come on baby light my fire

Last week I ditched my 10 yo falling-apart gas grill in favor of an old-school Weber kettle. I had intended to grill a leg of lamb for father's day this Sunday but given the sorry state of my fire building prowess, I just might be forced to borrow the neighbor's larger gas grill.

I've got a chimney starter. Starting the coals isn't a problem. The problem is that after I fire that thing up, I dump the coals into the kettle and it gets hot, but not *that hot*. My oven thermometer maybe hit 325-340 last night when I grilled a chicken and even then it only seemed to last for about 30 minutes. So, what am I doing wrong ?

- could I be leaving the charcoal in the chimney starter too long ? How long after it reaches jet-engine status should I wait until I dump it ? All the books say to do it when there's a layer of white ash on them but that hasn't really worked

- the fire obviously needs air so I've been leaving the vents open at the bottom as well as about 1/2-3/4 open on the top.

- I'm using the Whole Paycheck natural wood charcoal. It seems to burn VERY fast and has many very small chunks, which promptly fall through the grate (I'm going to get a 2nd to put perpendicular to it). Berger Brothers wasn't open on Saturday so I probably can't get there. Should I try a different brand ?

- Should I make two batches of charcoal to initially add more to the fire ? the leg of lamb would be cooked indirectly. I can't remember for how long exactly, but I think it was at least 1.5 hrs.

Any help appreciated !

1) If you can at all, go buy yourself some Berger Bros. hardwood charcoal, you won't worry about the cost then and will get lots more big chunks, at least at first. Too many little chunks and dust will cut off their own airflow to some extent.

2) Dump the burning coals ONTO MORE UNLIT COALS. Maybe you are, it isn't clear, but if all that's burning is the stuff that was in the chimney, that's just not that much charcoal to begin with. You don't need to light more stuff but I suspect your fire simply has nothing to feed on after its initial rise and fall.

3) Open the vents all the way.

That's where I'd start, anyway.

Whole Foods' hardwood charcoal is rebranded Cowboy charcoal, which is usually small pieces of scrap lumber. It's not very good quality.

I'd follow mike's suggestions, and I'd start with #2 first.

gleam wrote:Whole Foods' hardwood charcoal is rebranded Cowboy charcoal, which is usually small pieces of scrap lumber. It's not very good quality.

I always go to Berger's (I like the old-timey vibe as much as the products/prices), but in my last bag of Nature Glo I found what looked like a charred two-by-four. This was just one piece of many, but it did start me thinking about the genesis of my hardwood charcoal.

Driving by Berger's the other day, I pointed it out to one of my daughters, who said, "Oh yeah, the place you took us and we almost got raped," exaggeratingly referring to the subterranean atmosphere and apparently threatening, coal-encrusted warehouse man who was kind enough to help me carry bags to the car. Kids say the darndest things!

Hammond

that's most certainly it -- not having enough charcoal.

a buddy of mine is gonna go by BB this week so I'll be able to run a test fire on Saturday to make sure I can keep things hot for 1.5 hrs or so.

thanks !

tem wrote:Last week I ditched my 10 yo falling-apart gas grill in favor of an old-school Weber kettle. I had intended to grill a leg of lamb for father's day this Sunday but given the sorry state of my fire building prowess, I just might be forced to borrow the neighbor's larger gas grill.

Tem,

Here's a dead-simple method for leg-o-lamb on the Weber 22.5-inch kettle. This exact leg-o-lamb method, with minor variations for bone-in prime rib and whole turkey, were my outdoor cooking 'showboat' pieces before I started using a WSM.

Lamb on a Weber Kettle

Marinate whole leg-o-lamb with garlic, olive oil, lemon juice, dried rosemary, (not fresh it will burn) cracked pepper and a little kosher salt.
If feeling adventurous make slits and insert fresh garlic. If feeling very adventurous insert a third of an anchovy along with the garlic

Marinate for 45-minutes, or more if time available.

