I want to cry .. my husband passed a month ago and now I’m stuck cooking on the grill for the fourth which is today !! I’ve bn grilling but he did it so effortlessly and I’m getting video tips!! Thank u sir
My mom used to be the one to bbq for the fourth now it’s my turn ig , may she rest in peace Ik your pain of not feeling normal on a day like this without your loved ones
I love how you narrate and give us details on how to prep, season and grill! I look for any excuse to fire up the grill and I'll keep backing to your channel for great tips and styles of grilling.
I just bought another one of these grills without the smoker. I've never used the indirect method but it's next for me. We definitely had school today and thank you for showing me how to do it. After watching your smoking video I wish I had one for the chicken and ribs. Keep the content coming I've really learned a lot.
Thank you again my brother. I love your videos. I've been grilling for years, and always trying to learn how to step my game up. Your the man. Stay blessed, and keep doing your thing
Definitely stick with the grill. It took me awhile to get the hang of it. I grew up cooking on kettle style grills. Now, I’m dialed in pretty good. Here’s a playlist of my chat-griller grilling videos: Daddy DIY - Grilling on the Char-Griller Charcoal Grill ruclips.net/p/PLCBzxUl4oqBj9rFAtUsm2VA8FBtJsFnCr
Just came across your channel but I'm sure you've upgraded a few tools but great tips! Also i would get rid of that wire bristle brush, soak your wood for an hour prior to adding to coals. Wings look good and like you said keep it simple. I cook both indirect and direct and use an offset smoker as well..just have to check m 6:28 ore. Great job and tips!! Thanks for sharing! 👍🏾
Thank u for this video. I’ve never cooked anything indirect. I just put less on one side. Cooking wings today for 4th of july. Will definitely cook this way today. I have the same grill. Excited. Thanks!
I have a Chimney starter, but I still use charcoal fluid. What do I need to light the coals if don't use fluid? By the way...Your videos are simple and easy to follow, some videos I've watched are just too complicated. I also watched your direct method with the ribs, can't wait to try both of these. I was going to ask about the offset, because I use that to give it more heat, but it looks like I don't have too. I also like your tip about coals opposite of the stack...I believe that I can do this...Thx's! 🔥
Thanks. Appreciate you! Checkout this video to get more info for how to use chimney starters: How to Light a Charcoal Grill with a Chimney Starter | Step-By-Step ruclips.net/video/eW1M-8h9AgM/видео.html
@@daddydiysolutions ...Thank You, I didn't expect to get an answer so soon. Also, what is that tool called you used to raise the grill, and where do I get one?
No problem. My pleasure. The tool is called grill grate lifter. Here's a link to one like I use in the video: amzn.to/42cWWoU. Here's also a link to my top 10 grilling accessories I recommend as well: ruclips.net/video/Q_pTHRpJ5iU/видео.html
May be try burning the charcoal outside the grill if you use fluid and pour charcoal ii in the grill once ready to cook! I do this even when I grill directly.
Thanks bro! Yep, leave the grill for too long with the direct method and it's a wrap. Here's a playlist for my rib videos: ruclips.net/p/PLCBzxUl4oqBhxN4wq3V2VZXnrKFaui19A. I'll be firing up the grill today to cook some ribs for Memorial Day. Video will be dropping soon. Appreciate you!
Cool video brother I've the Pro verison of your grill and when I'm grilling wings,seafood and Franks I also use the same method of indirect grilling instead of my offset smoke box.
Mostly taste. When cooking indirect on this type of grill, I like to position the coals opposite the stack (exhaust) and the meat under the exhaust vent, so the smoke and charcoal flavor has to travel over the meat before leaving the grill.
Awesome grilling remind me of me I've learned some things from you hope you don't mind if I borrow a couple of your tips Mobile Alabama nothing but love for you annual family peace
I think the grill temps were in between 300 deg F - 400 deg F the majority of the cook. I really don’t stress too much about grilling temp when grilling wings, especially with the indirect technique. The beauty of this technique is how even the meat cooks regardless of temperature. Yes, I’ve used lump charcoal before…haven’t really found a brand I like. We’ll be doing a video soon reviewing a few lump charcoal products on the market. It you have any thoughts/suggestions, please let me know. Thanks!
