Charcoal question for OTG

[EddieG]

I'd like some opinions on how much/type of coal you use when grilling burgers, chicken, you know standard fair. I know there is no science but just curious.

Thanks!
Eddie

 

[Mike Drewery]

I use a chimney full, light it do your cook then shut the grill down and save the left over charcoal for the next fire. I do a complete burn-off every 4 or 5 cooks

 

[Mike Cosgrove]

For standard grilling regular briquettes work just fine, but I like lump for high heat things like steak because it burns hotter.

 

[EddieG]

For standard grilling regular briquettes work just fine, but I like lump for high heat things like steak because it burns hotter.

How much? A Chimney full for standard?

 

[Tony R]

I do a chimney full.
Use charcoal baskets to keep them in place. Close the vents after use. Then re use what ever charcoal is there if any..

 

[Mike Cosgrove]

How much? A Chimney full for standard?

Yes, a chimney will work.

 

[Bob Sample]

I usually have 1/2-1/3 of the grill covered with lit. I use my welding torch to light the lump.

 

[Russ Sylvester]

It kind of depends on the cook I'm doing.

If I'm doing a steak & baked potato type deal then I'll do about a half chimney of lump to get the potato going and maybe add a little more unlit about halfway through to bump the energy level up a little before putting the steak on.

If it's a chicken then I'll go almost full chimney as I like to do chicken hot and fast.

If it's veggies/fruit/ABTs/Moinks/etc. then I'll go about a quarter to a third of a chimney

If it's beef jerkey then I'll go 2 or 3 briqs to get the smoke wood to smolder (I really don't need or want the heat very much).

Russ