question

[Corey Elks]

did my first cook on 22 inch mastertouch. Used one chimney ( not weber chimney ) of k. put coals to one side of grill and vents wide open. Cooked chicken thighs indirect. Grill got to only 350 and coals only lasted about a hour. Is this about normal? are you guys generally adding more coals if cook is longer then hour say a pork loin? when adding coals are they pre lit or do you just toss them on top? Im also kinda worried about the burn through im reading about on another thread? any input would be great. thanks and the chicken turned out way better then on my gasser.

 

[Bill Meredith]

Hi Corey and welcome! Do you have the weber charcoal briquet holders? If not, I highly suggest getting them for indirect cooking. Menards might have them in stock. K seems to burn quickly for me too. Half fill the holders with unlit and split the chimmney of lit between the two. And with the holders, no worries about burn thru. My performer is 10 years old...

 

[AJ S.]

Corey,
Few questions for you?
Did you cook with the lid on?
Did you wait until the coals were almsot burned out? I usually start cooking before my coals are completely white.
K doesn't last as long.
Try closing off the bottom vents a bit once your cooking, it should slow the burn down a bit..
Trial and Error will let you know what works for you.. Wind is a factor, you get the idea..
So, where is the pics of the cook?
Happy Que-ing!
AJ

 

[Corey Elks]

yes lid was on. I did wait for the chimney to be completeely lit. i left all vents open because temp was only up to 350. figured if i shut vents down some temp would drop down and i wanted it to be around 350. sorry no pics, but it happened.....really it did.

 

[Noe]

Corey, to get the grill the hottest with the lid on, try to equal the vent ratios as close as possible, this way the top vent can pull the air through the coals with a suction, if both top and bottom vent are 100% open the top vent is unable to create a suction affect, hope you understand. The faster you can exhaust the more air the grill can pull in through the coals. You always want the top or exhaust vent open just a tad more then the inlet vent.

 

[Rob Figueroa]

With a full chimney of k, doing indirect cooking, I usually can get the temp up past 400 (close to 500). Bottom and top vents wide open at first, but I adjust the top vent through the session to adjust temp. I usually keep the top vent right over the coals to increase air flow if I want a hotter fire. I usually get half the chimney going then dump it all onto the back half of the grill, and use the cooler front side for indirect. You get enough convection in these kettles that I have not had a problem with un-even cooking. doing it this way I always can keep the temp around 400 and usually wind up with 1/2 a chimney of used coal left after 1.5 - 2 hours of cooking. Adjusting the vents is the key.