Definitely give it a try. Just remember to put your charcoal on one side of the grill and put your meat opposite the coals. Don't use too much charcoal. You'll have to adjust the charcoal amount until you get it just right for your size grill. After you give it a try, be sure to stop back by and let me know how they turn out. Thanks a bunch for stopping by the channel. We appreciate you!
2 questions, could you cook those wings direct and they would just be a little crisper ? Also how do you make sure your temp stays around that 300 mark I feel like my heat dies down too fast once the burgers and hot dogs are done and i want to put my chicken or ribs on
Yep, the direct method would get them a bit crispier. Here's a video of me cooking wings with the direct method: ruclips.net/video/pGnFWqUQKPE/видео.html. It can be challenging to maintain ideal temperatures when you're trying to cook multiple types of meat on the grill with the same batch of coals. There are a couple of techniques I would try...1) Set-up your grill to cook indirect and put your ribs and chicken on the cool side after searing them over the coals to lock in flavor. Then after the chicken and ribs have cooked for about an hour, cook the hot dogs and hamburgers over the coals. 2) If my grill wasn't big enough for #1, I'd cook the ribs and chicken together as one batch. Add more coals once they're done. And cook the hamburgers and hot dogs as another batch. But, like you said, the key is figuring out how to maintain optimal temperatures for the meat to cook.
Great question! I prefer not to use the offset firebox when grilling chicken indirectly on my Char-Griller charcoal grill because I can achieve higher temperatures with less fuel when cooking this way. The firebox is great for smoking meat at lower temperatures for extended periods, but for indirect grilling, I find it more efficient to use the main chamber. This allows me to reach the desired cooking temperature more easily and with less fuel consumption.
Total cook time was a little over an hour. I like my wings more on the crispy side and let them go a bit longer after they reached the desired internal temperature.
Over the years, I've had good success with quality grill brushes. But you've got to be careful, cheap grill brushes will shed bristles that could contaminate your food. Here's good alternative to a traditional grill brush: amzn.to/44UfawE
Total cook time was a little over an hour. I like my wings more on the crispy side and let them go a bit longer after they reached the desired internal temperature.
Personally, I like a crispy chicken wing. I will let them continue to cook past the internal temperature for doneness until I achieve the right look and texture. That approach has worked well for me over the years.
@daddydiysolutions gotcha. Bruh it got me to the point I'd rather stove them 😆 as opposed to grill. I will not stop though... love a different wing every now and then. Thank you
Here are some links to some of the internal replacement parts for the Char-Griller grill: Grates - amzn.to/3zA6XlI Ash Pan - amzn.to/3zklOAH Hope this helps!
Hey good video man ima try to grill for Labor Day this year for the first time I was wondering could you recommend some seasoning marinate my chicken overnight ?
Here’s one for some…Garlic Herb Marinade for Grilled Chicken Wings Ingredients: • 1/4 cup olive oil • 3 cloves garlic, minced • 2 tablespoons lemon juice (about half a lemon) • 1 tablespoon soy sauce • 1 tablespoon honey • 1 teaspoon dried oregano • 1 teaspoon dried thyme • 1 teaspoon paprika • 1/2 teaspoon salt • 1/2 teaspoon black pepper • Optional: 1/4 teaspoon red pepper flakes for a bit of heat Instructions: 1. Prepare the Marinade: In a bowl, whisk together the olive oil, minced garlic, lemon juice, soy sauce, honey, oregano, thyme, paprika, salt, black pepper, and red pepper flakes (if using). 2. Marinate the Chicken Wings: Place the chicken wings in a large resealable plastic bag or a shallow dish. Pour the marinade over the wings, ensuring they are evenly coated. Seal the bag or cover the dish, then refrigerate overnight (or at least 4-6 hours if you’re short on time). 3. Grill the Wings: I’d probably grill these using the two-zone indirect method to help ensure the seasonings and marinade don’t burn.
