Weber Kettle Club Forums
Cooking & Food Talk => Charcoal Grilling & BBQ => Topic started by: Duke on July 07, 2013, 04:04:56 PM
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I am somewhat of a charcoal miser. I use a basket that saves quite a bit of charcoal in a year. I just shake it and top it off again before a cook. I always shut the grill down tight after each cook and one bag of BK or lump goes really far. A #20 sack will last me about two weeks if I cook about four to six days per week. I see some people buying pallets and going through tons, so I was wondering how everyone else uses their charcoal. What are your techniques and do you even try and ration or just let it burn?
Here's how my grill (26'r pictured) typically looks before a cook. I then shake it out and top it off. How much I add depends on what I am cooking. This is actually oak lump that's in it right now. These are large pieces and I just made the basket that takes up about half of the charcoal grate.
(http://img51.imageshack.us/img51/4784/xdes.jpg) (http://img51.imageshack.us/i/xdes.jpg/)
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Shaun I have a big steel garbage can where I dump all my coals, hot or cold. I then pick out the ones that can be reused and combine them with some new. Try to get all the use I can outta my Stubbs.
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I go through about 20# a month. I don't grill as often as smoke and probably only average one cook a week. I always leave the unburnt in the cooker to use for next time.
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Shaun I have a big steel garbage can where I dump all my coals, hot or cold. I then pick out the ones that can be reused and combine them with some new. Try to get all the use I can outta my Stubbs.
Thanks Terry, can I see the can? By the way, I relight with a torch to save a step. This way I don't have to transfer the leftovers to a chimney. With the basket I shake it, top it, torch it and cook on it.
Okay back to church. I will check back later. :)
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I usually shut down everything down after each cook as well. Then shake the ash and reuse the coals left. I round up what's left between the grills and add them too one grill and add hot coals over top. I try to save as much as possible to not waste money. I bought 10 bags (200 lbs) of blue bag today to hopefully hold me over till the Labor Day sales.
"my kettle is more powerful it will do almost anything."
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Pretty similar to you, Duke. Shut it down, shake it out, add fresh to the top, and light with the Performer.
On the WSM, I typically don't have anything left worth saving (after a butt) so I'll let er' burn out.
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Shaun its a lot like this one...lid seals airtight and snuffs out the coals.
http://www.menards.com/main/housewares/cleaning-supplies/trash-cans/20-gallon-trash-can-galvanized/p-89449-c-7124.htm
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I have a plastic garbage can that can hold a little more than 60 pounds of Kingsford, I have been grilling a lot as of late ....maybe 5 nights a week and on the weekends it has been more than once a day....it takes me a couple of weeks to go thought the whole can. I also rarely use a whole chimney at a time....only when I cook burgers or pizza and I need max heat. Most of the time I will only use maybe 3/4 of a chimney or less to get a temp of around 350 degrees. I also shut the grill down as soon as whatever I am cooking/baking comes off and will use what's left over for the next cook. I do use MUCH less charcoal since I stopped using my horizontal smoker/grill, the Weber is so much more efficient and my Char-griller was basically use the charcoal for one cook only...the leftover would burn away, no way to shut out all the airflow.
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Lump I shut it down and reuse
Kingsford blue I will usually let it burn to ash, it gives me nice heat to season my cast iron grates. I feel briquettes loose a lot of integrity once they have been fired up. Lump seems to keep its integrity.
Mind you I am a miser of misers when it comes to most thing, when I first started I saved everything, not I feel the juice isn't worth the squeeze.
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I am a miser as well, and when using the kettles I shut it down when doen to preserve coal. I relight the previous briqs at my next cook, then add new fuel.
When using a WSM, I typically let it burn out unless there is a large amount when I am done cooking.
90% or more of my fuel is KBB. I usel lump when I have it, and when I am doing pizza.
Tough to say how much I use, but I would throw an estimate of less than 10 pounds per week, cooking 3-4 times a week.
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I just burn a shitload all the time. I feel like the blue k is practically ash before it has even turned gray. I also feel like I can never keep lump going. It seems like I need a big pile of lump for it to stay lit. I say fuck it and burn a ton of charcoal all the time. Personally I see no reason to try to ration these tiny morsels of coal. They practically give away blue k at the holidays so go buy $50 worth of coal on sale and be done with it...
