All:
I'll trying to understand something, although I'm getting a better sense of it as I'm continuing to grill.
I've done a handful of high-heat 1 hour plus cooks, using both indirect and direct. (combos of steak, fish, burgers, veggies, cedar plank salmon, etc)
When we talk about how long charcoal lasts for a cook, like on nakedwhiz.com, is the time calculated from initial flame or from after the 20-25 minutes of heating up? I assume the former, in which case somehow the heat starts dying down quickly in the middle of a cook.
Are briquettes better for this kind of thing?
Is it best just to add unlit lump or briquettes in the middle of the cook?
What other methods for maintaining high temps for a while are there?
I used lump with the vortex for wings yesterday and think I would be better off with briquettes, as adding charcoal in the middle is impossible (can't remove the center of my grate).
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