Do you grill with the lid open or closed?

[salth2o]

Closed.

[DoubleGProstaff]

All depends on what I'm cooking .

[35remington]

Thanks for y'all's opinions. The reason I asked is yesterday I was at the end of my charcoal and needed max heat to finish the steaks. Wasn't sure if putting the lid on would help. I found this article from Weber where they say "Lookin' ain't cookin.'"

http://www.weber.com/weber-nation/blog/lookin-aint-cookin

"We have an old saying here at Weber that is considered the golden rule in grilling. If you're lookin', you ain't cookin'. Every griller should live by this mantra and always remember it as a golden rule upon which great grillers are built.

So what does it mean? Simple, keep the lid closed when you are grilling. Grilling with the lid open is a bad habit which is done by amateur grillers. Weber grillers know the key to perfect back yard grilling is keeping the lid closed. Grilling with the lid closed is a very simple tip which many people overlook. If you are looking to raise the level of your grilling abilities this step is essential. By keeping the lid open the grill will lose heat and will cause your foods to be grilled longer. By keeping the lid closed you allow the Weber grill to do what it was designed to do, grill!!! By keeping the heat inside the grill, food will grill faster and be more flavorful.

One major advantage to grilling with the lid closed is controlling flare ups. Weber grills are designed and engineered to eliminate flare ups. This is done by our legendary flavorizer bar system. The flavorizer bars system is the heart of Weber® Gas Grills. A single row of Flavorizer® Bars eliminates annoying flare-ups by vaporizing juices and creating the smoke that gives every meal that barbecue flavor. I can't even tell you how often people ask me how to control flare-ups and how to get better grilling results. Grilling with the lid closed is the best possible way to achieve both. I know is seems very simple but keeping the lid closed is the single best way to grill foods properly and get the best possible grilled results. For the charcoal lovers out there, the genius of a Weber kettle's design is that it allows hot air to circulate throughout the grill. This circulation allows for perfect convection style grilling. By keeping the lid closed throughout the grilling process flare ups are virtually eliminated and food is grilled to perfect.

Again it's important to recognize that Weber grills are designed and engineered to grill your food to perfection. I know it might be difficult at first but one of the most important things you can do is trust your Weber. I promise it will not let you down."

[Take Dead Aim]

Its amazes me how many people improperly cook meat with time and not actual temperature. Let's just hypothetically say that you can cook steak for "3 minutes a side and its done". Is that 3 minutes at 125 degrees or 600? There are so many factors that going into cooking meat properly. Thickness of cut, grade of cut, type of cut, grill temp, etc. You can NOT cook grill by time.

[Charles]

Closed

[BuckySWT]

Do you grill with the lid open or closed?

For steaks on a weber gas grill...high heat, lid open

2 min, rotate
2 min, rotate
Flip
2 min, rotate
2 min...remove and let em rest

Perfect med rare with diamond grill marks
That's on my pit

Everything else, lid down.

[marshman]

For those of you that like a 1"to 1 1/4" steak medium to medium well how long do you cook it for?

[Shiner5455]

Closed. I like the smoke flavor in the meat and I get good heat 360 around the meat. Seems to cut the cook time down a little bit.

[gusman]

Topless

[Smart]

Its amazes me how many people improperly cook meat with time and not actual temperature. Let's just hypothetically say that you can cook steak for "3 minutes a side and its done". Is that 3 minutes at 125 degrees or 600? There are so many factors that going into cooking meat properly. Thickness of cut, grade of cut, type of cut, grill temp, etc. You can NOT cook grill by time.

If you've done it long enough on a certain grill you certainly can with using a few touch methods to confirm. You can adjust on thickness as well. .....

I do temp stuff on my smoker to follow the cook on a big hunk of tough meat like a brisket or porkbutt but a steak on a grill is not something I pull a thermo out for..





.

[the preacherman]

Perfect!

You left too much meat on the bone...I would have gnawed it all off...Lol!

[Ol Thumper]

Its amazes me how many people improperly cook meat with time and not actual temperature. Let's just hypothetically say that you can cook steak for "3 minutes a side and its done". Is that 3 minutes at 125 degrees or 600? There are so many factors that going into cooking meat properly. Thickness of cut, grade of cut, type of cut, grill temp, etc. You can NOT cook grill by time.

Bingo A Good Thermapen can take you from rookie status to cooking like a pro in no time. I don't cook anything without using one, I cook steaks at 600-650 and I pull my personal steaks off at 130 and let rest for 5 minutes but you can get everyones steak just how they like them with a simple good solid Thermapen. No more over cooked or undercooked food,,,

[PSD Ryan]

When I really want a good steak, I do it sous vide. I grill just about every night, and after a long day of work, I just want a hot slab of meat on my plate

[bluelund79]

I added soaked wood chips to the coals tonite, so it was covered. 7 minutes one side, flipped for a 5 minute cook on the other. Second to last package of deer loin went fast tonite. Turned out perfect for me to eat right away, wife and son let theirs sit for 5 min to finish out medium, mine was rare and gone before theirs was done settling. I can't wait to get a nice smoker/pit

[Drewboy22]

You left too much meat on the bone...I would have gnawed it all off...Lol!

I did