Great write up! Thanks for doing this barelfly . I definately want to give this ago!
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Paella - the cook to please a crowd!
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I must have slept through class Mr. barelfly , because I totally missed this one !! Excellent write-up for one of my favorite dishes as well. Lovely looking paella with a well written recipe and walk through. I would nominate this for your know what but alas, we're not doing that any longer. Keep up the good work regardless !!!
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@barelfly - Giving this one a bump with some questions after your inspiring paella pic...
I've got a 22" Weber. How difficult do you find it to keep the heat where you want it? We want a simmer, but not a blast. How much charcoal do you use, and (very) roughly how long does it generally take to finish? I understand the rotating idea to keep it even as we go, but I'm a little concerned about overdoing the total heat load.
My wife got me a Santa Maria style grill rack to go on the Weber, which is pretty darn handy to raise/lower the grate and control heat. What do you think of using this idea?Last edited by Caffeine88; October 4, 2021, 12:26 PM.
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Caffeine88
Hey there! I start with a 3/4 full chimney of charcoal, I’d say it’s about 3/4 ashed over when I dump it on the lower grate. I then add about a half chimney full on top of that to give me the length of the time needed. I’d say this weekend, it took an hour to cook, give or take. To manage the heat, I use the air flow controls and manage it pretty well that way. Usually when I’m about to put the rice and liquid in, prior to this, I’ll start closing the bottom vent. Just depends on how hot the cook is as I’m getting everything (chicken, sausage, etc.) browned or cooked down.
as for rotating, I just watch for hot spots, usually I have one and this weekend I did. But if you can really get an even distribution of charcoal burning, you should be ok.
As for the SM rack, you could totally use it - just make sure you are able to cover the rice after you add the liquid. I know some of the SM grills don’t allow for the lid to be used, so just have that situated before you get to the point of needing to cover, whether its foil or something else.
hope that helps. Let me know if you have any other questions!
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Thanks - I appreciate the insight. Now to find a pan and give a shot!
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Caffeine88
You can go find the enameled steel pans for cheap. Doesn’t have to be fancy. I’ve even used my 17†cast iron pan for paella and it worked great. If you are making for 2 people, a 12†cast iron skillet would be perfect for 3-4 pieces of chicken, chicken and other good stuff. But, I’ve had my enameled steel pan for 12-14 years. Easy to use and easy to care for.
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This is a great write up!
Paella is amazing stuff. Stick to your bones good and packed with flavor. Thanks for sharing this with us.
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Club Member
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Smokin-It 3D
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Funny that this post recirculated yesterday. I picked up some Bomba rice this weekend so I can make some this coming weekend. I’ve even thought about cooking this in my new outdoor fire place, but I think I’ll just stick with the Weber 22â€!
I’d love to get whole shrimp for the cook this weekend!
but, love getting to see so many others giving this a go or sharing their paella cooks!
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Paella is so much fun to cook for a crowd. I've done quite a few and it never ceases to bring a smile to my face when people start oohing and ahhing and snapping photos. Can't wait to see yours!
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CaptainMike I’m still waiting to see that big ol paellera you have stored away. You mentioned it above somewhere when you first replied to my original post.
Time to go dig that thing out and cook it up brother!
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I did a big one for the FoJ weekend: https://pitmaster.amazingribs.com/fo...uly-cook/page8
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Club Member
- Dec 2017
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- New Mexico
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Smokin-It 3D
Weber Kettle with an SNS
Masterbuilt kettle that I call the $30 wonder grill
Bullet by Bull Grills gasser
Anova WiFi sous vide machine
Thermoworks Thermapen and Chef Alarm
hoovarmin - 1/8 cup of purée per person is listed, I think I usually use 2 large tomatoes for 6 people. That measurement probably isn’t exact to the 1/8, but I don’t mind the extra flavor it adds.
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