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Coals dieing out

I have a 22" standard grill. the coals on one side always seem to die out when cooking indirect, or even when i cook direct one side seems to stay lit better

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It sounds like you have a partial block to the fresh air supply on the side that is dying out on you. The cause is generally built up grease residue, or coals blocking the air flow. Look carefully, readjust things and you should be all set. Regards, Joe

Posted on Nov 18, 2009

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Meat weighs 2llb 20oz how long should i cook it for we like it medium rare ?


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The users manual arrived with the product but there are no user instructions and aswell as direct grilling I want to use the grill to cook joints etc. What setting do you use for indirect grilling and Is...


Direct Grilling is putting the items you're grilling directly over the burner(s) . Indirect Grilling is preheating the grill, turning off one or two burners and place the food over the burners that are OFF. In direct grilling requires cooking with the lid closed.

For more info on using a gas grill, as well as recipes got to the following link.

http://www.barbecuen.com/begin-gs.htm#axzz1SkGNJ9p8

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Is meat placed in main grill or in attached box


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How do I use this grill? Charcoal in the larger cavity and wood in the firebox???


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Google "smoker forums" and you will find a group of guys will to help you learn to cook with a smoker and share cooking secrets.

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Cooking info


You can print a new manual off of www.chargriller.com. But, the basics are:
1) Take cooking grates off of grill
2) Put enough charcoal on the grill to cover the desired cooking area two coal layers high
3) Pile up desired amount of charcoal (laid out in step 2)
4) Spray lighter fluid all over charcoal pile
5) Light the pile
6) Let the pile burn until the flames die out and most of the coal has turned white
7) Spread the coals back out (use tongs they will be hot). Put any coals that are still black on top of the white ones.
8) Put your cooking grates back on the grill and let the last black coals turn white and the grates heat up.
9) Now cook!

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even with all the vents open the air is restricted with the top on. This is what makes the kettle such a remarkable cooking machine. If you wish to grill then leave the lid off and cook directly over the coals, if you are grilling a thicker cut of meat such as a 1 1/2" thick porterhouse you might want to put the lid on for a while to more or less bake or broil the meat without blackening the surface of the meat and to achieve the desired internal doneness of the cut. you can also stack your briquettes/lump to one side and put the lid on so the exhaust is opposite to create a non direct cooking environment for cuts such as butts, ribs, briskets, whole chickens etc

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I have purchased a used upright New Braunfels Smoker and need an instruction manual on how to use it, ie. how much charcoal, cooking times, etc.


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