How do you light a Char Griller Grill? (video)
How do you control the heat on a char griller?
How much charcoal do you use in a char griller?
HOW MUCH CHARCOAL SHOULD I USE? When working with charcoal, the basic rule is the more coal you use, the hotter your fire. A good rule of thumb is about 30 briquettes for smaller or portable grills and 50 to 75 briquettes for larger barrel and Kettleman grills. via
How do you start a professional Char Griller? (video)
How do you stack charcoal for grilling? (video)
How do I make my Weber hotter?
Adjusting the air dampers will increase or decrease your temperature. The more air going into the grill, the hotter the grill will get. The less air going into your grill, the cooler it will get. Most of our charcoal grills have two dampers - a top lid damper and the dampers on your bottom bowl. via
Does opening the vent on a smoker make it hotter?
Because hot air rises, your exhaust vent acts as a vacuum to draw air into the intake vent. When this hot air rises, it heats up your smoker. Close it off and you starve the fire and it burns out even if the exhaust damper is open. Open it all the way and the temperature rises. via
What is the minion method of smoking?
The Minion Method allows you to cook for hours without having to add new charcoal halfway through your cook. It works by creating a circle around your charcoal grate with around 2kg of Weber Briquettes and then adding between 1 or 2kg of lit briquettes into the middle of the unlit briquettes. via
Can you use an offset smoker as a grill?
3: Can I grill and smoke on an offset smoker? Yes, there are three ways that you can cook on an offset cooker: Grill direct. A grill grate is provided for the firebox and an optional charcoal grate can be added to covert the cooking chamber to a direct grill. via
Are offset smokers any good?
Despite being called stick burners, offset smokers work best when fuelled with a combination of wood and charcoal. Cooking with a combination of wood and charcoal is far less fiddly than cooking with all wood, producing a smoky flavor without the risk of excess ash, soot, or creosote ruining the meat. via