K
Kimchee
Guest
I need some advice and tips from the masters of the grill, please.
When my gas grill died, I decided to go charcoal, and overall I have been very happy with the decision.
But there is one thing I just can't seem to master.
Keeping a steady heat when I am doing a long, low slow BBQ.
I've got good quality charcoal, Kingsford Competition Briquets, I fill my large charcoal chimney so I've got a good base of coals to start with.
The temperature starts off fine, but fairly quickly drops, and adding small handfuls of new briquets just doesn't keep it where it needs to be.
I've been experimenting, and actually prefer using small chunks of hickory wood, but they end up smoking instead of burning.
What I'd like to do is go with charcoal to start, and then wood to keep the fire going at the heat I want. I'm not interested in using lump charcoal, mainly because I can't find any in this area.
So what's the secret? Anyone have a good routine for maintaining a good fire over time?
My grill has a front door for accessing the fire without opening the lid, and I keep the vents on the fire side open and the chimney barely cracked.
When my gas grill died, I decided to go charcoal, and overall I have been very happy with the decision.
But there is one thing I just can't seem to master.
Keeping a steady heat when I am doing a long, low slow BBQ.
I've got good quality charcoal, Kingsford Competition Briquets, I fill my large charcoal chimney so I've got a good base of coals to start with.
The temperature starts off fine, but fairly quickly drops, and adding small handfuls of new briquets just doesn't keep it where it needs to be.
I've been experimenting, and actually prefer using small chunks of hickory wood, but they end up smoking instead of burning.
What I'd like to do is go with charcoal to start, and then wood to keep the fire going at the heat I want. I'm not interested in using lump charcoal, mainly because I can't find any in this area.
So what's the secret? Anyone have a good routine for maintaining a good fire over time?
My grill has a front door for accessing the fire without opening the lid, and I keep the vents on the fire side open and the chimney barely cracked.