Bobo Bonobo® wrote:
> First invest in three things:
> 1. A Weber Smokey Joe
> http://www.amazon.com/Weber-40020-Sm.../dp/B00004RALP
> OR a full size Weber
> http://www.amazon.com/Weber-741001-2...ef=pd_sim_ol_4
> 2. A Weber chimney
> http://www.amazon.com/Weber-87886-Ch.../dp/B00004U9VV
> 3. A bag of lump charcoal
>
> Do *not* use that nasty charcoal light fluid.

Webers are hard to get hot enough to cook a steak properly as the coals are
so far away from the grill, especially if you only use the amount of coals
you can fit in a chimney. They're much better suited to indirect cooking.

A castiron ridged grill does a better job, whether on a barbie or inside.

Michael > wrote:

> Webers are hard to get hot enough to cook a steak properly
> as the coals are so far away from the grill, especially if
> you only use the amount of coals you can fit in a chimney.
> They're much better suited to indirect cooking.

I agree. I have had several experiences with my 18-inch Weber
in which I failed to achieve hot-enough conditions for
cooking a steak. Part of the problem is the separation as
you mention, another is the limited air-flow in the Weber design.

The best procedure I have found to avoid this is to
use a seemingly excessive amount of charcoal.

I can't really recommend that Smokey Joe in general, as
it is useless for many grilling and barbecuing tasks, but
it may do a slightly better job on steaks than the larger
Webers.

Steve

On Jul 5, 10:45*pm, "Michael" >
wrote:
> Bobo Bonobo® wrote:
> > First invest in three things:
> > 1. A Weber Smokey Joe
> >http://www.amazon.com/Weber-40020-Sm.../dp/B00004RALP
> > OR a full size Weber
> >http://www.amazon.com/Weber-741001-2...ver/dp/B00004R...
> > 2. A Weber chimney
> >http://www.amazon.com/Weber-87886-Ch.../dp/B00004U9VV
> > 3. A bag of lump charcoal
>
> > Do *not* use that nasty charcoal light fluid.
>
> Webers are hard to get hot enough to cook a steak properly as the coals are
> so far away from the grill, especially if you only use the amount of coals
> you can fit in a chimney. *They're much better suited to indirect cooking.

A Smokey Joe can get very hot, and a small amount of wood can produce
serious flames, even in a large Weber Kettle.
>
> A castiron ridged grill does a better job, whether on a barbie or inside.

Give me a grill with wood.

--Bryan

On Jul 5, 11:45*pm, "Michael" >
wrote:

> Webers are hard to get hot enough to cook a steak properly as the coals are
> so far away from the grill, especially if you only use the amount of coals
> you can fit in a chimney. *They're much better suited to indirect cooking.
>
> A castiron ridged grill does a better job, whether on a barbie or inside.

Use lump charcoal instead of briquettes and you might change your
mind.

Cam

On Wed, 8 Jul 2009 10:28:19 -0700 (PDT), Cam in Toronto
> wrote:

>On Jul 5, 11:45*pm, "Michael" >
>wrote:
>
>> Webers are hard to get hot enough to cook a steak properly as the coals are
>> so far away from the grill, especially if you only use the amount of coals
>> you can fit in a chimney. *They're much better suited to indirect cooking.
>>
>> A castiron ridged grill does a better job, whether on a barbie or inside.
>
>Use lump charcoal instead of briquettes and you might change your
>mind.
>
or use mesquite briquettes. They burn hotter.

--
I love cooking with wine.
Sometimes I even put it in the food.

sf wrote:
>
> or use mesquite briquettes. They burn hotter.

Yes, but I've noticed the briquettes also emit
more sparks. Where I live, fire control is
important. When I barbeque, I always hose down
the surrounding area for 10-20 feet to ensure
sparks or burning embers don't land on any
combustible material.

Mesquite charcoal chunks, i.e. pieces of wood
that have been carbonized, do not emit these
sparks.