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Post by ozymandias on Jun 15, 2015 16:53:25 GMT 10
I've been going over some videos about how to use my new kettle and most of it makes sense. Now I have one question for you guys. What happens if you feel like cooking less, say you just want to cook a couple of steaks?
I have a 22 inch kettle. Do you have to cover the entire charcoal grate with heat beads, or you could use less and cover a central area and cook over it? Also, for direct cooking, you need heat beads 2-3 deep or a single layer would do? Again, I am talking about direct greeling of just a pair of steaks.
Finally, the big question. Steaks, lid on, or lid off?
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osdave
Junior Member
Posts: 80 
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Post by osdave on Jun 15, 2015 17:31:03 GMT 10
Lid On.
For a couple of steaks I use the Smokey Joe. But before i got that I used put one of the baskets on a couple of tins so that it almost touched the grill. Put the steaks indirect but near the heat and then finish off with a direct sear.
Dave
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Post by chrisg on Jun 15, 2015 20:02:07 GMT 10
 In I think 30 years or so of kettle cooking Ozy I've never cooked lid off, I think somewhere in the original kettle cookbook it was mentioned but in those days I was living in SA when my dad who was living in the Barossa at the time somehow became acquainted with the weber importers and hooked me on them. The basic message is just put the lid on. I'm sure there are exceptions and Mick and Shayne will be along but I can't think of any atm Cheers |
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Post by smokey on Jun 15, 2015 22:05:04 GMT 10
This thread will go viral, I garrente.
There are just so many ways to use a 22 kettle the mind boggles.
Lid down on a kettle is an acronym for TRUE BBQ.
And sure There is need for lid off grilling with such things as delicate seafood and honey soaked grilled meat that requires you to be right over the pit and turning.
In most cases lid down does not need to be so anal, All you are doing is suspending flavour (bbq)
Unless your doing a low and slow brisket or pork shoulder And just grilling a steak, It's OK to lift the lid often to check the process. Same with any hooded bbq. When you know you don't need to look at it ? place the lid down.
Give it some time then check again.
The saying "If your looking your not cooking" does not apply to hot grilling.
The objective is to catch flavour while physically cooking so the lid can go up and down as nessesary.
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Post by smokey on Jun 15, 2015 22:23:48 GMT 10
Further and as an example,
If I have an inch thick steak and have a hot direct fire?
I know after I throw it on that I have a Minute before I need to check and maybe cross hatch it.
That minute is lid down. As well as the next minute after cross hatching.
Then I check my presentation side for its looks. Turn then lid back down.
Then check after a minute for internal doneness. Then every half minute till done rare that is my liking.
fter
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Post by chrisg on Jun 16, 2015 0:42:08 GMT 10
But there is a big difference between lifting the lid to check or adjust and cooking lid off Cheers |
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Post by captaincook on Jun 16, 2015 1:48:44 GMT 10
Oz
This is one of the reasons we have more than a couple of BBQs. I have a Weber Go Anywhere for those quick charcoal grills of one or two steaks, chops, burgers etc. I tend to use the kettle where I need to do more. If I am in a hurry or the weather is crap or I have left it too late and her indoors is repeating requests regularly (nagging) I will just use the Genesis or the Q.
If you want to use the kettle you could use a two or three layered fire on one side, that way you will have hot, medium heat direct and indirect. Remember if you close all the vents and leave the lid on tight the fire will go out and you can reuse the charcoal next time. You can also just use a basket or two up high in the centre.
There are so many different ways.
To get a real hot fire make sure both vents are fully opened and then put the lid on so it is ajar by about 10 - 15 mm this allows a greater flow of oxygen enriched air through the fire and will increase the burn rate and heat output.
Cheers
Captain.
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Post by bill44 on Jun 16, 2015 9:11:50 GMT 10
Lid on. For just 2 steaks I use my Hibachi, BUT I still put an oval lid from a casserole dish over the meat.
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Post by ozymandias on Jun 16, 2015 12:00:36 GMT 10
So, can't you just light one basket full of briquets and cook your steak directly on top of it? You will still have a very hot area directly on top of the burning briquettes, right?
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Post by smokey on Jun 16, 2015 15:46:21 GMT 10
Yep, Straight over one basket. Or as I do, Just pile a starters worth up against one side.
If you find that not hot enough you could raise the basket like Ozdave said or you could try different char.
Natural charcoal burns hotter than heat beads.
Steer clear of "easy lite" heat beads , They have an excellerant in them and smell like a bus depot.
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