CharlieD
Chef Extraordinaire
Reading "chicken on the grill" thead made me think od the poll. How do you frill, or what do you prefer lid on or not. I know it is not always yes or no, but I'm sure you have a preference.
Grilling
- Thread starter CharlieD
- Start date
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If you have answers, please help by responding to the unanswered posts.
For me it depends on what I am trying to achieve. Steaks and such that are direct high heat I generally do with the lid open. Indirect grilling I usually do with it close and for BBQ you better not peek in there.
roadfix
Chef Extraordinaire
No. There is no lid on my Lodge hibachi.
Yes & No. My other grills come with lids.
It all boils down to what I am grilling...
Yes & No. My other grills come with lids.
It all boils down to what I am grilling...
Uncle Bob
Chef Extraordinaire
While direct grilling/browning/searing/etc....Lid up/off....
When indirect finishing to temperature....Lid down/on......
When indirect finishing to temperature....Lid down/on......
Andy M.
Certified Pretend Chef
Lid on. The lid holds the heat and provides for more even cooking. Food cooks faster.
buckytom
Chef Extraordinaire
lid on here too when possible. besides the increased and even heating, it helps hold the smoke around the food for a bit longer.
however, my backpacking grill is exactly just that, a small grill with legs to put over coals drawn from a campfire, so there's no lid possible.
however, my backpacking grill is exactly just that, a small grill with legs to put over coals drawn from a campfire, so there's no lid possible.
bakechef
Executive Chef
indirect slow cooking wouldn't be possible for me without the lid.
If I am doing burgers or grilled chicken I usually don't need the lid, but if they are nice and cooked on the outside and not quite up to temp on the inside, then I will close the lid to give them a boost.
If I am doing thick bone in chops, I sear with all burners on high, then close the lid and turn down the heat so that they can finish, kind of like when I sear in a pan and finish in the oven. I do the same with steak, my partner likes steak more well done so I can close the lid to finish cooking instead of having to overcook the outside of the meat.
I really like having the option of a lid.
If I am doing burgers or grilled chicken I usually don't need the lid, but if they are nice and cooked on the outside and not quite up to temp on the inside, then I will close the lid to give them a boost.
If I am doing thick bone in chops, I sear with all burners on high, then close the lid and turn down the heat so that they can finish, kind of like when I sear in a pan and finish in the oven. I do the same with steak, my partner likes steak more well done so I can close the lid to finish cooking instead of having to overcook the outside of the meat.
I really like having the option of a lid.
Mimizkitchen
Head Chef
Lid off... Weber also...
MostlyWater
Sous Chef
- Joined
- Jul 8, 2008
- Messages
- 997
Lid down, Weber.
buckytom
Chef Extraordinaire
up, down, up, down.
i'm seeing a weber/marching band commercial here.
i'm seeing a weber/marching band commercial here.
Mimizkitchen
Head Chef
Andy M.
Certified Pretend Chef
Gas grills I have owned, including a Weber and a Ducane among others, all tell you to cook with the lid closed. Of course, you'd have to read the manual to know that. 
Mimizkitchen
Head Chef
Gas grills I have owned, including a Weber and a Ducane among others, all tell you to cook with the lid closed. Of course, you'd have to read the manual to know that.
I never been one to play by the rules, I take a manual with a grain of salt, to me common sense is used more, and everybody needs to follow theirs... It's not really rocket science, for most of us, people just need to spread their wings and go for it... Cooking is a beautiful, satisfying, thing for everyone... JMO XOXO
Andy M.
Certified Pretend Chef
Mimizkitchen
Head Chef
Do you blow dry your hair in the bath tub, too?
As a matter of fact I do, just have enuf common sense not to let the cord fall in the water...
mollyanne
Flour Child
....but, but, but, mimiz...you DID say "...people just need to spread their wings and go for it" lol
...when grilling vegetables on a charcoal grill, never, never, never cover with the lid. My uncle chuck did that and the veggies tasted so potently of lighter fluid and smoke that we had to throw them all out...yuk!
lol...when grilling vegetables on a charcoal grill, never, never, never cover with the lid. My uncle chuck did that and the veggies tasted so potently of lighter fluid and smoke that we had to throw them all out...yuk!
Andy M.
Certified Pretend Chef
....but, but, but, mimiz...you DID say "...people just need to spread their wings and go for it"
...when grilling vegetables on a charcoal grill, never, never, never cover with the lid. My uncle chuck did that and the veggies tasted so potently of lighter fluid and smoke that we had to throw them all out...yuk!
Uncle Chuck should have let the fire burn off the lighter fluid before he started cooking. the closed lid wasn't the reason.
mollyanne
Flour Child
...has anyone told you today that you're a smart guy, Andy? Or maybe I'm just really dense...lol...but really, that didn't occur to me that uncle chuck didn't let the lighter fluid burn off first. Now everyone knows my dirty little secret ...grilling isn't my strong suit
...grilling isn't my strong suit
Mimizkitchen
Head Chef
...has anyone told you today that you're a smart guy, Andy? Or maybe I'm just really dense...lol...but really, that didn't occur to me that uncle chuck didn't let the lighter fluid burn off first. Now everyone knows my dirty little secret
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