AZ Barbeque.com
BBQ Related Topics => BBQ Fuel Discussions - Charcoal, Lump, Pellets, Wood & Gas => Topic started by: AzJohnnyC on May 31, 2009, 04:45:50 pm
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When I'm done cooking on my Weber silver, I close all the vents which extinguishes the charcoal. Next time I fire up, I load all those "used" coals into the chimney first, and top it off with new briquets. I was just wondering how many other do this, or if anyone suggests not to (I can't see why not do it, but I figured someone might have a reason).
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Oh heck yeah save those expensive little chunks!! I keep the leftover food there too and just relight the whole cookout.....just kidding >:D........
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I have been known to do that also!
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i generally do not have anything but ash left so i guess no i don't......... i try to cut it as close as possible with fuel.i hate even leaving hot ash out with the dry area's . :-\
rjb
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I dump in a bucket the little chunks left to throw on again....... and I keep the left over food in another bucket to throw on as well.....lol
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I dump in a bucket the little chunks left to throw on again....... and I keep the left over food in another bucket to throw on as well.....lol
Heck, All the food Chris cooks winds up being Charcoal anyway... ;D
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But you love that burnt taste.......... I knew it.........
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I have been known to do that also!
You've been known to top it off with a Motorola Razor...
I leave the used charcoal in the bottom, reload and stir, and pile on the newly lit...
kitch
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When I practice at home on the WSM's and the drums I save the charcoal from these also. I use one regular kettle to store the used coals and the Performer kettle to cook with.
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You can tell Jay is a true "Barbeque Man" because even his used charcoal storage container is something he can cook on.
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I bet Jay keeps a flame going all the time.......just incase.........
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I bet Jay keeps a flame going all the time.......just incase.........
Are you saying Jay is a "Flamer" ??
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lol....... I am just saying he is ready to thowdown anytime.............lol
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Like your Weber Silver, my Kamados are air-tight. I shut then down after cooking and probably 50% of my charcoal is saved for my next session. A bag of Kingsford will last me over a month, so I can spend my money on more important things...like bourbon. :D
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I bet Jay keeps a flame going all the time.......just incase.........
You're almost right. I do grill about 5 times a week. Tonight....carne asada, rice, grilled tortillas, pico de gallo and of course....... margaritas.
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Now I need a margarita! Ah...the powers of suggestion. ;)
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Like your Weber Silver, my Kamados are air-tight. I shut then down after cooking and probably 50% of my charcoal is saved for my next session. A bag of Kingsford will last me over a month, so I can spend my money on more important things...like bourbon. :D
Yep, my #7 Raspberry Kamado is not so air tight anymore. The Spider broke out of the collar, when the threaded rod froze. When I tried to help it along, the damper cap broke into two peices. It does store all my extra equipment well.
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I knew it.............
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You're almost right. I do grill about 5 times a week. Tonight....carne asada, rice, grilled tortillas, pico de gallo and of course....... margaritas.
I can't keep the rice from falling through the grates. Do you have a source for LARGE GRAIN rice?
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Hey all. New here, figured this is as good a place as any to start... I'll generally pile the used charcoal and pour the newly lit stuff over it. I use the Cowboy lump and given how fast it burns recycling the old charcoal allows me to increase my burn time a little.
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Welcome Brad, you'll find a good bunch of people here. ;)