My name is Shawn and I have recently joined the Weber family and purchased my first charcoal grill (Master touch 22”). I look forward you learning from you all! Quick start off questions for you all, I am going to do a few trial runs with just charcoal to try and keep a consistent temperature so my first few questions are:
• Should I be using a water pan with these trial runs to help control temp?
• Should I try doing this doing a few methods (i.e. snake, minion, etc.)?
• Lump vs brick? I am sure it is primarily preference
• When I get the hang of keeping consistent temperature, is there a cut/type of meat I should start with and recipes/rubs?
If these questions can be answered in forums that are already around let me know. Appreciate any advice!
Thanks!
• Should I be using a water pan with these trial runs to help control temp?
• Should I try doing this doing a few methods (i.e. snake, minion, etc.)?
• Lump vs brick? I am sure it is primarily preference
• When I get the hang of keeping consistent temperature, is there a cut/type of meat I should start with and recipes/rubs?
If these questions can be answered in forums that are already around let me know. Appreciate any advice!
Thanks!
