Hi all -
Charcoal noobie (but soon to be enthusiast) here. Just got my Weber 26. I'm trying to understand how much extra charcoal one needs to add for the 26 vs the 22.
Almost all online videos, tips and instructions are about the 22" Kettle. So, when searing steaks (for instance) on a 22" calls for 3/4 of a chimney to be full, or grilling chicken thighs is 1/2 a chimney on a 22", do I do a full chimney and 3/4 chimney (respectively) on the 26"?
What about when a recipe calls for a full chimney on the 22? Then what on the 26"?
THANK YOU!!! I will keep these questions to a minimum.