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Dave, thanks for the reply. I have done exactly what you suggested, filling 2 starters about halfway, so that the bottom ones aren't spent by the time the top is lit. Maybe I need to videotape what I'm doing and out in on youtube for you guys to critique. That, or stick with lump, cuz I have...

Michael L, what do you do afetr you dump the briquettes onto the charcoal grate? Do you leave the lid off, or put it on? How long after you dump the charcoal do you put the food on?

What is "CIGS"?

When I grill direct (steaks, burgers), I've had great success for years with lump. I usually only use Kingsford for low and slow. But I have a ton of it, so I want to grill with it, but... I CANNOT GET THE GRATE TEMPERATURE OVER 400 degrees. Here's what I'm doing. I have a Weber 22 inch...

Let me put this a different way...let's say I'm cooking steaks and I want to cook dircetly over high heat. On my 22.5 inch kettle. I light a full chimney of briquettes. My plan is to dump the briquettes onto the charcoal grate, and pre-heat the grill for 5-10 minutes. (1) What should the...

Larry, the steaks are taking longer to cook, and they are not searing on the outside. I'm getting a low and slow type temp. I can tell by the hand test that the temp at the cooking grate is less than 400 degrees. After dumping the coals out of the starter onto the charcoal grate, I put the...

I did the hand test, and I'm seeing how steaks are cooking, and how long it takes. The thermometer is accurate. Can't get the temp over 400.

OK, I've been doing some steaks directly over Kingsford briquettes, and I think I am mis-timing when I pour the charcoal out of the starter into the grill. I'm using a 22.5 inch kettle, and one starter filled to capacity with briquettes. I'm having trouble getting the dome temp over 400...

Thanks gentlemen! Merry Christmas to all here!! Wolfgast, some time ago, your wife posted pics of a meal she made. One of the sides was a fancy swirl of mashed potatoes that were golden brown. Looked like she squeezed the mashed potatoes ouf of a pastry tube. I'm wondering how she got them...

I have a 16 pound, bone in, rib roast. Sedveral recipes here said to figure cooking time of around 20 minutes a pound with dome temp of about 350 - 375. I'm pretty good at math, so I figure abit more than 5 hours. I told my family that food would be served at 2 PM today. I got my 26.75 inch...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Sameer Wahid: Thanks Josh, Jamie, and Kevin for your replies! I was adding cold water, and I won't make that mistake next time! The water pan on the...

Sameer, I have done a whopping ONE butt on a kettle, so I'm no expert...but IMHO... I had a 3 hour plateau where the butt stayed at 155 degrees, not far off your number. Rather than the smokenator (which I almost bought but did not), you might be better off just banking the coals to one side...

Thanks Justin. If you see this again, what temp do you like to cook it at?

I did my 1st butt Sat night, on my Weber 26.75 inch kettle. Thanks to this site, it was a home run. Roast was a 10-pounder from BJs. Sealed off half the charcoal grate with bricks, put tons of unlit behind the bricks, topped with 8 lit and apple chunks mixed in. Got the grate temp to about...

Eric, I live in Southington...work in Farmington...

Thanks to all! Not sure why the timne stamp is 3 hours behind...I'm in CT, it'a about 9:50 AM, and I'm still at exactly 155. Interesting. Hoping to have this for dinner at 5 PM, 7 hours from now...

Started my 1st ever pork butt (a 10 pound bone-in) on the 26.75 inch kettle last night, assisted by my new Maverick dual probe... Lid temps averaged 270 degrees for 8 hours, maverick says grill temp is averaging 225 degrees. The meat temp has been stuck at 155 degrees for 90 minutes, and I...

Chris, I am very interested in your Mav for the rotisserie. I saw on Amazon (and on Mavericks website) that thermometer does not fit (at least as-is) on "most" Weber grills. Let us know if you're able to get it on your Weber. I cannot wait to do PR and poultry on the rotisserie.

Chris and Brett, I could not help cracking up reading about your struggles with temps. I did my 1st PR this weekend, a 15 pound boneless monster. I have a Polder probe (which I left in the whole cook), and a Thermapen that I stuck in every 20 minutes or so, and I swear the 2 were 15 degres...

Good synopsis. I haven't uploaded pics yet, my 6 week old is very collicky...