10

You can use any non-poisonous wood you like. Every wood has a different heat and smoke profile. "Soft woods" like birch will generally burn very hot for a short time, so OK for sausages, small meat cuts, and small vegetables, but not so good for large meat cuts, roasts, or for BBQ'ing covered for the full smoke effect as you will most likely need to re-...


9

This is the method I use to smoke meat in my Weber! The basics are exactly what you see in the photo, with one more step. Start about a dozen (or in a 22.5" grill like that one, maybe 18-24) briquettes in your charcoal starter (you have one of those right? if not, go get one, they're awesome). When the coals in your starter are glowing, carefully place them ...


9

It's the smoker. I had one of these, and it is extremely flawed in design. The pan that holds the charcoal does not allow for proper air flow to the fuel. Contrast this with a Weber grill, where you put your fuel on an elevated grate with plenty of air beneath it. This Char Broil instead just has a pan that you put on a shelf. Before long your coals are ...


8

Charcoal can get to 700 degrees F but in normal use you're more likely to be in the 500F range. In order to get to the higher end of charcoal's abilities there are a couple things you can do: Use natural lump charcoal, not briquettes. Lower the grill grate to within 1" of the hot coals If 1&2 don't get you enough heat, consider using the Alton Brown ...


7

Push & twist, very similar mechanism to a bayonet-fitting light bulb. Three hooks go over three pins, then you turn it to lock. I cannot tell from the photos whether the pins are in situ. Just in case it's not entirely clear from that brief description, you lift the 'bucket' up underneath, it should fit outside the flange on the main structure. Then ...


6

I'm not sure how many steaks you're doing at once, but if you're not using the entire grill surface, stack the charcoal up. (Not sure how well it'd work with the entire grill surface and, e.g., two starters full of charcoal. With the grill open, it'll surely work.) You can cook steaks with the lid off, that'll likely lead to the coals burning faster (hotter)...


6

You can do anything with charcoal. One trick that we used to do when we were camping was to line a cardboard box with foil. Several metal grates or skewers would be stabbed into the box walls and a grate with a few coals hung near the bottom. We would use it to bake bread and pizzas. To control the temperature use more or fewer coals. As long as you are ...


6

First off, I'd cease using paper as your tinder. While it is the cheapest way to get your charcoal started, it does create a lot of smoke and ash flying around. And avoid oil-soaked paper. This will create even more smoke (I speak from experience). I started using firestarter cubes, as they burn hotter and longer, meaning my coals are ready for cooking ...


5

Here is a good basic technique for smoking brisket. The important points are to smoke it until it reaches an internal temperature of about 160 F, then wrap in foil. The meat won't absorb any more smoke flavor at that point anyway, and the foil will protect it from drying out during the rest of the cooking process. You can add a little bit of liquid inside ...


4

I've had this problem for years, but i found the perfect solution: Use a gas torche on the charcoal (i'm using a small gas torch dedicated to crème brulée, but any gas torch will do). light the top of the chimney, not the bottom Burning from the top, the black smoke is burnt by the flames and doesn't escape. The ignition of the full chimney doesn't take ...


4

You should be able to cook on your grill using various types of wood such as hickory, mesquite, cherry, maple, apple, etc. Per Recipetips.com , birch can be used also. Birch - A softer wood, Birch is best used when grilling or smoking cuts of pork and poultry, providing a flavor similar to some varieties of maple. Birch is a softer wood and can also be ...


4

I've got a very similar model smoker. Some things to consider: Ignore the temp gauge on the front. Buy an oven thermometer or a probe thermometer with multiple probe jacks and mount one on your grate. The front therm is placed in such a way that it won't ever read the grate temp, even if it was calibrated properly (it probably isn't). As the other answer ...


4

Yes, it's perfectly safe to use basically until it falls apart. It gets very hot in use, which prevents any sort of rust-proof coating from sticking, but the rust is harmless. You could try oiling it after use if you wanted to reduce further rust - that oil will burn off every time it's used, but will help to slow rusting when not in use - however, it's not ...


4

No, not really exposure is sort of the key in any method of light, and/or heavy, and/or cold, and/or hot, and/or direct, and/or indirect smoking or smoking in general. This holds true for charcoal grilling as well.


4

The issue of raising or lowering the fire is effectively a question about how to raise or lower the amount of heat that's getting to the food. For the type of grill that you've mentioned, the typical procedure is to put the coals on one side of the grill -- either in a pile, or as a sort of crescent shape along the edge of the grill. If you want to cook ...


