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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 05-23-2013, 11:52 AM   #16
katman
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In your original post you said a while after dumping your lump the bottom layer looked like it was burning but the top looked dark, like it was going out. Normally, unless you spread the coals while dumping, the top layer in the grill will be the onces that are burning hot because they were the bottom layer in the starter. I usually let the lump or briquettes get well lit in the starter--i can se flames at the top--and then I dump into my grill. I'll let it burn for another five minutes or so--top on--before spreading my coals out a bit. If I think i might need more lump, I'll spread some on top after the initial load of lump is burning good. Then, top on, until I have a good fire. Adjust my vents down (I'm probably at at least 450 by now). Throw the steaks on and cook--top on. An inch and 1/2 to two inch porterhouse gets pulled from the frige, seasoned and on the grill. If the grill is stable at 400, side one might get 4 minutes (top on), flip, and maybe another 3-4 minutes. Instant read for me should be about 130-135 when pulled for a few minutes rest.
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Unread 05-23-2013, 02:07 PM   #17
BisonStew
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Thanks guys. Katman, yes I may have rushed the chimney to kettle part although I could have sworn they had a nice glow. You are right the top ones should have been stronger. Maybe another issue was the fact that I still had some leftover charcoal in the kettle from the previous cook. I forgot to mention that in my op.
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Unread 05-23-2013, 02:35 PM   #18
ButtBurner
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Quote:
Originally Posted by BisonStew View Post
Thanks guys. Katman, yes I may have rushed the chimney to kettle part although I could have sworn they had a nice glow. You are right the top ones should have been stronger. Maybe another issue was the fact that I still had some leftover charcoal in the kettle from the previous cook. I forgot to mention that in my op.
I always have left over from last time

I just think you need to give it more time to let her rip!!!
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Unread 05-23-2013, 09:24 PM   #19
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Cool, I guess more rib eyes are on the menu this weekend!!
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