Hey all!!!
Ok, so some background, had a performer with gas assist. Loved all the features. Could do the low and slow thing pretty well, rotisserie thing worked great Problem was with straight grilling so sold it and went back to propane (gasp). I would like to try again, yet are hesitant due to previous. I know dump coals on one side, make a two-zone fire ect, ect, I just seemed to come out with way overdone food on the surface and raw inside.
Any advice, links, videos that could be suggested? I'd love to do charcoal over propane, I grew up on propane so I know it, looking to expand.
Even as basic as what vent does what? How long after dumping coals from chimney till you cook?
A video I watched recently has installed another thermometer near vent due to vent usually being over food, makes sense, does it help?
Thanks in advance
Charlie H