First off, I'm finding out I'm not the hardcore Q'er I thought I'd be.
So I sold my Weber Genesis. Got most of the money back minus $150. Oh
well, lesson learned! I was only using it on the weekends for burgers
and dogs. What a waste and a bad decision. Should have started with
what a bought next: the Weber OTG!

You know, all those discussions about gas vs charcoal.... there is
NOTHING like charcoal. Standing over the fire, watching it, smelling
it, then cooking with it, and seeing all that smoke, and that cooking
smell!!!! Man I love that. You lose all that with a gas grill and you
might as well cook inside the house for all I care. I'm glad I went
back to charcoal. Enough on that.

I bought a bag of Kingsford lump charcoal. Didn't know it was various
sizes of chunks of wood - small pieces, large pieces... actual wood,
very cool.

My Weber chimney didn't arrive in time for my first charcoal que, so i
crumpled up B&W newspaper and placed (yes, placed, using my hands) the
sooty lump charcoal on top of the wads of newspaper. What a PITA.

So my questions:

#1. Since the lump is in various sized pieces, how do you fill up the
Weber Chimney? Do you shake it and try to make sure all the pieces are
taken up as much space as possible - i.e. so that a big piece isn't
sitting crooked blocking up space for other pieces.

#2. For like 8-10 pieces of food (burgers and dogs) would you use a
full chimney or half?

#3. With lump charcoal, do you wait for the top lumps in the chimney
to start turning white before you dump them into the OTG ? I thought I
saw something that they burn faster so you dump them out sooner?

Thanks!

meatnub wrote:
> First off, I'm finding out I'm not the hardcore Q'er I thought I'd be.
> So I sold my Weber Genesis. Got most of the money back minus $150. Oh
> well, lesson learned! I was only using it on the weekends for burgers
> and dogs. What a waste and a bad decision. Should have started with
> what a bought next: the Weber OTG!

I would have kept the Weber...:-) I have been cooking on lump for a few
years now, and just bought a gasser. It's nice (for me) to have the
convenience of a quick outdoor cooking source.
>
> You know, all those discussions about gas vs charcoal.... there is
> NOTHING like charcoal. Standing over the fire, watching it, smelling
> it, then cooking with it, and seeing all that smoke, and that cooking
> smell!!!! Man I love that. You lose all that with a gas grill and you
> might as well cook inside the house for all I care. I'm glad I went
> back to charcoal. Enough on that.
>
> I bought a bag of Kingsford lump charcoal. Didn't know it was various
> sizes of chunks of wood - small pieces, large pieces... actual wood,
> very cool.
>
> My Weber chimney didn't arrive in time for my first charcoal que, so i
> crumpled up B&W newspaper and placed (yes, placed, using my hands) the
> sooty lump charcoal on top of the wads of newspaper. What a PITA.
>
> So my questions:
>
> #1. Since the lump is in various sized pieces, how do you fill up the
> Weber Chimney? Do you shake it and try to make sure all the pieces are
> taken up as much space as possible - i.e. so that a big piece isn't
> sitting crooked blocking up space for other pieces.

I just pour it out of the bag, and give the chimney a quick
shake...don't worry about it too much.
>
> #2. For like 8-10 pieces of food (burgers and dogs) would you use a
> full chimney or half?

Since the lump is re-usable, I would use a whole chimney. If it is too
much fire, back off a bit....
>
> #3. With lump charcoal, do you wait for the top lumps in the chimney
> to start turning white before you dump them into the OTG ? I thought I
> saw something that they burn faster so you dump them out sooner?
>
> Thanks!
>
I usually dump them out when 1/2 to 2/3 of the chimney is glowing and
crackling. Have fun!! I try to find royal oak lump..haven't tried the
Kingsford.

http://www.nakedwhiz.com/nwindex.htm

This is a good site to read through....



--
Oncler....

