Tips for Grilling with a Weber Charcoal Grill
There are many several types of Weber charcoal grills to choose from. The One Touch models are designed in the classic style with a bowl shaped bottom and top with a cooking grate over the coals. The performer is a more advanced Weber charcoal grill with a gas ignition system, two fuel holder baskets, and additional cooking space. There are several smaller charcoal grills that can be taken with you, like the Go-Anywhere model, the Smokey Joe or the Char Q. Regardless of which Weber charcoal grill you choose, grilling with charcoal takes a certain skill and experience to get the perfectly cooked meat or vegetables. Here are some tips to get you started.
How much charcoal?
The amount of charcoal used is one of the most important aspects to getting the right cooking temperature. How much fuel you need for your Weber charcoal grill depends on how much food you want to cook and the size of the grill. Generally, 30 to 40 coals are enough to get you started for a full grill. For smaller items that cook quickly, like hot dogs, fewer coals a required and larger items like entire roasts may require up to 60 coals just for starting out.
Keeping the Coals Going
Weber charcoal grills have air vents both in the top and the bottom of the grill. This makes it easier to keep the fire going as air is a crucial to feeding the flame. When starting the fire, make sure that the air vents on the bottom are completely open. Only once the fire is going evenly throughout the coals should you put the lid on the grill. Beginner grillers will appreciate the temperature gauge feature of Weber charcoal grills to help them determine when to add more coals.
Indirect Cooking and Smoking
Indirect cooking on a Weber charcoal grill is similar to roasting. The heat stays within the closed lid and gives the food an even cooking. To do this, first heat the coals until they are slightly ashy. Then move them to the side and put a drip pan between them in the center of the grill. The food you want to cook goes above the drip pan. This prevents against a flare up with fattier foods and the drippings can be used for sauces and gravies later. Do not open the lid except to check whether the food is done or to baste it.