when i switched to hardwood chunk wood my hubby quit getting grill related heartburn!!! I LOVE the stuff. and yep, i will reuse what didn't burn. this stuff ROCKS. Growing up in Cali, i learned to use the chimney starter when i was still young. This is a great tutorial for my friends i'm trying to convert!! THANKS! (mepoli's Mom)
Thanks, for the posting! I haven't actually used Royal Oak in a while, now that there a lot more choices, but maybe I'll try it again....the Cowboy brand, I've been using lately has been including pretty large chunks.
I wish I had made that chimney! It's a Weber and it's great! It's large enough and it's well made, ie: it's already a couple of years old and still works well. It costs a little more than the cheapo ones but has lasted longer than my last two chimneys combined.
Got some wood charcaol cheap and thought it was an awesome deal. Until I tried to use it. So glad I came across this video and bought a chimney. Thanks. NOW we are happily grilling through the summer!
MyHalo: Many ways to skin a cat....my bottom vents are shot, so I have to quench the coals, if I want to save them. Drying out has not been an issue, for me....after a week, they burn ok....if not, no problem, they can burn the next time. It is a little messy but with the setup I have now I just hose the "mess" off....Good points and thanks for posting....we all have our setups and hopefully our sharing ideas ends up in better grilling for all!
I'd recommend just cutting off the oxygen source by putting the lid on and closing all the vents to put out the coals. It might take a little longer, but hosing it down seems messy and you'll have to wait for the coals to dry out before you use them again.
super: Good question about thermal shock...I've had my present Weber for about 5 years now and did replace the grill surface about a year ago, but hard to say how much wear is from thermal shock or just the intense heat from the hardwood charcoal itself. Actually, I'm looking into getting a more robust grill surface, either heavy aluminum or possibly out of steel angle iron.
Evanschamp,thanks for your comment! The nature of hardwood charcoal is that it is either burnt or not burnt, so if I've put a fire out early and saved some of it, it dries out pretty quickly and is ready for the next time.I don't do that very much these days...I got the Weber chimney and it seems to make just the right amount of charcoal! Something else I'm doing now: I pour out the coals over just one half the area and pour them early:this gives me a scorching hot side and a not so hot side.
This is easily one of the most informative videos about grilling on Youtube. But there is one thing I am uncertain about. Why did you put the chimney over the old charcol? A related question is why didn't you just throw the old charcol out? Thanks for the tips.
To JDIC18-Glad you found something useful! Hope your party goes well!
To mcfartard- I always put the coals on one side, usually about one third of the surface....because of the intensity of the hardwood charcoal, I can start things on the "cool" side, then shift to adjust the heat.....FYI, I measured the internal temp of the grill when I first start and it was F 450 degrees.
@JDIC18 i recommend this type of charcoal also be sure to leave a space on the grill with no charcoal so incase you have a flareup you can move the meat out of the way so it won't burn to a crisp.....
@tbedgood I don't see how weber grills are overrated. There pretty inexpensive compared to others. They use the same method thats been used for hundreds of years and thats charcoal grilling. I have 2 grills a small weber and a larger one. Use the small one for just simple steaks and camping, bigger one for bigger things. If you need a prep area they sell webers that are conjoined with a table. works fine for me.
@niksinthe916 No, I don't think they are overrated....I think they are well engineered, and they constantly make small improvements....I just bought a new grill grate and it's noticeably heftier than the original...it's funny, a neighbor bragged about how they "upgraded" from their Weber, to a gas grill....I didn't have the heart to tell her I thought that was a downgrade!!
@Thetruthishere11 weber charcoal grills are the best...i've had mine for 3 years strong...those generic $20 walmart grills last maybe 1 year...also grilling area on weber is much more....im assuming u dont have 1...thats why ur hating
Lover your video, I also use Royal Oak lump. The question I have is, is there a possibility of the kettle or the grate rusting from putting out the coals that way. I always considering using left over lump with each fire. Thanks, and please post more grilling videos if you can!
Wow, I had never seen hardwood charcoal in action prior to this video. I grew up digging the 3 feet of briquette ash out of the bottom of the grill before starting a new fire. This is so much easier.
great video ! For lighting I just use the Starter Logg -16 fire starter bricks per box] just pull them apart and then break[or cut] each log into small [maybe 3" by 2 1/2"] pieces. I use 1 per chimney starter.They go a long way. Got a great buy on them when a garden center was going under.They burn long and clean.[non toxic] Good grilling to you and yours. Don't forget the beef!! Nothing like it over hardwood!
Great tip on watering down the unused charcoal. I usually just put the lid one mine than let it die down but that burned off a lot more of the charcoal. im surprised you are the only one who said that tip
Thanks Chilax...I guess putting it out like that isn't for everyone....it's a little messy. I actually don't do it much any more as I've gotten better at using just enough charcoal, and as I said before about the Weber chimney, it holds enough for most of my grilling needs.
