Hi.
So I have Weber 22" OTG kettle and I had two questions.
1) Using the snake method of Cooking, is it possible to give a reasonably accurate range for how hot the BBQ will get with say a 3 briquette snake, 4 briquette snake and 5 briquette snake? What I mean by that is 3, 4 or 5 briquettes at each part of the snake? I do understand it will vary on brand of briquette, ambient temperature etc, but as a bit of a guideline? Also how many briquettes do you normally light at the beginning?
2) Secondly, cleaning the grill plate (the part the meat sits on), what method do you guys use after each cook vs a deep clean? I have tried a bunch of tools but I can't seem to get near the edges, or they don't do a great job or what not. I found a few highly rated tools on Amazon, but stuffed if I can work out how they ever do a good job.
Cheers