I'm coming from the ease of a gas grill. Having my grill sit until it reached 500 or 550 throwing my chicken breasts on to hear the sizzle and have automatic grill marks, this was what I became accustomed to.
Today, I let my charcoal heat up until it ashed over in my chimney, then dumped the briquettes into my weber baskets. I let the grill sit for some time, but it seemed like it was struggling to reach 400. I've seen videos and pictures of other peoples charcoal roaring inside the baskets, but mine did not. It had the red hot coals under, but the top layer was more ashy. Bottom line, I didn't get sear marks, andthe struggle to reach 400 degrees bothered me.
I thought maybe I hadn't used enough charcoal. Using the indirect heat method, I wasn't seeing the temperature I was used to. With a gas grill ranging from 450 - 500 for boneless breasts I wouldn't think twice. Also my chicken had a "smokey" odor. I'm assuming this is the charcoal eminating an order onto the meat as if it were being smoked?
I know it will be an adjustment, but I was so excited for this new venture, and I'm not seeing the results Im used to.
Any advice?