My son will be using my RK today to cook chix quarters and a pork loin roast. I won't be there. He's not a pitmaster and doesn't aspire to be - just wants to be able to feed 3 couples and a bunch of kids. Given the sitiation isn't ideal for the combo, I want him to run a fairly high heat indirect cook.

Question: what would the best set up be. Would 3/4 chimneys of unlit on each side and 1/2 chimneys of lit on top of each side give him around a 400 degree temp ? Maybe start the pork loin an hour earlier ?

Thoughts an advise of those with experience with an RK would be appreciated.

Paul

Paul,

For what it is worth, my "old" Weber instruction books say to use 30 briquettes on each side for the RK's made in the seventies. If there will be an excess of meat, maybe add 4 or 5 more coals per side.

Ray

Ray

Thanks for the info. I wish I were where my son is located to help but I'm not - he's in SC, so you're closer .. could you drop by ? Warning 9 kids under 5 will be there to help .

I found this on # of briqs for indirect grilling and was amazed at 75/side on the RK ! Sounds pretty hot to me but I guess it may depend on just how much meat you load on it.

Paul

quote:

could you drop by ?

quote:

could you drop by ? Warning 9 kids under 5 will be there to help

Thnaks but no thanks - I'll pass on that one! Ha!

75 per side seems like too many to me. I would err on the side of too few and add coals if necessary. IMO it is easier to add that to remove hot coals or try to cool down with vent closings.

Ray

I go with a maximum of one weber chimney full of Kingsford per side. I also keep the wings folded in and use that as a guide as to how close the meat should get to the charcoal for low and slow.

"Teddy Bear" Saw your spot on the food channel about feeding the troops. Sounds like fun & God bless you.