Briquettes Number Recommended

[C-Mac]

I have a weber kettle 22 inch with a slow n sear. If you are simply trying to grill (not smoke) at 225-250 degrees something like steaks, how many ashed over briquettes in general are you adding to your grill. I know the surrounding temperature matters some, but I am finding that I need so minimal a number with the lid on and vents fairly closed down that I was thinking I am doing something wrong. Also, are you keeping the lid on ? I also have a Smoke thermometer for the record.

[JeffJ]

225-250? 12-15.

[CaptainMike]

I use Dave's recommended method without fail: https://abcbarbecue.com/lighting-instructions/

[C-Mac]

Thanks, I use Dave's method for smoking over many hours, but if one is simply going to do something with indirect heat like cook some steaks for 30 minutes then that technique doesn't obviously apply. I just re read meadhead's rec's for steak and see now in the pics how he has the lid off. For some reason I thought I should be keeping the lid on and I kept having the grill be too hot.

[RonB]

That method still works. But I just use fewer unlit briquettes - maybe 1/4 to 1/3 chimney. Actually, the twelve lit briquettes might be enough, but I add more for insurance.

[JGo37]

It depends on the meat thickness. Thinner steaks you have to flip every minute or so, with the lid off. 1/2 a chimney lighter in order to get enough surface area heat for 2 steaks.

Once you hit 1" thick 2-zone and sear last. Use 1/2 a chimney lighter for just 2 steaks & that leaves enough direct heat to get that last sear. I usually throw on a fist-size block of mesquite for extra flavor.

[Red Man]

I throw about 12 lit coals in the slow n sear. Cook steaks indirect with lid on. As soon as the steaks go on, I start a full chimney of coals. When the internal temp hits 120 or so, depending on thickness, I dump the full chimney in the SNS. Sear with the lid off over direct heat.

[CaptainMike]

Oh man, I totally misread your question! I do about 1/3 of a chimney that is "nicely lit" instead of fully lit and blazing. Toss in some hickory or pecan when I do the steaks and set the bottom vent almost closed and top vent about 1/4 closed. I don't monitor cooker temp, but pull the steak at 115. I used to then let the coals heat up, but I switched to GrillGrates on the gasser and use them to sear off.

[Buck Flicks]

Are you only going for a slow roast, and not a reverse sear?

I find if you light more than the suggested number, it's hard to keep the heat that low without totally choking off the air flow, which can be dicey because one little ash drop can snuff the whole thing out.

When I reverse sear steaks, I put about half a chimney in the SnS and spread them low. It's easy to keep them around 275/285 long enough to slow cook the meat. Depending on how long it takes the steaks to come up to temp, I light another half chimney when I'm about 15 minutes from being ready to sear. Then I dump those on top of the lit coals, open the intakes and leave the lid off to let all the coals come to an infernal temperature to put the finishing sear on the steaks. Took me a few trials and errors before I found the method that works best for me.

[jecucolo]

Thanks for the question and answers. I have always been a little confused on this.

[JeffJ]

Go to the ABC site and check out "cold grate method". You'll get the answer you seek.

[fzxdoc]

In his reverse sear/cold grate method ribeye video, David Parrish recommends

1. Starting with 25 hot coals banked at one end in the SnS (no water in the SnS), top vent at 2/3, bottom vent fully open, 225-275°F. No unlit briquettes. Place the steaks in the cool zone, and put the lid back on. It usually takes 50-60 min for the steaks to be ready to sear.

2. When the steak temps reach 80°F, flip them.

3. When the steak temp reaches 90°F, light a full chimney of coals for the XL and 2/3 to 3/4 chimney for the regular size SnS.

4. When the steak temp reaches 115°F (or 20°F below the desired end temp), remove them (to dry off and prep), and remove the grate so it can cool. Pour the hot chimney coals into the SnS and, leaving the vents fully open, let the kettle get good and hot.

5. Prep the steaks by drying them off and seasoning as desired. Dave brushes with oil and seasons with fresh cracked black pepper.

6. Cold Grate Sear Method: Put grate back in the kettle, put the steaks on over the SnS. Sear for 1 minute, rotate the grate 90° so the cool grate section is over the SnS, flip the steaks and sear for another minute over the SnS. Repeat with two more rotations/flips. Two minutes per side total in two 1-minute sear sessions or until the steaks are seared to your liking.

He finesses some of these numbers just a bit, as I recall, in other steak videos, but this is usually where I like to start.

Kathryn

[Dadof3Illinois]

I have done pretty much what fzxdoc talks about with what ABCBBQ Dave recommends a lot. But the other day I had two really big Tomahawk steaks (3.5lbs ea) to cook. I lit 1/2 a chimney of KBB let it get super hot (15-20 min) set a grate over it and seared them one at a time over the hot chimney first, then I dumped the coals in the SnS with a chunk of pecan and slow cooked to an IT of 135. They came out wonderful, but IMO you need to have some pretty thick steaks (1 1/2"+) to do this method or you won't have much time in the smoker to get that nice flavor. This method seemed to save a step of adding more lit coals in the end for the sear.

[jfmorris]

I put a half chimney of lit coals in the SNS when doing steaks. I put the steaks in the indirect side, pretty much as far from the SNS as I can, and put a meat probe in one. Once the steaks hit around 120, I take the lid off the kettle, and sear directly over the SNS. Excellent results with this method, and I don't hassle with a specific temperature on the indirect side.

[jfmorris]

I haven't been. I figure the steaks are a foot or so from the SNS, the temp at the top and bottom side of a 1.25 to 1.5 inch thick steak is not that much different. I guess you could flip. I just let it ride until time to sear when doing reverse sear.

[jlazar]

Thanks

[jfmorris]

Looking at JeffJ ‘s post below I may have been using a full chimney with this method, as I know the sear is roaring hot above the SNS.

[JeffJ]

I like to put a fully lit chimney in the SnS and put the steak on the grate completely frozen. By the time it's ready for the reverse sear the steak has already developed great color and because it cooked for so long the marbling has rendered nicely.

[jfmorris]

Mine steaks go on at 34 degreees right out of the fridge. I have smoked butts that were frozen solid and 20 degrees internal going in the grill. They had awesome bark, but took a couple hours longer to smoke...