22.5-inch Weber Charcoal Kettle

Pile lump charcoal on both sides of grill, put an aluminum loaf pan in the middle of unlit coals.

Using Weber Charcoal Chimney light up a full round of lump charcoal.
When Charcoal Chimney is fully engaged pour equally on unlit charcoal.
Fill aluminum pan 3/4ths of the way with cheap white wine (water will work as well).

Place lamb directly over the pan.

Toss a handful of cheap, stemy dried rosemary directly on coals and cover, repeat every 15 minutes or so.
As an alternate you may use a small chunk of dry barkless wood on each side.

Turning every 20-minutes cook until meat reaches an internal temperature of 135° (I recommend an analog instant read Taylor thermometer. $5 in any grocery store)

When you take lamb off the grill it will continue to cook for a few minutes.

Let rest for 10-15 minutes before carving.

Do not overcook.

You can also use this marinade and then grill directly over coals for rack of lamb or lamb chops.


Enjoy,
Gary

thanks for all the suggestions. A few more questions:

1) How much unlit charcoal should I put on each side ? 1 chimney starter-full each ? Split 1 between both sides ?

2) How long should I preheat the kettle before putting on the lamb ? Is there an ideal temp ? 375-400 deg ?

3) If I really do need to add more charcoal or my fire is waning, what's the best way to get things going again ?

tem wrote:1) How much unlit charcoal should I put on each side ? 1 chimney starter-full each ? Split 1 between both sides ?

One Weber chimney starter full on each side, unlit. 1/2 Weber chimney starter, fully engaged, on each side to light coals.

tem wrote:2) How long should I preheat the kettle before putting on the lamb ?

Let coals burn for 5-minutes with the lid off before adding the lamb. No closed lid preheat is necessary.

tem wrote:Is there an ideal temp ? 375-400 deg ?

Forget absolute temperatures, that's for ovens. The leg-o-lamb is done when it reads 135° on an instant read thermometer. (Make sure reading is taken in meat, not fat, not touching bone

tem wrote:3) If I really do need to add more charcoal or my fire is waning, what's the best way to get things going again ?

If you need to restoke the fire, which I doubt you will with one leg-o-lamb and the fire built as I indicate, place the lamb on a platter, tent with foil. Lift the cooking grate off with oven mitts, add small amount of unlit charcoal, 1/2 fully engaged Weber chimney to each side. Make sure aluminum loaf pan has liquid.

Turning the leg-o-lamb every 15-20 minutes is a very important step.

For tips on using the Weber chimney and/or to entice you to buy a WSM you may wish to check out my Wiviott WSM 5-Step. (Mike G did the web site/design)

Enjoy,
Gary

thanks again for all the info Gary. I've contemplated getting a WSM and embarking on a smoking odyssey. I luvs me some pulled pork.

One LAST question : I assume that you normally cook w/ the lid on, right ? (showing my ignorance here)

tem wrote:One LAST question : I assume that you normally cook w/ the lid on, right ?

Right, lid on.

G Wiv wrote:

tem wrote:One LAST question : I assume that you normally cook w/ the lid on, right ?

Right, lid on.

Actually, lid on and tinfoil hat...but, that is only so the aliens can't read your thoughts while cooking.

being the left-brained cooking dork that I am, I ran a "test" last night using G-Wiv's technique using the remainder of my crappy Whole Paycheck charcoal. It got up to about 575º (I used an oven thermometer just a general guide so don't freak out ) 55 minutes in and stayed above 500 for almost 2 hrs. The temp will obviously be a lower tomorrow w/ a hunk of lamb in there but I think I'm good to go !

Photos will certainly follow.

tem wrote:being the left-brained cooking dork that I am, I ran a "test" last night using G-Wiv's technique using the remainder of my crappy Whole Paycheck charcoal. It got up to about 575º (I used an oven thermometer just a general guide so don't freak out ) 55 minutes in and stayed above 500 for almost 2 hrs. The temp will obviously be a lower tomorrow w/ a hunk of lamb in there but I think I'm good to go !

