Webber BBQ Grill...........

fordy · #1 04/27/14, 08:46 PM

..............I purchased a Webber Silver , Medium sized BBQ Grill today at Lowes , so I could relearn how to cook chicken and steak , which I haven't done in a long time ! Can someone tell me some general time figures on how long to cook chicken so I don't burn it Up ? I'll be using charcoal that is self lighting which is new product for me . I'm way behind the technology curve on BBQing science . Thanks , fordy

elkhound · #2 04/27/14, 08:53 PM

the best item you can get is a cheap probe thermometer.there no guessing about internal temps that way on chicken and pork or anything ground.

http://www.walmart.com/ip/Taylor-Pre...-Each/21783689

elkhound · #3 04/27/14, 08:55 PM

these guy are the best there are...bbq pit boys

http://www.youtube.com/user/BarbecueWeb

elkhound · #4 04/27/14, 09:05 PM

i promise you a beer can chicken you cook will be the best chicken you ever had.

fordy · #5 04/27/14, 09:31 PM

Quote:

Originally Posted by elkhound

these guy are the best there are...bbq pit boys

http://www.youtube.com/user/BarbecueWeb

.............I added 5lbs. just watching that video ! thanks , I'll pick up a thermo tomorrow . , fordy

Oggie · #6 04/28/14, 11:37 AM

I don't like to use the self-lighting charcoal because I can smell the petroleum product on it.

I use a charcoal chimney with wadded up newspaper to light the briquettes.

DAVID In Wisconsin · #7 04/28/14, 12:01 PM

I used a grill for years before I tried a chimney to start charcoal. Best invention ever. Cheaper than self lighting charcoal or using lighter fluid and a simple, fast start.

fordy · #8 04/28/14, 12:03 PM

Quote:

Originally Posted by Oggie

I don't like to use the self-lighting charcoal because I can smell the petroleum product on it.

I use a charcoal chimney with wadded up newspaper to light the briquettes.

.........Lowes salesman told me I wouldn't be able to 'Smell' starter residue with self igniting charcoal , like I did previously when I used the squirt type starter ! I haven't tried it yet so we'll see what happens . , thanks Oggie , fordy

fordy · #9 04/28/14, 12:08 PM

Quote:

Originally Posted by DAVID In Wisconsin

I used a grill for years before I tried a chimney to start charcoal. Best invention ever. Cheaper than self lighting charcoal or using lighter fluid and a simple, fast start.

...............I went ahead and purchased one of those 110AC electric starters which take 15 minutes or so to get charcoal lit . So , I'm prepared for all contingencies . , fordy

Oggie · #10 04/28/14, 12:14 PM

I sometimes add more charcoal to the grill when I cook larger cuts of meat for longer periods of time.

The self-lighting bricks would definitely off-gas not-so-tasty stuff if they were added to an already burning stack.

**GREENCOUNTYPETE** · #11 04/28/14, 12:43 PM

I vote for the chimney starter , best way to start charcoal

temp probe is good as every grill and fire is different no time will be right

I look for the change in texture rather than use a thermometer

now for chicken like if i am doing leg quarters grilled I grill them for just a few minutes to get some good color on them then put them in a big cast iron skillet and with the coals to the sides for a indirect heat then let them finish cooking in the skillet , this stops the hole flare up issue

MO_cows · #12 04/28/14, 12:53 PM

Another vote for the chimney starter, works great. Once when we were tailgating, we fired up our chimney at the same time as our friend fired up a pyramid of charcoal soaked in lighter fluid. We were ready to cook before he was.

The Weber kettle is a classic, you can do a lot with it and it should last a long time.

simi-steading · #13 04/28/14, 01:15 PM

I use nothing but hardwood lump charcoal.. It's a little more expensive, but it's so much better to cook with.. The heat is more controllable and even.. It's also a lot easier to start, and you end up with very little ash from it..

I have a chimney, but with the lump coal, I either spray a small amount of lighter fluid and light immediately or use a propane torch and light.. very easy to light..

As far as chicken... low heat... cook slow... Matter a fact, for most anything I cook short of steaks, low and slow... It doesn't boil the moisture out of it...

Steaks are a different game.. It depends on how you like them.. rare or well... for rare, super fast hot heat, slap them on and sear, then instantly cool it down with the vents to allow the center to get a little warmer but stay red...

For well done, less heat, cook longer, and don't instantly sear the outsides..

Brighton · #14 04/28/14, 01:25 PM

I only use Royal Oak lump hardwood charcoal, otherwise things just tastes nasty!!

simi-steading · #15 04/28/14, 01:26 PM

Yep.. Royal Oak, or Cowboy Charcoal... I actually like the cowboy stuff a little better.. it seems to burn a little longer and hotter..

Brighton · #16 04/28/14, 02:14 PM

Quote:

Originally Posted by simi-steading

Yep.. Royal Oak, or Cowboy Charcoal... I actually like the cowboy stuff a little better.. it seems to burn a little longer and hotter..

Never seen that here, Cowboy Charcoal, I am happy with Royal Oak, and it doesn't cost anymore than the petro chemical soaked Kingsford!!

elkhound · #17 04/28/14, 02:17 PM

i cook on wood....i thought how crazy buying "stuff" when i own 1,000's of trees. i use all hardwoods...but i like wild cherry the best.

heres a little inspiration....whitetail deer.

simi-steading · #18 04/28/14, 02:19 PM

I'll be doing the same now Elkhound.. before I didn't have hardwood trees nor cut firewood, but now that I am.. It's all I'll be using once we move..

I went through a ton of good oak and hickory wood to roast the pig weekend before... 16 hours of an big open fire eats it up..

elkhound · #19 04/28/14, 02:22 PM

brinkman smoker/cooker i modified i mounted it on a section of old chimney i had torn down.

elkhound · #20 04/28/14, 02:27 PM

Quote:

Originally Posted by simi-steading

I'll be doing the same now Elkhound.. before I didn't have hardwood trees nor cut firewood, but now that I am.. It's all I'll be using once we move..

I went through a ton of good oak and hickory wood to roast the pig weekend before... 16 hours of an big open fire eats it up..

as soon as i find a nice clean metal 5 gallon bucket i wanna try my hand at making some charcoal and see how it does.

in a book i have it says you can use all hardwoods and grapevines to smoke with. i save my orchard prunings too.

wild cherry and oaks and maple so far are my favorite.. the hickories are last..but i like it all.....lol