I don’t really chicken that much. I sear steaks on cast iron when grill...after I sous vide them.
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I don’t really chicken that much. I sear steaks on cast iron when grill...after I sous vide them.
I use the snake method when I do pork shoulders on my kettle. As long as your snake is uniform all around, the temp should hold steady. I keep the bottom vent barely open, and top vent about 1/3 open. I rotate the lid every 2-3 hours and place the vent opposite from wherever the burning coals are.
elpablo21
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Steaks/Chops I like to reverse sear so indirect first (sous vide, low n slow smoke)
For poultry I like to sear first
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Fozz
ALso refer to this for some tips
How to Smoke on a Charcoal Grill | Tips & Techniques | Weber Grills https://www.weber.com/US/en/blog/tips-techniques/how-to-smoke-on-a-charcoal-grill/weber-29697.html
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Tried top vent 1/3 open, bottom barely cracked and it worked great. Locked in temps for the entire cook.
Tough but keeping that lid on and not peeking is big. Gotta trust the process
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I usually do chicken (spatch whole, or bone in pieces ) raised direct on an egg the whole time. Wings I do indirect.
Get a thermapen. Lavatools are nice too if you don’t wanna spend as much as the thermapen is. I got my dad a lavatools a few years ago and it’s held up well and is quick accurate.
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I don’t think there is a better steak than a reverse sear on something low and slow with some wood fired taste. I do mine on my egg and the lump really gives it that wood fired smoky taste. They are amazing. It’s really spoiled us so much that we don’t enjoy the high end steakhouse steaks as much anymore. All we say during dinner is we could have got twice as much that tastes better for 1/4 of the price if we made this at home.
Edit: pic from last week
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I never move the top vent on da Webber.
just the bottom.
just the bottom.
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Does this method control the temp better?
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Top vent completely shut?
I've done close to but never completely shut on top. As long as those temps stop rising and they're holding steady,
I feel like once I set my bottom vents once I don't move them again during cook
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solewoman
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Grilled up some chickens
Cilantro lime, jerk and BBQ
Cilantro lime, jerk and BBQ
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Fozz
checks grossman
I leave it open 100% and adjust the bottom for the temp.
If I’m smoking I set it up with bricks like so and light a few coals so I don’t overshoot the temp. If I’m grilling I just do a full chimney and let it rip.
I only use the top vent to shut it to put out the coals so I can use them again.
kdawg
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I agree - there’s no science behind the searing chicken first but it just seems to work better.
You definitely need a thermometer too - without it you’re guessing and either playing roulette or overdoing things “just to make sure” - and that’s a recipe for dried out chicken.
elpablo21
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Pork Loin for the last of the Last Dance
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My mom-in-law marinated some ribs and wants me to grill them. After reading up on how to grill ribs, I was thinking of doing this:
- Indirect heat for 1hr with rib meat face down
- Medium indirect heat for 40 minutes with flip at 20 minute mark
- Last 10-15 min baste
Is this method okay or do you all recommend me doing something more efficient?
- Indirect heat for 1hr with rib meat face down
- Medium indirect heat for 40 minutes with flip at 20 minute mark
- Last 10-15 min baste
Is this method okay or do you all recommend me doing something more efficient?
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if you have time you should do the 3-2-1 style ribs.
3 hours of low heat
2 hours wrapped in foil/butcher paper. then spray with some kind of liquid
1 hour of applying sauce...
if you don't have that much time your method should be fine...
3 hours of low heat
2 hours wrapped in foil/butcher paper. then spray with some kind of liquid
1 hour of applying sauce...
if you don't have that much time your method should be fine...
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She wants them cooked on a grill instead of cooking them in the oven lol.3-2-1 is always a good way barometer to start with when doing ribs.
And I know how ribs take a long time to cook, so I'm trying to prepare and be ready to get the grill ready when I get home.
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Thanks for all your help, guys. These turned out great.
elpablo21
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Looks great man
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What's on the menu this weekend 
Think I'm grilling pizza again tomorrow like I did last week. Gonna do hot sausages/peppers/onions on Monday
Think I'm grilling pizza again tomorrow like I did last week. Gonna do hot sausages/peppers/onions on Monday
