Raising temps for a sear

[joe cossack]

Hello everyone
I have been a gas griller for my whole life and recently added a Weber kettle. I’m having trouble getting my charcoal screaming hot for a nice sear -Or if I do get those high temps, I am not keeping them for long.
I grill chicken mostly and steak. I use the chimney too. My charcoal is stored in my shed closed to avoid moisture.
I look on YouTube and I’m seeing these red hot coals that look like lava. While mine are hot but not searing my chicken type hot.
Frustrating to be a “grill master” on gas and a putz on charcoal.

 

[Misplaced Nebraskan]

Just fill the chimney with charcoal, light and leave in there. Lay a grate over the chimney and sear away! bvbull200 has some pics of this from a cook he did. I'll see if I can get him to post up.

sorry... are you looking for high heat grilling full time, or searing following low and slow?

 

[joe cossack]

Just fill the chimney with charcoal, light and leave in there. Lay a grate over the chimney and sear away! bvbull200 has some pics of this from a cook he did. I'll see if I can get him to post up.

sorry... are you looking for high heat grilling full time, or searing following low and slow?

I wanted a sear after a low and slow
Also when I’ve started a 2nd chimney once I pour it, all the charcoal dust got on my chicken
How do you guys do this? I feel like I can’t get the hang of this.
With the lid off I see the coals heat up, I see the red. Putting the lid on with the vents open I’ll see the temps rise.
I feel like I’m never using enough charcoal and then once I have a bed of coals I’m dumping and wasting fresh to become an “inferno.”

 

[bvbull200]

Misplaced Nebraskan pretty much nailed how I do it.

I cook low in the Weber, then, about 10 or so minutes before the sear, I pick out some lit charcoal from the Weber and add a little more unlit to the chimney starter (use the bottom/short side so there isn't as much distance to the grate) and plop a small grate over the top of it.

In this pic, you can see the steak finishing up while the sear station is getting ready.

Then sear away!

Good results, too!

 

[Misplaced Nebraskan]

^^ This

I wanted a sear after a low and slow
Also when I’ve started a 2nd chimney once I pour it, all the charcoal dust got on my chicken
How do you guys do this? I feel like I can’t get the hang of this.
With the lid off I see the coals heat up, I see the red. Putting the lid on with the vents open I’ll see the temps rise.
I feel like I’m never using enough charcoal and then once I have a bed of coals I’m dumping and wasting fresh to become an “inferno.”

The above method for searing post smoke is a great method. and prevents the ash situation you are describing. if not, pull the food and tent under foil, add new chimney and once settled, sear away!

Finding the right combo of how much charcoal to use is a pretty quick learning curve. It'll come with use. Just don't get discouraged and keep the pics coming. That's the real secret

Or just post up here and there are many knowledgeable people to assist in almost every situation.

 

[Jonok]

In my experience, one of the beauties of the Weber (I’ve got one with a propane starter) is that I can put a heck of a lot more charcoal in it than I intend to actually use up, because when I’m done, I close all the vents, and most of what remains after it goes out is perfectly usable again.

I can start a little fire on one side over the igniter, and push all the unlit charcoal over to the other side. Cook indirect over the unlit coals, and then push everything into a pile where the preheated and dripping-laden coals quickly ignite and make an excellent searing fire.

 

[gmc2003]

For chicken and steaks I use the Vortex with my kettle. It gives me high indirect heat for grilling/smoking chicken w/o burning the chicks. Also I can cook a steak indirect and then finish it with a good sear over the Vortex. It will maintain it's heat for a couple-three hours.

Here's a link of the Vortex in action if you've never seen one.

https://www.smokingmeatforums.com/threads/chicken-tender-fingers.275753/

If you ever go this route be careful as the kettle gets extremely hot and I have to use a glove to take the lid off on my 22", not as bad on the 26" inch with the taco handle.

Chris

 

[Misplaced Nebraskan]

For chicken and steaks I use the Vortex with my kettle. It gives me high indirect heat for grilling/smoking chicken w/o burning the chicks. Also I can cook a steak indirect and then finish it with a good sear over the Vortex. It will maintain it's heat for a couple-three hours.

Here's a link of the Vortex in action if you've never seen one.

https://www.smokingmeatforums.com/threads/chicken-tender-fingers.275753/

If you ever go this route be careful as the kettle gets extremely hot and I have to use a glove to take the lid off on my 22", not as bad on the 26" inch with the taco handle.

Chris

This too! I just finally ordered the Vortex (Owen's BBQ) after too long. at least they threw in some free rub with it so it may have been worth the wait!

 

[gmc2003]

This too! I just finally ordered the Vortex (Owen's BBQ) after too long. at least they threw in some free rub with it so it may have been worth the wait!

Your gonna love it!!! Best kettle accessory I've bought. Especially if you like wings.

Chris

 

[Misplaced Nebraskan]

Your gonna love it!!! Best kettle accessory I've bought. Especially if you like wings.

Chris

Wings and a big ol steak to reverse sear will be in order quick like

 

[PolishDeli]

My searing strategy depends on what’s for dinner:

For searing tuna, I place the 12-inch grate insert directly onto the char-basket charcoal holders. (Lid off, total cook time, 2 minutes, flipping and rotating 60° every 30 sec.) This is basically the same as using the chimney like MisplacedNebraskan recommended.

For chicken breast, I put both charcoal holders on one side. Cook over direct heat (Lid on, vents fully open, total time over direct heat is 5min, flipping and rotating 60° every 75 sec) then finish on the indirect side until IT is 165°F (lid on, vents fully open). *Once the chicken is on the indirect side, I toss a handful of wood chips in the charcoals. This gives just enough smoke for a touch of flavor to the grilled chicken, without making it taste like smoked chicken.

 

[joe cossack]

So I took some pics. Cover on and cover off. I see the glow of the hot coals with the cover off.
I am running through a lot of charcoal. More than I think I should to cook chicken patties. I let my charcoal get screaming hot, dump the coals, cover them to clean the grates, then apply my food. I’m not getting the sizzle that I get from my gas grill. If you look in my pic, I added fresh charcoal to increase my temps. I am curious if I should place a bed of briquettes then dump my hot coals on top to get the sizzle I want.
I am frustrated. I know my gas grill well.