Got charcoal?

dmek25 · 06-01-2007, 09:29 AM

bohnzie, how does that thing clean up? i have a regular weber silver, that i really like. but wouldn't mind going back to charcoal. the flavor is wayyyyy better

BDBohnzie · 06-01-2007, 09:45 AM

It's actually pretty easy. There is a slider that opens and closes the vents, which pushes the ash into a removable ash catcher, that you pull off and empty. It comes with 2 coal baskets:

so just grab those and toss the old coals and fill with new ones. Takes me about 2 minutes beforehand to clean up last time's mess and start the new mess. My grate has never seen soap and water...and it's got a nice layer of "flavor".

Sammy Baugh Fan · 06-01-2007, 11:05 AM

I use a water/drip pan in the center of my 26" charbroil kettle with coals on both sides.

I start coals in a charcoal chimney and then pour on both sides of pan. I close the lid for about 5-10 minutes and open and scrub down the hot grate. Cleans nice like that.

Slap yer chicken on there with some rub or seasoning skins side down at first. Why? Cus juices and chicken fat with drain down and crisp up the skin real nice once you flip the 1/2 way through cook time.

Check for 170 degrees internal temp and munch.

dmek25 · 06-01-2007, 12:14 PM

is there any way you can send that to me? it looks delicious

06-01-2007, 09:29 AM	#31
dmek25 MVP Join Date: Oct 2005 Location: lancaster,pa Age: 63 Posts: 10,672	Re: Got charcoal? bohnzie, how does that thing clean up? i have a regular weber silver, that i really like. but wouldn't mind going back to charcoal. the flavor is wayyyyy better __________________ "It's better to be quiet and thought a fool than to open ones mouth and remove all doubt." courtesy of 53fan

06-01-2007, 09:45 AM	#32
BDBohnzie Playmaker Join Date: Feb 2004 Location: Frederick, MD Age: 45 Posts: 4,628	Re: Got charcoal? It's actually pretty easy. There is a slider that opens and closes the vents, which pushes the ash into a removable ash catcher, that you pull off and empty. It comes with 2 coal baskets: so just grab those and toss the old coals and fill with new ones. Takes me about 2 minutes beforehand to clean up last time's mess and start the new mess. My grate has never seen soap and water...and it's got a nice layer of "flavor". __________________ Bad Things man, I mean bad things... “WE TOOK HIM IN THE SIXTH ROUND SO WE'RE NOT SMART EITHER.” - Shanny on what the Skins saw in Alfred Morris

06-01-2007, 11:05 AM	#33
Sammy Baugh Fan Playmaker Join Date: Mar 2004 Location: Northern Virginia, Woodbridge Age: 62 Posts: 2,507	Re: Got charcoal? I use a water/drip pan in the center of my 26" charbroil kettle with coals on both sides. I start coals in a charcoal chimney and then pour on both sides of pan. I close the lid for about 5-10 minutes and open and scrub down the hot grate. Cleans nice like that. Slap yer chicken on there with some rub or seasoning skins side down at first. Why? Cus juices and chicken fat with drain down and crisp up the skin real nice once you flip the 1/2 way through cook time. Check for 170 degrees internal temp and munch. __________________ Check out Mike Hedrick - The Next Food Network Star. Please Click and give me a Thumbs Up and Positive Comment. Thanks

06-01-2007, 12:14 PM	#34
dmek25 MVP Join Date: Oct 2005 Location: lancaster,pa Age: 63 Posts: 10,672	Re: Got charcoal? is there any way you can send that to me? it looks delicious __________________ "It's better to be quiet and thought a fool than to open ones mouth and remove all doubt." courtesy of 53fan

Got charcoal?

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