Photos will certainly follow.

Good luck tomorrow. I look forward to your pics. As Gwiv mentioned earlier, measuring temperatures in a BBQ is somewhat irrelevant. The thing to do is to watch your meat and use an instant read thermometer to test the meat for doneness. When BBQing (and even more so for smoking) timing out a recipe like you would in an oven based on a constant temperature doesn't necessarily apply when there are so many variables like wind direction and speed, ambient temperature, humidity, etc. involved. Just cook it till it's done. BBQing is not a left brain activity, like baking, for example.

The thing you are ultimately going for is the condition of the meat itself. (You don't eat the temperature.)

Therefore, the thing you need to learn is judging the condition of the meat. Use a meat thermometer to help guide you as to that condition, but pay attention to the meat, if you make two of something leave one on a little longer, after three or four cooks you should be able to judge doneness by prodding more than by anything else. That's when you know what you're doing.

Paying too much attention to oven temperature is only liable to lead you to screw up when you allow the number to overrule what your eyes and fingers are telling you. Trust the force, Luke.

yes ... yes ... I know not to worry about the ambient temp. I was just using using the oven thermometer to make sure everything was getting *at least* on the hot side for the length of time I will need it tomorrow so I won't be standing there like a rube for 3 hrs waiting for my 6.67 lb leg of lamb to cook. Rest assured, the oven thermometer will stay in the oven and I will have my Thermoworks instant read at the ready.

All the Yoda's here, know by now, I trust

so here's the results. I made a rookie mistake in that I didn't get the lamb up to room temperature before putting it on the grill so it cooked a bit unevenly. It was a medium-well (but still juicy) near the surface but was still nice & pink in the center. I also served grilled shiitake/oyster/portobello mushrooms w/ mizuna & chiles and a caprese salad w/ some great heirloom tomotoes I got at the Wicker Park market on Sunday and a little lemon & arugala on the side. The almond/olive/chile flake pesto was also very good but looked a bit too much like dog food for my taste. I should have used skinless almonds and a lighter olive paste.

Dessert was some homemade peppermint icecream (dyed pink as my dad likes the Baskin & Robbin's version).

Thanks again for all the help !!

after about 20 mins



the table

tem wrote: I made a rookie mistake in that I didn't get the lamb up to room temperature before putting it on the grill so it cooked a bit unevenly. It was a medium-well (but still juicy) near the surface but was still nice & pink in the center.

How long did you let it rest before carving? Usually a nice long rest will even things out a bit.

stevez wrote:How long did you let it rest before carving? Usually a nice long rest will even things out a bit.

Probably not long enough -- only about 5 mins while I plated some of the other dishes. My family was on the verge of revolt as it was about 2 hrs past the usual dinner time for everyone - usually about 6pm

tem wrote:

stevez wrote:How long did you let it rest before carving? Usually a nice long rest will even things out a bit.

Probably not long enough -- only about 5 mins while I plated some of the other dishes. My family was on the verge of revolt as it was about 2 hrs past the usual dinner time for everyone - usually about 6pm

Giving food a good rest while hungry people wait is a delicate situation to be in, but you have to convince them that it'll be worth their while. You definitely want to let that guy rest for about 15 minutes.

eatchicago wrote:Giving food a good rest while hungry people wait is a delicate situation to be in, but you have to convince them that it'll be worth their while. You definitely want to let that guy rest for about 15 minutes.

Standing next to the carving board and sharpening the carving knife while humming the music from Psycho works for me.

