Quote from: bamakettles on April 30, 2024, 12:48:20 PM

Quote from: Gringo on April 30, 2024, 12:36:03 PM

“Now that’s a Fiiirre!” Making me remember Eddie Murphy’s skit from back in the day, @bamakettles!


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OMG I haven’t thought about that in decades… I actually have the Eddie Murphy vinyl album…. Columbia House record club.  I still remember taping that Penney to the membership card with my selection of 10 LPs.


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And how f-ing hard it was to get out of the club after you got sucked into it ! ! !





BD

True..... I remember saving my allowance and giving it back to my mom so she could write the check for the records I had to purchase.  I still have all that vinyl and some vintage turntables and equipment to play them on when we have "Music Night". 

For me, less charcoal and only have a layer of charcoal on one side of the grill, leaving a cool zone for moving the CI to when it gets too hot.  I use this method and often rotate the skillet during the cook.  I relate it to me being the manual thermostat for the pan, moving the skillet back and forth from hot zone to cool zone as needed.  A hot glove is a must.


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I would start with the amount of charcoal you used in your prior cooks and take out about 10-15 briquettes. I would then get all charcoal fully ashed over with the bottom and top vents open for full air flow and see where your gill temps are at. Should give you an idea of adding/removing amounts of charcoal. I would use that as an estimate of amount of charcoal needed to maintain your 350-400 temps without a lid on. I would try to arrange charcoal in the center of the grate with a vortex or charcoal basket config.

Weber does give estimates of amount of briquettes to use for certain cooks and temps so I’d refer to them as a guide as well.

Practical response not scientific for sure. Good luck!


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All,
I have been enjoying my new Weber kettle grill. My last two cooks involved using a cast iron frying pan. Two cooks ago was blackened burgers and my last cook was Chilean sea bass nicoise. Both cooks in the past really stunk up the house. One of the main reasons for buying the Weber was so I could do these outside. The cooks went really well and the house isn’t smelling of grease and fish!

 However, one problem I am having is keeping the pan temperature down. I’d probably like somewhere around 400 - 425. I was getting over 500 (using infrared thermometer). Dome temperature was around 350 - 400. Since I have to open the lid often it is hard to control the temperature with the air vents.

Any suggestions on how to best get and keep my desired temperature?

Thanks!

I would keep the boxes, even if they’re old and falling apart. They’ve made it this far, let the new owner decide if they’re worth keeping.

Is there anyone else in the family to whom you could give the whole setup?