I’ve got a few questions I hope the experienced charcoal grillers here can help me with. I was new to charcoal cooking 2 years ago then found this website, bought a WSM, and have had great success using the step by step instructions on all kinds of slow cooking.
Now I’ve just purchased my first charcoal grill (an 18” OTS) with the hope of creating that hotter than hot fire that will sear my steaks unlike my gas grill. As a result of my research here I made it over to Wallymart and bought some Royal Oak lump. I continue to use my Weber Chimney starter.
I cannot manage to get a hot enough grate to sear a couple of steaks. I use a full chimney of the lump, dump it in when each piece is showing grey, then put an oven thermometer on the grate. The temp doesn’t seem to get over 450F. I’ve watched it for at least 15-20 mins after dumping it too.
What should I be expecting this grill to do? Should I use more charcoal? How long does it typically take for the grate to get to temp to sear? I’m just trying to get a general idea what to expect. Any tips would be appreciated!
Many thanks, JEb
Now I’ve just purchased my first charcoal grill (an 18” OTS) with the hope of creating that hotter than hot fire that will sear my steaks unlike my gas grill. As a result of my research here I made it over to Wallymart and bought some Royal Oak lump. I continue to use my Weber Chimney starter.
I cannot manage to get a hot enough grate to sear a couple of steaks. I use a full chimney of the lump, dump it in when each piece is showing grey, then put an oven thermometer on the grate. The temp doesn’t seem to get over 450F. I’ve watched it for at least 15-20 mins after dumping it too.
What should I be expecting this grill to do? Should I use more charcoal? How long does it typically take for the grate to get to temp to sear? I’m just trying to get a general idea what to expect. Any tips would be appreciated!
Many thanks, JEb