Question on Char coal set up?

[Derek]

Question?

Ok in my weber book they say for the first hour on indirect heat you want to use 25 per side, That's ok I got a medium bag of KingsFord Hickory briquettes, And that's fine but then it say's 8 per side every additional hour use 8 coals.


I dought a 8 - 10 pound bag will last that long.

and I have some other kingfords stuff that's never been open but it sat in the storage shed for about a year +


Is there an easier way?

[spydermike72]

We will need a little more information to help you out. Also you can control how fast your charcoal burns by controlling the air intake on the bottom. Leave the top vent open all the time.

What are you trying to cook ?

[Derek]

We will need a little more information to help you out. Also you can control how fast your charcoal burns by controlling the air intake on the bottom. Leave the top vent open all the time.

What are you trying to cook ?Hi Mike,

I'm trying to SLOW cook my ribs with indirect heat and a water pan method for tomorrow.

I was thinking leaving the bottom flu closed at all times and do what you said with the top!

I was thinking about doing 1 chiminy basket on the left side of the grill and the right side of the grill will have water pan & the ribs!

[spydermike72]

Hi Derek,

You will need to leave the bottom vents open a little to get some air in there. You are probably good on the 1 chimney, but may need to replace later in your cook. Sounds like you have a good plan so far.

[Derek]

Hi Derek,

You will need to leave the bottom vents open a little to get some air in there. You are probably good on the 1 chimney, but may need to replace later in your cook. Sounds like you have a good plan so far.Thanks Mike.

So go with the briquetts on the side and the water pan on the other side?


Then about 2 hours in do another chimney full of coal?

[Bbq Bubba]

If you look @ the pics I posted, that's 1 chimney unlit with a half chimney lit poured on top. Leave one vent below the charcoal & the exhaust over the food. Shoot for 300 on your lid thermo. That'll run 2-3 hrs.

[Derek]

If you look @ the pics I posted, that's 1 chimney unlit with a half chimney lit poured on top. Leave one vent below the charcoal & the exhaust over the food. Shoot for 300 on your lid thermo. That'll run 2-3 hrs.I thought it looked like that Bubba, I will still foil the ribs in the 3 2 1 method.

I will post pics results and so on.

Thank you so much guys.

[Bbq Bubba]

Your looking at more like 3-1-1 on the Weber.

[Derek]

Your looking at more like 3-1-1 on the Weber.3 hours un foiled, 1 hour foiled, 1 un foiled bbqed and glazed?

Very cool. Thank you Mike & Bubba for your help and support.