New here so I thought I would post up. First time using my new Weber Kettle last night. Grilled 4 big bone in thick cut chops...or at least tried to. The Weber instructions said to use 40 Briquettes, 20 on each side basket for indirect grilling. I counted out 40 and started them in the chimney. 15 min. later I was grilling but soon found out there wasn't enough heat to even sear one side of a chop. Did I do something wrong or should I just ignore the Charcoal Quantity Guide in the Weber book. I think next time I am going to fill up the chimney and go from there. What do you guy's think. Murph.
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Hope this helps ya' out...
I might have a Weber, mebbe two, floatin' around about outside!
BTW, Welcome to th' Pit, Amigo!
Glad ya' joined us!
Where th' Hail ya' live, nowadays?
Kansas Territory, fer me, at present...
Texas Bound, when I retire, here in a bit...
Addendum: If 40 wasn't enough, (did ya' use charcoal baskets?) Curious. then use a buttload more, 'til ya' get the temps yer wantin'
Sorry fer th' 'less than scientific' approach.
BUT, Results speak fer themselves!
Last edited by Mr. Bones; May 7, 2017, 10:25 AM. -
Be sure to use good charcoal as well. We consider Kingsford Original Blue Bag as a benchmark because it is very consistent in quality and performance. Once you tame your kettle with Blue Bag, you can try other charcoal if you wish.Comment
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Welcome to The Pit Don. What position were the top and bottom vents in? Not enough airflow would keep the temps down.
Here's what I do with thick chops. I use the charcoal baskets (filled) and place them to the sides. I go low and slow until the internal temp of the chops is 10* to 20* below my desired finished temp. Then I move the charcoal baskets back under the meat to sear. It would help if you blotted the chops to dry the surface. That will help them brown faster.Comment
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Don835, Welcome to AR. Don't give up on your WSM, like I did. I purchased a new 18" WSM in 1982. After numerous failed attempts to create something worthwhile, I gave up and gave it away. Fast forward to 4 years ago, I discovered AR.com and got introduced to how to BBQ right, (to borrow a phrase from Malcolm Reed) I actually located what was left of my WSM in a barn in Iowa. After a good cleanup, new racks, lid hinge, gaskets, rolling cart and ss door the ol gal is doing what she was born to do, turning out great BBQ.
"Do not eat your meat raw and do not boil it in water, cook your meat over fire" Exo 12:9Comment
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Thanks Guys. I used Kingsford in the Blue bag and 2 charcoal baskets. I will use more charcoal next time. Murph from Nebraska.Comment
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In an 18" 40 briquettes should be enough (my compact chimney holds 40). I cook with that quantity in my Jumbo Joe (also 18") all of the time. Baskets are fine but I recommend using them like bricks - don't put the coals into the basket just use the basket to corral the coals. Also, for best results in a kettle I recommend banking all of the coals on one side and cooking indirect opposite the coals. Be sure to position the lid vent opposite the coals.Comment
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