How many 2x3 chunks of wood necessary to grill a single steak on Level 5 fan?
1543857
I use Royal Oak lump charcoal, works great. Walmart has it. I have only used the Cook Air a couple of times but I can tell youits great! Awesome! I would think one 2x3 chunk of real wood would be enough. Do a google and see the lump charcoal its the best.Its real wood that has been burnt down to charcoal. Works really good and you don't need a lot...Mark
1543858
1 or 2 using ecolog pieces but I usually one as a base and then add hickory, oak, apple, or mesquite chips (a hand full or 2). Something thick like a 2" London Broil top shoulder will take more.
1543859
I'm going to say 2. 1 to get it started and heated up, then 1 more to cook.
1543860
I use Royal Oak lump charcoal, works great. Walmart has it. I have only used the Cook Air a couple of times but I can tell you its great! Awesome! I would think one 2x3 chunk of real wood would be enough. Do a google and see the lump charcoal its the best. Its real wood that has been burnt down to charcoal. Works really good and you don't need a lot...Mark
1543861
1 chunk for up to 3/4" thickness steak cooked to medium. No problem. I use pecan or mesquite.
1543862
Normally, I seem to be running 4 chunks of hickory. I do let them burn down a bit, to get an even heat across the grill.
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.
899244
You can use small hardwood chunks as long as they fit into the burn chamber. You can buy these chips on Amazon or at most retailers (Walmart, Home Depot, etc.) in the grill accessory area. The hardwood chunks produce as much heat as the compressed sawdust pucks that come with the unit.
2231776
Not sure but to give you an idea I recently loaded 16 slabs of beef short ribs total of 40 +/-pounds on four and didn't have to cut them to make room the following week I did a nother 12 slabs.. I also did a 17 lb turkey on one rack with no problems. I will recommend if you do get this smoker, with the wood chip pan hammer down the open slots this will improve your smoke and only use wood chunks not chips I prefer un soak. Good luck and hoped this helped you will love it trust me
368568
The smoker comes with two grates. You can easily stand 5-10 racks of ribs per grate using rib racks or inverted roasting stands or put 5-6 on each grate by rolling them and skewering them..You will have to shift them around every 45 minutes while they are unwrapped, slightly less often while foiled (if you foil them at all).Practice with three laying on each grate at first, work your way up. If you rush it, you'll just make a mess.
256765
It is small which we like because we are only 2 people -- maybe 12 by 10 by 6. I can measure it tomorrow if you want a more exact dimension. Probably 2 strip steaks or maybe 4-6 lamb chops.
1541083
This grill heats up quickly, we also use natural wood charcoal...we've actually made our own charcoal using the Acorn. Sustaining high heat is no problem, it reaches 600 easily...& higher if desired! ..... Just takes a little practice to get it right. I have slow-roasted baby backs for several hours ( th best EVER!) and then cranked the grill up to do the steaks..... Turned out perfect, love this grill!
1710354
Holds 225 to 235 very well, has a little trouble in that range if it's windy. Be sure to foil the wood chunks, if they burn too quickly they will add too much unwanted heat.
409623
it is much smaller than i thought after receiving it. i purchased a 12x12 pizza stone to use with it. takes allot of wood to heat it up to temp needed for good pizza cooking. Cooking meat would be much easier. We use it for a nice night time fire burner on our porch now, not for cooking.
851328
Basically 17" deep , 25 inches wide. There are 3 burners with those triangle covers that the fat drips on and smokes . There are 2 other triangle things that don't have burners under them. Included is a great card that shows different food and recommended settings . For example 1st you start the grill . Each burner is lit . Leave at high till 500 degrees ... it won't take long. On the card it says for a 1 inch thick Steak cook 6 to 8 minutes on direct high heat. So you leave the settings on high . Place steak over Burner area . After 3 or 4 minutes turn the steak over then cook another 3 to 4 minutes. For Chicken Breast it is 8 to 10 Medium Direct. For Pork ribs 3 to four Lbs. 1 1/2 to 2 hrs Indirect Medium . For those you would put them over the Triangles without the burners... I cook mostly steak , hamburgers , chicken breasts and lamb chops .. This grill cooks fast and cleans easy. I follow the card and every meal is great.
2184454
There is a single grate. If you're concerned about heat getting too high just keep the charcoal to the side and cook the meat indirectly, use less charcoal, or water spray the burning charcoal regularly while cooking, then let the coals heat up more for other foods.
368319
One, if you use a chimney or just stack your charcole. Using a chimney is much faster however and would highly recommend using one.
396121
Big enough to cook a single ribeye steak or 6 chicken wings in 15 minutes. Season with Lawry's salt while on the grill. Good stuff!
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.
1111401
Build a smaller fire with fewer charcoal bricks. Perfect for a couple hot dogs or a couple burgers or a nice rib eye. I think this thing is wonderful for big family get-togethers as well as smaller dinners for two...If storage space is an issue; you could always look at something smaller...perhaps a Hibachi type grill?
1204218
It does not take but a few hot briquettes for a warm side and 7-8 for a hot side. Try reading a few bbq books on grilling. The picture shows way too much charcoal for a couple pieces of meat!
992533
I just smoked two full racks a couple of weekends ago. I used a Weber rib rack on the lower grill, and this held 3 half-racks upright, and I laid the last half rack flat on the upper grill. All were spaced far enough apart to get smoked and came out great. You could probably use another rib rack on the upper grill to get 3+ full racks done, but it'll be a tight fit at that point.