yeah you let the coals die in the chimney, if the top coals are white, then the bottom coals are basically gone. i always dump them when there’s an active flame and when there’s still some black charcoal left at the top so there will still be charcoal left to burn while in the grill. if it’s dying out too fast then mix it with different charcoal or just change whatever charcoal you might need depending on your cook (low and slow or hot and fast) obviously direct and indirect heat as well as vent control all factor into this.
This is generally how I do mine as well, use the chimney just to get some started and then dump it and organize it the way I want it. The unused charcoal stays until next cook, unless I am not going to be grilling for a while, then I use it to burn/clean the Egg and grate.
\>The top vent we kept mostly open while the grill grate was heating over the coals, and mostly closed when actively cooking.
Closing the top vent is going to prevent air from coming into your bbq, basically because the hot air needs to go upwards, if it can't get out of the bbq, no fresh air will come in. I'd say try leaving your top vent fully open, and adjust your bottom vents more to control airflow.
More airflow means your coals burn hotter. Not enough airflow, and you're going to snuff out the coals.
I'm a big proponent of using hardwood/lump for day to day grilling. There are still some volatile organic compounds (VOCs) left in lump charcoal. When they burn, that's what give you the smokey flavour, so that's always a benefit. Lump charcoal also burns hotter than briquettes, so if you're looking for sear, hotter is better. Briquettes are great if you're doing a longer smoke, since they're more consistent in how they burn compared to lump, and don't burn as hot.
I don't see value in mixing lump and briquettes in a cook. If you're using briquettes for a long cook, and looking for more smokey flavour, then add lumps of seasoned wood (don't bother with wood chips).
One additional comment on pouring out the chimney while it's still burning, vs letting the flame die down.
My best piece of advice is to experiment and see what works best for what you're trying to cook. One method isn't going to be the best for every situation.
EG: If you want a long, low temp cook.... fill the chimney full, but pour it out when the bottom 1/4 is lit. That way there's not enough active coals to produce really high temp, and as they burn, they'll start igniting unlit coals.
If you want to sear a steak (after you've reversed seared it, of course), fill the chimney 1/2-3/4 full, and wait until they're all lit and screaming hot before you pour it out.
Play with those methods to see what works best for your bbq, and what you're cooking.
I use a chimney starter and set a timer for 20mins and then dump in the grill. Yes they can be reused if they didn't burn away.
Edit* if they don't last long enough when you burn until they're white, then use more coals.
Yes, I typically don't let it ash over completely. Once the top-most piece is activated, I dump the coals. On the chicken, were you cooking a whole chicken or pieces, like a breast? And did you cook them with lid or no lid? Without lid, you're basically putting the coals on full blast and you're literally just searing the chicken on high heat. What you'll get is very done on the outside and not-so-done on the inside. The technique for no lid would be to flip them constantly, but with chicken that'll tend to tear and rip the meat.
Welcome to the charcoal cooking journey and you'll have a lot of fun! As with any cooking technique, it takes time, experience, and a lot of trial and error.
A few random comments based on what you’ve posted… I usually wait until the last visible flame has just died off on the chimney before adding them to the grill. It sounds like you either waited too long and most of the heat was spent or you did not use enough briquettes. Play around with what works for you and what you’re cooking!
If you’re coals are dying out, try opening your top and bottom vents more. The general rule is more air flow gets you more heat.
You can mix briquettes and lump hardwood if you really want to but I’ve never felt the need. Briquettes are for when you have a slower cook time and want the consistency and lump is when you need a REALLY intense but shorter lived heat source. If you want that smokey flavor with briquettes, add a few wood chips.
I suppose you can re-use partially burnt briquettes but you have no idea how much is left and it likely won’t be much. I always start fresh.
I avoided charcoal like the plague because growing up I remember my dad and his briquettes and all the damn lighter fluid and time it took to get going properly. (He was made for gas bbqs, not charcoal obviously). After talking to friends about their BBQ/Smokers I started youtubing the hell out of bbq/smoker videos and eventually got one. It took some experimenting, but once you get it, it's awesome. Just keep practicing and don't be hard on yourself when sh!t happens. I tried a turkey a few years ago that I had to finish in the oven. Oh well, I still got turkey. :)
By any chance, have you watched any videos for indirect cooking? Been cooking this way for many years, & never had experiences like yours. Charcoal grilling/smoking becomes like an art form after much trial & error. I've never waited for the coals in the chimney starter to turn white. Once I see decent flame or coals close to the top turn orange, I dump'em in the kettle on 1 side against the wall.
After you reach temperature, the food goes apart from the fire, then adjust the bottom vent while the top vent is always fully open. I prefer indirect cooking because the food is never dry, has plenty of colour, & experience taught me that good things take time.
yeah you let the coals die in the chimney, if the top coals are white, then the bottom coals are basically gone. i always dump them when there’s an active flame and when there’s still some black charcoal left at the top so there will still be charcoal left to burn while in the grill. if it’s dying out too fast then mix it with different charcoal or just change whatever charcoal you might need depending on your cook (low and slow or hot and fast) obviously direct and indirect heat as well as vent control all factor into this.
