Did my first snake of briquettes today.
The 22" Master touch had the Cajun Bandit stacker & the "ring" for the Cajun Bandit rotisserie all on it & the lid was closed. It's an odd setup I know but I'm just smoking a bunch of scraps & ends together with my usual array of spices & woods. It's to let me get familiar & to add some actual flavor to the now sterilized of "new stuff" equipment smell. I'm also aware its a big area to heat, compared to just a kettle & lid.
I didn't have much luck with the 8 "Lit" starter briquettes, in the chimney, so I shoved a tumbleweed under them.
Even then although the fire spread to the snakes head it took about an hour for the grill to get to 190° with both vents open wide (trying to encourage the burn to start.) I had them in 3 "layers" 3 in the bottom, 2 or a lump of wood, & one in the top.
Am I missing something? Or is this normal?
Once lit the kettle holds 180° beautifully with the vent about 85% closed & the inlet about 1/2 open.