I have a question about the amount of charcoal to use when grilling. I'm using a Perfomer and the wife and I either have steaks or Iowa chops at least once a week. I usually just fill a chimney up to the top with blue Kingsford (I have a shed full because of the coupon) and use that amount. My technique is to bank the coals to one side and indirectly cook my chops and steaks before putting them directly over the coals.
Last night I used this technique for steaks and my grill temps on the lid thermometer were between 525-550. Outdoor temps were in the low 30s.
It seems like a whole chimney might be too much for me to use when only grilling two pieces of meat so I was curious if anyone uses more or less.
Last night I used this technique for steaks and my grill temps on the lid thermometer were between 525-550. Outdoor temps were in the low 30s.
It seems like a whole chimney might be too much for me to use when only grilling two pieces of meat so I was curious if anyone uses more or less.