British BBQ Society Forums

Hello

I took delivery of a new 57cm Weber premium BBQ today and I decided to try my hand at a beer can chicken. I've lit my lumpwood, added it to the Weber at either side and opened all the vents and positioned the vent away from the coals.. My problem is, the temprature never gets above 300f and drops to about 200 after about 45 mins.

Any tips, as I've just topped up the coals after about an hour and the chicken isn't looking much different from when I put it on and there's no smoke coming from the bbq.

Looking forward to your response.

James.

How much lump did you use? And was it fully lit/white before you banked it on either side?

If you place the thermometer of the lid so it is over over the lit side does it rise higher? It might be that the thermometer needs calibrating.

As for smke are you using wood chips etc?

Thanks for the quick reply.

I used a chimney starter to get the coals going and waited until they were all white (about 20-25 mins).

The thermometer does read higher when positioned over the coals and when at it lowest was 300 over the coals. The thermometer is the one that's set in the lid, so I'm not sure if a more accurate temp is gauged over the coals or the meat. If I have it over the meat, the vent is over the coals.

The lump wood I'm using is all pretty small. I used a chimney full to start wit h and topped it up with half.

Sounds like you may not have enough charcoal lit, try lighting some more in a chimney if you have one and add half of it to each side, you can then adjust the vents to bring the temperatures back down

Small lump will burn out quickly so you will struggle to keep the temperature up. Do you have any briquettes, if so light some of these and add them to your fire

i agree with jec it sounds like you need more briquettes not small lump coalgoing especially if the temp in england is 43f 6degrees c here in phoenix its 92f we hardly take into account outside tempertures