BisonStew
Knows what a fatty is.
- Joined
- May 15, 2013
- Location
- Montreal...
Hi guys, I'm new here and after years of cooking with gas I got myself a small Weber Kettle.
I apologize if similar questions have been asked but I couldn't find anything similar using the search option.
I need some simple answers to getting the lump up to temperature. I think it's a question of patience and amount of fuel.
I loaded up the chimney (just about full) after about 10 mins it had a nice orange glow so I dumped it to one side of the kettle. I fully opened the bottom and top vents and waited another 5-10 mins, at this point when I peeked the charcoal looked like it was going out and there was not too much glow. Thermometer read close to 400F. In my mind it was like I was losing my fire so I put the rib eye and tenderloin on and covered it. I kept peeking and it seemed that the bottom layer of charcoal was getting there but the ones at the top were still black.
Steaks still turned out great but I know I'm missing a step, do I need to be more patient with the chimney or after the chimney step? More charcoal? Should I be covering the kettle right after I load it from the chimney?
After I finished dinner the fuel was really hot, it got to at least 500F.
I'm looking forward to your tips on how to be more efficient.
Thanks
I apologize if similar questions have been asked but I couldn't find anything similar using the search option.
I need some simple answers to getting the lump up to temperature. I think it's a question of patience and amount of fuel.
I loaded up the chimney (just about full) after about 10 mins it had a nice orange glow so I dumped it to one side of the kettle. I fully opened the bottom and top vents and waited another 5-10 mins, at this point when I peeked the charcoal looked like it was going out and there was not too much glow. Thermometer read close to 400F. In my mind it was like I was losing my fire so I put the rib eye and tenderloin on and covered it. I kept peeking and it seemed that the bottom layer of charcoal was getting there but the ones at the top were still black.
Steaks still turned out great but I know I'm missing a step, do I need to be more patient with the chimney or after the chimney step? More charcoal? Should I be covering the kettle right after I load it from the chimney?
After I finished dinner the fuel was really hot, it got to at least 500F.
I'm looking forward to your tips on how to be more efficient.
Thanks