Thank You 🧡awesome Video have you ever partial smoked and then finished with charcoal grill appreciate the marinade recipe I cheat a little by using Italian seasoning and what ever spice not in Italian I will add. I don't have this type of grill yet I own the square one and I do as you indicated here food on opposite side of coals but when I get one will remember your tips
Thanks! "...have you ever partially smoked and then finished with charcoal grill". That technique works well. It's sometimes referred to as "reverse searing". I think this technique does a great job at combining rich smoky flavor with a perfectly seared, flavorful crust, while ensuring even cooking and juiciness throughout the meat. Thanks again for your support and taking the time to leave us a comment! Appreciate you!
Yep, it took me a while to get the hang of it. I used kettle grills for a number of years and switched to this one as my primary grill several years ago because my family grew and I needed a larger grill. I've got a few video playlists that might help: Videos that show me grilling on this specific grill: ruclips.net/p/PLCBzxUl4oqBj9rFAtUsm2VA8FBtJsFnCr Video about how to regulate temperature on charcoal grills: ruclips.net/video/CFdSc4aj17s/видео.html Keep putting in time on the grill and it will pay off!
I purchased a jar of Badio Complete based on your suggestion with the Lawrys season salt. Can you tell me why you like the Badid complete so much? Thanks in advance
Sure, a few thoughts...Lawry's seasoned salt and Badia Complete Seasoning can significantly enhance your meat when grilling by adding depth and complexity to the flavor profile. Lawry's seasoned salt combines salt, herbs, and spices, offering a savory and well-balanced taste that elevates the natural flavors of the meat. Badia Complete All-Purpose Seasoning complements this with its blend of garlic, onion, and other spices, adding a robust and aromatic quality. Together, these seasonings create a harmonious and flavorful crust on the meat that enhances its overall taste.
Great video! Slight confession. When I was watching you lift the grates up with that tool I thought "I need to get that!" And then realized I've had it all along with no clue what it does. Going to try some of these methods but going to lean towards 225 for an hour.
When I clean my grates, I like to get the grill as hot as I can. Ideally at least 500 deg F. After cleaning I'll get the meat on and let the grill settle down in temperature...somewhere from 300 deg F to 450 deg F.
Great question! I prefer not to use the offset firebox when grilling chicken indirectly on my Char-Griller charcoal grill because I can achieve higher temperatures with less fuel when cooking this way. The firebox is great for smoking meat at lower temperatures for extended periods, but for indirect grilling, I find it more efficient to use the main chamber. This allows me to reach the desired cooking temperature more easily and with less fuel consumption.
I love using the wood chucks, but sometimes I just go with a whole log. That way, I don't have to keep adding..... But it definitely gives a different type of flavor
I want to cry .. my husband passed a month ago and now I’m stuck cooking on the grill for the fourth which is today !! I’ve bn grilling but he did it so effortlessly and I’m getting video tips!! Thank u sir
I’m sorry to hear that. Praying for you
My condolences to you and your family
I'm sorry for your loss ❤
🙏🏾 My pleasure. Appreciate you! 🙏🏾
My mom used to be the one to bbq for the fourth now it’s my turn ig , may she rest in peace Ik your pain of not feeling normal on a day like this without your loved ones
I always cook indirectly and it works perfectly!
I love how you narrate and give us details on how to prep, season and grill! I look for any excuse to fire up the grill and I'll keep backing to your channel for great tips and styles of grilling.
Thanks. Appreciate you!
best part of the bird is the majestic wing
No doubt!
I use that same indirect method, but I cover the grates over the charcoal with aluminum foil to force all the heat and smoke under and thru the meat.
I just bought another one of these grills without the smoker. I've never used the indirect method but it's next for me. We definitely had school today and thank you for showing me how to do it.
After watching your smoking video I wish I had one for the chicken and ribs. Keep the content coming I've really learned a lot.
It’s our pleasure! Thanks a bunch for commenting and stopping by the channel.
Yea I saw this video using the same grill I got.❤
Informative valuable Chicken Wing indirect fire on charcoal grill. Thank You, God Bless you and family!!
Great grill! Buying the smoker box mines
Thanks. We appreciate you!
Excellent My man!
