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+--- Thread: Charcoal Grill: explain this (/showthread.php?tid=215592)
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Charcoal Grill: explain this - space-time - 04-14-2018
Say I cook something on indirect method. I have charcoal on the left, food on the right, lid with thermometer on the left over charcoal, vent on the right over the food. thermometer shows 350-400, even if I add charcoal, I play with the vent, temperature does not go much over 400.
I finish cooking, I remove the food, put the lid back, same position, thermometer over charcoal. go inside and eat, then 30 min later when I go out to the empty grill the temperature is 450+. Same happens with direct cooking, but you could argue that in the case of direct cooking, the meat is directly over the hot charcoal and thus it prevents the heat from reaching the thermometer. OK, that would be one easy explanation. But what about indirect method mentioned above? why does the temperature increase by 50+ degree after I remove the food?
Re: Charcoal Grill: explain this - bik - 04-15-2018
Without knowing some of the other details, I'll take a guess that it's just a matter of having the coals fully up to temperature.
The fire will be at it's hottest when looks like white ash over glowing coals. This is usually a little bit after the flames die down.
If you still see black on the coals at all, the fire is not at it's hottest yet.
If you are looking for a hotter fire, try hardwood charcoal instead of briquettes.
###
How do you usually start your fire?
I have good success using a chimney starter and letting it work for about 20+minutes before dumping into place in the grill. It gets ALL of the lumps nicely involved and ashed over.
https://www.weber.com/US/en/blog/how-to-use-a-chimney-starter
Re: Charcoal Grill: explain this - space-time - 04-15-2018
yes, chimney, gas flame below, but I guess you are right, I should wait more. 10 min may not be enough.
Re: Charcoal Grill: explain this - Filliam H. Muffman - 04-15-2018
If it's worth the cost of a portion of charcoal, set your phone to do a time lapse and see when it reaches the highest temp.
Re: Charcoal Grill: explain this - freeradical - 04-15-2018
The cold meat sucks up the heat.
Re: Charcoal Grill: explain this - Speedy - 04-15-2018
Propane.
Re: Charcoal Grill: explain this - Article Accelerator - 04-15-2018
Start here: https://en.wikipedia.org/wiki/Enthalpy_of_vaporization
Re: Charcoal Grill: explain this - Filliam H. Muffman - 04-15-2018
Article Accelerator wrote:
Start here: https://en.wikipedia.org/wiki/Enthalpy_of_vaporization
Umm.. what!? :dunno:
Re: Charcoal Grill: explain this - Rolando - 04-15-2018
Speedy wrote:= outdoor stove!!
Propane.
:villagers:
Re: Charcoal Grill: explain this - Article Accelerator - 04-15-2018
Filliam H. Muffman wrote:
[quote=Article Accelerator]
Start here: https://en.wikipedia.org/wiki/Enthalpy_of_vaporization
Umm.. what!? :dunno:
Okay, try this: https://www.huffingtonpost.com/craig-goldwyn/physicist-cracks-bbq-mystery_b_987719.html