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| Celebrating 10 Years Online! ~ 1998-2008 |
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TVWBB Pro |
I grilled up some carne asada (skirt steak) on the OTS for the first time today. For some reason or another, the grill did not get as hot as I would like. Is this because it's a new grill, or is this something I should expect for future cooks? Anybody else have this problem? Should I have used more than one chimney full of charcoal? I basically cooked up 3 batches of 1 lb of meat (3 lbs total), so it's definitely not because there's too much meat. I used a full chimney of ranchers. My offset smoker grill by Char-Broil gets incredibly hot with a full chimney.
Erik This message has been edited. Last edited by: Erik G, |
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TVWBB Hall of Fame |
1 chimney for the 18" kettle and I use 2 chimneys for the 22.5" kettle. Prob wouldn't need a full 2 but I like it hot so it gets 2 of them. I usually just light one chimney and dump that on a chimney of unlit. Wait about 10-15 min and have at it.
 "When I die, I'll donate my body to science too see how big my smoke ring is " Lump, It's what I'm cooking over. Chris A, Thanks for letting me play here. |
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TVWBB Pro |
Hey Bryan, do you ever sleep? I must say I do not like the fact of using 2 chimney full of charcoal (that can add up to a lot of money), especially when I don't have to with my offset grill, which is much bigger than the 22.5" OTS. Thanks for the quick reply. Erik |
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TVWBB Hall of Fame |
Erik, It's more like 1 1/2 chimneys but I just put 2 in there to be sure it's hot enough. Hate trying to grill over a low fire.
"When I die, I'll donate my body to science too see how big my smoke ring is " Lump, It's what I'm cooking over. Chris A, Thanks for letting me play here. |
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TVWBB Pro |
What has been working for me is heating a full chimney and then piling the left over coals from my last cook and lighting them. I did that last night and the temp started out over 600*.
This message has been edited. Last edited by: Jeff S, WSM Weber Performer Copper SJ Gold Weber Chill |
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TVWBB Pro |
i just use the offset style of cooking. i just pile a full weber chimney on one half of the grill. this will get so hot that i have a hard time getting close. skirt steaks cook up perfect really quick this way. no waste of coals either.
george cant live without spam |
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TVWBB Super Fan |
Do you leave the vents on the bottom open or closed? When they are closed, I don't get it really hot but when open, they stay hot for quite some time.
__________________________ Weber Smokey Mountain Weber Genesis Silver B Weber One Touch Platinum Weber Q 200 Weber One Touch Gold 22 1/2" Simpson Edition |
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TVWBB Pro |
Bryan, I know what you're saying. It can be quite frustrating grilling with the coals not hot enough. Then again, if it's too hot, that can also get flustering.
Jeff, where do you store your left over coals? I usually leave them in the grill until I need to use them next? George, I'll keep that in mind. Thanks. Ariel, this was my first time using a weber kettle and I left the vents closed on the bottom. Next time I'll leave it open, although my lid was off while I was cooking so I am not sure if having the vents open will do me any good. Erik |
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TVWBB Pro |
You typically always want to cook with the lid on when using a kettle.
Matt Jones --------------------------------- 1 x 22 1/2 One-Touch Gold 1 x WSM |
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TVWBB Pro |
Erik, I just leave them in the grill until my next cook. WSM Weber Performer Copper SJ Gold Weber Chill |
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TVWBB Pro |
Matt, I am curious why you say that? Whenever I want high heat with thin cuts of meat or seafood, I tend to cook with the lip open (with my char-broil). Erik |
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TVWBB Pro |
yes, the lower vents must be open. for a quock high heat grill such as the flank steaks you do not cook with the lid on. well, you could but it tends to kill the fire a little and that thin meat cooks purty fast so not much benefit using the lid.
george cant live without spam |
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