Hokay you grillmeisters out there...any tips for me for using this stuff? I'm having difficulty with it and it's frustrating and I don't *like* being frustrated by little messy chunks of carbonized trees, especially when I'm hungry and left with partially cooked meats and vegetables...<br><br>If I understand what I read correctly, it burns fast and burns hot. I have a small Weber grill and I'm using a chimney starter so as not to have to use lighter fluid. Maybe I'm letting it burn too long in the chimney, for I don't seem to get enough cooking time out of the coals once I dump them into the grill. I tried mixing in some regular charcoal briquets, and that helped, but that defeats the purpose of using the hardwood charcoal in the first place.<br><br>Ideas?<br>TIA<br><br><br>
Loc: Lancaster PA USA
Hang loose for a bit.<br><br>I'll see if I can raise the attention of a friend of mine in Portland OR who does giant BBQs as a side business. I'll try to get him to respond here.<br><br>If you can't wait, at least maybe you'll have better info for the next time.<br><br>
Talked to Matt, he says once the hardwood is down in the grill, he said depending what you're cooking, you just need to add more to it every 15 minutes or so, because it burns faster than regular charcoal. <br><br>He also said wait for the charcoal to ash over before you put your food on the grill. Also, different vegetables cook at different rates of speed and require different types of heat. <br><br>I helped him put his Webber together last year, and he knew nothing about grilling. Until he read this guy's book and became the grillmaster. Check out that website because it has a lot of free tips. <br><br>Hope that helps!<br><br>
Hi Lesh,<br><br>Spark collector asked me to drop in real quick. Looks like Bryan already had my answer covered. Normally, the hardwood coals will burn faster so you need to add more now and then. One other thing you can do is buy some wood chunks. I tend to use something like Apple or Pear but, any fruitwood you can find in your area will do just as well. The chunks should be about 6" round or bigger. Also, put them near the side of the webber rather than in the middle.<br><br>Good on ya for using a chimney rather than starter fluid. Makes for a much better flavor in the end. Also, good on ya for not using BBQ bricks. In the large pit we use them for getting the fire started (takes about 2 hours to heat up) but then it's wood from there on out. The BBQ bricks use petrolium products to bind the bricks together so that has a little flavor of it's own although, if you DO need to use them, Kingston is the best.<br><br>Happy grilling.<br><br>Dave<br><br>
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