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I just burn a shitload all the time. I feel like the blue k is practically ash before it has even turned gray. I also feel like I can never keep lump going. It seems like I need a big pile of lump for it to stay lit. I say fuck it and burn a ton of charcoal all the time. Personally I see no reason to try to ration these tiny morsels of coal. They practically give away blue k at the holidays so go buy $50 worth of coal on sale and be done with it...
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I am with Brian. I usually mix some rancher briquettes with lump. When I fire up the 26, I use two chimneys. I would rather have too much to start with than running low during a cook. I do reuse what is left over, but I never skimp on fuel.
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I just burn a shitload all the time. I feel like the blue k is practically ash before it has even turned gray. I also feel like I can never keep lump going. It seems like I need a big pile of lump for it to stay lit. I say fuck it and burn a ton of charcoal all the time. Personally I see no reason to try to ration these tiny morsels of coal. They practically give away blue k at the holidays so go buy $50 worth of coal on sale and be done with it...
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I actually would not say I even try to "ration" it, it is just easier that way: Shut vents when done, light the charcoal that is already sitting on the grate next time I grill. A miser by convenience I guess. Point being, I don't feel the need to stock up on charcoal in a quantity that exceeds the payload of my car. Makes me feel like a hoarder or something. What's next, owning more grills than I can cook on?
:o
Shrug.
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I'm a sucker for a bargain so I buy when the price per lb is low. Always lock the grills down and reuse what's left. I try to cook 4-7 times a week if possible and grill year round. Winter time is more like 2-3 times a week. I love grilling and cooking so I try to take full advantage of the opportunities I have.
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I burn a ton too , prob went through 6 or 7 bags this long weekend :o
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Six or seven bags is a lot at any price. I think how much you burn also depends on where you live. I average five days a week year around cooking and the other two are usually leftovers from the other days. I buy meat just about every time I go into a store. Leaving charcoal to burn off can really add up for me. I also only picked up four twins total and two 17 pound sacks of pricey Royal Oak lump. The KB will probably last me until the end of winter if I just continue to grill over lump and replenish that when I need to. I mainly use KB for long cooks.
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We cooked for a lot of folks 2 grills for lunch 3 for supper 14 hr on the wsm went through over a bag :o , been really windy here too that dont help !
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I use K cause it's consistent and reasonabley priced. It does burn fast. I used to always start with a full chimney, but it was overkill. I use 1/2 to 3/4 of a chimney for most cooks. If its going to be a long cook, I can always add more. When I am done, I shut every thing down. If there are leftovers, they get tossed on the next cook. I can't see wasting fuel if I don't need to.
I mean, you don't leave your oven on after your finshed using it, right? 8)
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My god, what AJ said actually made sense and I agree with it!
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I'm a saver and a user. No matter which grill I'm cooking on, when i'm done I shut everything down, lid vent tab at the "4:00" position, its a weird thing with me.. and I save it for that grill for the its next cook. But after a couple grill rotations as I'm prepping for a cook on a certain kettle, It dawns on me that between my 18 and a couple 22's I have an almost full chimney's worth between them and then I get them all combined. I always top off with some new briquettes, but there are times that I just want a fresh chimney. I mainly use KB and sometimes Cowboy (its ok, but not great). In recent times I have dialed it down from a full chimney to a 3/4 or half chimney.
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I would say after reading what everyone else does I waste a lot. I have my sjs, JJ, 18, and wsm knock off pro-q-smoker. I cook on average three nights a week on the 18 and sometimes in Claude the JJ due to needing the space and to get everything off at the same time. Now I don't use full chimneys. But I do go through my share kb . I don't save any from previous cooks. I used to do this and felt like Brian that the KB just isn't that great the second time around. Also have noticed and this might just be because I really pay attention from one cook to the next especially on the same recipes that left over coal from say a cook that was with beef adds a different flavour to my chicken cooks. May just be me ! My step father and grandfather always said I was from a wasteful generation, would hate to let them down. :P
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I try to re-use as much lump as I can save from any cook.
I bought some of this stuff last week for the first time. Grilled 2 steaks on the SJ.
I was able to re-use most of it (added a few more ) the following day for burgers on the SJ.
I was impressed! I can never re-use "normal" briquettes after using. These are NOT normal briquettes, that's for sure. :D
(http://i1142.photobucket.com/albums/n615/MacEggs/IMG_2026.jpg) (http://s1142.photobucket.com/user/MacEggs/media/IMG_2026.jpg.html)