BBQ Fire Problems

[lilrebel68]

I have a little el cheapo hunk a junko bbq pit. I have already burned through the flimsy charcoal pan it came with, so I am using a 9x13 cake pan to put my briquettes in. I have tried using all lump charcoal, and i have tried a mixture of charcoal briquettes and lump charcoal. And I keep having the same two problems.. 1) not all of the lump charcoal burns, and it isnt getting hot enough for indirect grilling (with the oven thermometer off to the side of the charcoal). now, I am dousing the charcoal with lighter fluid, but I still am not getting complete burning of the lump charcoal.. and the thermometer only reads 225 or less on the indirect side.. i am waiting 30 min before I start grilling. they say lump charcoal is supposed to light faster and burn hotter, but I am not seeing it. for cripes sake, I am using kingsford charwood lump charcoal!!!! lol.. any advice or help would be appreciated.

[paulj]

Are there holes in the bottom of the cake pan? I don't think your charcoal is getting enough air.

[Chemicalkinetics]

I second paulj. If not all your charcoal burns, then there is probably a lack of oxygen.

[texasredtop]

Perhaps the cake pan is the problem. I would try some heavy duty foil laid out over the bottom of the pit without any sides coming up. If that makes sense. You can form it to lay wherever you wish.

[ricepad]

Either use a cooking grate or a piece of expanded metal to pile your charcoal on - that'll ensure sufficient airflow. You should be able to purchase either one at your local hardware store. Also, make sure your top vents are wide open, and use the bottom vents to control intake to control temperature.

Incidentally, 225F is PERFECT for low and slow cooking.

[Rojellio]

225'ish is the preferred temp for smoking. Or low and slow. Sounds like your fire isnt getting enough air. Charcoal starter is a no-no unless you like that particular flavor. Do you have a Charcoal Chimney?? A chimney is the prefered starting method. You can also do the minion method, where few hot coals are put on top of unlit charcoal. Here is a BBQ specific forum...really good with questions, and modification recommendations.. and pictures of the Pastrami you could be smoking http://www.thesmokering.com/forum/vie...

[Zeldog]

Yep, not enough air flow. You can't get a charcoal fire going properly if you just put the charcoal in a cake pan or other solid surface. You need a grate of some kind and an air space underneath. Ricepad's suggestion of expanded metal is good. Also 1/4-inch hardware cloth, although it won't last very long. Any old rack or mesh that will hold the charcoal off the bottom of the grill will do. You could even drill lots of holes in your cake pan.

[paulj]

To start charcoal I use a chimney.

Once started (white coat all around), coals will continue to burn nicely on a flat surface, such as when I put them under and on top of dutch oven.

For use inside a grill, I've used a perforated steel pan, the sort designed to hold small loose items like seafood and vegetables on top of the grill (some look like a shallow wok with 1/4" holes all over).