I bought the Weber charcoal baskets last weekend and used them to cook a turkey breast. Before that I just dump what I thought was a good amount and pushed it up the sides. Anyone ever use a single basket and was able to maintain good temps? I like the idea of the baskets and a single one would give me a lot of indirect space to do three or four turkey breasts, or a bunch of chicken.

Don't see any reason why not. You'll have to add charcoal more often and rotate the breasts around but it should be just fine with one basket and the minion method in the grill 22" I'm guessing. Fill it up as full and piled as high as possible with just enough room for about 10 lit briqs and you should be fine for awile. Remember to put the lid vent 180 degrees away from the charcoal basket.

I assume you have a grill with sides that flip up so you can add more charcoal, that takes care of one possible problem - also I have a feeling that you will have to move the breasts around on the grill so they cook evenly.

I suggest you do then standing up - beer can style.

No problem - I've used just one for ribs before, should work the same - you'll just have to refill more often.

Thanks...I am going to give it a try this weekend. BTW..it is with my 22-1/2" OTG.

I have the two baskets and used both of them several times on my 22.5 OTG. I also find there is not much indirect space left using both baskets. I'll try just one too. Thanks]
Jerry p in "HOT" central AL. Over 100 degrees for about a month now, humidity 60 and 70s. Boy, I'll be so glad to see some cooler weather.
almost 18 inch rain deficit.

Dave, dump the Weber baskets.

See our posts below for other options.

http://tvwbb.infopop.cc/eve/forums/a/tpc/f/9040039023/m/6750042994/p/1

John

quote:

Originally posted by J Reyes:
Dave, dump the Weber baskets.

See our posts below for other options.

http://tvwbb.infopop.cc/eve/forums/a/tpc/f/9040039023/m/6750042994/p/1

John

If you have the charcoal baskets why would you "dump" them and go buy fire bricks? I mean really they both do the same thing. It's more of a use what you have thing. My Old Weber Master Touch came with charcoal baskets and they work great. I would not stop using them to go buy fire bricks that do the same thing. I don't get it. You can put a aluminum foil pan in the middle of the charcoal grate and bank the charcoal on the sides of the pan to do the same thing if you don't have the baskets or fire bricks. Use what you have, there are many options in this world of BBQ and grilling.

[QUOTE]Originally posted by Bryan S:...
If you have the charcoal baskets why would you "dump" them and go buy fire bricks?

While I've never used them, don't the bricks act as a heat sink and therefore assist in maintaining a lower temp in a kettle ?

Paul

quote:

Originally posted by Paul G.:
[QUOTE]Originally posted by Bryan S:...
If you have the charcoal baskets why would you "dump" them and go buy fire bricks?

While I've never used them, don't the bricks act as a heat sink and therefore assist in maintaining a lower temp in a kettle ?

Paul

But on the other hand it also takes heat and fuel to heat them up? Duno

I don't really see the fire brick as an alternative to charcoal baskets. The fire brick functions much like a clay pot saucer in the WSM. It takes a little heat to get hot, but it sucks far less BTUs than boiling water. It keeps the temps stable and minimizes hot spots.

While I have been one of the loud proponents of fire bricks, I certainly wouldn't suggest dumping your charcoal baskets. I often use one or two fire bricks next to one basket. That is my typical arrangement for indirect cooking in a kettle. For anything up to 6 hours, that arrangement works fine. I would only go free form if I wanted to do a burn time longer than 6 hours in a kettle, which I don't do often, since I usually use the WSM for that.

Generally, IME, using the charcoal baskets for indirect cooking provides ample area. If you need to creep into the direct zone try doubling over a piece of foil and putting it under the part of meat that is encroaching and then bend the remaining flap up at 45 degrees to make a reflector. This will stop the direct heat from burning the meat. You will need to turn the meat a few times using this method but it works well.
One of Jamie P's methods that also works well; is to put the coals in a ring around the edge of the grill especially when you want to cook at lower temps. Try cooking with the vents completely open and using less fuel.

The baskets are the "Real Deal" and are convenient to use in the majority of cases. It just depends on what you are going to cook and the method you want to use.
My favourite way when doing a combination cook; such as steaks, or roadside chicken, is to layer half the charcoal grill with lit charcoal and place the meat on top of the grill over it for direct cooking/searing and then rotate the grill 180 degrees to use the indirect method. You can switch back and forth between methods as much as you like.

The best thing to do is experiment; develop your style for your favourites.

If God wanted us to all to be perfect he would have made everyone an Australian.

Regards

I have the baskets and I do like them. Have recently started using fire bricks and have to admit they work rather well also, especially when using the Minion Method. I have been placing them in the kettle so that they form a pie shape or triangle in which to place my charcoal and dump about 5 pieces on top to start the fire process. Lid vent is placed opposite the coals over the food area. About my favorite way to cook chicken now.

I like the baskets for indirect cooking, but using both does not leave a lot of room. The biggest plus is how neat it keeps the coals!

The Weber baskets have limited room for coals. For long cooks, I use expanded metal instead combined with the fire bricks. This way I can add a lot more coals and not have to open the lid and monitor the coals as often.

http://www.flickr.com/photos/10170855@N05/840384345/in/set-72157600874541996/

For quicker cooks, it's not as much of an issue.

John Reyes