#Webber cooker full#

Instead of spreading out your lit coals, gather them to one side of the grill. If you're like me, you might also prefer a reverse sear, especially if you're cooking thick cuts of steak, or pork chops. You're now ready to sear anything at very high temperatures. Next, spread them out into a bed of coals one layer deep. When they're fully caught after about 15 to 20 minutes, dump the coals into the grill.

#Webber cooker full#

Fill a chimney starter full of briquettes, or lump charcoal, and ignite it. Grilling is one of the Weber Kettle's true strengths. Its indirect/direct combination roasting application looks particularly tempting. Highly rated by consumers, the Vortex also has a following among barbecue experts, too. One product that promises to make child's play of roasting is the Vortex. Remember, heat levels will rise for a few minutes while the bird rests off the grill.

I personally pull it out at 160F since it's easy to overcook poultry. The best approach is to use an instant read thermometer to confirm that the thickest part of each breast is 160 to 165 degrees F. If the heat begins to dip, be ready to add a handful of coals (5 to 10 briquettes).ĭepending on the size of your bird, total cooking time should be between 60 and 90 minutes. Since all of your coals are burning at once, you'll have to keep a sharp eye over the pit. You're looking for an internal grill temperature of 350 to 400 degrees Fahrenheit. Then I replaced the grill grate and dropped my spatchcooked bird on the cooler side (over the water pan). On the other side of the charcoal grate, I placed a water pan. Once the coals were lit I added them to one side of the grill. First, I filled a charcoal chimney 75% full with briquettes and ignited them. A water pan helps smooth out temperature swings while apple smoke wood adds extra flavor.