So I am still what I could classify as "new to Charcoal" as I have working with a Kettle Premium for about a year now, and had spent all time before that on propane.
I thought I was getting the hang of this, but I am really having some inconsistent results. I have used briquets, lump, and a combo of both all with similar results.
I start with a full chimney and let it get to where there is fire coming from the top. I dump into a pile on one side of the grill and use a tool to spread it slightly, but keep it in a good sized bundle on one side (i have tried spreading out but that just buns out even faster\worse). Put the grill grate in and let it burn with the lid off for 10 - 15 min to any remaining pieces that arent lit yet can do do.
This creates a good fire, and after that I will place the lid on and let that site for 5 min or so.
Now, no matter what I do with the vents, leave top and bottom completely open, close the top slightly, whatever, I end up with a smoulder out pile of charcoal and no visible embers.
Its still "hot" but my steaks burgers or chicken seem to more "bake" rather than grill. I will usually get 0 smoke from the food cooking, and nothing seems to come out any different then if it were in my oven.
There are times mind you, I end up with fantastic results, a nice glow from the charcoal and a good sizzle when meat is placed down and smoke from the grill while the lid is on.
So my question, what I am possibly doing wrong? Is the premium causing a lack of air flow due to the stainless steel "catcher"? I typically cook on my patio which has a roof over it, and there is a vinyl wall about 5 ft high just to one side to block major gusts from that side of the home, but all other sides are wide open.
I thought I was getting the hang of this, but I am really having some inconsistent results. I have used briquets, lump, and a combo of both all with similar results.
I start with a full chimney and let it get to where there is fire coming from the top. I dump into a pile on one side of the grill and use a tool to spread it slightly, but keep it in a good sized bundle on one side (i have tried spreading out but that just buns out even faster\worse). Put the grill grate in and let it burn with the lid off for 10 - 15 min to any remaining pieces that arent lit yet can do do.
This creates a good fire, and after that I will place the lid on and let that site for 5 min or so.
Now, no matter what I do with the vents, leave top and bottom completely open, close the top slightly, whatever, I end up with a smoulder out pile of charcoal and no visible embers.
Its still "hot" but my steaks burgers or chicken seem to more "bake" rather than grill. I will usually get 0 smoke from the food cooking, and nothing seems to come out any different then if it were in my oven.
There are times mind you, I end up with fantastic results, a nice glow from the charcoal and a good sizzle when meat is placed down and smoke from the grill while the lid is on.
So my question, what I am possibly doing wrong? Is the premium causing a lack of air flow due to the stainless steel "catcher"? I typically cook on my patio which has a roof over it, and there is a vinyl wall about 5 ft high just to one side to block major gusts from that side of the home, but all other sides are wide open.