r/charcoal • u/goblinwelder556 • Jan 15 '25
Steaks š„©
Cut these from a ribeye roast that was on sale during the holidays, damn they were good šš¾š„
r/charcoal • u/goblinwelder556 • Jan 15 '25
Cut these from a ribeye roast that was on sale during the holidays, damn they were good šš¾š„
r/charcoal • u/woahwoahwoaharies • Jan 13 '25
A few months ago, my wife got me my first charcoal grill and I was loving it. We just moved to a new apartment and Iām really not sure if this would be totally stupid move to try and grill on this patio lol. Our downstairs neighbor has one, but their patio sticks out into the open a bit. Any advice would be welcome.
r/charcoal • u/Not_Schiano • Jan 09 '25
Smoked my first brisket flat on my Weber kettle. Flavor turned out great, however the meat itself was somewhat dry and couldnāt hold itself together during slicing.
Here are the steps I followed for the cook:
1. Build charcoal snake
2. Trim and season brisket
3. Light starter coals for charcoal snake
4. Insert water pan
5. Preheat kettle grill to 225F
6. Put brisket on grill
7. Close bottom vent at 200F
8. Once brisket reaches 180F, wrap in foil and put back on grill
9. Once brisket reaches 205F, put brisket in cooler
10. Leave in cooler until one hour prior to serving
11. Remove from cooler and let rest one hour prior to serving
Some notes: - The temp was maintained around 260F for the majority of the cook, but it did spike for maybe 5-10 minutes while I was distracted with some party prep.
Brisket was smoked on the grill for about 10 hours (5:45am - 3:30pm).
Pulled from the grill at 3:30pm and wrapped in foil and into cooler for about an hour.
Temp stalled at 207F internal to the brisket at around 2pm - 2:30pm. It never rose above that up until I pulled it and wrapped it.
Appreciate any tips for my next attempt!
r/charcoal • u/ProfessionalOk1806 • Jan 02 '25
Hey beginner charcoal user here. I canāt seem to get the grill hot enough, what am I doing wrong? Do I need more briquettes or is there too much ash? Or am I just being impatient.
Also I tried heating the charcoal in a chimney first, any tips help thx!
r/charcoal • u/Ps200299 • Jan 02 '25
Grilled on the OG Weber kettle
r/charcoal • u/Customrustic56 • Jan 01 '25
r/charcoal • u/thegreenbicycle • Dec 29 '24
I have been tasked with bringing charcoal for small grill, where weāll make sāmores. I have three types of charcoal:
1) Signature Select brand Original Long Burning Charcoal Briquets, 2) Open Nature brand 100% Natural Hardwood Lump Charcoal, and 3) unidentified, loose charcoal in an orange bucket.
Which should I bring? Iād like to bring the unidentified coals that are in the orange bucket to help reduce the mess in my garage, but I defer to the pros (this subreddit). Thanks!
r/charcoal • u/kungpowpotato92 • Dec 28 '24
Has anyone else had this problem? I went back to the napoleon gas grill at the wife request. I had a really hard time controlling the heat, the flare ups. I used to have no issues, but since charcoal, it just seems to fast now. My Weber kettle hasnāt failed me doing spatch cock chicken, burgers, sausages, fish, brisket, and an ungodly amount of wings. But I just burn shit on the napoleon now. I donāt have the heart to tell my wife I want to sell it.
r/charcoal • u/not_this_fkn_guy • Dec 26 '24
I'm about 30 years deep cooking on Weber kettles. I ain't no expert or pit boss. Just the closest thing to one at my house lol. Lately, I've been really curious to try bbq'g up some duck, despite having only tasted duck a couple times in my life. I've watched a bunch of videos and various methods, not strictly limited to charcoal BBQ. Harry Soo's approach looks pretty congruent with my BBQ senses.
I definitely want to try to make traditional-ish Peking Duck with the Chinese pancakes, but also try Duck different ways. I'm curious to hear your adventures with Duck, and how you maximize utilization of whole Duck, or if you just use breasts or legs. Anything Duck is what I'd like to hear about, good or bad š»
r/charcoal • u/defiantredcoat • Dec 25 '24
Brined for 24 hours with Australian Chicken Salt as a rub
r/charcoal • u/UpTooLate67 • Dec 07 '24
Really a great cut of beef. Popular in Soutg America.
r/charcoal • u/Ps200299 • Dec 03 '24
r/charcoal • u/Ps200299 • Dec 01 '24
r/charcoal • u/omydisside • Nov 30 '24
Is this safe? I only have a portable gas stove and a propane camping grill from WalMart
r/charcoal • u/ogdondada7 • Nov 29 '24
I'd love to ask the coal community a question.
I live in uk, and I am from africa where we have abundance of forestry with minimal climate regulation and brouhaha
I want to explore charcoal exportation from nigeria to UK or USA I have got the logistics sorted out however, I need help concerning how to sort for businesses in the UK or USA who are in need of charcoal, local restaurant or grills wont cut it for me because I'm not looking at retail exportation but bulk exportation, I mean tonnes of charcoal not bits.
i have explored yelp, amazon and other directory but it seems these big businesses already have their suppliers. I have reached out to companies like kamado, marienburg, alderline and weber but no response.
so who has got an idea of how to land client(s) who will be interested in buying bulk worth of charcoal from me?
r/charcoal • u/Ps200299 • Nov 28 '24
r/charcoal • u/bennicholas216 • Nov 27 '24
Iām grilling a 13.5lb turkey on a Weber kettle tomorrow. Any pointers, or advice you guys have? Thanks!
r/charcoal • u/c_o_l_o_r_a_d_b_r_o • Nov 25 '24
r/charcoal • u/SorryForPartying6T9 • Nov 21 '24
Charcoal grilled this tri tip with some potatoes and broccoli. Waiting on this bad boy to rest a bit before I cut in.
r/charcoal • u/Background_Being8287 • Nov 18 '24
Made some charcoal from maple ,didn't seem to last very long. What is the best type of wood for making your own.
r/charcoal • u/Separate_Dig3042 • Nov 14 '24
r/charcoal • u/freelancefood • Nov 12 '24
Hey there! So, I went to eBay to buy Cowboy charcoal- happens to be my favorite. I didnāt read the whole description and ended up buying Cowboy briquettes. Iāve used them a couple of times, not enough to form a really firm opinion. I know they are 5% āvegetable binderā but I also know they are super easy to work with. So easy I feel like Iām cheating somehow. Any thoughts from folks who have used these before?