I'll look forward to that :)

networkn:

 

Haha, I think I missed the email letting me know what time it was starting :)

 

 

 

That's a heavily kept secret.  The more of you, the less meat for me! 😄

I'm new to charcoal BBQ. My main BBQ is a Weber Q2200 but I last year I purchased a Lodge Sportsman Hibachi Grill.

I only used it once last year and am aiming to use it more this coming summer. I'll learn most from trial and error, but upfront some basic questions:

Roughly, how long should I burn charcoal in the grill before cooking the meat? Do I go by the colour of the charcoal or by time?

And, once a charcoal grill is up to heat, how long is it good for providing enough heat to cook?

Kiwifruta:

 

Thanks for the link. I have a South American wife, so meat is essential on the BBQ but we also love vegetables.

 

 

 

I also like to put some braaibroodjies on the grill after the meat is cooked and the heat has reduced slightly.

 

https://kreatiewekosidees.com/2013/08/25/braaibroodjies-braai-bygeregte/

 

When made with sourdough bread, braaiboodjies are hands down the best ever toasted sandwiches I've ever had. I use butter and cheese, but no doubt there will be a vegan way to do them. Enjoy!

 

awesome - toastie pies on the bbq

dafman:

 

I'm new to charcoal BBQ. My main BBQ is a Weber Q2200 but I last year I purchased a Lodge Sportsman Hibachi Grill.

 

I only used it once last year and am aiming to use it more this coming summer. I'll learn most from trial and error, but upfront some basic questions:

 

Roughly, how long should I burn charcoal in the grill before cooking the meat? Do I go by the colour of the charcoal or by time?

 

And, once a charcoal grill is up to heat, how long is it good for providing enough heat to cook?

 

For direct heat cooking, IME about 1 - 1.5 hours if you do it in a pile, depending on the size of your pile. About 45 minutes in a chimney. Let it burn until the top ones are white (really covered with sort of a white ash). You basically want to cook over the coals rather than the fire. The coals retain heat for a good long time. Depending on what you want to cook, they should be good for cooking for at least an hour, though you will need to adjust cooking times from start to finish. A meat thermometer is a worthwhile investment to cook to temperature rather than guessing on the time.

For low and slow or smoking, use the snake method (you will need a lid for your grill). That will go pretty much all day, depending on how you look after it.

Also experiment if your grill has vents to see what happens if you open and close. Typically open will burn hotter but faster.

It was a beautiful day in Johnsonville today, so I thought "why not?"

dfnt: Just picked up a Green Mountain Grills Daniel Boone pellet smoker

Looking forward to trying a different style of BBQ, haven’t decided what cook first.

Also got the pizza oven attachment 👍🏻

Pellet grills are just so convenient. Did you get the Wifi model? If you didn't and it's still an option, grab it. Some very hardcore BBQrs scoff at them, but many I know, have changed their tune after having one :) 

networkn:

dfnt: Just picked up a Green Mountain Grills Daniel Boone pellet smoker

Looking forward to trying a different style of BBQ, haven’t decided what cook first.

Also got the pizza oven attachment 👍🏻

Pellet grills are just so convenient. Did you get the Wifi model? If you didn't and it's still an option, grab it. Some very hardcore BBQrs scoff at them, but many I know, have changed their tune after having one :) 

 

Pellet grill arrived this week, set it up today.

Got a 5KG wagyu brisket for my first smoke, going all in..

Burn in done:

Will be following this guide https://www.youtube.com/watch?v=Dn5ZJz2Ta78

8 hours at 195 f, then wrap and bump to 250 f till ~200 f internal temp

Oh my...