Temp control on a Weber Performer

[Russell Y]

Got it.

Water boils at 212 degrees, so it's good for regulating temps in the 225-250 range. Nothing higher.

For high temperature(like steak). One chimney should be enough, but you set it up in two zones. One hot side and the other in-direct. Sear the steaks and then move to the in-direct side.

For roadside chicken, I spread the whole chimney evenly throughout and keep moving the chicken (350-375 is good temperature).

For in-direct chicken at 325, 2/3 chimney on one side and the chicken on the other side should work.

Anytime the temperature is not high enough, you probably could have used more lit charcoal.

 

[Brett Fields]

Richard,
Both Costco & Home Depot in Brooklyn sell Sell Comp K in season. Lets say its somewhere between lump and blue bag K. It burns hotter, Leaves less ash, and imparts a nicer flavour.
Just a thought...

 

[Richard K Wong]

Thanks Russell and everyone else.
I spotted some Royal Oak charcoal today at a local Walmart. I think this is lump. I was always under the impression that this was thick huge chunks, but they look more like thin wood chips. I'll try these for hotter temperatures for steaks and perhaps start banking the coals and ditching the holders. Thanks again everyone