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    You are in: Home / Community Forums / Grilling / BBQ / Smoking / Charcoal: The Fuse Method
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    Charcoal: The Fuse Method

    Chef Jeff S
    Tue Apr 23, 2013 9:41 am
    Experienced "Head Chef" Poster
    Smoked chicken, in and of itself not completely amazing. But the BBQ technique is and I learned it on a Google+ Community. We've got a 17 year old 22" Weber and this almost 6 pound chicken cooked in about 1 hour 15 minutes. Now on to the technique...

    It's called the "fuse" method. Line a row of charcoal 1/4 the way around the outside of the charcoal rack. You should overlap the charcoal so they are not sitting next to each other, but one piece rests on another.

    Lay a second row right next to the first.

    Lay a row on top of the first two.

    Now lay a fourth row on top of the outside row.

    Place a chunk of your wood of choice on top of the charcoal about half way.

    Put a couple of layers of charcoal in a chimney. When they are good to go pour them at one end of the "fuse".

    Through trial and error for me it's best to have the top vent open and the bottom about 1/2 way. This kept a consistent heat of 325-350 F.

    For longer cooking time and lower temperature for true smoking, do not add the fourth row and extend your fuse 1/2 way or more around the charcoal rack. I did half way before and the temp stayed around 250 for well over 3 hours. The key here is consistent cooking temps.

    Here's a link to the post on G+: https://plus.google.com/u/0/106237479668334293422/posts/5zDPM5QRLKa[/url]
    Red Apple Guy
    Tue Apr 23, 2013 3:24 pm
    Forum Host
    That's awesome, Jeff.
    Similar to the Minion method for WSMs, but works for a grill. Got to try that.
    Paymaster
    Tue Apr 23, 2013 3:43 pm
    Food.com Groupie
    Thanks! Sounds like somethin I will have to try! icon_biggrin.gif
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