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Calling all bbq masters

P

paulney

Diamond Member
All right, I give up. I need some help from bbq pros on ATOT 🙂

Here's the deal: I have a Weber One-Touch silver, which is just a regular run off the mill charcoal bbq. When I cook fairly small pieces of port/chicken - it's all good. But when I try to cook up big slabs like those tritips they sell at Costco, that's when the troubles start.

How long should I wait for the coals to burn in the coal starter? If I wait only until they turn slightly gray, then when I close the lid on the bbq, the coals cool off too fast, and my meat gets undercooked. If I leave the lid off, then they ignite even more, and the meat gets too dry. Or they just sit there barely heating the meat, but as soon as I take it off, and my cooking is done, they reignite again, burning for another good hour...

And another problem: fat and sauce from the tritip starts dripping down on the hot coals, and ignites in flame, charring the meat. How do you go about that?

Help!
 
are there any air vents you could open so the coals get oxygen?

my cheap grill has an ash bucket with adjustable air holes at the bottom. i use those, and the round slot on the top to control air flow and temp of my coals.

 
I do indirect cooking.. ie charcoal on 1 side and food on other. Once the charcoal turns gray, i throw some new ones in. So the meat stays on one side and it still gets hot as hell. Once it's pretty much well cook, i move them to the charcola side and get some grill marks on them..

fat and stuff drips down but theres no charcoal on the bottom.. so nothing gets burn.. I bbq once a week.. whats the size of that grill ? 18 or 22 ?
 
Situate the coals somewhat away from the meat by either piling them on one side of the grill and the meat on the other side or putting them in a ring around the perimeter of the grill with the meat in the middle. That way you can stoke the coals without overcooking the meat.

As shimsham mentions, there should be vents to open in both the top and bottom of the grill to allow airflow, and these need to be open. You can adjust these to modulate the temperature somewhat.

Regarding drippings causing flareups, putting something like a tinfoil pie plate under the meat to catch the drips should help there and will also help a little bit with keeping the meat from drying out.
 
Originally posted by: forcesho
I do indirect cooking.. ie charcoal on 1 side and food on other. Once the charcoal turns gray, i throw some new ones in. So the meat stays on one side and it still gets hot as hell. Once it's pretty much well cook, i move them to the charcola side and get some grill marks on them..

fat and stuff drips down but theres no charcoal on the bottom.. so nothing gets burn.. I bbq once a week.. whats the size of that grill ? 18 or 22 ?
Click to expand...

FTW

/thread
 
Originally posted by: forcesho
I do indirect cooking.. ie charcoal on 1 side and food on other. Once the charcoal turns gray, i throw some new ones in. So the meat stays on one side and it still gets hot as hell. Once it's pretty much well cook, i move them to the charcola side and get some grill marks on them..

fat and stuff drips down but theres no charcoal on the bottom.. so nothing gets burn.. I bbq once a week.. whats the size of that grill ? 18 or 22 ?
Click to expand...

It's an 18 inch grill. I tried expermienting with airflow, but mostly leave the vents fully open.
 
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