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BBQ n00b: How to use the vents on my BBQ to control the heat... basically, Im having problems BBQing

E

Epsil0n00

Golden Member
So, I like to BBQ but for quite awhile I have been feeling like the heat from my charcoal diminishes very quickly and my food could be getting cooked better. I am using a charcoal BBQ and, up until yesterday, Kingston bricquets with lighter fluid, and lighting them in a pile on the grate.

Yesterday I purchased some real charcoal made of chunks of mesquite. I also purchased a chimney charcoal starter so that the coals would lite a higher percentage of the surface. When I was using the pile-lighting method the bricquets on the outter ring of the pile wouldn't fully lite. So, the chimney thing is awesome and my coals were nice and hot when I dumped them into the BBQ... but then right after I put the food on the grate and closed the lid it seemed like the coals went lost heat very quickly and the food, a couple burgers and some veggies, took forever to barely cook.

Here's my question: how can I get the coals to stay hotter longer? How will adjusting the vents at the top and bottom of the BBQ effect the heat? Will opening the vents and creating more air flow increase heat, or decrease heat?

I need help immidiately because I'm gonna be grillin in about 30 minutes!!!
HELP! 😉

Thanks grill masta
Eps.
 
My fiance asked me to go make dinner... and then I said the funniest thing of the day.... I said: "I need the internet in order to BBQ!"

ROFL, how funny is that?!
 
You open the bottom vents to create more draft and keep the coals going. Make sure the vents on the lid are open as well. This will keep a flow of air going through the BBQ.
 
If you feel like the coals are losing heat very quickly (as soon as you are closing the lid), you didn't give them enough time to really heat up. Let them sit in the chimney starter longer - don't worry about them burning out before your food is done. I let the briquets burn for at least 20 minutes before I dump and spread them on the grill.
 
Originally posted by: KK
propane grill FTW.

Just had to say it to piss off you charcoal folks.
Click to expand...

no kidding, 20 min to wait for charcoal? thats crap. in 20 minutes i've...
1)walked outside and lit grill
2)walked back inside and grabbed a couple meat patties out of the freezer
3)walk outside and toss on now 400+ degree grill
4)go inside and spend 6 minutes minutes putting rest of burger together, and finding something to watch on tv.
5) go outside and flip burger
6) go inside and dig cheese out of fridge.
7)wait 5 minutes
8) go outside and drop cheese onto patties, wait 30 seconds, drop patties onto buns
9)shut off gas and give a quick scrape
10)go inside and start eating.
 
I got natural gas and charcoal gril ftw if I got time and dont have so much food to cook its charcoal but If I need to make a ton of food for like a family get to gether is gas the gas is about 3 times bigger.
 
I opened the vents and everything cooked much better! thanks for the tips!
BTW~ I love the smell of my charcoal and wood chips!
 
I skip the step of lighting the charcoal. It always took to long. I spray lighter fluid directly on the food and grill surface and light it. It reduces the cook time by about 10 minutes and grill prep time by 20 minutes. The only down side is everything is charred and crispy, but rare on the inside. Don't do this to burgers or chicken....but steaks are good.
 
I just bought a Weber grill. I used it to grill up some chicken last night and it was awesome!
 
I'm sorry I'm a noob I didn't grow up in U.S but what does acronym BBQ stand for? (not the Be Back Quick as in internet slang, I mean legitimate word). Thank you 😛
 
Originally posted by: lyssword
I'm sorry I'm a noob I didn't grow up in U.S but what does acronym BBQ stand for? (not the Be Back Quick as in internet slang, I mean legitimate word). Thank you 😛
Click to expand...

Barbeque.
 
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