How to do BBQ grill for a boat DIY

[Bonaparte-eu]

There are some other photos from net:

https://www.youtube.com/watch?v=-WUmR9zCqf8

https://www.youtube.com/watch?v=arhTH87MgPk

[Bonaparte-eu]

[Bonaparte-eu]

https://youtu.be/AxIe8EjhNVI

[Bonaparte-eu]

https://youtu.be/GE6Zbnropyc

https://youtu.be/ja_e4lN870U

https://youtu.be/RRB_QNxCFVk

https://youtu.be/AOL34SuBwpk

[fxykty]

The finished product looks great and the meat even better - I’m just about salivating.

But can you help me with using charcoal briquettes? We have a relatively small kettle-style bbq on our boat - about 35cm in diameter, with the briquette tray about 25cm in diameter.

We use a briquette chimney to get them started - very efficient, but at what point do we transfer the briquettes to the bbq? When they’re all white, or at some point earlier?

We’re having trouble getting the right amount so that we have searing heat by not so many that we have heat for 3 hours afterwards. It seems that when we follow the instructions on the charcoal bag and have 10-12 briquettes there isn’t enough there for searing heat and they’re in a single layer not covering the entire surface of the tray. Should charcoal briquettes be in a single layer or stacked on top of each other?

[Bonaparte-eu]

Hi.
It is depend from manufactured. I am using weber brickete.

at this point I transfer the briquettes to the bbq.

I think tha you have problems with air.
Do you have holes in bottom?

I have heat for 1 hours. I have big circulation of air.
Charcoal briquettes should be in a single layer, like on video.

[fxykty]

Originally Posted by Bonaparte-eu

Hi.
It is depend from manufactured. I am using weber brickete.

at this point I transfer the briquettes to the bbq.

I think tha you have problems with air.
Do you have holes in bottom?

I have heat for 1 hours. I have big circulation of air.
Charcoal briquettes should be in a single layer, like on video.

Our kettle bbq has two large vents above the charcoal tray as well as at the very top of the lid. Should I create holes in the sides below the charcoal tray? It’s a little $24 cheapie to try out before we decide on a longer term option.




We use the same lighting chimney as in your photo. At what point do you transfer the briquettes to the bbq?

We are currently using South African sourced hardwood charcoal briquettes - a number of our SA friends swear by them for enhanced flavour. I’m not convinced as we often add a variety of soaked wood chips to the bbq for flavouring anyway.

[Pete7]

I would be interested in the answer too. We have a charcoal Magma BBQ (library pic attached for ref) sat in the garage were it was ejected to after two attempts to use it on board failed when the coals went out.

So does the lighting chimney actually do any good or make it easier? seems just like another object to carry on board.

Next, do you use the lid during cooking?

Pete

[jtsailjt]

I use a propane grill onboard due to charcoal storage issues and ease of use even though I prefer the taste of charcoal grilled food. But on land I frequently use charcoal and have always used a lighting chimney. They work great. Just a small amount of crumpled up newspaper underneath, light it, wait about 15 minutes, and your coals will be all ready for cooking.

[fxykty]

Originally Posted by Pete7

I would be interested in the answer too. We have a charcoal Magma BBQ (library pic attached for ref) sat in the garage were it was ejected to after two attempts to use it on board failed when the coals went out.



So does the lighting chimney actually do any good or make it easier? seems just like another object to carry on board.



Next, do you use the lid during cooking?



Pete

We got a chimney a few months ago after struggling with lighting our charcoal. The chimney does a great job getting the charcoal ready for use - we typically move them to the bbq when they’re 75% white. At that point they’ve got their heat and don’t need flame to continue burning.

For the experts, is that the right time to move the charcoal to the bbq?

Regarding amount of charcoal, one poster replied a single layer. Should the area covered by the charcoal be sized depending on how much grill coverage the food makes, or right to the edges of the charcoal tray?