OK, friends, I've mentioned this thought before but now I'm bullish about it. I've experienced many times how using "unspent" Kingsford charcoal and a little "fresh" charcoal will increase the heat, but now I'm sold.
Last night I needed to clean my WSM grates for a rib smoke today. I had a bunch of "unspent" charcoal so I gathered it all in a bucket for using later. I put in a thin layer in the grill, lit half or less of a chimney of new, spread it over the old, and put in the grate and the WSM grates. About an hour later I went out and the grill was running at 500 degrees. I could barely touch the handle.
Today I needed to grill some chicken to make an easy supper. I scraped together the "unspent" charcoal, put on top about a third of a chimney of new lit coals, banked them on the side, and again, the temp went high, about 400 degrees. After the chicken was done I spread out the charcoal, took the dirty WSM grates out and the rib racks and stacked them on the grate, and closed it up. Again, the temp was incredible.
I'm done trying to figure it out. I'm just going to use it effectively. I'm going to save charcoal whenever I can, store it in some safe container, and use it when I need super high heat. It's like charcoal on steroids. I can't wait to try pizza again with this method! Or steaks! Big heat, here I come!
Last night I needed to clean my WSM grates for a rib smoke today. I had a bunch of "unspent" charcoal so I gathered it all in a bucket for using later. I put in a thin layer in the grill, lit half or less of a chimney of new, spread it over the old, and put in the grate and the WSM grates. About an hour later I went out and the grill was running at 500 degrees. I could barely touch the handle.
Today I needed to grill some chicken to make an easy supper. I scraped together the "unspent" charcoal, put on top about a third of a chimney of new lit coals, banked them on the side, and again, the temp went high, about 400 degrees. After the chicken was done I spread out the charcoal, took the dirty WSM grates out and the rib racks and stacked them on the grate, and closed it up. Again, the temp was incredible.
I'm done trying to figure it out. I'm just going to use it effectively. I'm going to save charcoal whenever I can, store it in some safe container, and use it when I need super high heat. It's like charcoal on steroids. I can't wait to try pizza again with this method! Or steaks! Big heat, here I come!