Here''s some perspective for you guys. If I'd grilled these pork chops indirect I probably could have packed them in a bit tighter and gotten maybe 8 on one side. Had I done the same thing on the other side we're looking at almost double: 3-4 along the back wall and another row of 4 across the center. Now consider that when I do a package of wings for me and wifey, I do the whole package of 12-14 wings indirect, on one side of the grill. That means I should be able to do two packages if I go direct and use the whole grill. Something to consider! Remember though, be very carful about what kinds of foods you cook directly over the coals. Always have a pan or something close by in case your meat starts to burn or you start getting grease flare-ups. Shoot for grill temps between 300-400. Things like fish and thin pork chops like the ones I made in this video get done so fast you should't walk away. Same goes with hot dogs and such. Chicken wings, brats, links and other things will take longer, so you'll want to open vents and put your lid on. Check often when you first start doing this, until you get a feel for how soon you need to check on your food and how long it typically takes to get done. And ALWAYS have and use a professional grade instant-read thermometer. No decent instant read thermometer should take more than 3 seconds to give you an internal temperature. Happy grilling!
I just need to vent to you now haha. So. We went home to my parent's house for the 4th, and I brought teriyaki chicken skewers and Old Bay shrimp skewers for my dad to grill. He has a propane grill. I told him medium heat for the chicken and he said ok. I come back out and I see flames enveloping the chicken to a char. Ahhhhh! I said Dad! Medium heat! He said it's high or nothing!! I wish I had your calm words in that moment lol
I think that’s what charcoal was designed for originally. Now we grill mostly indirect with it. But we also smoke meat with it, roast with it, all kinds stuff!
Ron! I just recommended your channel to Helen Rennie (I'm sure you've stumbled across her cooking channel before), she just got a charcoal grill and she said she's lost and needs help! Ron to the rescue!! 😅
Looks Good! What's the brand/manufacturer's name of the 'instant-read thermometer'? I'm still working with That One with the round top...lol....Thanks for sharing and have a great weekend.
That's Thermopro man! Look in my description, I have links to all the stuff I use. Been rocking with them for a minute. This is the 3rd or 4th product I've purchased from them I think.
Here''s some perspective for you guys. If I'd grilled these pork chops indirect I probably could have packed them in a bit tighter and gotten maybe 8 on one side. Had I done the same thing on the other side we're looking at almost double: 3-4 along the back wall and another row of 4 across the center. Now consider that when I do a package of wings for me and wifey, I do the whole package of 12-14 wings indirect, on one side of the grill. That means I should be able to do two packages if I go direct and use the whole grill. Something to consider!
Remember though, be very carful about what kinds of foods you cook directly over the coals. Always have a pan or something close by in case your meat starts to burn or you start getting grease flare-ups. Shoot for grill temps between 300-400. Things like fish and thin pork chops like the ones I made in this video get done so fast you should't walk away. Same goes with hot dogs and such. Chicken wings, brats, links and other things will take longer, so you'll want to open vents and put your lid on. Check often when you first start doing this, until you get a feel for how soon you need to check on your food and how long it typically takes to get done. And ALWAYS have and use a professional grade instant-read thermometer. No decent instant read thermometer should take more than 3 seconds to give you an internal temperature. Happy grilling!
Thanks for this info on. Hope you're having a great week
You’re welcome my friend! Hoping the same for you and yours, man.
I just need to vent to you now haha. So. We went home to my parent's house for the 4th, and I brought teriyaki chicken skewers and Old Bay shrimp skewers for my dad to grill. He has a propane grill. I told him medium heat for the chicken and he said ok. I come back out and I see flames enveloping the chicken to a char. Ahhhhh! I said Dad! Medium heat! He said it's high or nothing!! I wish I had your calm words in that moment lol
Wow, lol! Well, you tried!
@@RonOnTheGrill I came outside and saw the char going on. Ohhhh dear.
@@KSGomez88 lol!
This is how my dad cooked on grill all the time in the 60s. I did the same in the 1980s.. We use charcoal directly over heat.
I think that’s what charcoal was designed for originally. Now we grill mostly indirect with it. But we also smoke meat with it, roast with it, all kinds stuff!
Those look awesome Ron!
Thanks my friend!
Thanks Dan!
Ron! I just recommended your channel to Helen Rennie (I'm sure you've stumbled across her cooking channel before), she just got a charcoal grill and she said she's lost and needs help! Ron to the rescue!! 😅
Cool, thanks friend! I have several beginner-focused videos that should help.
Looks Good! What's the brand/manufacturer's name of the 'instant-read thermometer'? I'm still working with That One with the round top...lol....Thanks for sharing and have a great weekend.
That's Thermopro man! Look in my description, I have links to all the stuff I use. Been rocking with them for a minute. This is the 3rd or 4th product I've purchased from them I think.