I've really ventured into the charcoal game the last few years. I learned on a gasser which obviously helps with the basics but doesn't really have any skill and after loving my WSM so much I've started venturing into charcoal grilling. That said, as someone who doesn't store their grill outside and doesn't want to wait hours for it to cool off, I'm trying to figure out my cooks to waste as little charcoal as possible. yes it's cheap but it'd be nice to make food without wasting a ton of charcoal. So, anyone have a great way to figure out about how much charcoal I'll need to do some drumsticks on my new kettle? half a chimney, 3/4's. full?