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 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.
Today I decided I wanted to make some chicken wings on the grill, I never personally cooked anything on the grill. (It’s usually my boyfriend’s thing tbh) but he’s at work & I wanted to make some dinner for our family & i didn’t want regular schmegular chicken! I appreciate you & the fact that you taught me how to cut the chicken, how to set up the charcoal & why, how the vent should be opposite of the coal & how to grill it! I made it today & came out great! I feel super successful & excited for my partner to get off work to show him what I did! Thank you! I never knew my dad & this is stuff I’d hope that he could have taught me! Thankful I was able to learn & now I can teach my daughter & the kids around me! Thank you! 💚🙏🏽🌀🥹
Thank you so much for sharing this with us! It means a lot to hear that our video helped you create an amazing meal for your family. You absolutely crushed it, and we’re so proud of you for stepping up to the grill for the first time! It’s moments like these-learning something new, passing down traditions, and creating special memories-that make grilling so meaningful. We’re sure your partner will be super impressed when they see what you did! Keep that excitement going, and know that you’re always welcome here whenever you need more tips or inspiration. You’ve got this, and we’re honored to be part of your journey! 🖤🔥🍗
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.
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.
Delicious cook! I stop scraping my grill grates years ago because I found those wire brushes they love to sell you scrapes away the finish designed to protect them from rust issues. I give mine a light pressure washing adding dawn dish liquid and they grates have lasted twice as long without the scraping!
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
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 you so much for the kind words! It’s awesome to hear that you’ve started grilling. There’s always something new to learn! If you ever have any questions or want to see specific tips, feel free to let me know. I’ve got plenty of videos to help you along the way. Happy grilling!
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.
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
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
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!
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!
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.
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.
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!
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!
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 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.
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.
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!
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
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.
Here's a video I have that takes you step-by-step on how to use chimney starters: ruclips.net/video/eW1M-8h9AgM/видео.html. Typically, it takes about 15 minutes for my Kingsford briquettes (amzn.to/3RHfKZA) to get ready. I don't wait until they completely ash over. Just long enough for the flame to be consistent and start to lick the top of the coals in the chimney.
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.
Why not just use the smoke box indirect heat instead of placing the coals where you did? Not criticizing just a honest question. I’m also glad I’ve seen a video using the same grill I use!!
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.
I usually run with the side intake wide open and set the exhaust to 1/2. If necessary, I’ll make adjustments to the exhaust. Here’s a video showing my approach for managing temperature on my grill: ruclips.net/video/CFdSc4aj17s/видео.htmlsi=AtHP09uRnw-Fnu6u
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 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 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
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!
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.
Today I decided I wanted to make some chicken wings on the grill, I never personally cooked anything on the grill. (It’s usually my boyfriend’s thing tbh) but he’s at work & I wanted to make some dinner for our family & i didn’t want regular schmegular chicken! I appreciate you & the fact that you taught me how to cut the chicken, how to set up the charcoal & why, how the vent should be opposite of the coal & how to grill it! I made it today & came out great! I feel super successful & excited for my partner to get off work to show him what I did! Thank you! I never knew my dad & this is stuff I’d hope that he could have taught me! Thankful I was able to learn & now I can teach my daughter & the kids around me! Thank you! 💚🙏🏽🌀🥹
Thank you so much for sharing this with us! It means a lot to hear that our video helped you create an amazing meal for your family. You absolutely crushed it, and we’re so proud of you for stepping up to the grill for the first time! It’s moments like these-learning something new, passing down traditions, and creating special memories-that make grilling so meaningful. We’re sure your partner will be super impressed when they see what you did! Keep that excitement going, and know that you’re always welcome here whenever you need more tips or inspiration. You’ve got this, and we’re honored to be part of your journey! 🖤🔥🍗
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!
I always cook indirectly and it works perfectly!
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.
Delicious cook! I stop scraping my grill grates years ago because I found those wire brushes they love to sell you scrapes away the finish designed to protect them from rust issues. I give mine a light pressure washing adding dawn dish liquid and they grates have lasted twice as long without the scraping!
Great tip!
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 use indirect for ribs. I have to try it with coals on one side of grill. Thank you for posting.
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!
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! 👍🏾
I must try when I BBQ again it help me.Thank you. Yummy 😋
Great video I’m in my late 40’s and just started grilling
Thank you so much for the kind words! It’s awesome to hear that you’ve started grilling. There’s always something new to learn! If you ever have any questions or want to see specific tips, feel free to let me know. I’ve got plenty of videos to help you along the way. Happy grilling!
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.
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
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!
That's some good grilling man keep it up
Thanks! Appreciate you!
