribs aren't falling off the bone) but that smoked meat sure is good.

Don't know much about the toxicity of charcoal.

Tom

You don't want the ribs falling off the bone. You want a little texture to them. For spare ribs I use the 3-2-1 method. First I soak the ribs in Dr. Pepper for about 3 hours. Then your favorite rub.

3 hours at 225 in the smoker I use only Kingsford. Lump is the best if available.
2 hours wrapped in foil at 225 sprayed with butter and apple cider
1 hour unwrapped to firm up a little. meat should have pulled back from the bone about 1/4 inch.

Good eating. For baby backs cut the 2 hour foil to one hour.


Got up this morning at 4 to start a brisket.

[siliconbauhaus]

All this talk is making me hungry

My parents ( bless em ) bought us a gas grill. I dont like it as I've always been a charcoal man. I might invest in a weber this year and keep the gas grill as a warmer.