Problem wir Weber Briquettes

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Problem wir Weber Briquettes

Postby rjt_bbq » 25 May 2016, 13:39

Hi

as just mentioned I have a weber gas and also charcoal bbq (mastertouch 57cm)

I love cooking on both HOWEVER since day 1 I have had a problem with the charcoal one in the sense of keeping the heat in. I have the chimney starter, have seen all the youtube vids but still struggle

The only success (for short term cooking) was those bags you light. They got incredibly hot and were great for simple cooking but not for the longer recipes I was hoping to do

Have seen videos where people cook for 4 hours on the same briquettes but I struggle to keep the heat in for 20 mins!

I have now the new red bag ones from weber that superseded the white bags. They say 20 mins prep for 3 hour cooking. I used the starter, filled it, first time 15, second time 20 and although they appeared hot, once poured in, the temperature didn't rise above 200 and went down to 150 within 10 minutes (all vents open)

I then opened the lid (defeats the object of a kettle grill) and then managed to get more heat in although again only temporary

have asked the supplier and he says only pre-heat for 10 mins in the starter??

Am sooooo frustrated and about to give up on charcoal -please anybody, say something to help me!!!

Cheers!
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Re: Problem wir Weber Briquettes

Postby Kickback » 27 May 2016, 14:04

Are you reading the thermometer in the lid and giving measurements in centigrade? The lid can give you a reading which is lower than that at the grill and 200 centigrade is actually pretty hot.

The thermometer on the top of my Webber tends to read between 175 and 200 when I'm using it for indirect heat cooking. Things dont necessarily cook quickly but they do cook and taste great. If the temperature drops below what I want and all vents are open I crack the lid my sliding it across a little leaving a gap for more air to get in. I put it back on properly again when the temperature is right. Seems to work for me.

I'm still fairly new at all this though so others may (and probably do) know better!




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Re: Problem wir Weber Briquettes

Postby rjt_bbq » 27 May 2016, 18:25

Example tonight..... Chimney starter, all good..... About 210 degrees when i started..... Put chicken wings on, more indirect than direct, 15 mins later burgers and sausages, temp plumeted to 150 quicky (no idea why) - lifeted lid, did some open cooking, got things cooked open lid and then finished, put lid back on, temp up to 190.....

In all honesty, if wanted to cook openly, could have bought a £20 bbq and not a weber kettle for over £200

What on earth am i doing wrong..... If not ebay is coming, am sick of it.....
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Re: Problem wir Weber Briquettes

Postby essexsmoker » 27 May 2016, 20:13

The higher temp you have the quicker they will burn. So, if you want high temp grilling then you will need a full chimney.
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Re: Problem wir Weber Briquettes

Postby BraaiMeesterWannabe » 28 May 2016, 09:25

rjt_bbq wrote:Example tonight..... Chimney starter, all good..... About 210 degrees when i started..... Put chicken wings on, more indirect than direct, 15 mins later burgers and sausages, temp plumeted to 150 quicky (no idea why) - lifeted lid, did some open cooking, got things cooked open lid and then finished, put lid back on, temp up to 190.....

Have you got the bottom vent of your cooker properly open when you close the lid?
How open is your lid vent?
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Re: Problem wir Weber Briquettes

Postby BraaiMeesterWannabe » 28 May 2016, 09:28

Also, steer clear of the self light bags. The cover the coals with lighter fluid stuff which will give you food an acrid taste.
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Re: Problem wir Weber Briquettes

Postby rjt_bbq » 29 May 2016, 10:30

BraaiMeesterWannabe wrote:
rjt_bbq wrote:Example tonight..... Chimney starter, all good..... About 210 degrees when i started..... Put chicken wings on, more indirect than direct, 15 mins later burgers and sausages, temp plumeted to 150 quicky (no idea why) - lifeted lid, did some open cooking, got things cooked open lid and then finished, put lid back on, temp up to 190.....

Have you got the bottom vent of your cooker properly open when you close the lid?
How open is your lid vent?


Both vents fully open. Tbh, i have used instant light bags and so far this was the only way to get high temps in the bbq. Everybody raves about weber and the briquettes but i cant get on with them. If somebody could show me how they cook for 3 hours on one chimney i would be amazed.....
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Re: Problem wir Weber Briquettes

Postby Burnt2acrisp » 29 May 2016, 22:36

Hi there, I'm no expert by far but have been cooking on the Weber 57cm kettles for a while now and have only ever really used the weber briquettes ( the old style in the white bag). I have to say they've been spot on and create a stupid amount of heat, to the point that you need to shut down some of the vents to cool it a bit.

As I say, I'm far from expert and certainly don't have any special skills which leads me to think there must be something not quite right with your set-up. I normally fill the starter to about 2 inches from the top - that should be enough to provide a good roasting/indirect heat. I use a couple of their lighter cubes and let that burn for a good 30-40 mins until the top of the briquettes has turned white and its glowing red inside. Once you dump that lot in I'd expect that to last a good 2.5 -3hrs at 180 - 200c wIth no probs at all.

some stupid questions I know, but just in case....you say the vents are fully open...have you actually looked underneath to see that all 3 slots are completely clear and that the vent flap isn't bent or jammed over them In some way? Also, just a thought...there are two sizes of starter, you are using the big one?

The only other thing I can think of is the thermo in the lid is completely out and is giving spurious readings?

I appreciate its all a bit frustrating but you'll get it sorted and once you do, you won't look back - they're a great BBQ.
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Re: Problem wir Weber Briquettes

Postby BraaiMeesterWannabe » 29 May 2016, 23:26

rjt_bbq wrote:
BraaiMeesterWannabe wrote:
rjt_bbq wrote:Example tonight..... Chimney starter, all good..... About 210 degrees when i started..... Put chicken wings on, more indirect than direct, 15 mins later burgers and sausages, temp plumeted to 150 quicky (no idea why) - lifeted lid, did some open cooking, got things cooked open lid and then finished, put lid back on, temp up to 190.....

Have you got the bottom vent of your cooker properly open when you close the lid?
How open is your lid vent?


Both vents fully open. Tbh, i have used instant light bags and so far this was the only way to get high temps in the bbq. Everybody raves about weber and the briquettes but i cant get on with them. If somebody could show me how they cook for 3 hours on one chimney i would be amazed.....


If you want to do long cooks then use half a chimney of briquettes and add those to unlit in the bbq. Once that is going put lid on top and that should last for hours. I've had 14 hours out of Webber briquettes using this method.
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Re: Problem wir Weber Briquettes

Postby rjt_bbq » 30 May 2016, 07:34

Burnt2acrisp - am sure the vents are fully open at the bottom, when i look from above i can see th slots. I am also using the bigger chimney

Guy who sold me the briquettes said these are getting so hot so quickly you only need 10 mins in the startter but i dont think that is enough - when i told him he said if you wait too long in the chimney the heat is gone

Mixed opinions.......
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