I have the same grill & I've learned a lot about indirect smoking with cutting the wings. Gonna try it next time I cook wings
I must try when I BBQ again it help me.Thank you. Yummy 😋
use non stick olive oil spray next time for cleaning spray before putting grates on gets rid of rust better
We use olive oil or butter
Olive 🫒 Oil and butter 🧈 is good but that olive 🫒 oil work good. It breaks down those fiber's very well
Thank you again my brother. I love your videos. I've been grilling for years, and always trying to learn how to step my game up. Your the man. Stay blessed, and keep doing your thing
My pleasure. Appreciate you brother!
I use indirect for ribs. I have to try it with coals on one side of grill. Thank you for posting.
That's some good grilling man keep it up
Thanks! Appreciate you!
Chicken thighs and wings goes on my Char-Broiler!
trying this out now I'll let you know how it goes thank you!
My pleasure. Sounds good. Appreciate you!
New subscriber here . Great stuff man 💯
Thanks! Appreciate you. Welcome!
You should try a barbecue rub on your wings with the seasoning it will change your life.💯😎🍻
Post more videos of in direct and direct grilling thank you
Will do! Thanks for stopping by the channel.
You schooled me on this one Bruh. I sure appreciate it. I'm subscribed as of today.
Welcome to the family! Appreciate you!
I got to try it that way i liked the way you cook those wings i nevered cook wings indirec.
Thanks. Definitely give indirect wings a try. Appreciate you!
I have a similar Char-Griller as you do. Ok, I'm hooked to see how you use it. I gave up on mine.
Definitely stick with the grill. It took me awhile to get the hang of it. I grew up cooking on kettle style grills. Now, I’m dialed in pretty good. Here’s a playlist of my chat-griller grilling videos:
Daddy DIY - Grilling on the Char-Griller Charcoal Grill
ruclips.net/p/PLCBzxUl4oqBj9rFAtUsm2VA8FBtJsFnCr
@daddydiysolutions I have a pellet smoker, the Char-Griller, and just bought a kettle.
Just came across your channel but I'm sure you've upgraded a few tools but great tips! Also i would get rid of that wire bristle brush, soak your wood for an hour prior to adding to coals. Wings look good and like you said keep it simple. I cook both indirect and direct and use an offset smoker as well..just have to check m 6:28 ore. Great job and tips!! Thanks for sharing! 👍🏾
Great video I never use lighter fluid and when I smoke I use wood chunks or the grill logs hickory oak
Thanks. Yep, Hickory chunks are my go to for smoke. Appreciate you!
Great video, can't wait to see you grill fish though
it helps you be able to put more on grates
Yea Boss, I got it now. I’ll let you know how they come out.
Sounds good!
Thank u for this video. I’ve never cooked anything indirect. I just put less on one side. Cooking wings today for 4th of july. Will definitely cook this way today. I have the same grill. Excited. Thanks!
My pleasure. Appreciate you!
Outstanding video! I just recently started doing my wings indirect! Definitely subscribing!
Thanks! Appreciate you. Welcome to the family!
Great tip.
I have the same grill. That will work
👍🏾
you can get the crunch from barrel if you learn to control stack
vent and draft on barrel can heat up to 500 with barrel
Take an aluminum foil tray add some apple juice to it and put it on the other side of the coils, Hella flavor and keeps extra moisture
Thanks, I feel like I'm family
My pleasure. Appreciate you!
I have a Chimney starter, but I still use charcoal fluid. What do I need to light the coals if don't use fluid? By the way...Your videos are simple and easy to follow, some videos I've watched are just too complicated. I also watched your direct method with the ribs, can't wait to try both of these. I was going to ask about the offset, because I use that to give it more heat, but it looks like I don't have too. I also like your tip about coals opposite of the stack...I believe that I can do this...Thx's! 🔥
Thanks. Appreciate you! Checkout this video to get more info for how to use chimney starters: How to Light a Charcoal Grill with a Chimney Starter | Step-By-Step
ruclips.net/video/eW1M-8h9AgM/видео.html
@@daddydiysolutions ...Thank You, I didn't expect to get an answer so soon. Also, what is that tool called you used to raise the grill, and where do I get one?