On Jul 11, 9:35*am, Oncler > wrote:
>
> * * * * I just pour it out of the bag, and give the chimney a quick
> shake...don't worry about it too much.

nice. yeah that's what i thought, thanks

>
> > #2. For like 8-10 pieces of food (burgers and dogs) would you use a
> > full chimney or half?
>
> * * * * Since the lump is re-usable, I would use a whole chimney. If it is too
> much fire, back off a bit....

Um.... it's reusable??? OK I guess I can see that - there are pieces
that are still white. How do I know when they AREN'T resuable? What do
they burn down to after going white? Do they eventually break down
into ash?

>
> * * * * I usually dump them out when 1/2 to 2/3 of the chimney is glowing and
> crackling. Have fun!! I try to find royal oak lump..haven't tried the
> Kingsford.
>
> http://www.nakedwhiz.com/nwindex.htm
>
> This is a good site to read through....
>
> --
> Oncler....- Hide quoted text -
>
> - Show quoted text -

Gotcha. I'll give that a go. Thanks for the link too.

"meatnub" > wrote in message
...
On Jul 11, 9:35 am, Oncler > wrote:
>
> I just pour it out of the bag, and give the chimney a quick
> shake...don't worry about it too much.

nice. yeah that's what i thought, thanks

>
> > #2. For like 8-10 pieces of food (burgers and dogs) would you use a
> > full chimney or half?
>
> Since the lump is re-usable, I would use a whole chimney. If it is too
> much fire, back off a bit....

Um.... it's reusable??? OK I guess I can see that - there are pieces
that are still white. How do I know when they AREN'T resuable? What do
they burn down to after going white? Do they eventually break down
into ash?

>
> I usually dump them out when 1/2 to 2/3 of the chimney is glowing and
> crackling. Have fun!! I try to find royal oak lump..haven't tried the
> Kingsford.
>
> http://www.nakedwhiz.com/nwindex.htm
>
> This is a good site to read through....
>
> --
> Oncler....- Hide quoted text -
>
> - Show quoted text -

Gotcha. I'll give that a go. Thanks for the link too.

Just close down all the vents as soon as you're done and there'll be 1/2 a
chimney left usually. I try and scoop as much of it as I can into the
chimney the next time, and start the chimney on top of the rest. Usually
the heat gets the stuff under the chimney going pretty good.

On Jul 11, 8:21*am, "Dirty Harry" > wrote:

> Just close down all the vents as soon as you're done and there'll be 1/2 a
> chimney left usually. *I try and scoop as much of it as I can into the
> chimney the next time, and start the chimney on top of the rest. *Usually
> the heat gets the stuff under the chimney going pretty good.

Shoot, I just throw the new chimney on top of the old unburnt stuff.
Never relight it in the chimney especially as a lot of it is partially
burnt without a lot of mass left.

On Jul 11, 12:44*pm, Tutall > wrote:
> On Jul 11, 8:21*am, "Dirty Harry" > wrote:
>
> > Just close down all the vents as soon as you're done and there'll be 1/2 a
> > chimney left usually. *I try and scoop as much of it as I can into the
> > chimney the next time, and start the chimney on top of the rest. *Usually
> > the heat gets the stuff under the chimney going pretty good.
>
> Shoot, I just throw the new chimney on top of the old unburnt stuff.
> Never relight it in the chimney especially as a lot of it is partially
> burnt without a lot of mass left.

Sounds like a plan!

Another question - the weber chimney has space under the grate to put
crumpled newspaper. Well, after you like the newspaper and start the
chimney, when you go to dump the lump into the grill, won't all that
paper fly around and what-not? Is there something better to use than
newspaper?

