When barbequeing, when should I close the lid and when should I leave it open? I need some guidelines.
by 
selfgen
ANSWERS: 4
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Lid down to increase the heat and get that smoky woodsy flavor into the food. I cook almost totally with the lid down unless I'm doing some quick flame searing.
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If you want the grill to get REALLY hot, keep the lid closed. I usually only open it if I'm checking on stuff to see if it's done yet.
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coal grilling: closing the lid channels the air through any intake holes in the grill body, which makes the coals burn hotter it also holds the smoke in, which adds flavor propane: closing the lid traps in some of the heat (like keeping an over door closed)
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Ok, U use the word BBQing which has a Specific Connotation. That is to say Meat (usually big Roasts/Rack of Ribs) cooked outside over wood or charcoal low heat long time & Covered. Grilling on the other hand is High Heat & Short Time using the "Cover" for some "Smoke Flavor" & Heat Control (feeding the Fire). Wal-Mart has some nice equipment for "Smoking" & "Grilling". One features a 2 in 1 design that has a "Fire Pit" on one end for "Cold Smoking" but it looks like U can also "Fire it right under the "Grill" if U want. It also has a "Flue Damper" to control the "Air Flow". We love both "Grilling & Smoking" & encourage the use of Both!!! At Christmas we Smoke a 12-15 Lb. Rib Roast that we have Marinated for a day or 2. @ Thanksgiving we "Brine" 2 Buzzards & then Smoke them for 12 hours as well. We also Love Tamales so the Pork Shoulders get "Smoked & Shredded" along with some "Pot Roasts" we also bought on sale & Froze just for this during the year. This "Smoking" keeps them Moist, Tender & the Flavor is to Die for!!! John
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