I've recently started to switch to lump charcoal for any direct grilling in my 22" Weber Kettle. I like the hotter and cleaner burn and the capability of more easily relighting it.
My only experience is with Royal Oak and I'm going to be branching away from that (B&B and FOGO are the likely next steps) due to just the sheer number of itty bitty pieces in the Royal Oak bags. (They all fall through my charcoal grate.)
I've noticed to get a good coverage of coals in the Weber, I need to use a chimney and a half of charcoal, due to the wide range of sizes of the Royal Oak lump (lots of empty space when they are stacked in the standard Weber chimney) and that, as I mentioned, the itty bitty pieces fall through the grate.
Has this been yall's experience? I'm almost thinking of making it standard to use two full chimneys if I plan on using the entire 22" surface of the grate.
My only experience is with Royal Oak and I'm going to be branching away from that (B&B and FOGO are the likely next steps) due to just the sheer number of itty bitty pieces in the Royal Oak bags. (They all fall through my charcoal grate.)
I've noticed to get a good coverage of coals in the Weber, I need to use a chimney and a half of charcoal, due to the wide range of sizes of the Royal Oak lump (lots of empty space when they are stacked in the standard Weber chimney) and that, as I mentioned, the itty bitty pieces fall through the grate.
Has this been yall's experience? I'm almost thinking of making it standard to use two full chimneys if I plan on using the entire 22" surface of the grate.
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