Comments on: Perfect BBQ Tips: The PERFECT Fire

By: Dave

Dave — Thu, 17 Jun 2010 19:24:14 +0000

I have a gas bbq with four burners and a side. Over the open flame are steel grates that distribute the heat. No open flame touching meat. How do I get the different wood flavors to work in this grill, can I still soak them and place on top od steel grates to get the smoke?

By: Marc

Marc — Wed, 13 Jan 2010 18:32:31 +0000

det… I have a smoker and have not played around with it on a grill, but what I do to keep a consistent fire and temperature going is to layer LUMP charcoal, (you can buy this at Wal-Mart for around $6 a bag Royal Oak brand) and chunks or chips depending on your heating area, If you put a layer of lump charcoal then add in your wood, then another layer, so on and so forth, it allows the fire to burn slowly down. I also use a chimney starter since I began this method. Light a small amount of coals in the chimney starter and when they are glowing red, dump them ontop of your coals in your heating area. Always remember the MOST important thing to keeping a consistent temperature, is to leave your lid closed over your heat source as much as possible. Every time you open the lid it lets more uncontrolled air in, and lets heat out! My fire box on my smoker is large enough that I can fit, roughly 1/3-1/2 bag of the lump charcoal in my firebox, and it will burn like this for 8 hours without me having to mess around with it, Also give your fire enough time to heat up your cooking area BEFORE you put the meat on, that way you can play with your air vents to get the proper temperatures first and don’t have to worry about ruining what you are cooking because you can’t get your cooking temp right.

By: det

det — Fri, 31 Jul 2009 15:13:10 +0000

how do you keep a consistent fire for so long? Do you keep adding coals?

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By: Jim

Jim — Thu, 19 Jun 2008 03:09:20 +0000

For a light, sweet smoke flavor, try pecan shells. They burn fast, but the taste is incredible!