No problem. My pleasure. The tool is called grill grate lifter. Here's a link to one like I use in the video: amzn.to/42cWWoU. Here's also a link to my top 10 grilling accessories I recommend as well: ruclips.net/video/Q_pTHRpJ5iU/видео.html
May be try burning the charcoal outside the grill if you use fluid and pour charcoal ii in the grill once ready to cook! I do this even when I grill directly.
Salt is ok to cook with ...I prefer all purpose season for my chicken ..that salt can be tricky
I usually stack all my grates on top of the heat source. All of the impurities get burned off, then I scrape them.
Great idea! Thanks for the tip! Appreciate you.
Ahhhhhhhhhhhhhhhhh
Yaaaaaaaaaaaaaaaaaaa🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥
Can you do a fish video?
Those are just gorgeous.
Thanks! Appreciate you!
I was looking for an indirect method on the same grill I have. You nailed it. The direct method had a brother Working!🤣😅 Do you have rib video?
Thanks bro! Yep, leave the grill for too long with the direct method and it's a wrap. Here's a playlist for my rib videos: ruclips.net/p/PLCBzxUl4oqBhxN4wq3V2VZXnrKFaui19A.
I'll be firing up the grill today to cook some ribs for Memorial Day. Video will be dropping soon. Appreciate you!
Nice job cooking indirect ❤
Thanks. Appreciate you!
Cool video brother I've the Pro verison of your grill and when I'm grilling wings,seafood and Franks I also use the same method of indirect grilling instead of my offset smoke box.
Nice! Thanks for stopping by the channel.
Looks so 😋
Great video 💯💯💯.
Love this! Will be trying today….. new subscriber😊
Thanks. Appreciate you!
Yes sir my brother those wings look tasty and fire. Thank you A must try for me!!! 💯% deliciousness!!!❤😅
My pleasure. Appreciate you!
Great Chicken Wings
Thanks!
Yummmy
That looks good.
It was. Thanks!
Nice job sir! Bringing the yum!
DO you ever give them a little direct heat action at the end?
I think this session was purely indirect. But, definitely nothing wrong with that direct heat action.
Can't wait to try it
Looks great have you done this with cayenne pepper respectfully asking
I don’t recall ever using cayenne. But, I bet they would be good! Give it a try.
@@daddydiysolutions I'm on that thanks . keep grilling
Time to try this with leg quarters
7:14 never knew this lol thanks
Question, you said you don’t want to put the coals directly under your vent. Is that due to a safety issue? Taste?
Mostly taste. When cooking indirect on this type of grill, I like to position the coals opposite the stack (exhaust) and the meat under the exhaust vent, so the smoke and charcoal flavor has to travel over the meat before leaving the grill.
@@daddydiysolutions I appreciate the feedback
🔥
🙏🏾
Damn that looks bomb
How do you have side vent set up
Side intake vent is wide open and exhaust stack is set to halfway.
Nice vid boss happy new year
Thanks! You too!
🔥🔥🔥🔥
Awesome grilling remind me of me I've learned some things from you hope you don't mind if I borrow a couple of your tips Mobile Alabama nothing but love for you annual family peace
No problem. My pleasure. Thanks. Appreciate you!
Awesome
Excellent Video. Do you remember what the temperature was ? And have you ever cooked and smoked with lump charcoal?
I think the grill temps were in between 300 deg F - 400 deg F the majority of the cook. I really don’t stress too much about grilling temp when grilling wings, especially with the indirect technique. The beauty of this technique is how even the meat cooks regardless of temperature. Yes, I’ve used lump charcoal before…haven’t really found a brand I like. We’ll be doing a video soon reviewing a few lump charcoal products on the market. It you have any thoughts/suggestions, please let me know. Thanks!
I saw your video about indirect cooking on your barbecue what about indirect cooking on an old smokey for chicken wings
Definitely give it a try. Just remember to put your charcoal on one side of the grill and put your meat opposite the coals. Don't use too much charcoal. You'll have to adjust the charcoal amount until you get it just right for your size grill. After you give it a try, be sure to stop back by and let me know how they turn out. Thanks a bunch for stopping by the channel. We appreciate you!
