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i'm just getting into the grilling stage of my life i guess. I tried to do some grilling tonight and lets just say it was less than spectacular. I know grilling is something that takes time to gain skill, just as any hobby, but do ya"ll have any tips or suggestions to help a youngster out?

I bought a 30 dollar grill, and kingsford charcoal and used lighter fluid. built a pyramid with the charcoal and let it sit for 10 or so minutes. i then spread out the charcoal and let it sit a for bit then started cooking..

What did i miss?

what was your outcome?

what were you trying to cook?

i was trying to cook steaks and duck.. The outcome was a not so very hot grill and a slow cooking piece of beef and duck..

did you let the coles turn whiteish?

First, youll need to chill a fine domestic brew. Mix your charcoal, use extra. I like a little mesquite or hickory. Pre heat with lid closed. Cook with lid closed...DO NOT over cook. SHAZAM...YOU are Emeril

Keep in mind im tryin' to keep it simple. Olive oil, garlic, and Dales can be your best friend

I try not to use lighter fluid, get the kingsford and use a chimney to get 'em started. The charcoal needs to be white/gray before you spread 'em out. After you spread out the coals let the grill get good and hot, then clean it with a brush or something similiar. Put the meat on while the fire is hot and the coals still have plenty of life. Put the lid on but make sure the vents are open on both top and bottom so the fire can draw some air and keep burning, better yet, call me and I'll demonstrate if you'll supply the beef and beverages!

Alright, you have "my dad syndrome"

dump the coals on one side or the other, don't touch em - no point, squirt the heck out of em....

don't wait - just close the cap on the can move it away, then light.... enjoy the nice flames? fire out, coles all white looking? Now spread em out.... cook! NO.. the grill you have is probably the red top black bottom from wallyzchina mart. close the lid close the dampers half way... cool the fire down a bit... then begin cooking!

Don't marinate anything for days in a bag, unless it is something nasty that you want to serve to someone you don't like! Cooking is often best where you apply the "less is more" principal.

New at this game? Try "The Thrill of the Grill" It's a great begginers guide to grilling/smoking and has some recipes that will compete with the best chop houses in the world.

Definitely need to buy one of those chimneys to get your coals started - to totally avoid using lighter fluid. Takes about 15-20 minutes to get 'em just right. Also, I am big proponent of a charcoal grill (rectangular) with an adustable grate that I can raise and lower depending on what I am cooking. Those $30 grills will keep you quite frustrated for some time.

duckter wrote:Definitely need to buy one of those chimneys to get your coals started - to totally avoid using lighter fluid. Takes about 15-20 minutes to get 'em just right. Also, I am big proponent of a charcoal grill (rectangular) with an adustable grate that I can raise and lower depending on what I am cooking. Those $30 grills will keep you quite frustrated for some time.

+1

won't be long and we'll get you moved up to a real wood fire with propane assist !!

Go propane im sure you can get a cheep one somewhere no fooling with coals and can constantly control the temp for ex. i cooked steaks tonight also and ran 3 burners at full blast to aroun 700 deg. not exactly sure but somwhere around that and seared both sides and set the steaks on the top racks till i could get the grill cooled down to about 400 ish.
As far as charcoal goes make sure you vents on the bottom are open atleas a little if the coals arent white then they arent ready once they are all completely white you can spread the pyramid

Dog's Eye wrote:

duckter wrote:Definitely need to buy one of those chimneys to get your coals started - to totally avoid using lighter fluid. Takes about 15-20 minutes to get 'em just right. Also, I am big proponent of a charcoal grill (rectangular) with an adustable grate that I can raise and lower depending on what I am cooking. Those $30 grills will keep you quite frustrated for some time.

+1

won't be long and we'll get you moved up to a real wood fire with propane assist !!

yea i guess thats the same as the can that holds the charcoal and you stuff paper or something under it to get your coals right. the key is to let your charcoal get grey and put it on about half the grill so you have a hot and cold side.. everyone on here will tell you a different way. My boy BJ (Damn it Boy slayer) is the best I have ever seen at grilling or smoking. if you can keep him from pounding DIB long enough, he might be able to tell you more

.

Sounds like my biggest problem was that I didn't allow adequate time for the coals to warm. When I spread them out they were half black half white. I had two guys standing over me saying, "those are ready" and the other guy kept putting lighter fluid pb the coals and throwing matches on it.

I knew about the chimney, but didn't know they were such a big help. I will invest in a couple for extra fire power.

Controlling the temp, this is all done with the vents? Is the top vent more important than the bottom or vis verse? What exactly would the bottom vent directly control and what would the top vent or are they more of a team?

Is it safe/possible to keep the fire going by adding more coals from the bag?

Also, leaving the ashes from the last cookout, i've heard by placing your new coals on the ashes that this will help retain heat? Anyone do the same or do you clean the bottom after ever use?

Thanks for the input. I'll be firing up the grill again tomorrow night. Practice makes perfect.

best thing to do is just do it until you get it right and ask questions like a five year old

All i cook on is charcoal here is what i do. I stack them in a pyramid and add lighter fluid. I let it sit for 5 minutes. Then light it. Open all the vents and leave top open. Once the fire goes out I spread my coals and add my soaking hickory chips. (If the fire does not seem hot enough you can drip some olive oil on the red coals or some crisco shortening.) then i let it sit for about 5 more minutes and add the meat. When I am done cooking I shut it down completely. Usually I can cook 3 times off of a batch of charcoal. (depending on what i am cooking--ex. if i cook a bunch of steaks on saturday i can usually cook pork chops and some burgers later on in the week.) I usuallt clean the bottom out every 2 bags of charcoal.