Grilling in the cold and maintaining temps

[lksdrinker]

I did ribs recently and temps outside hovered between 30-40.  I didnt have trouble maintaining cooking temps, but I went through at least twice as much charcoal (KBB) as I have in the past.  I chalked it up to the colder weather.  i was anticipating having trouble keeping the cooking temp constant/hot enough but that really didnt seem to be an issue at all. 

[Schaefd2]

I really don’t know how my charcoal would have gotten wet. I mean we did get a ton of rain this weekend, enough where it flooded Main St, but I’m two miles from there and didn’t experience and flash flooding. My charcoal is in the shed, but I leave the bag open, always have.

I now have three bags of the Weber briqs. I guess I won’t be so stingy with them despite being $$.


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[kettlebb]

My charcoal is in the shed, but I leave the bag open, always have.


Weber Kettle Club

There's your problem right there.  Charcoal is a moisture magnet.  Roll the top down real tight from now on.  The Weber bags are resealable.

[addicted-to-smoke]

... The Weber bags are resealable.

yes and so are some other ones

Love my Kingsford Kaddy! It's one of my critical grilling accessories.

I don't place the bag in it though, as some pictures will show. I just dump the charcoal into it. One large bag = full container. You wind up with charcoal dust at the bottom in this way, but I don't care.

It's easy to tilt and pour into the chimney, and mine has never leaked even a drop, when left outside.

[HoosierKettle]

... The Weber bags are resealable.

yes and so are some other ones

Love my Kingsford Kaddy! It's one of my critical grilling accessories.

I don't place the bag in it though, as some pictures will show. I just dump the charcoal into it. One large bag = full container. You wind up with charcoal dust at the bottom in this way, but I don't care.

It's easy to tilt and pour into the chimney, and mine has never leaked even a drop, when left outside.

+1 for the kingsford kaddy. I’ve been planning on adding one so I can store 2 different coal types in the grilling area or one for smoke wood.

Weber bags are suppose to be able to reseal but I haven’t been able to crack the code. It’s straight forward zip loc type deal but I’m not smart enough to make it work.


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[JordanW]

The only time this has ever happened to me was damp charcoal....

[toolhead]

the OP post could be due to an endless variety of factors.

was chimney fully lit before dumpong coals.
age of charcoal....
current humidity...
did the meat leak juice out and dampen the lot coals.
after dumping lit coals...was the kettle then allowed to preheat for 15-20 mins

the avoid the meat leaking juice onto coals and dampening the lit coals...inusually try to indirect cook first..so raw meat will juice out without hitting coals...then going into direct sear post initial juice leak stage

[Schaefd2]

I cooked more brats tonight. Used the same coal, plus some leftover from two days ago. I everything cooked normal. I got 450 directly over the coals and 275 indirect. I still think those temps are lower than normal, but I was only using 1/4 chimney (plus the old stuff) or so.


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[HoosierKettle]

I cooked more brats tonight. Used the same coal, plus some leftover from two days ago. I everything cooked normal. I got 450 directly over the coals and 275 indirect. I still think those temps are lower than normal, but I was only using 1/4 chimney (plus the old stuff) or so.


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Oh my gosh!  1/4 chimney?  Your are a tight wad with coal. I reuse the unlit coal too but I’ve never cooked with anything less than a half chimney of new added. Usually about 2/3 of a chimney. I think we found the problem. Especially if outside temps are low.


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[kettlebb]

Lol yes Hoosierkettle he is a tight wad with a lot of things but it makes him very resourceful too.

Still think the coal is damp


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[Schaefd2]

I cooked more brats tonight. Used the same coal, plus some leftover from two days ago. I everything cooked normal. I got 450 directly over the coals and 275 indirect. I still think those temps are lower than normal, but I was only using 1/4 chimney (plus the old stuff) or so.


Sent from my iPhone using Weber Kettle Club

Oh my gosh!  1/4 chimney?  Your are a tight wad with coal. I reuse the unlit coal too but I’ve never cooked with anything less than a half chimney of new added. Usually about 2/3 of a chimney. I think we found the problem. Especially if outside temps are low.


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Well, the other night was a full chimney of new. Tonight, was a 1/4 chimney new on top of 1/4 chimney old. I was only cooking 5 brats tonight.

But I do have my stingy tendencies [emoji23]


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