I fired up the Performer to cook dinner tonight and made chicken breasts, a turkey breast london broil, sweet potatoes, and onions. I brined the chicken and used 21 Salute Seasoning (Trader Joe's) and I marinated the turkey with olive oil, rosemary, thyme, lemon, s+p, and garlic. Overall it was a success but there were a couple of general issues that I need advice on.
1) I had a two zone fire - charcoal bin on one side with about 30 coals and nothing else. The max temp that I hit during the cook was about 320 and I had a hard time getting a sear on the direct heat. What temp should I be aiming for on the hot side? What I ended up doing was throwing a few dry apple wood chips on to the goals to get a quick flame and seared the meat that way. It worked but I know that's not the correct way to handle this.
2) What's the proper way to add coals during a cook? I've been throwing them cold into the charcoal bin and it creates a lot of smoke. Should I be pre-firing those in the chimney starter and adding them after they're hot?
3) I noticed that my coals take a very long time to burn out at the end of the cook. I closed the intake and exhaust dampers as well as the lid and still found them smoldering good about 3 hours later. Am I doing something wrong? Is there another way to extinguish the coals and still retain them for the next cook?
4) When I did my dry run a few days I noticed that the grill temp seemed to rise gradually regardless of how I positioned the dampers. I closed off both the intake and exhaust at one point and didn't see a temp drop. What's the deal?
Quick note - the Maverick 733 is amazing and has made things very easy and manageable. I was able to sit inside with company while monitoring the temps and knew exactly when I needed to go out. Loving this thermometer!
Thanks for reading!