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Thread ID: 149361	2020-11-12 07:03:00	First timer - charcoal griller machine	Nomad (952)	PC World Chat

Post ID	Timestamp	Content	User
1472935	2020-11-12 07:03:00	Hi, we got one of those charcoal smoker griller machines as they thought it was would be less work than maintaining bottle gas and cheaper. We got a packet of Samba 5kg Coconut Charcoal Briquettes from Bunnings. We also have a chimney starter, we start it fine and there are flames coming from it and we pour it into the charcoal smoker griller. We pour the charcoal bits into one side only so it is piled up like a pyramid but soon the flames goes away and they only glow red. The thermostat on the lid says it's 100 degrees celcius only, yep or around the 200 fahrenheit mark. We have also sprinkle sugar to the charcoal and we added more charcoal there and we added newspaper which they flamed up but once the flames went off the charcoals still only glow in a red colour and the temperature drops back to 100. What am I doing wrong? :confused: Cheers. Edit. Yep we open the door underneath and on top of the lid we open the air hole in full.	Nomad (952)
1472936	2020-11-12 08:31:00	Looking online, at several places, the 1st link below says the 200 is close to right (or a sweet spot) You have to remember that its not gas and does take longer to heat up and not as easy to control the heat. Also different types of Charcoal heat differently ( some better than others) We had a charcoal one once, gave up, and went back to gas. Have a read of the following article(s) I came across www.epicurious.com and www.smokedbbqsource.com A lot has to do with the designs as well, our Weber (on gas) comes upto full heat, really quick, actually too hot and exceeds the temp gauges range with both burners on.	wainuitech (129)
1472937	2020-11-12 17:21:00	Once it is going, charcoal does not flame. It only glows giving off heat until it burns out. Once up and running, don't go looking for flame, you won't find it!	Bryan (147)
1472938	2020-11-12 19:26:00	Hi, we got one of those charcoal smoker griller machines we start it fine and there are flames coming from it but soon the flames goes away and they only glow red. We have also sprinkle sugar to the charcoal and we added more charcoal there and we added newspaper which they flamed up but once the flames went off the charcoals still only glow in a red colour and the temperature drops back to 100. . Nothing. You don't cook food on flames, which leads to black on the outside and raw in the middle. BBQ is cooking over hot coals....	piroska (17583)
1472939	2020-11-12 20:26:00	Nothing . You don't cook food on flames, which leads to black on the outside and raw in the middle . BBQ is cooking over hot coals . . . . Yeah I was thinking if we take the lid off it would go hotter . Looking online, at several places, the 1st link below says the 200 is close to right (or a sweet spot) You have to remember that its not gas and does take longer to heat up and not as easy to control the heat . Also different types of Charcoal heat differently ( some better than others) We had a charcoal one once, gave up, and went back to gas . Have a read of the following article(s) I came across . epicurious . com/expert-advice/how-to-keep-charcoal-grill-at-225-article" target="_blank">www . epicurious . com and . smokedbbqsource . com/how-to-control-temperature-on-a-charcoal-grill/" target="_blank">www . smokedbbqsource . com A lot has to do with the designs as well, our Weber (on gas) comes upto full heat, really quick, actually too hot and exceeds the temp gauges range with both burners on . 200 fahrenheit you mean? Yes that is the gentle smoker ideal temperature which is around 100 degrees celsius . We read online and on YouTube people are able to cook at much higher temperature like a open lid set-up and searing meats . Used like 3/4 of a 5kg bag of charcoal coconut briquettes :dogeye: Man, how long would it take to cook sausages and lamb chops and would it not have any dark colouring on it . We cooked potatoes as a test which had been boiled before, prob was in their for least 2hrs they were cooked but still quite white'ish .	Nomad (952)
1472940	2020-11-12 23:28:00	This might be of interest barbequemaster.blogspot.com	Bryan (147)
1472941	2020-11-13 01:51:00	I'll have closer read slowly a bit later. Yep, we used coconut shell charcoal briquettes. Today we transformed the $85 Bunnings thingy into a $28 one by taking off the top section so it was a kettle bbq. The chicken drums were a lot closer to the coals a bit burnt bits but was OK, no lid. Might try the no lid approach with the 2nd level and see if that works. They might consider getting a gas unit :rolleyes: Even with the single level and closer to the coals with the side doors to the coals open and the top lid on with a full open vent. We could only get it to about 120 degrees celsius. Not really a kitchen replacement for the outdoor. www.bunnings.co.nz	Nomad (952)
1472942	2020-11-13 01:58:00	I associate 'smoking' meat, fish, as a long-term operation, at least 5 or 6 hours perhaps even 24 hours.	zqwerty (97)
1472943	2020-11-13 02:10:00	We BBQed for years and years using wood....TiTree. You light the fire and about 90mins later you have hot coals, with a layer of ash on them. You don't poke at them...under the ash they are still dman hot. But you don't have flames. Then we'd put on the raw chicken. 45mins approx later it's done. Other cuts take less time. We'd go eat, clean up and husband liked to go make toast over it...it would still be hot enough. Smoking, my son bought one recently, you can take the top off and BBQ, or leave that on and smoke. His first effort was a slab of meat, took 15 hours. He said he's still practicing. He used some briquettes and some smoke sawdust stuff, not sure what exactly he got for that... Too different things, BBQ and smoking. Cold smoking, the proper smoking like smoked fish you buy...takes a long long time cause there is no heat at all. Hot smoking is faster but still not BBQing.	piroska (17583)
1472944	2020-11-13 02:11:00	I associate 'smoking' meat, fish, as a long-term operation, at least 5 or 6 hours perhaps even 24 hours. Yep, like the pull apart bones with the ribs and buffalo wings tennese style. It's not a Jamie Oliver / Gordon Ramsay outdoor replacement kitchen cooking steaks or flame grilled pattie burgers or even scones, hahah.	Nomad (952)
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