Hey everyone,
So, I bought a new townhome and the seller left me his weber kettle. I'm excited about using it for both grilling and smoking but have 0 idea how to use it. I have a masterbuilt analog smoker so i know the basics of smoking, but no clue on using charcoal. The grill has 2 dividers that look similar to a slow and sear, where i can put coals in on the sides for indirect heat, and he left an electric starter loop thing. I know there's a bottom vent / ash scraper and a top vent on the lid. I get that for smoking i'll use indirect heat and direct heat for grilling. That's everything i do know. Here's what a don't know.
How do i know how much charcoal to use? Is there a 1 brick = X temp or Y time? or is it pretty much the same amount of charcoal every time?
is there a pretty standard vent setting? or is it going to vary every cook based on what I'm cooking and environmental conditions?
How long before actually cooking should I plan to start the coals?
What do i do when done? Just put the lid on and close the vents?
as you can tell, I have LOT to learn, I don't even know what all I don't know. So please give me all advice, help, or point me to the right place to find it.
Thanks in advance
So, I bought a new townhome and the seller left me his weber kettle. I'm excited about using it for both grilling and smoking but have 0 idea how to use it. I have a masterbuilt analog smoker so i know the basics of smoking, but no clue on using charcoal. The grill has 2 dividers that look similar to a slow and sear, where i can put coals in on the sides for indirect heat, and he left an electric starter loop thing. I know there's a bottom vent / ash scraper and a top vent on the lid. I get that for smoking i'll use indirect heat and direct heat for grilling. That's everything i do know. Here's what a don't know.
How do i know how much charcoal to use? Is there a 1 brick = X temp or Y time? or is it pretty much the same amount of charcoal every time?
is there a pretty standard vent setting? or is it going to vary every cook based on what I'm cooking and environmental conditions?
How long before actually cooking should I plan to start the coals?
What do i do when done? Just put the lid on and close the vents?
as you can tell, I have LOT to learn, I don't even know what all I don't know. So please give me all advice, help, or point me to the right place to find it.
Thanks in advance