2 questions, could you cook those wings direct and they would just be a little crisper ? Also how do you make sure your temp stays around that 300 mark I feel like my heat dies down too fast once the burgers and hot dogs are done and i want to put my chicken or ribs on
Yep, the direct method would get them a bit crispier. Here's a video of me cooking wings with the direct method: ruclips.net/video/pGnFWqUQKPE/видео.html. It can be challenging to maintain ideal temperatures when you're trying to cook multiple types of meat on the grill with the same batch of coals. There are a couple of techniques I would try...1) Set-up your grill to cook indirect and put your ribs and chicken on the cool side after searing them over the coals to lock in flavor. Then after the chicken and ribs have cooked for about an hour, cook the hot dogs and hamburgers over the coals. 2) If my grill wasn't big enough for #1, I'd cook the ribs and chicken together as one batch. Add more coals once they're done. And cook the hamburgers and hot dogs as another batch. But, like you said, the key is figuring out how to maintain optimal temperatures for the meat to cook.
Looks so damn good. Great cooking sir.
Thanks. Appreciate you!
Looks delicious 😋
Thanks. Appreciate you!
On point ☝️
Great video bro…
Thanks! Appreciate you bro!
Looking good bro
Thanks. Appreciate you brother!
Hello sir, why did you not use your firebox
Great question! I prefer not to use the offset firebox when grilling chicken indirectly on my Char-Griller charcoal grill because I can achieve higher temperatures with less fuel when cooking this way. The firebox is great for smoking meat at lower temperatures for extended periods, but for indirect grilling, I find it more efficient to use the main chamber. This allows me to reach the desired cooking temperature more easily and with less fuel consumption.
Great looking wings...what's a good cook time for chicken wings on the grill?
Total cook time was a little over an hour. I like my wings more on the crispy side and let them go a bit longer after they reached the desired internal temperature.
I'm definitely making these this weekend I want to try doing some breast too
Put oak in your off set, then add charcoal , we been doing this for years. Good job though.
Good vibes bro
Thanks. Appreciate you brother!
I thought ppl said to not use those kind of brushes 🤔
Over the years, I've had good success with quality grill brushes. But you've got to be careful, cheap grill brushes will shed bristles that could contaminate your food. Here's good alternative to a traditional grill brush: amzn.to/44UfawE
I have come to conclusion you do whats best for you all pitmasters different!
Just Watch out for the steel Bristles when you clean. You can still use it.
How long was the whole cook time
Total cook time was a little over an hour. I like my wings more on the crispy side and let them go a bit longer after they reached the desired internal temperature.
Any recommendations on buffalo sauce??
@@reneluna1970I’ve had good success using Texas Pete hot sauce and the recipe on the bottle.
@@daddydiysolutions thanks
1 hr
I copied u, if they got any better I couldn't stand myself sir they were off the chain thanks bro
My pleasure. Appreciate you brother!
Bro everytime I do my wings, I get the right temp but still get red inside. And you know we eat nothing raw/red or rare
Personally, I like a crispy chicken wing. I will let them continue to cook past the internal temperature for doneness until I achieve the right look and texture. That approach has worked well for me over the years.
@daddydiysolutions gotcha. Bruh it got me to the point I'd rather stove them 😆 as opposed to grill. I will not stop though... love a different wing every now and then. Thank you
i lost my inner part of my grill
Here are some links to some of the internal replacement parts for the Char-Griller grill:
Grates - amzn.to/3zA6XlI
Ash Pan - amzn.to/3zklOAH
Hope this helps!
Hey good video man ima try to grill for Labor Day this year for the first time I was wondering could you recommend some seasoning marinate my chicken overnight ?
Here’s one for some…Garlic Herb Marinade for Grilled Chicken Wings
Ingredients:
• 1/4 cup olive oil
• 3 cloves garlic, minced
• 2 tablespoons lemon juice (about half a lemon)
• 1 tablespoon soy sauce
• 1 tablespoon honey
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• Optional: 1/4 teaspoon red pepper flakes for a bit of heat
Instructions:
1. Prepare the Marinade: In a bowl, whisk together the olive oil, minced garlic, lemon juice, soy sauce, honey, oregano, thyme, paprika, salt, black pepper, and red pepper flakes (if using).
