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Humbled
Newbie Egger

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Posted by: Georgie on 2007/10/11 23:22:46  

Hi everyone. I am a new egger and have just cooked about a half dozen things - all of which turned out pretty well (to my undiscriminating palate) until now. All my previous cooks were relatively low and slow (ribs, chicken, jalapeno poppers, etc.). Tonight I decided the gasket was ready for some grilling, so I fired it up for some pork chops. I am a weber convert (the standard charcoal weber grills with Kingsford briquets). I used the same pork chop recipe I used to use on the weber, but this time I burned it. I figured I should just let the coals get hot and throw it on direct heat with the vent and daisy wheel wide open (because I used to leave the vents on the weber wide open and I figured this would be similar). The thermometer said the dome didn't really get past about 550, but the chops were a bit more cooked on the outside (good on the inside) than I hoped for. So here's my question: I never used a thermometer on the weber, just lit it, waited a half hour, and threw the meat on. Does anyone know about what temperature a standard weber charcoal grill gets too under normal conditions? It must be cooler than 550? I know I could follow egg specific recipes for pork chops, etc., but I am just curious to have the point of reference. (Plus, I felt compelled to humble myself by sharing my failure with you all). Thanks in advance for the knowledge!

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