I have a Walmart special square grill that has a vent on the lid and one on the bottom. Am I thinking correctly that the charcoal should be next to bottom vent with the top vent on the opposite side? Or should I do something differently like the attached picture?

Update: I followed suggestions and successfully smoked turkey breasts! Thanks everyone y’all are amazing. May your food always be juicy, your smoker always stay at the ideal temps, and anytime you need to get more wood chunks, charcoal, or pellets you always find it on a sale!

First time cooking need to trim more of the fat off but the kids loved it.

This is why some fear the charcoal. Those who have seen it, know.

I marinated the chicken overnight in a mix of soy sauce, brown sugar, chili garlic sauce, gochujang, fish sauce, lemon pepper, gochugaru flakes & cornstarch. I smoked the chicken on the middle rack of my “Weber Smoky Mountain” smoker with the water pan removed at 300F using a mix of lump charcoal & mesquite wood. While the chicken was smoking I cooked the used marinade allowing it to boil 3 minutes so it was food safe, then I added some cold butter & stirred it in until it became a homogeneous mixture; now it’s ready to be used as a glaze. I flipped the chicken every 8 minutes basting every time. I finished the chicken right over the fire to really sear in that glaze & get some char. The finished plate is white rice & corn on the cob to go with the chicken. Next time I’m definitely going to reserve some of the marinade to make a flavored butter to add to the corn & rice as well, but I’m definitely making this again.

Just purchased my first charcoal grill. Was set on going with a Kamado big joe but once learned about the summit. It seemed perfect for me.

Any recommendations on upgrades such as temp control and rotisserie addon.

Any surprises here?

Hey all,

Bought one of these the other day and just waiting for it to arrive. Normally I’m a gas bbq guy, had Weber 4 burner spirit model but sold it to a friend of mine as he really liked it.

Haven’t had a bbq for the last few yrs as me and wife were renting for some time and wanted to wait till we had a place of our own, which we do now.

Anyways originally plan was to buy a gas bbq like the one I had a few yrs back but wife likes charcoal rather than gas. I don’t particularly like them due to the mess they leave behind.

But the char broil seems to fit both our needs, charcoal and gas. Now I’m pretty much a newbie when it comes to charcoal bbqs. So just wanted to ask if anyone on here has one of these?? And any tips or tricks they can pass on?? I already grabbed a bag of big k restaurant quality charcoal. Pretty much got all the bits and bobs for it even bought one of those bbq buddy cleaning tool. Anyone used one of those and are they really as good as they say it is??

Thanks for any advice.

Hey everyone,

New to the charcoal grilling game…grilled for the first time tonight and it was a success, but something interesting happened to my chimney, and I’m not sure if I should be concerned or not.

I thought for sure the chimney was falling apart during the charcoal lighting process so I kinda panicked, but after it cooled off it seems like it’s just a cosmetic issue? Been trying to see if anyone else has this same issue and couldn’t find anything. Thanks in advance!

Hello.

Havent seen much of this style on this sub this is how its done in pakistan and am guessing india aswell. We eat them well done. Some people like em tough and others really soft. Can be had both ways. We dont taste the quality of the meat as much. We do taste ut but just not as much as u guys. Its the marinade for us. And as usual fat taste really really good we only 2 pieces in this one tho. The funished product pic is very horrible cuz only 2 pieces were left. And the onions and potato are our own innovation and we havent seen pakisransi do it.

I started with briquettes when i took up chacoal a few years ago, but pretty quickly moved on to lump as it was more natural and seemed more purist.

Recently ran out of lump but had some briquettes from the time i asked my wife to buy me charcoal from costco and she bought the wrong thing. Promptly made the best chicken thighs i have ever made.

Despite what lump advertisees I'm finding briquettes a lot hotter, maybe because they are easier to just dump a pile down - where as lump i carefully pick out and use trays to contain them since i keep it fairly small. I like that i actually have to use the dampers now, get big flames and towers of smoke - it's more exciting. It's this just because I'm using more overall? Or is it the uniform shape allowing more airflow?

Anyone else back and forth like this?

I have a Weber Jumbo Joe my wife got me for Father’s Day (my first grill). What I’m running into is it doesn’t seem hot enough. For example, the other night I made burgers after some veggies (zucchini, bell peppers) and everything eventually cooked but it took forever! No sear on the burgers either. Tonight I did hot dogs and shucked corn on the cob and again, no grill marks but things eventually cooked.
I’ve been using. Kingsford compact chimney at least 3/4 full of kingsford triple action briquettes and wait until the top coals are about half gray and then dump, covering just half of the grill spread out. I let the cooking grate heat up at least 5 minutes before putting food on. Barely any “ssss” when I put the hot dogs on first.
Do I need to pile the charcoal closer together instead of spread out over half the grill? My vents have been wide open as well. Do I let the grate heat up more? I can’t imagine that’s the case bc then after it’s heated more, everything should be fine I would assume.
Any help or advice would be greatly appreciated. 🙏🏻

The saving grace has been the food is beyond delicious. I’m just confused why I’m not getting any sear and also why it takes so damn long to cook everything.

Went to ACE hardware Friday for their 4th of July sale for their $7.99 a bag / limit 5 per customer and bought 5 bags of their new made in the USA " Flag Bag" and they threw in a free bag of the old (Mexico) stuff for free. I did the same today ( Sunday) bought 5 new flag bags, got the Mexico made bag free.

They have the old ( Mexico) bags knocked down to 1/2 price, but still can't sell them, so they are giving a bag away if you buy 4 or more bags of the new stuff.

I thought the old stuff was like gold to everyone? From the way it sounds on the internet, it's like people are tearing each other apart to get their hands on it?

Apparently, not so much around here. They had about 30 faded bags of the old on Friday and today they have about 18 left. Yet they had a full pallet of the new on Friday and today about 1/4 of that is left.

I've spent years working with bamboo charcoal for BBQ and industrial applications.

Happy to answer questions about:

• Manufacturing • Carbonization • Burn time • Export • Quality differences • Why bamboo charcoal is so common in Japan and Korea？

Ask me anything.

So pretty!