Hey all -- been a lurker on this forum for awhile and it kind of pushed me to pursue picking up a charcoal grill. I've been searching craigslist high and low for a couple of months for a Performer, and happened to stumble upon a gem this past weekend. Basically a brand new Performer with the gas ignition for basically 1/2 off -- SCORE!
So i decided to break it in with a Tri-Tip -- I usually reverse sear this on my gas grill as well, but never could really get the temps up to a point to get a real good sear on it. Sorry don't have a pre-cook pictures, but only the aftermath.
Cooked indirect till about 125, pulled and then seared it for about 3 minutes per side. I used a Stubbs beef rub I found at Wegman's, along with Wegman's basting oil before searing.
.
.
I did have some general questions that I was hoping I could post here as well...
1. When you all use the gas ignition, how long do you leave it on when lighting the coals. I have the Chimney starter from Weber and I only left it on for maybe a minute or two to let the bottom coals ignite first and then let it work itself up to the coals on the top.
2. When indirect cooking how do you all go about lighting more coals for a higher temp -- take the meat off and put the starter back on or maybe I'm missing something here.
Not sure what I want to cook next, I'm thinking maybe chicken wings