General coal question

[steph746]

I just picked up a weber kettle and have a general question about how to lay out the coals. I'm not advanced enough to do indirect cooking, so could you please advise on how I should layout the coals after I dump them from the chimney. Should they be spread out across the bottom fully (about one coal briquette in height) or should I leave a higher pile somewhere and thus create a "hotspot"?

Also related to this, it seems that it take the coals in the chimney about 20-25 minutes to all burn and get some ash on them. I'm sure by then that the coals at the bottom of the chimney are burning and ready to go. I might even be wasting their heat while waiting for all the coals in the chimney to get ashy. Should I wait until they are all ashy or ok to dump them out when some coal briquettes are still black?

Thanks...

[Travis]

Try using coal baskets. You can move them around and arrange your setup to however you decide to cook.
Waiting until the top layers of coals are completely ashes over isn't needed. You're right that the bottom layer will be passed their peek by that point. I normally wait until the smoke stops rolling, fire is coming through the top layer and they have just begun to ash.


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[AZ Monsoon]

When I do burgers I usually spread out the coals along the bottom of the grill. Otherwise I bank them on one side. Obviously the side without the coals is now your cool side. On something like chicken, you just cook the chicken on the cool side for the entire cook (indirect cooking) and then you can place it over the coals at the end if you want some more color / crisp up the skin.

It's fine to dump them before they're all ashed over. I just dump them in a pile on one side of grill, put the grate on and go about getting my food ready to go. After a few minutes you can put the lid on. Don't dump them way too early though.

 

[armpit]

here is some info that might be helpful:
http://weberkettleclub.com/forums/weber-kettles-accessories/charcoal-novice/

[Foster Dahlet]

I'm not advanced enough to do indirect cooking,

FWIW, in direct cooking is no more difficult than direct cooking.  In fact it is probably easier.  Trust the advice you get here from people...they are Weber Kettle specific recipes and processes....Also look at recipes from the Weber.com site.  After a few cooks you will understand the language & the process, and start cooking like a pro.  Cook often, and enjoy the successes and the failures.  There is no substitute for experience and you will never have enough experience to stop learning.