3

Alton Brown made a tandoor out of his kettle grill and a terra-cotta pot in Good Eats season 13, episode 17 ("The Curious Case of Curry"). It could reach very high temperatures. I obviously can't link to that video, but there are plenty of similar videos on YouTube.


3

The Associazione Verace Pizza Napoletana, the folks who are responsible for certifying authentic Neapolitan pizza, say that "real Neapolitan pizza must be cooked in a wood-fired dome oven operating at a temperature of about 900 F." They do, however, say that it is possible to "produce a delicious pizza" in other types of ovens. Despite the fact that you ...


3

Make sure you clean it after each use to remove any tar residues, and store the grid in a dry place. The tar and ashes can contain chemicals that attack the iron, and any moisture is only going to accelerate that. Galvanised iron won't fare much better, as the zinc used is even more susceptible to attack by some of those chemicals (e.g. acetic acid).


3

There are several factors that determine how hot your grill will get: How much fuel you are using. How much oxygen is getting to your fuel. The proximity and position of your grill surface relative to your fuel source. Dump a chimney full of charcoal into a Weber kettle, leave the lid off, and you will easily get temperatures of 700f or more at the grate. ...


3

I use wood all the time (including birch). Size and type will depend on what I am trying to do. For a slow smoke I will use a slow burning hardwood for coals and add small pieces of fruitwood or Hickory on the coals for flavour. If I am needing a quick hot fire birch with no bark works good. The bark normally comes off easily after it’s been seasoned in the ...


2

On the grill, most of the heat will be coming from underneath the burgers (you already knew this) Having a gap between them will let air flow between them and increase the temperature around the meat. If they are touching, the airflow will be hindered and you won't get even cooking. When the burgers are all squashed together, you're effectively cooking ...


2

The One Touch is really a roasting barbecue - if you want to grill steaks with the lid off it's a bit of a compromise because without the lid you have no heated air convection (that's what kettles are designed for). Buy a Weber Q for your steaks and have the best of both worlds...


2

If you're really in need of heat - do what the venerable Alton Brown suggested and cook your steak on top of your chimney-starter. Once the charcoal in the starter is ripping hot, set the cooking grate (aka the grill) on top and go to town. Mind you, there's waaaayyy less cooking surface, and it will burn much much faster, but it should solve whatever heat ...


2

Birch is far too hot and quick-burning for a barbecue. Even hardwood (oak, maple, etc) will have too much flame and not enough heat for good grilling. You need a fuel that burns long and with a lot of radiated heat, which is why charcoal is the classic fuel.


2

The secret to getting a thin crust is... use less dough. It's that simple. Pizza dough is flour, water, salt, yeast: there is no magic ingredient that will make it thinner. Simply use less dough per pizza. You may find that when you first shape the dough it will try and spring back. In this case, just cover it and leave it for 5 minutes for the gluten to ...


2

As measured by a Thermoworks IR gun thermometer, I've reached the maximum range on the thermometer (approx. 1000f) on some areas of the cast-iron grates of my charcoal grill on several occasions. I used oak lump charcoal in fairly large quantities (a few layers, started with an electric coil, supplemental charcoal added after the coals were convincingly ...


2

The temperature of a charcoal cooker is controlled by how much oxygen you allow to get to the fuel. I don't know what kind of grill you have, but typically there are one or more vents at the bottom, and one or more at the top. The bottom vents regulate oxygen supply to the fuel, while the top vents regulate air flow. If you close down all the vents, the ...


2

It really sounds as if you're just getting the tail-end of the fuel left in the charcoal.. that you've let it burn too far in the chimney .. 40 minutes does sound like a long time .. the right time to start cooking on charcoal is when any self-sustained flames have gone down, and the surface appears grey-white in daylight.. if you fan it, there should be a ...


2

Flavors don't develop by dripping onto the heat source Flavor can enter a meat from smoke, but you want the flavor of hardwoods like hickory or apple. You do not want the flavor of burnt grease; I have never heard anyone describe burnt grease as a pleasant smell or taste. Therefore, you want the drippings to go somewhere that isn't the heat source. For ...


2

Given this photo I found, it seems that the rod in your second photo is necessary. Unfortunately, I can't find alternate perspectives or an instruction manual. It would certainly not glue in, but it might push through allowing the bottom to hang. Then it could be removed to clean the ashes.


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