2. Marinate the Chicken Wings: Place the chicken wings in a large resealable plastic bag or a shallow dish. Pour the marinade over the wings, ensuring they are evenly coated. Seal the bag or cover the dish, then refrigerate overnight (or at least 4-6 hours if you’re short on time).
3. Grill the Wings: I’d probably grill these using the two-zone indirect method to help ensure the seasonings and marinade don’t burn.
🔥🔥🔥🔥
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I finally found a chicken wing video with the same grill i use, thank you my friend i will try this easter weekend 2024!
My pleasure. Let me know how they turn out.
Ikr
Olive oil more healthy but thanks for video excellent!
Thank You 🧡awesome Video have you ever partial smoked and then finished with charcoal grill appreciate the marinade recipe I cheat a little by using Italian seasoning and what ever spice not in Italian I will add. I don't have this type of grill yet I own the square one and I do as you indicated here food on opposite side of coals but when I get one will remember your tips
Thanks! "...have you ever partially smoked and then finished with charcoal grill". That technique works well. It's sometimes referred to as "reverse searing". I think this technique does a great job at combining rich smoky flavor with a perfectly seared, flavorful crust, while ensuring even cooking and juiciness throughout the meat. Thanks again for your support and taking the time to leave us a comment! Appreciate you!
I got that same grill. And its difficult to operate. Man I burn so much food on that grill lol.
Yep, it took me a while to get the hang of it. I used kettle grills for a number of years and switched to this one as my primary grill several years ago because my family grew and I needed a larger grill. I've got a few video playlists that might help:
Videos that show me grilling on this specific grill:
ruclips.net/p/PLCBzxUl4oqBj9rFAtUsm2VA8FBtJsFnCr
Video about how to regulate temperature on charcoal grills:
ruclips.net/video/CFdSc4aj17s/видео.html
Keep putting in time on the grill and it will pay off!
I purchased a jar of Badio Complete based on your suggestion with the Lawrys season salt. Can you tell me why you like the Badid complete so much? Thanks in advance
Sure, a few thoughts...Lawry's seasoned salt and Badia Complete Seasoning can significantly enhance your meat when grilling by adding depth and complexity to the flavor profile. Lawry's seasoned salt combines salt, herbs, and spices, offering a savory and well-balanced taste that elevates the natural flavors of the meat. Badia Complete All-Purpose Seasoning complements this with its blend of garlic, onion, and other spices, adding a robust and aromatic quality. Together, these seasonings create a harmonious and flavorful crust on the meat that enhances its overall taste.
@@daddydiysolutions Thank you very much for the not only quick, but detailed response!
excellent pro tips thank you
My pleasure. Appreciate you!
Thanks bro 🔥🔥🔥
Great video! Slight confession.
When I was watching you lift the grates up with that tool I thought "I need to get that!" And then realized I've had it all along with no clue what it does.
Going to try some of these methods but going to lean towards 225 for an hour.
Glad it was helpful! Let me know how they turn out.
what temp did u get the grill up to during the prep?
When I clean my grates, I like to get the grill as hot as I can. Ideally at least 500 deg F. After cleaning I'll get the meat on and let the grill settle down in temperature...somewhere from 300 deg F to 450 deg F.
Why not use the smoker box?
Great question! I prefer not to use the offset firebox when grilling chicken indirectly on my Char-Griller charcoal grill because I can achieve higher temperatures with less fuel when cooking this way. The firebox is great for smoking meat at lower temperatures for extended periods, but for indirect grilling, I find it more efficient to use the main chamber. This allows me to reach the desired cooking temperature more easily and with less fuel consumption.
Those wings look great
I love using the wood chucks, but sometimes I just go with a whole log. That way, I don't have to keep adding..... But it definitely gives a different type of flavor
Thanks Bud!
My pleasure!
Hola! Great video bro. Learned something good for good wings! Thanks👍
Thanks. Appreciate you brother!
I appreciate you responding back.
Nice! I'm definitely going to try your method. I love grilling, but always have been a little uneasy when it comes to chicken.
You can do it! Definitely give it a try.