Bill/SFNM

tem wrote:so here's the results. I made a rookie mistake in that I didn't get the lamb up to room temperature before putting it on the grill so it cooked a bit unevenly. It was a medium-well (but still juicy) near the surface but was still nice & pink in the center. I also served grilled shiitake/oyster/portobello mushrooms w/ mizuna & chiles and a caprese salad w/ some great heirloom tomotoes I got at the Wicker Park market on Sunday and a little lemon & arugala on the side. The almond/olive/chile flake pesto was also very good but looked a bit too much like dog food for my taste. I should have used skinless almonds and a lighter olive paste.

Dessert was some homemade peppermint icecream (dyed pink as my dad likes the Baskin & Robbin's version).

Thanks again for all the help !!

after about 20 mins



the table

looks good..but that room temp thing you are fretting about is nonsense to me..ive cooked many a leg of lamb, whole lamb, lamb chops, etc..never had to to that for a good end product..i will say though that you really do need to let it rest longer than 5 min..in anyevent looks great from the pics

gleam wrote:Whole Foods' hardwood charcoal is rebranded Cowboy charcoal, which is usually small pieces of scrap lumber. It's not very good quality.

I'd follow mike's suggestions, and I'd start with #2 first.

I am still a grilling novice, and I have never used Berger's, but we really enjoy the Cowboy Brand. Maybe we have been lucky in the batches we received, but it burns hot and adds a nice, subtle, non-overpowering flavor.
LO

Hi,

I am testing recipes for a friend. To cook the meat to their method, I am to have two zones on the grill: high and medium heat.

I thought I would light all the wood charcoal at once. AFter the wood charcoal is fully engaged, then move the coals to form a larger and smaller stack. Does that sound reasonable?

Thanks!

Regards,

Cathy2 wrote:I thought I would light all the wood charcoal at once. AFter the wood charcoal is fully engaged, then move the coals to form a larger and smaller stack. Does that sound reasonable?

Light all the charcoal at once.

Though, if the "high" portion of the cook is long enough that the "medium heat" coals will dissipate before coming into play then light separately. You could also rake a portion of the coals from the high side, when done with high heat, to make a medium heat fire.

If the recipes are for eventual publication/use by those only moderately familiar using live charcoal best to err on the side of simplicity and light all the coals at once.

Enjoy,
Gary

Embarassing question: Will Low and Slow teach me how to cook on a Weber kettle? I finally bought a place with ample deck space and am now going to have space for a grill. I thought about going all in with a BGE, but figured I should take it slow. Anyway, I need a basic how-to on lighting it/venting it/etc. guide as I've honestly never grilled on anything but propane. Be gentle . . .

low & slow does have instructions for cooking barbecue on the weber kettle, but it's not a guide to grilling (what most people do with a kettle).

that said, you should get the book anyway, and you should get a weber chimney starter.

Get yourself a Weber Performer and a WSM instead of a BGE and have enough money leftover to feed them both plenty of meat for a year

As long as you have room, the built in workspace of a Performer (plus the gas-ignition) is a huge plus over the regular kettle.

Abraus wrote:Embarassing question: Will Low and Slow teach me how to cook on a Weber kettle? I finally bought a place with ample deck space and am now going to have space for a grill. I thought about going all in with a BGE, but figured I should take it slow. Anyway, I need a basic how-to on lighting it/venting it/etc. guide as I've honestly never grilled on anything but propane. Be gentle . . .

Thanks for the quick replies. I am going with a straight kettle to start b/c I think if I want to smoke and grill, I'll take the plunge and get the BGE due to space concerns. I'm not even sure I will have time/enjoy grilling (hard to fathom I know and I doubt that will be the case). As such, I'm just looking for a grilling book to optimize my experience with a kettle. I've got a chimney.

Weber's Charcoal Grilling should probably help ya out. If you go for "other sellers" you can get a Like New copy for < $6 shipped.

When I saw the title of this thread, I was like "oh ... that's pretty snappy" and then I see that I started it 4 years ago

Between my 1.5yo dating a vegetarian thread being discussed over Cathy2's brunch (it didn't work out) and this one, I've got some serious LTH deja vu going on