Coal management

Any type of high heat grill.

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Tom159
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Coal management

Postby Tom159 » Mon Jun 19, 2017 11:58 am

Seeking abit of advice.

I got a Weber kettle last week and did my first pork shoulder, I was pleased for a first attempt but it took about 5 hours so needed to add more coals as I misjudged it.

My question this time though is, to smoke a spatchcock chicken which should only take a couple of hours would I be better to try to judge the amount of coals to just use enough or fill it up and then close all the vents to damp out the fire and save the unused coals for next time when I'm done?

Thanks
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Chasdev
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Re: Coal management

Postby Chasdev » Mon Jun 19, 2017 3:02 pm

Chicken is best cooked over a very hot fire for about 45 minutes..
I have one of the miniature Webbers for burgers and chicken.
I fill my chimney all the way and set a super hot fire, spatch-cock the bird ( marinated for a week in the freezer) as soon as you place the bird, put the cover on and crack the top vent 1/3 open with the lower vent closed all the way.
Check internal temps at around 30 minutes to get a feel of where it is..I like 180/190 for tenderness.
The majority of the coals are reused, just shut both the vents and let her cool down.
dub'
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Re: Coal management

Postby dub' » Tue Jun 20, 2017 8:29 am

Nuttin' wrong with slow smoked chicken. Just don't expect nice crispy edible skin!
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bsooner75
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Re: Coal management

Postby bsooner75 » Tue Jun 20, 2017 8:56 am

Use lump…close the vents, let it burn out. Next time you're ready knock the ash off and re-light


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woodenvisions
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Re: RE: Re: Coal management

Postby woodenvisions » Tue Jun 20, 2017 9:23 am

bsooner75 wrote:Use lump…close the vents, let it burn out. Next time you're ready knock the ash off and re-light


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Smart man right there ^^^^

+1
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OldUsedParts
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Re: Coal management

Postby OldUsedParts » Tue Jun 20, 2017 9:28 am

Hey, Tom, lots of good advice and comments here so just keep smoking and learning and soon you'll be the Master of your Weber :tup: :salut:
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Tom159
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Re: Coal management

Postby Tom159 » Wed Jun 21, 2017 8:11 am

That's great thanks for the advice.

Filled her up and will just close all the vents for next time when it's cooked ;)

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