Those wings look great
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.
Mate I thoroughly enjoyed your video .
Thanks champion from Australia 🇦🇺
Thanks. Appreciate you!
@@daddydiysolutions 😁👍🏻
You schooled me on this one Bruh. I sure appreciate it. I'm subscribed as of today.
Welcome to the family! Appreciate you!
trying this out now I'll let you know how it goes thank you!
My pleasure. Sounds good. Appreciate you!
We use olive oil or butter
Post more videos of in direct and direct grilling thank you
Will do! Thanks for stopping by the channel.
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!
Excellent My man!
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.
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!
use non stick olive oil spray next time for cleaning spray before putting grates on gets rid of rust better
best part of the bird is the majestic wing
No doubt!
excellent pro tips thank you
My pleasure. Appreciate you!
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
You should try a barbecue rub on your wings with the seasoning it will change your life.💯😎🍻
Great video, can't wait to see you grill fish though
Outstanding video! I just recently started doing my wings indirect! Definitely subscribing!
Thanks! Appreciate you. Welcome to the family!
Chicken thighs and wings goes on my Char-Broiler!
it helps you be able to put more on grates
Great tip.
I have the same grill. That will work
👍🏾
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!
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.
New subscriber here . Great stuff man 💯
Thanks! Appreciate you. Welcome!
Great Chicken Wings
Thanks!
I appreciate you responding back.
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.
Olive 🫒 Oil and butter 🧈 is good but that olive 🫒 oil work good. It breaks down those fiber's very well
Yea Boss, I got it now. I’ll let you know how they come out.
Sounds good!
Nice vid boss happy new year
Thanks! You too!
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.
Nice job cooking indirect ❤
Thanks. Appreciate you!
Thanks Bud!
My pleasure!
Thanks bro 🔥🔥🔥
Love this! Will be trying today….. new subscriber😊
Thanks. Appreciate you!
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.
Did you dry wings before adding the oil and seasoning? You may have and we just missed it
Yes. I like to pat them dry with paper towels to remove as much moisture as possible. Too much moisture will prevent them from getting crispy.
Those are just gorgeous.
Thanks! Appreciate you!
Great video 💯💯💯.
Hola! Great video bro. Learned something good for good wings! Thanks👍
Thanks. Appreciate you brother!
Looks so 😋
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
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!
Yes sir my brother those wings look tasty and fire. Thank you A must try for me!!! 💯% deliciousness!!!❤😅
My pleasure. Appreciate you!
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!
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 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!
🔥
🙏🏾
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.
How do you have side vent set up
Side intake vent is wide open and exhaust stack is set to halfway.
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!
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!
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.
Nice job sir! Bringing the yum!
That looks good.
It was. Thanks!
How long should coals burn in the chimney before dumping then into grill
Here's a video I have that takes you step-by-step on how to use chimney starters: ruclips.net/video/eW1M-8h9AgM/видео.html. Typically, it takes about 15 minutes for my Kingsford briquettes (amzn.to/3RHfKZA) to get ready. I don't wait until they completely ash over. Just long enough for the flame to be consistent and start to lick the top of the coals in the chimney.
Can't wait to try it
Looks so damn good. Great cooking sir.
Thanks. Appreciate you!
Great tips
Thanks!
Great video.
Thanks!
Can you do a fish video?
Looks delicious 😋
Thanks. Appreciate you!
Looking good bro
Thanks. Appreciate you brother!
Damn that looks bomb
Great video bro…
Thanks! Appreciate you bro!
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
If you use lump coals in your smoke box, you can get the high temps. Lump coals burn hoter and slower
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
Why not just use the smoke box indirect heat instead of placing the coals where you did? Not criticizing just a honest question. I’m also glad I’ve seen a video using the same grill I use!!
Sorry just heard your answer on the video 👊🏾
No worries. Appreciate you!
Awesome
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
On point ☝️
What would you recommend for intake and stack have same grill but no fire box
I usually run with the side intake wide open and set the exhaust to 1/2. If necessary, I’ll make adjustments to the exhaust. Here’s a video showing my approach for managing temperature on my grill: ruclips.net/video/CFdSc4aj17s/видео.htmlsi=AtHP09uRnw-Fnu6u
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Salt is ok to cook with ...I prefer all purpose season for my chicken ..that salt can be tricky
Ahhhhhhhhhhhhhhhhh
Yaaaaaaaaaaaaaaaaaaa🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥
Time to try this with leg quarters
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!
Yummmy
Thanks, I feel like I'm family
My pleasure. Appreciate you!
Good vibes bro
Thanks. Appreciate you brother!