I use these tumbleweed things which work great for lighting up. I haven't needed to buy a chimney. Just pop one at the bottom of the charcoal pile and light it up and wait 20 mins.
You have to move the coals and position the meats accordingly and you have to stand by and watch. No drinking beers, looking at phones, or picking boogers with charcoal/wood unless you can do those activities over the grill...I think I'm late to the trend but has anyone else made this move?
Picked up a Weber and have been experimenting with techniques. So far my steaks are coming out with the nice smoky flavor that was missing from years of propane grilling. I added some wet hickory chips to my last cook and I think it added some extra flavor but they burn up surprisingly fast so timing seems to matter.
Soak them in water first.
You sir made a switch you will NEVER regret. Gas grilling is light years from the results you get wit charcoal.I think I'm late to the trend but has anyone else made this move?
Picked up a Weber and have been experimenting with techniques. So far my steaks are coming out with the nice smoky flavor that was missing from years of propane grilling. I added some wet hickory chips to my last cook and I think it added some extra flavor but they burn up surprisingly fast so timing seems to matter.
Not the case at my house. It’s all about how to build the fire and distributing the charcoal.You have to move the coals and position the meats accordingly and you have to stand by and watch. No drinking beers, looking at phones, or picking boogers with charcoal/wood unless you can do those activities over the grill...
You also don't need to load up charcoal like you're building a funeral pyre and sending your steaks off on a longship for the journey to Valhalla.
If you have a chimney, you can always add coals if you need to, but you can't really take them away.
You have to soak the chips for about a week.I think I'm late to the trend but has anyone else made this move?
Picked up a Weber and have been experimenting with techniques. So far my steaks are coming out with the nice smoky flavor that was missing from years of propane grilling. I added some wet hickory chips to my last cook and I think it added some extra flavor but they burn up surprisingly fast so timing seems to matter.
Enter your email address to join: