How do you add coals or lump coals while you are slow cooking a big peice of meat for 8 hours ? the only place I see to add coals is through top ?
873337
I have done it in two ways. A. use the tool provided to open the center, and add with long tongs. B. remove the meat temporarily, remove the whole grill, and add more fuel. I would let it burn a few minutes before attempting to put everything back on, though.
873338
You should not need to add. If you half fill your cooker and get the temp at the low temp you want you will end up burinng about a 3rd or 4th of your lump coal.
873339
I've kept mine going for 14hrs straight with a low temp and maybe a half full load of lump coal. The trick is getting the grill just up to temp and not over shooting at the start. I like to use small pieces, I will start a few pieces over the gas grill side burner and lay those on top and very slowly bring the temperature up to 220°-250°.
873340
If you use larger pieces of good quality charcoal, you should be able to smoke a large piece of meat without adding more charcoal. I have smoked for 15 hrs on one load of coal. Remember to only light your coals on the top of your pyramid and once the smoke is clear, shut your vents and coast to your temperature. As far as I know the only way to add coals is to remove the center grate but you should not need to. Good Luck
873341
You are correct, the only way to add coals is through the top. However, I have never had a need to do this because of the insulation. Even in cold weather I have done cooks of 12 or more hours without any problems.
873342
I cooked a brisket last weekend, at about 230F for 16 hours. I filled it with about 4 lbs of lumpwood. There was still about half of it left when I pulled it off the grill after it was cooked
873343
Only way to add coal is through a pass through hole in the top grate. Because if the design, lump charcoal can burn very slowly for about 4 hours. Adding coal to a slow cook is a problem with all Kamado style cookers. The answer is to find the right vent setting and use enough lump charcoal.
873344
I have had this grill for over a year and have done a few brisket and Boston butt roasts. I have never used any lump charcoal because I still had a load of briquette I bought on 50% off sale from Home Depot. I have never had to add charcoal for the brisket low and slow cook, 8 to 10 hours long. Set at 225 degrees it would easily go the entire cook without need to add coals. The thermal efficiency with this smoker is amazing.
873345
If you fill lump coal at the beginning it will last the 8 hours provided your cooking at lower temps. Under 350. Just start with it full and you'll be fine.
873346
The top is to place to add more coals if you need to, BUT.....if you adjust the grill perfectly, you won't have to add anything. This grill can easily go for 10 hours without adding coals.
2188571
I always brown my meat(pot roast) on the stove with some oil. If you want gravy, immerse the meat first with plenty of flour, salt and pepper. Place it on the stove to brown without the lid, then I add water and then cover, temp to medium-low. When the lid is on the meat steams so uncovered causes the meat to brown. TOO much info? Only practice and trial and error worked for me.
1378849
Put the stone in the cooker when you light the coals and the wood. It will get very hot. The flames continue during the entire cooking process. In fact, you may have to add more wood if you are making several pizzas.
2081986
Yes, is the short answer to part 1, you don't 'have to, but I do, to part 2. I end up putting some chips (I don't worry about soaking, just throw them directly on the coals) so for me it infuses the smoke also. You'd have enough heat if you step up to 10-12 briquettes to grill steaks just fine, and it will last a long time also. I tend to keep around 9 or so for the new style Kingsford and cover it so I get the wood smoke infusion. I don't know for the large charcoal parts, I use regular briquettes as I can control what I want for heat better by varying the number of them. Keep in mind that I'm a Dutch Oven cook guy, so I might be more hung up on heat control than most people.
426778
You have to lift the grate and add charcoal. This is not normally a problem as you can put a lot of charcoal in there initially and the Keg is so well insulated that it doesn't use a lot of fuel.
1170114
I start fire with charcoal. I soak wood in water overnight and cook using wood. I have enjoyed my smoker. It takes 8-10 hours for Boston butts to get tender but it is well worth the time. Also have smoked chicken. Awesome!
469834
I can only tell you what I do! I soak a small amount of wood chips in water, then place them in a small aluminum pie pan (like pot pie size...). I heat the grill for about 30 minutes, then put the pan on the very rear (hottest part) of the grate, over the point where the burners hook into the body of the grill. Continue to heat on high, then when the smoking starts pretty well (takes about 30 minutes), I USE A MITT (safety point!) to pull the pan to the front of the grate while I cook the meat. Works great for me, just takes a little more heating time.
2128638
There is a good explanation on how to season the smoker by Slap Yo Daddy BBQ in the reviews. When I start charcoal I fill my chimney and put some newspaper underneath and light it. Then I pour the lit coals on top of unlit coals this is called the Minion Method (google it) ...I never use lighter fluid !! You can taste it in the meat. There is a wealth of information on the Internet on how use this grill for cooking all types of meats. Just do a little research and Enjoy !