Also if I were to buy hickory chunks, do you put them right on the lit
lump in the grill or do people soak them sometimes, or both? lol

thanks again

Tutall wrote:

> On Jul 11, 8:21*am, "Dirty Harry" > wrote:
>
> > Just close down all the vents as soon as you're done and there'll
> > be 1/2 a chimney left usually. *I try and scoop as much of it as I
> > can into the chimney the next time, and start the chimney on top of
> > the rest. *Usually the heat gets the stuff under the chimney going
> > pretty good.
>
> Shoot, I just throw the new chimney on top of the old unburnt stuff.
> Never relight it in the chimney especially as a lot of it is partially
> burnt without a lot of mass left.

That's what I do. I give it shake to knock some of the ash off then
dump in new stuff.



Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

"Oncler" > wrote in message
...
> meatnub wrote:
>> First off, I'm finding out I'm not the hardcore Q'er I thought I'd be.
>> So I sold my Weber Genesis. Got most of the money back minus $150. Oh
>> well, lesson learned! I was only using it on the weekends for burgers
>> and dogs. What a waste and a bad decision. Should have started with
>> what a bought next: the Weber OTG!
>
> I would have kept the Weber...:-) I have been cooking on lump for a few
> years now, and just bought a gasser. It's nice (for me) to have the
> convenience of a quick outdoor cooking source.
>>
>> You know, all those discussions about gas vs charcoal.... there is
>> NOTHING like charcoal. Standing over the fire, watching it, smelling
>> it, then cooking with it, and seeing all that smoke, and that cooking
>> smell!!!! Man I love that. You lose all that with a gas grill and you
>> might as well cook inside the house for all I care. I'm glad I went
>> back to charcoal. Enough on that.
>>
>> I bought a bag of Kingsford lump charcoal. Didn't know it was various
>> sizes of chunks of wood - small pieces, large pieces... actual wood,
>> very cool.
>>
>> My Weber chimney didn't arrive in time for my first charcoal que, so i
>> crumpled up B&W newspaper and placed (yes, placed, using my hands) the
>> sooty lump charcoal on top of the wads of newspaper. What a PITA.
>>
>> So my questions:
>>
>> #1. Since the lump is in various sized pieces, how do you fill up the
>> Weber Chimney? Do you shake it and try to make sure all the pieces are
>> taken up as much space as possible - i.e. so that a big piece isn't
>> sitting crooked blocking up space for other pieces.
>
>>> #3. With lump charcoal, do you wait for the top lumps in the chimney
>> to start turning white before you dump them into the OTG ? I thought I
>> saw something that they burn faster so you dump them out sooner?
>>
>> Thanks!
>>
> I usually dump them out when 1/2 to 2/3 of the chimney is glowing and
> crackling. Have fun!! I try to find royal oak lump..haven't tried the
> Kingsford.
>
> http://www.nakedwhiz.com/nwindex.htm
>
> This is a good site to read through....
>
>
>
> --
> Oncler....


Yes I also agree about keeping the Gasser as there'll be times when you just
want to cook something without the bother of mucking around with charcoal.
On saying that, I have 2 Weber kettles with the latest one being the
Performer which i absolutely love using and a little Q120 for the lazy
night's cook.

Lump Charcoal isn't that common down here in Australia and the only place I
can find it is in Barbeques Galore in 7Kg (15 Ib) bags for just under $30.
The lump is imported from the USA. Briquettes are about $7.50 in 4 kg ( 9
Ib) bags but as stated, it's far superior to cook on a charcoal grill for
it's flavour etc.
I tried with lump charcoal just recently just to see the difference it would
make so I filled up my chimney to the brim like i do with the briquettes and
light it up and while i'm waiting for them to glow, I'll go inside and
continue to get the food ready.After about 20 minutes or so, i went out to
check on the fire in the chimney and was shocked to see that it is now only
half full....bloody hell!! where did all that valuable lump go? So I chucked
on a few briquettes to make up for the quantity (or lack there-of) and had
to wait for about 20 minutes for those to go grey.

I really don't know if i want to go back down the Lump charcoal path again
as they don't seem to last very long and might just stick with Briquettes.

Cheers
DJ