How Many Chimneys for Kettle


 
Chris E

Chris E

TVWBB Pro
I think I got the minion method down for my WSM. Recently got a 22.5 OTG and finding I need to use a lot more charcoal lit. Seems hard to sear a steak since coals are far down. Thinking I need to buy a supersize chimney or minion the kettle.

How do you light and setup your charcoal for grilling? (Not looking for the flamethrowers
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Steaks?
Chicken?
Smoke Roast Chicken?
Other?

Newbie appreciates advice.
 
I use a full chimney of lit and little or no unlit, but put all the coals on one side (unless I'm cooking a large amount of food). This gives me a direct zone and an indirect zone and "piles" the coals up a bit higher so they're closer to the grate. If you find that still isn't close enough for you, put a layer or two of unlit down on one side, then dump a full chimney on top of those.

I generally do steaks and burgers direct. Chicken goes indirect, but I'll occasionally put BSBs on direct to start.
 
I use a hose torch, light several areas with all vents open, bring grill up to temp, shut the vent's 50% and begin grilling! You save alot of charcoal this way as well and can reuse what does not burn.
 
My standard is a full chimney of lit, and usually don't need anymore. I also dump my chimney on one side, giving me two zones of heat. With a full chimney of lit, piled on one side, my grate usually rests on the charcoal until it burns down a bit. Get yourself some tongs to pile your coals up after you dump them.
 
one full lit chimney works for me. i just dump it on one side also. for just a little bit of grilling i use my smokey joe with lump.
 
I think you need to learn to use lump if you aren't already.

I cooked for 30 people yesterday on (2) 22" Kettles and shared ONE Weber chimney with my co-worker the whole time. He cooked (2) huge dutch ovens' worth of cobblers.

A whole chimney of lump that is good and started should be enough to cook for a family of 6 with no problem.

I was cooking boneless chicken, filet mignons, shrimp and hot dogs. (Shrimp and hot dogs on a Smokey Joe)

We managed all of that and never once were standing around waiting on one another for the chimney. Granted, we worked our butts off and things got hectic, but we did a good job of staying out of each others way and charcoal management.
 
A Weber sized chimney, about 100 briquettes, easily gets me to 500* or higher. I cook for only two people. I spread the coals over about 60%-70% of the bowl leaving a cool area. Let the grate get hot, at least 10 minutes and then brush it. At most I use a two briquette deep fire for direct cooking, usually one layer deep. No problem searing steaks. For lower temps, chicken etc. I use less coals and spread them out more in the bowl. Space between the coals lowers the heat. JMO
 
I tried lump this weekend and it certainly burns hotter. It also rises and falls in temp more quickly with vent adjustments.

Mike R, I dumped one chimney of lit on one side of the coal grate and it wasn't touching the grill gate or even close.

I was doing 6 large NY strips and wanted a nice sear. I used two chimneys of lump for a 2-tier fire on half the OTG and it got plenty hot for a nice sear and have plenty left in there for next time.

I ordered some firebricks from Ace Online and will use those to raise the coal grate next time. Been using the gasser to ligth the chimney but thinking propane torch a pretty good idea.

Thanks again for the tips.
 
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