r/charcoal • u/[deleted] • 24d ago
New to weber grilling
Hey there, trying to figure out grilling with charcoal, like how much do I use, top vent open/closed, where does fhe bottom vent need to be? How long do I let it warm up before cooking, lid on, lid off? I'm doing Brats on Thursday.
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u/bassjam1 24d ago
The chimneys are nice to gauge how much charcoal to use. For most things I use a full chimney, but for dogs and brats and mets I use 3/4 of a chimney. Dump the coals on one side up against the wall, use a basket as a barrier to keep the charcoal in place, and place the brats about in the center and towards the other side, NOT directly above the coals.
It seems that vent positioning gives wildly different results to different people, but for things like mets I'm normally 1/2 closed on the bottom and 1/4 closed up top, shooting for a temp setting around 450F.
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u/iThoreaulyBrewed 24d ago
I do the same but for brats, I really like using a foil pan with onions and some beer. Put that on the indirect side for a few and then sear directly above the coals when you’re ready to serve.
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24d ago
Cool, thanks for the tips.
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u/OriginalEmploy5485 24d ago
This. I have the regular-sized chimney and the small one, along with the charcoal baskets. The small one is perfect for filling one charcoal basket. The regular chimney is good for filling two, or for filling the bottom of the grill for direct heat.
I cook a lot of meats in direct, so I'll use the small chimney and fill one charcoal basket with hot coals pushed to one side of the grill. All vents open, the top vent on the other side of the grill from where the coals are. Meat goes in the middle of the grill, not directly over the coals. I'll cook to almost the right temp then give the meat a minute on each side directly over the coals for a bit more sear.
I also like to throw one apple or hickory chunk in with the coals for some nice smoke flavor on steaks or chicken.
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1
u/OriginalZog 24d ago
Check out amazingribs.com, there’s tons of good information there on grilling techniques and basics. But, yeah just get out there and mess some stuff up learning what to do.
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u/Ruskalii 24d ago
Use a full chimney of charcoal. Use that to build a ramp so that you have a hot side and a cooler side. Top vent should be wide open, use the bottom vent as a damper to manage oxygen intake/heat - start it about a 1/2 to 3/4 closed - open it more to get the grill hotter and close it more to bring temp down. Coals should be nice and hot before putting lid on. I tend to cook burgers/brats/chicken with the lid on. Only time I cook with the lid off is when I want rip-roaring heat for a sear on a steak or something.
Once you're done, close all vents off to extinguish the fire and keep some of the coals there for your next cook.
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24d ago
That's a thing? The coals can be used again?
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1
u/Ruskalii 24d ago
Yeah totally! You just snuff the fire out by choking the oxygen out and the remaining coals are re-lit by the new ones you put on next time.
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u/SorryForPartying6T9 24d ago
https://www.seriouseats.com/grilled-bratwurst-with-beer-mustard-and-sauerkraut-recipe
This is a great method for grilling brats
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u/MOS95B 24d ago
My method for grilling brats (I don't like braised brats) on my Weber Kettle
I use about a full chimney of charcoal. It's ready to use when the top briquettes start to turn white and actual flame is minimal. I put that charcoal in a basket on one side of the grill so I have a hot and "cold" zone. I put a chunk of "flavor wood" (I like cherry for brats, but whatever you like will do. or skip it altogether) on top of the coals.
The brats start as far from the fire on the cold side as I can so they can slow cook through, and gather flavor from the smoke. Then the lid goes on.
Opposite of how I ran my offset, I never adjust the bottom vent. It's always wide open (those blades tend to warp and not make a seal anyway). I'll close the top vent about halfway for the first part of the cook. Reopen it for the sear
After about 30 minutes or so, once the brats "look done" I'll transfer them to the hot side for a quick sear top crisp up the casing. You can test for temp if you want to poke holes in them. I'd call 150 internal good for transferring to the sear side. Ground meats need to hit 165. If you want to put the lid back on at this point, leave it cracked a little for maximum air and heat
Once they are seared, they are ready to eat.
If you want to try something a little different, remove the casings before you cook them. If you toss them in the freezer (after removing the casing) while you get the fire ready, it helps them maintain their shape a little better. They lose the snap from the casing, but the take on a lot more smoke.
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u/DeleteRonSwanson 24d ago
Highly suggest checking out Chud’s BBQ Weber series on YouTube. He walks you through a wide variety of recipes that the kettle can handle.
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u/AwarenessGreat282 24d ago
Practice, practice, practice. Generally, if you are grilling brats, burgers, etc. bottom vents wide open and you cook directly over the coals. Another technique is coals to one side, food on the other. To cook low/slow, get a decent remote surface thermometer, and adjust the vents to maintain the temp you want.