Hello from newbie. Just a few simple Q's...

[hotfeet]

Hi from Glossop, Derbyshire.

I have just switched to charcoal cooking from years of gas. Decided I wanted to try it oldstyle and purchased Weber one touch 57cm kettle, Weber charcoal, Hickory chips.

Had a crack at beer can chicken (lovely) and the basics this weekend but have now some simple queries I hope the experts can advise.

I want to restock the charcoal and not sure what is best for me. I doubt i will be doing stuff that take hours and hours yet so want to know what I should get for your standard 1-2 hour cooking. Also, what is a good wood chip for all round flavour and smoke without killing it.

My other query is that if the lid is always to be kept on, how do you go about cooking kebabs and sausages etc that i thought would need turning frequently, or should i keep the lid off (as I keep seeing on BBQ programmes on tv with same Weber)?

Thanks for any advice on this and anything else you think I should know that the books dont cover.

[KamadoSimon]

Welcome to the forum - lots of Webers on here, so sure someone will be along soon regarding cooking sausages lid on / off.

Here is a link to a table regarding the different woods & their effects on your ingredients: viewtopic.php?f=17&t=76

I've come from a gas BBQ last year & thus have undergone a big learning curve also. With respect to charcoal, you'll find some that swear by decent briquettes & others who swear by lumpwood charcoal. What almost everyone agrees on, is try to find either with as little rubbish in as possible. Self-lighting bags are a no no due to the petrolium products generally used to make them self-lighting. A thread here regarding charcoal: viewtopic.php?f=17&t=1968

Hope this helps!

Cheers,

Simon

[Steve]

Welcome aboard.

To answer your question about lid on/off, If using 1 kettle I would typically cook my indirect food (eg whole chicken) first then leave it to rest while grilling the hot stuff afterwards.

Alternatively with things like belly pork strips I might reverse sear, so cook them indirect with the lid on then when the chicken comes off, finish over high heat. I will also often go direct with the lid on but I open it for turning. this gives an oven effect and suits for cooking at high temps but not those as high as with an open grill.

When using an open grill it's important to set up zones so that you can move items when there are big flare-ups.

[hotfeet]

Thanks. Ive read a bit on here. I dont have access to Makro so thats out, but seems that may be for the best. Do have a costco card though. Ive looked at the cocoshell briquettes and the Big K charcoal online but they seem very different so hopefully someone who have tried both regularly can describe the overall positives/negatives.

[KamadoSimon]

Might be worth giving Big K a call - you can order from them online, but their basic (still good) charcoal is available at e.g. garden centres etc

[hotfeet]

Thanks Simon. WIll give the local places a call this weekend, see what they have in.

Otherwise may order the cocoshell £5.99 for 5kg delivered.

[keith157]

Cocoshell is clean and reliable, it burns at a regular rate and leaves little ash behind. However I understand it may be in short supply in the near future. If you have a store called "The Range" near you they do Big K and other brands.

[hotfeet]

I have just noticed that my local Wickes sell Big K briquettes. 10kg for £9.99. These are not lumpwood bags but presume that the quality isnt too far off?

[keith157]

Wickes & the Range different facets of the same company