When i seen this video, i tried the Royal Oak hardwood charcoal, and have since than converted from from charcoal briquettes to hardwood charcoal. love the woodsyness of it and the higher heat temp. thanks. Awesum vid.
@Great !! I use only hardwood Many manufacturere out there but Royal Oak is excellent ![try to find the made in USA type] Royal oak distributes about 3 versions.. Happy hardwood grilling
Great video, very informative! I'd be trying this myself tonight if it weren't for the freezing temperatures here in ATL--and I suppose I'd also need a grill. :-)
Thanks sugarbear520! Happy grilling!
tbedgood 1 month ago
cool
sugerbear520 1 month ago
6.50 at wally world
01liquidfires 2 months ago
IT'S DONE!
hippojuice23 3 months ago
have not seen here in Ont. Canada for a long time now any hardwood charcoal
arnoldcustom 4 months ago
Have you tried cooking directly on the coals? As I understand this is another benefit of lump.
gghostrrider 5 months ago
and i just close up the grill vents when i'm done. goes out every time :)
Mepoli 5 months ago
when i switched to hardwood chunk wood my hubby quit getting grill related heartburn!!! I LOVE the stuff. and yep, i will reuse what didn't burn. this stuff ROCKS. Growing up in Cali, i learned to use the chimney starter when i was still young. This is a great tutorial for my friends i'm trying to convert!! THANKS! (mepoli's Mom)
Mepoli 5 months ago
awesome stuff. use it for blacksmithing and sometimes ill cook up a hot dog while im heating the metal :P
349duffman 7 months ago
Royal Oak is the BOMB! i love that stuff. one question : is that an home made chimney?
hitachi088 7 months ago
@hitachi088
Thanks, for the posting! I haven't actually used Royal Oak in a while, now that there a lot more choices, but maybe I'll try it again....the Cowboy brand, I've been using lately has been including pretty large chunks.
I wish I had made that chimney! It's a Weber and it's great! It's large enough and it's well made, ie: it's already a couple of years old and still works well. It costs a little more than the cheapo ones but has lasted longer than my last two chimneys combined.
tbedgood 7 months ago
That's great ladyofproverbs31! Happy Grilling!
tbedgood 8 months ago
Got some wood charcaol cheap and thought it was an awesome deal. Until I tried to use it. So glad I came across this video and bought a chimney. Thanks. NOW we are happily grilling through the summer!
ladyofproverbs31 8 months ago
MyHalo: Many ways to skin a cat....my bottom vents are shot, so I have to quench the coals, if I want to save them. Drying out has not been an issue, for me....after a week, they burn ok....if not, no problem, they can burn the next time. It is a little messy but with the setup I have now I just hose the "mess" off....Good points and thanks for posting....we all have our setups and hopefully our sharing ideas ends up in better grilling for all!
tbedgood 8 months ago
I'd recommend just cutting off the oxygen source by putting the lid on and closing all the vents to put out the coals. It might take a little longer, but hosing it down seems messy and you'll have to wait for the coals to dry out before you use them again.
MyHaloReachVideos 8 months ago
super: Good question about thermal shock...I've had my present Weber for about 5 years now and did replace the grill surface about a year ago, but hard to say how much wear is from thermal shock or just the intense heat from the hardwood charcoal itself. Actually, I'm looking into getting a more robust grill surface, either heavy aluminum or possibly out of steel angle iron.
tbedgood 9 months ago
wouldnt hosing it off during those temperatures cause thermal shock to the grill and cause premature wear?
superorgasm 9 months ago
Evanschamp,thanks for your comment! The nature of hardwood charcoal is that it is either burnt or not burnt, so if I've put a fire out early and saved some of it, it dries out pretty quickly and is ready for the next time.I don't do that very much these days...I got the Weber chimney and it seems to make just the right amount of charcoal! Something else I'm doing now: I pour out the coals over just one half the area and pour them early:this gives me a scorching hot side and a not so hot side.
tbedgood 9 months ago
This is easily one of the most informative videos about grilling on Youtube. But there is one thing I am uncertain about. Why did you put the chimney over the old charcol? A related question is why didn't you just throw the old charcol out? Thanks for the tips.
Evanschamp 9 months ago
To JDIC18-Glad you found something useful! Hope your party goes well!
