Need Some Advice Please

[JRAiona]

I recently got a Performer Deluxe having always used a gasser and have a couple of questions stemming from a problem with a cook tonight. I cooked some boneless chicken thighs followed by some burgers. I filled the chimney with charcoal ( I used Kingsford Hickory briquettes) and lit it with the gas assist for 5 minutes. I let it sit in the chimney for about 10 minutes then poured them out onto the charcoal grate in a single layer. I waited for the temp to come up but the temp never got above 380-390 measured by the dome thermometer. The chicken thighs took 20-25 minutes to cook. When the thighs were finally done I added a couple dozen briquettes and witted for the temp to come up. It still never got above 400. Am I doing something wrong? How do you get the temp up? I'd greatly appreciate any advice. Thanks guys.

 

[Bob Ivey]

How did you have your vents adjusted? Were the coals only in a single layer?

 

[Steve Whiting]

As Bob said. To reach really high temps you will need all vents wide open and in my experience at least 2-3 layers of charcoal. A single layer wont do it in my opinion.

 

[JRAiona]

I had the vents wide open. Yes Bob they were all in a single layer. Should I pour another layer of unlit charcoal over the lit ones when I dump the into the kettle?

 

[Bob Correll]

JR, here's a link for 2 and 3 zone fires.
I suggest you start with plenty of lit charcoal, add more if needed.

http://www.weber.com/weber-nation/grill-skills/mastering-basics/charcoal/fire-configurations

 

[Bob Ivey]

As Steve stated, you will need at least 2 or 3 layers of coals to reach really high temps. When I am using my Vortex and have it even half full, you would not believe the heat that is produced in my Performer. Also, when I am using the charcoal baskets, I get the same results, very high temps. In my Performer, I never use a layer of unlit unless I am adding coals for indirect cooks like at Thanksgiving doing our turkey. It really depends on what you are cooking and how you want to cook it.

 

[JRAiona]

JR, here's a link for 2 and 3 zone fires.
I suggest you start with plenty of lit charcoal, add more if needed.

http://www.weber.com/weber-nation/grill-skills/mastering-basics/charcoal/fire-configurations

Thank you Bob. Great link and info.

 

[Joe F]

I recently got a Performer Deluxe having always used a gasser and have a couple of questions stemming from a problem with a cook tonight. I cooked some boneless chicken thighs followed by some burgers. I filled the chimney with charcoal ( I used Kingsford Hickory briquettes) and lit it with the gas assist for 5 minutes. I let it sit in the chimney for about 10 minutes then poured them out onto the charcoal grate in a single layer. I waited for the temp to come up but the temp never got above 380-390 measured by the dome thermometer. The chicken thighs took 20-25 minutes to cook. When the thighs were finally done I added a couple dozen briquettes and witted for the temp to come up. It still never got above 400. Am I doing something wrong? How do you get the temp up? I'd greatly appreciate any advice. Thanks guys.

I think your problem is that you are coming from "Gasser Culture".....hot and fast.
It's over with in 12 minutes.
The American way.

Now you have the tools for "Low 'n Slow"....a different tribal region.

Why do you need to run 400° for chicken ?
And 20 minutes is a long cook ?

These kettles will run 500° - 600° for pizza.
I suggest you embrace Low 'n Slow and learn how to do multi-hour cooks.
You have never had this quality of food from your gasser.

It will change your life once you get a handle on it.

 

[Tyson]

Multi zone is your best friend in a kettle. A full chimney of charcoal should hit over 400 easy. Cracking the lid but leaving it on helps get the temp up quickly.