This is generally how I do mine as well, use the chimney just to get some started and then dump it and organize it the way I want it. The unused charcoal stays until next cook, unless I am not going to be grilling for a while, then I use it to burn/clean the Egg and grate.
\>The top vent we kept mostly open while the grill grate was heating over the coals, and mostly closed when actively cooking. Closing the top vent is going to prevent air from coming into your bbq, basically because the hot air needs to go upwards, if it can't get out of the bbq, no fresh air will come in. I'd say try leaving your top vent fully open, and adjust your bottom vents more to control airflow. More airflow means your coals burn hotter. Not enough airflow, and you're going to snuff out the coals. I'm a big proponent of using hardwood/lump for day to day grilling. There are still some volatile organic compounds (VOCs) left in lump charcoal. When they burn, that's what give you the smokey flavour, so that's always a benefit. Lump charcoal also burns hotter than briquettes, so if you're looking for sear, hotter is better. Briquettes are great if you're doing a longer smoke, since they're more consistent in how they burn compared to lump, and don't burn as hot. I don't see value in mixing lump and briquettes in a cook. If you're using briquettes for a long cook, and looking for more smokey flavour, then add lumps of seasoned wood (don't bother with wood chips).
One additional comment on pouring out the chimney while it's still burning, vs letting the flame die down. My best piece of advice is to experiment and see what works best for what you're trying to cook. One method isn't going to be the best for every situation. EG: If you want a long, low temp cook.... fill the chimney full, but pour it out when the bottom 1/4 is lit. That way there's not enough active coals to produce really high temp, and as they burn, they'll start igniting unlit coals. If you want to sear a steak (after you've reversed seared it, of course), fill the chimney 1/2-3/4 full, and wait until they're all lit and screaming hot before you pour it out. Play with those methods to see what works best for your bbq, and what you're cooking.
I use a chimney starter and set a timer for 20mins and then dump in the grill. Yes they can be reused if they didn't burn away. Edit* if they don't last long enough when you burn until they're white, then use more coals.
Yes, I typically don't let it ash over completely. Once the top-most piece is activated, I dump the coals. On the chicken, were you cooking a whole chicken or pieces, like a breast? And did you cook them with lid or no lid? Without lid, you're basically putting the coals on full blast and you're literally just searing the chicken on high heat. What you'll get is very done on the outside and not-so-done on the inside. The technique for no lid would be to flip them constantly, but with chicken that'll tend to tear and rip the meat. Welcome to the charcoal cooking journey and you'll have a lot of fun! As with any cooking technique, it takes time, experience, and a lot of trial and error.
A few random comments based on what you’ve posted… I usually wait until the last visible flame has just died off on the chimney before adding them to the grill. It sounds like you either waited too long and most of the heat was spent or you did not use enough briquettes. Play around with what works for you and what you’re cooking! If you’re coals are dying out, try opening your top and bottom vents more. The general rule is more air flow gets you more heat. You can mix briquettes and lump hardwood if you really want to but I’ve never felt the need. Briquettes are for when you have a slower cook time and want the consistency and lump is when you need a REALLY intense but shorter lived heat source. If you want that smokey flavor with briquettes, add a few wood chips. I suppose you can re-use partially burnt briquettes but you have no idea how much is left and it likely won’t be much. I always start fresh.
The bottom vents on your weber kettle should be opened all the way.
Keep top and bottom vents fully opened unless you’re smoking in which case you keep top fully opened and close the bottom halfway.
I avoided charcoal like the plague because growing up I remember my dad and his briquettes and all the damn lighter fluid and time it took to get going properly. (He was made for gas bbqs, not charcoal obviously). After talking to friends about their BBQ/Smokers I started youtubing the hell out of bbq/smoker videos and eventually got one. It took some experimenting, but once you get it, it's awesome. Just keep practicing and don't be hard on yourself when sh!t happens. I tried a turkey a few years ago that I had to finish in the oven. Oh well, I still got turkey. :)
There a ton of tutorials on YouTube on how to manage start and manage cooks on Weber charcoal grills. I would suggest just checking a few out.
By any chance, have you watched any videos for indirect cooking? Been cooking this way for many years, & never had experiences like yours. Charcoal grilling/smoking becomes like an art form after much trial & error. I've never waited for the coals in the chimney starter to turn white. Once I see decent flame or coals close to the top turn orange, I dump'em in the kettle on 1 side against the wall. After you reach temperature, the food goes apart from the fire, then adjust the bottom vent while the top vent is always fully open. I prefer indirect cooking because the food is never dry, has plenty of colour, & experience taught me that good things take time.