Failed on my first attempt at a charcoal bbq. What am I doing wrong?

[Mr_Pacman]

I forgot to mention that once I had turned over the chicken, I continued cooking without the lid on. For the 1/4" beef ribs, I cooked with no lid at all.  Normally the ribs take 4 mins per side. I was done the entire thing in 3 mins as it was so hot.

I agree with using one type of fuel and sticking with it. I think I'm going to use the Royal Oak lump as it's available here in Canada at Wal-Mart for a decent price. I can't seem to find a decent briquette (without lots of chemicals in there) for a decent price and the Maple Leaf stuff (starch binder) is a bit pricey here in Calgary.

Perhaps I'm a bit naive, but I feel like 3/4 or 1 full Chimney might get me closer to where I want to be next weekend when I try this again as I probably had too much charcoal going at once.

I bought 40 pounds of 1/4" cut beef ribs from a butcher last week, so I'll have lots of opportunities to keep trying this summer (and summer has come early this year in Calgary as it's been hot).

James

[JDD]

Attempt #2 Update.

I put 2 weber fire cubes on the grill, and one in the middle of the chimney to help light the charcoal that was on top.  I fired it up and waited , patiently, for 30 mins.

I then poured the lump charcoal onto the grate and positioned the briquettes around it so they would light up. I also took a handful of big chunks of the lump charcoal and tossed it on there. I kept the lid off and left it for another 20 minutes in order to provide lots of oxygen.

You really shouldn't have to wait 50 mins to start your cook. I can get a whole Chimney full ready to go in 15-20 min. Just wondering why it's taking your charcoal so long to get going?

[Travis]

... I run my lower vent wide open while grilling, and control heat with the top vent. ...

I have to disagree with the God of Godfrey on this. The lid vent is your exhaust, so you normally want that unimpeded. The bottom is therefore your intake (yes, think throttle, same concept) and these two openings aren't very well interchangeable in function, at least not well. Since heat rises, it always carries everything up and out, sucking in air from below to light the coals.

That said, there's no sin in reducing some heat with the top vent, especially if it's out of control, but the bottom is a better long term solution to that IMO. Be aware that if you close the top too much, nasty smoke crap from your plugged exhaust can get on your food and make Baby Jesus cry.

"YMMV"

God of Godfrey?? Nah, don't think I could handle the pressure. Besides, I don't know half of what these grillfella's do! Im always learning too. Hope I don't come off wrong though. Definitely not try to sound like a grill snob.

[Mr_Pacman]

Attempt #2 Update.

I put 2 weber fire cubes on the grill, and one in the middle of the chimney to help light the charcoal that was on top.  I fired it up and waited , patiently, for 30 mins.

I then poured the lump charcoal onto the grate and positioned the briquettes around it so they would light up. I also took a handful of big chunks of the lump charcoal and tossed it on there. I kept the lid off and left it for another 20 minutes in order to provide lots of oxygen.

You really shouldn't have to wait 50 mins to start your cook. I can get a whole Chimney full ready to go in 15-20 min. Just wondering why it's taking your charcoal so long to get going?

The charcoal in the top 1/4 of the chimney don't seem to get hot unless I leave it, and then I figured I would dump it in the kettle and let it all get hot before I started.

Once you dump your chimney (after 15-20 mins) do you start cooking right away?

James

[addicted-to-smoke]

Unless you're sure the chimney has fully lit everything, it's a good idea to wait a few minutes after dumping it, before setting the food on. 5-10 mins? Watch the coals as they come out. The blacker ones ain't quite fully going just yet.

I forgot to mention that once I had turned over the chicken, I continued cooking without the lid on.

Ah yeah, old habits die hard. Cover it up! You might have also had some flareups you didn't see while on that beer run.

[addicted-to-smoke]

... Definitely not try to sound like a grill snob.

Of course not, that's my job! 

[JDD]

Attempt #2 Update.

I put 2 weber fire cubes on the grill, and one in the middle of the chimney to help light the charcoal that was on top.  I fired it up and waited , patiently, for 30 mins.

I then poured the lump charcoal onto the grate and positioned the briquettes around it so they would light up. I also took a handful of big chunks of the lump charcoal and tossed it on there. I kept the lid off and left it for another 20 minutes in order to provide lots of oxygen.

You really shouldn't have to wait 50 mins to start your cook. I can get a whole Chimney full ready to go in 15-20 min. Just wondering why it's taking your charcoal so long to get going?

The charcoal in the top 1/4 of the chimney don't seem to get hot unless I leave it, and then I figured I would dump it in the kettle and let it all get hot before I started.

Once you dump your chimney (after 15-20 mins) do you start cooking right away?

James

Keep an eye on your chimney, don't worry about the time, you will see heat and flame coming out the top. Once the top charcoals have white edges you are close. I usually don't wait until they are fully white. Dump them in your kettle and like ATS said give it a little more time. It wont take long for all of them to be fully white.