Tips on grilling

**dmclone** · 03-26-2010, 12:47 PM

So what's a good quality charcoal grill? I have a hard time justifying a $300 charcoal grill like this one.

Walmart.com: Weber 26.75'' One Touch Gold Charcoal Grill: Grills & Outdoor Cooking

**dmclone** · 03-26-2010, 12:48 PM

This one is a little smaller but 1/2 the price

Walmart.com: Weber 22.5'' One Touch Gold Charcoal Grill: Grills & Outdoor Cooking

**josh777** · 03-26-2010, 12:51 PM

Not just for charcoal... but about any red meat I cook (and chicken breasts) I sear both sides over extreme heat. For steaks and burgers, 2 minutes each side near blackened. Then, cook in lower temperature until desired color (usually 6-8 minutes for med-rare for a steak). Let it set for 5 minutes to allow juices to recover.

**dosry5** · 03-26-2010, 12:51 PM

You honestly get what you pay for (goes the same for most things). Weber is a good brand. You can buy cheap now...and then again in a year or two, and again in a year or two.....If it's doable, always go for the quality one.

**clones_jer** · 03-26-2010, 12:56 PM

Originally Posted by Al_4_State

The one tip I would STRONGLY recommend, if you don't already have one, is get an electrical coal starter. You'll never screw around with lighter fluid again.

screwing around with lighter fluid is the best part!

**dosry5** · 03-26-2010, 12:56 PM

Originally Posted by clones_jer

screwing around with lighter fluid is the best part!

says the guy with no eyebrows....

**clones_jer** · 03-26-2010, 12:59 PM

Originally Posted by dosry5

says the guy with no eyebrows....

says the guy with the face even a mother couldn't love.

**dosry5** · 03-26-2010, 01:01 PM

Originally Posted by clones_jer

says the guy with the face even a mother couldn't love.

touche.

BACK on topic.

Get a smoker once you master the charcoal grill. You won't be sorry. Or skinny.

**CykoAGR** · 03-26-2010, 01:10 PM

I respect those of you that have the patience to cook with Charcoal. I have eaten my fair share of meats cooked on both, and the only time that I really feel like it makes alot of difference are on the larger "slow cooked" cuts. I don't feel like waiting 40 min for coals to cook brats/burgers that take 5-10 min total and in that short of time I don't get as much of the flavor difference.

Call me a lazy but gas is so much easier and once you have had your grill a while the taste gets better as all of the juices and seasoning from past creations add flavor.

More power to all of you and I expect to get the grill out lots next week as the weather will be AWESOME.

**TruClone** · 03-26-2010, 01:45 PM

Originally Posted by dmclone

So what's a good quality charcoal grill? I have a hard time justifying a $300 charcoal grill like this one.

Walmart.com: Weber 26.75'' One Touch Gold Charcoal Grill: Grills & Outdoor Cooking

Here's a link to one I bought a few weeks ago. Weber Outdoor Living - Performer 841001 Grill

It is a Weber with propane start. Works great!

**clones26** · 03-26-2010, 01:49 PM

Originally Posted by RyCy04

I would guess you are going to get roughly 30% legitimate answers.

Too much of that so far so I will go the other route. Which one is Direct TV? If Direct TV=gas and Mediacomm=charcoal, then you chose wrong as charcoal gives you less and will always change prices with cooking disputes while gas costs more it cooks better and has cooler features, like side burners.

**mikeiastat** · 03-26-2010, 02:11 PM

I agree, the charcoal chimney is the greatest ever. You don't have to wait 40 min for the coals to start right, it might take 20 or so. But whatever you do try to eliminate the lighter fluid. This goes for the can and for the infused charcoal.

Plus if you are cheap it can save you the cost of a $30 shreader. I use all my shreadder material for the starter on the bottom of the chimney. I still shread it though as it makes it start real fast and burns faster/hotter to get started. But for years never shreaded and just balled up newspapers.

**dosry5** · 03-26-2010, 02:14 PM

Originally Posted by mikeiastat

I agree, the charcoal chimney is the greatest ever. You don't have to wait 40 min for the coals to start right, it might take 20 or so. But whatever you do try to eliminate the lighter fluid. This goes for the can and for the infused charcoal.

Plus if you are cheap it can save you the cost of a $30 shreader. I use all my shreadder material for the starter on the bottom of the chimney. I still shread it though as it makes it start real fast and burns faster/hotter to get started. But for years never shreaded and just balled up newspapers.

Problem with this method though, is that if you're going slow and low for a long cooking meat like a pork butt, you can get too much soot build up from the paper on your meat. I do use lighter fluid and just make sure to allow it to completely burn off before the meat hits the grill/smoker.

**mikeiastat** · 03-26-2010, 02:15 PM

Oh and if you're real picky, and worried about extra chemicals and such, then don't forget to make sure it is real paper. no magazine covers, plastic envelope windows, etc. Never hurts, but really can't see how it matters.

**mikeiastat** · 03-26-2010, 02:18 PM

Originally Posted by dosry5

Problem with this method though, is that if you're going slow and low for a long cooking meat like a pork butt, you can get too much soot build up from the paper on your meat. I do use lighter fluid and just make sure to allow it to completely burn off before the meat hits the grill/smoker.

Actually not a problem. If you are slow cooking, you won't mind having the starter, portable grill for starting coals and do a move. You're going to have to do it a time or two anyway unless you have a connected coal box.

If you aren't slow cooking, not going to matter.