So if you want to maintain a certain temperature range for cooking, the fire needs replenishing. Chimneys are of similar appearance to a large stein or beer mug, so if you didnt have one with yours you can get one at a later date, as far as a direct and indirect spot on the grate, that determines how much area you have, if its 18 inches or greater grill you have a decent amount of room for indirect heat. The best approach with these smokers is to fill the charcoal bowl and similar to a Minion method or Soos Donut. So lump charcoal should burn for 4-6 hours versus your briquettes giving you a good 8-10 hours. I've had pieces of lump stick in the vents and have messed up my cleaning blades. Using a charcoal chimney, light about 20 briquettes and then pour the hot coals into the middle of the crater in your Weber Kettle. Time Until the Kettle Stabilizes: 20-30 minutes. 3-2-1 is literally the hours broken down. The amount of charcoal you use will depend on the type of smoker you are using, the wind, the vent adjustments, etc. This number can vary depending on the type of charcoal and the brand. Hardwood Charcoal and Weber Briquettes Leave a gap at the end for about five hot coals and the rest will slowly catch fire. And every time a change is made to the vents it takes about 15-20 minutes for the kettle to restabilize at the new temp. It is literally a clip on gas pedal for lighting charcoal. Cast Iron Cuban Casserole Leftover Pulled Pork Recipe, Smoked Bacon Wrapped Onion Rings with Spicy Sriracha Onion Rings. Preheat the grill to 225 to 250 F - use the charcoal snake method. You can check out the TP19 on Amazon here. 18 inch Smokey Joe and 20 Weber. If so, you might be very interested in the Documentary 'Died Suddenly' The docu exposes how many people around the globe are just dying suddenly, dropping dead on their feet or dying in their sleep. 5. Good luck! Although briquettes burn longer, they do not burn as hot as lump charcoal. This is very similar to the second method in the "Using Lump Charcoal" section above. This will give you between 1- 1 1/2 hours of cook time before needing to add more coals. I like to dump my charcoal chimney as soon as I see flames starting to show over the charcoal. While they dont produce quite as much heat as lump charcoal or hardwood charcoal, these briquettes do very well at holding a steady temperature. You can find it on Amazonhere. The downside? Quite often though, a bag of lump charcoal will hold a mix of hardwoods, including oak, hickory, mapleand possibly some tropical woods from South America or Asia. All the coals are not fully lit yet, so I dump them in one pile and will spread them out to where I want them after they have ashed over and look grey (about 15-20 min after the initial lighting). We Answer 33 FAQs About The Pitmaster Meat Smoking HQ, How Does Aaron Franklin Trim Brisket? That brings us to the end of this article regarding lump charcoal vs. briquettes. In depth guide to choosing lump charcoal or briquettes. Check the water pan every 2-4 hours and add hot water, as needed. Truth be told, there are many charcoal brands out there in the market but choosing the best brand can sometimes be confusing. From lighting and adjusting coals, to regulating airflow and controlling flare-ups, it can be an exciting challenge with some seriously great tasting rewards. Youll be good to go after 15 or so min or lighting. Weber Q1400 Electric Grill, Gray. Read on to understand exactly which type of fuel is best for your situation. This is a 22 snake (2 briquettes on the bottom and 2 on top). Butcher Paper: Wrapping brisket in butcher paper has become a huge trend in barbeque thanks to Aaron Franklin. The kettle is in perfectly fine condition, so I don't know what that guy was talking about when he claimed that Weber's can't take lump charcoal. The smoker comes with a porcelain-coated water pan, heat-resistant handle, and a built-in thermometer. The secret is the lid. Rockwood, Fogo and Royal Oak are also solid choices. Take about 5-10 briquettes and light them in a charcoal chimney, Place the lit coals at one end of the snake. Carol. There are many different types of charcoal to choose from when grilling. In other words, there is finally a place where you can go for the truth. Thanks for this useful & informative article. However, be aware that not all lump charcoal is the same. A charcoal grill's heat flux depends on how much coal you ignite and how you arrange it. So thats my 2 cents worth lol. An episode by Fred Thompson that deep dives into the debate. Where to buy and best lump charcoal brands, Resources to help you determine whether to use lump charcoal or briquettes. $60 at BBQ Guys. Though you can use the Kamado Joe Jr. as a slow and low smoker, which is something that the Weber Kettle struggles to do. In general, lump charcoal can be started easier, burns much hotter, and leaves less ash than briquette. reflects the variety of wood used to make it. There seems to be a lot of variance in the level of quality, size and ash produced. The cooking temperature and time can also affect the amount of charcoal needed. Prepare the kettle for preheating: - Fill your chimney starter up halfway (about 50-60 briquettes) with charcoal. The fire will slowly catch through the unlit coal, providing a consistent temperature . Take about 15 coals and light them in a charcoal starter. A full 15.4 pound bag of briquettes should give a 12-15 hour burn in a 22 inch WSM by using a Minion Method or Soos Donut. Below are images of the clots. If youre new to cooking with charcoal and havent come across the Charcoal vs. Briquettes debate then dont worry. Readad-freeon your phone, tablet or print out and spill BBQ sauce on them. I noticed you put them under medium heat though