How much charcoal and what vent settings? Was the bottom of the rice crispy?
Yes the bottom gets crispy. Once I hear the rice beginning to pop a little I leave it for a second then pull off the grill. I use a single layer of lit charcoal maybe half a chimney and then another quarter of unlit interspersed to keep the heat going. Add wood chips or small chunks for smoke with lid off to give it a hint of smoke. I only close the lid for a short period while it’s smoking. You can control the heat a bit with the bottom vents. Carbon steel is thin so it’s easy to reduce heat by removing pan from grill until it’s just right.
Sent from my iPhone using Tapatalk