967328
Well, I'm no expert either, but here's what we do. We use Cowboy brand hardwood lump charcoal. It doesn't look at all like the usual briquette. It looks like black pieces of wood in varying shapes and sizes. It is supposed to have quicker and hotter fires, and we find this to be true. Also, we don't use the baskets at all. We pour the charcoal into the middle of the bottom grill rack and kind of mound it toward the middle. Once the charcoal gets hot enough, we spread it out as evenly as possible. We're usually putting food on within 20 minutes of starting the grill. One other thing. You mentioned putting the lid on. Not sure if you mean you leave it on the whole time while waiting for the charcoal to ash over. Again, I'm no expert, but I think the lid should be off in order for the charcoal to properly heat up.
1210170
Stoneware, that is set in an aluminum outerware which keeps everything hot for a long time. I usually brown my meat, first then add everything to the pot-good luck! You will love!
1593694
Make sure that you add your woodchips over the burner section being used. I typically slow cook with only one burner at a temperature between 225 - 275. I usually use the 1st burner which is the burner closest to the front of the grill. I add woodchips only to the section of the smoker box where the flame is. You should see a lot of smoke. Hope this helps.
2128636
To season it i just did acouple of cooks with some fatty foods. Bacon or meat that you do not wish to eat just to seal up all the holes. To start the charcoal I use a chimney starter with some newspaper under it which lights it up real quick!
596304
Let the coals burn with the lid and bottom vent wide open for 15-20 minutes, then close the lid. Keep the bottom and top vents fully open until you get to the temp you need. Once I hit temp with the vents wide open, I usually close both down to level 1 or 2. That usually works fine. To ensure air flow into the bottom vent, you may need to orient (i.e., turn the keg) "into" whichever way the breeze is blowing. On an unusually calm day recently (no breeze at all), I actually hooked up a small floor fan near the keg and pointed it to the bottom vent. That worked great. Got the coals red hot in no time. Hope you're enjoying the Keg. We love ours. Let the coals burn with the lid and bottom vent wide open for 15-20 minutes, then close the lid. Keep the bottom and top vents fully open until you get to the temp you need. Once I hit temp with the vents wide open, I usually close both down to level 1 or 2. That usually works fine. To ensure air flow into the bottom vent, you may need to orient (i.e., turn the keg) "into" whichever way the breeze is blowing. On an unusually calm day recently (no breeze at all), I actually hooked up a small floor fan near the keg and pointed it to the bottom vent. That worked great. Got the coals... » Read More Let the coals burn with the lid and bottom vent wide open for 15-20 minutes, then close the lid. Keep the bottom and top vents fully open until you get to the temp you need. Once I hit temp with the vents wide open, I usually close both down to level 1 or 2. That usually works fine. To ensure air flow into the bottom vent, you may need to orient (i.e., turn the keg) "into" whichever way the breeze is blowing. On an unusually calm day recently (no breeze at all), I actually hooked up a small floor fan near the keg and pointed it to the bottom vent. That worked great. Got the coals red hot in no time. Hope you're enjoying the Keg. We love ours. « Show Less
1314778
I prefer lump charcoal such as Royal Oak. The larger pieces hold heat much better and break down slower than briquettes. Lump charcoal seems to burn the fresh wood I sometimes use at a slower rate as well. I love using my smoker and hope you have a similar experience.
449503
Go to char boil.com. There is a ton of info out there. I have used mine every weekend since I've owned it . Buy a good thermometer and go by it. Get a bunkbed basket put it in the bottom of the basket if you cook larger cuts of meat keeps cooking more even. Less heat in the bottom. listen, put a ham, a turkey, porkbutt roast, sirloin roast . Or any thing you can imagine. This thing Rocks. I love it . I have also given 2 oil fryers away. P.S try pork butt roast. it will get eaten way before it ever gets pulled. AWESOME. Hoped this helped
1097946
I mix it in with the spices and olive oil that I rub on the meat prior to cooking. I make a paste. You could also mix it in the bbq sauce. It does not take a lot. I also add it to the broth/sauce when I slow cook brisket in a crockpot.
1111403
Not really -- just put all the coals in one section of the grill. You'd probably want to do this even when cooking for a larger group -- make a banked fire. You can do your grilling directly over the coals in order to get a good char on steaks and burgers, and use the side away from the coals for cooking at a lower temperature (for thick cuts) and furthest away as a warming area until serving.