To mcfartard- I always put the coals on one side, usually about one third of the surface....because of the intensity of the hardwood charcoal, I can start things on the "cool" side, then shift to adjust the heat.....FYI, I measured the internal temp of the grill when I first start and it was F 450 degrees.
tbedgood 10 months ago
@tbedgood thank you
JDIC18 10 months ago
I plan to grill this year for my daughters birthday party. I have no idea how to grill nor have ever owned a grill. Very helpful thank you =)
JDIC18 10 months ago
@JDIC18 i recommend this type of charcoal also be sure to leave a space on the grill with no charcoal so incase you have a flareup you can move the meat out of the way so it won't burn to a crisp.....
mcfartard 10 months ago
@mcfartard thank you very helpful and I also read tbegood comment. I appreciate the tips. =)
JDIC18 10 months ago
wouldnt burning ink from newspaper contaminate the charcoal
parosite 1 year ago
@parosite I don't really think so...the heat is so intense, I'm guessing it's virtually gone.
tbedgood 1 year ago 2
@parosite not the charcoal, but it will contaminate the air and the food (if they are any) near the burning paper.
hitachi088 7 months ago
YOU TUBE PLAY SUCKS
snelso80 1 year ago
Weber grills = overrated.
Thetruthishere11 1 year ago
@Thetruthishere11 ,
I haven't rated the grill, but it's functional, for me...what kind of grill do you like??
tbedgood 1 year ago
@tbedgood
I like the plain black rectangle type with ash pan. Good video. I need to buy some lump coals.
Thetruthishere11 1 year ago
@tbedgood
plain rectangle ones are fine.
Great video
Thetruthishere11 1 year ago
@tbedgood
regular barrel and rectangle type. Every video on youtube = weber.
They make other grills.
Thetruthishere11 1 year ago
@tbedgood I don't see how weber grills are overrated. There pretty inexpensive compared to others. They use the same method thats been used for hundreds of years and thats charcoal grilling. I have 2 grills a small weber and a larger one. Use the small one for just simple steaks and camping, bigger one for bigger things. If you need a prep area they sell webers that are conjoined with a table. works fine for me.
niksinthe916 1 year ago 4
@niksinthe916 No, I don't think they are overrated....I think they are well engineered, and they constantly make small improvements....I just bought a new grill grate and it's noticeably heftier than the original...it's funny, a neighbor bragged about how they "upgraded" from their Weber, to a gas grill....I didn't have the heart to tell her I thought that was a downgrade!!
tbedgood 1 year ago 7
@Thetruthishere11 weber charcoal grills are the best...i've had mine for 3 years strong...those generic $20 walmart grills last maybe 1 year...also grilling area on weber is much more....im assuming u dont have 1...thats why ur hating
zuhaibz5 1 year ago 2
Lover your video, I also use Royal Oak lump. The question I have is, is there a possibility of the kettle or the grate rusting from putting out the coals that way. I always considering using left over lump with each fire. Thanks, and please post more grilling videos if you can!
malletguy 1 year ago
Wow, I had never seen hardwood charcoal in action prior to this video. I grew up digging the 3 feet of briquette ash out of the bottom of the grill before starting a new fire. This is so much easier.
atariboy84 1 year ago
great video ! For lighting I just use the Starter Logg -16 fire starter bricks per box] just pull them apart and then break[or cut] each log into small [maybe 3" by 2 1/2"] pieces. I use 1 per chimney starter.They go a long way. Got a great buy on them when a garden center was going under.They burn long and clean.[non toxic] Good grilling to you and yours. Don't forget the beef!! Nothing like it over hardwood!
lpvcrcd 2 years ago
Thanks for the comment lpvcrcd. Sounds like a great idea!
Keep on Grilling!
tbedgood 2 years ago
Great tip on watering down the unused charcoal. I usually just put the lid one mine than let it die down but that burned off a lot more of the charcoal. im surprised you are the only one who said that tip
Chilax 2 years ago
Thanks Chilax...I guess putting it out like that isn't for everyone....it's a little messy. I actually don't do it much any more as I've gotten better at using just enough charcoal, and as I said before about the Weber chimney, it holds enough for most of my grilling needs.
tbedgood 2 years ago
Thanks super! I've since gotten Weber's chimney...it's worth every penny since it holds enough charcoal for a grill-load and is built to last!
tbedgood 2 years ago
When i seen this video, i tried the Royal Oak hardwood charcoal, and have since than converted from from charcoal briquettes to hardwood charcoal. love the woodsyness of it and the higher heat temp. thanks. Awesum vid.
superego666 2 years ago
@Great !! I use only hardwood Many manufacturere out there but Royal Oak is excellent ![try to find the made in USA type] Royal oak distributes about 3 versions.. Happy hardwood grilling
lpvcrcd 2 years ago
@lpvcrcd PRODUCT OF USA I believe it says Been a while.
lpvcrcd 2 years ago
I'd love to see that one! haha
cab2728 3 years ago
Great video, very informative! I'd be trying this myself tonight if it weren't for the freezing temperatures here in ATL--and I suppose I'd also need a grill. :-)
cab2728 3 years ago
Thanks for the compliment!
Minor detail about not having a grill!
Maybe my next video will be "How to make an indoor grill out of aluminum foil". ;-)
tbedgood 3 years ago