so, would you recommend increasing the cooking times to perhaps 20 mins? A very simplistic way to discuss how much charcoal to add is based on how much you fill the charcoal chimney. How much charcoal do I need for a small Weber grill? When Im not smoking meat, Im here writing about my passion on Meat Smoking HQ. The other problem with cheaper smokers is they arent sealed very well, so more air will flow through the fire and burn excess coal. Visually, lump charcoal does not have a uniform shape like a charcoal briquette. The Slow 'N Sear is made of two laser cut pieces of 16 gauge 304 stainless steel that are machine formed and hand welded/polished. This method is a great starting point to make tender, perfectly cooked ribs. And what better way to whittle away the hours waiting for your brisket to finish than reading about barbecue!. If youre cooking low-and-slow, close off the vents to a crack. Everything with an asterisk by it. You can go ahead and leave a comment to add any important information you think I may have left out. When working with charcoal, the standard rule is the more coal you use, the hotter your fire. Cook Time: 10 - 12 hours Top Vent Setting: 1/8 to 1/4 open Bottom Vent Setting: 1/8 to 1/4 open Brand of Charcoal: Stubbs All Natural Hardwood Briquettes, or any quality Hardwood Briquette. I'm getting some bitter creosote flavor from too much smoke. When the temperature reaches about 150F 180F, begin to close off the bottom vent until its open about 1/4. When performing a test run, use a thermometer in your smoker (not an-built thermometer). Turning the Weber Kettle into a charcoal smoker; CONS. It comes with a circular cooking grate with a monster 452 square inches of grilling . One of the best methods for setting up a charcoal smoker is the minion method. However, you cant just use any old paper, it has to be unwaxed, food grade paper. I also use the bottom vent towards the end of a cook if the heat starts dying. You can use charcoal as much as you want. Thus, the top layer of coal is usually mostly black but the flame has risen up over top of the top layer of coals, as shown in the photo below. In fact, they often burn longer than hardwood briquettes. Lesson 8: Lump vs. Briquette Charcoal An episode by Fred Thompson that deep dives into the debate. Traeger Pro 22 Are The Gen 1 Models Still Worth It? In order to make my ribs nice and tender, I'm using the 3-2-1 method. Once you have a coal bed for your fire I like to add about 6-8 briquettes every 90 minutes or so along with one chunk of wood. Another question that pops up is when to dump the coals out of the chimney? John, A good rule is to add 5 to 6 briquettes every hour to maintain a constant temperature. The reason why many people go for charcoal lump is because it reflects on their desire to have less additives or chemicals taste in their cooking and their food. This involves filling the charcoal ring with unlit briquettes, and then lighting a small number of briquettes (around 20), and pouring them over the top. Although it was first used in a Weber Smokey Mountain Cooker (WSM), it works on any smoker or larger charcoal grill. The additives are mainly used to hold the materials together in order to achieve clean little blocks that are often roundish-squarish in shape which makes them easier to stack. They are a quick-and-easy side dish, and can be smoked so many ways. I've used a Weber Kettle for over 35 yrs and have never had an issue with lump or anything else for that matter. Most grills and smokers have two oxygen controls: 1) An intake damper that brings oxygen to the fire. Other than that when I need to sear something, I prefer to use lump charcoal. As an Amazon Associate I earn from qualifying purchases. There is no need to go longer than this. I found the key to using the vents to change the temp is first making sure the temp in the kettle is stabilized. Place the lit coal into middle of the donut hole. Here is the Minion Method all Broken Down for You: 1. Here I have the charcoal chamber of the Weber Smokey Mountain, my charcoal chimney and a new bag of lump charcoal all laid out and ready to go. There are so many variables, sometimes it's hard to know which type to choose. The grilling went well though I did burn my coals out a little early. Around 10-12 briquettes need to suffice to barbecue some hamburgers and hotdogs no problem. Unfortunately, thats not just an opinion. When it comes to charcoal for Weber grills, you want to use a natural, lump charcoal. However, as a general rule, you will need about 1/2 pound (227 g) of charcoal for every inch (2.5 cm) of grill grate. Final Verdict. The Jumbo Joe kettle grill from Weber is a happy medium. Step 2 - Lighting The Snake. If you are lighting your coal with lighter fluid, you may use a different amount of coal than using a charcoal chimney. That is what it sounds like to me. For anything over an hour I prefer using charcoal briquettes because they produce a longer and more even heat source, which I find better when grilling for extended periods of time. It is important to use hot water as you want to keep the temperature inside your grill even. The most common ways are to use methods similar to the Snake or Minion. Meat Smoking HQ, https://www.youtube.com/watch?v=lR9u4AF_DS4, How to Set Up the Snake Method in a Weber Kettle (https://www.youtube.com/watch?v=lR9u4AF_DS4), https://www.youtube.com/watch?v=DlxIpS1-WJc, The Minion Method (https://www.youtube.com/watch?v=DlxIpS1-WJc), Weber Smokey Mountain Review The Complete WSM Buying Guide, Traeger Pro 34 In-Depth Review And Comparison. If the temp is not stabilized you will not be able to target a new temp accurately (see the home page for info on how I get the kettle to stabilize at a targeted temp).