Thermoworks recently emailed a great Chicken Tikka Masala recipe and I decided to give it a go a couple of days ago. In their instructions they state that you could use a kamado (or in my case a WSCG) like a tandoor and carefully insert skewers of chicken tikka through the wide open top vent.
I dumped a whole chimney of well-lit Weber Pro briquettes, set the baffle plate and grate, and ran it wide open until the dome hit 600F. I had 4 skewers of chicken, but decided to do 2 at a time. The first 2 came off great, but then the fire started to die off very quickly to the point I could no longer use it. This was probably 30 minutes into the cook.
My question is what is the best way to get that ripping hot and maintain it over a longer period of time. Should I dump lit coals on a load of unlit? Vice-versa? Lottsa lumps? Any and all advice is greatly appreciated.
For those interested, here's the link to the recipe. It was a little labor-intensive but the flavors were truly amazing: https://blog.thermoworks.com/chicken...27483637319688
I dumped a whole chimney of well-lit Weber Pro briquettes, set the baffle plate and grate, and ran it wide open until the dome hit 600F. I had 4 skewers of chicken, but decided to do 2 at a time. The first 2 came off great, but then the fire started to die off very quickly to the point I could no longer use it. This was probably 30 minutes into the cook.
My question is what is the best way to get that ripping hot and maintain it over a longer period of time. Should I dump lit coals on a load of unlit? Vice-versa? Lottsa lumps? Any and all advice is greatly appreciated.
For those interested, here's the link to the recipe. It was a little labor-intensive but the flavors were truly amazing: https://blog.thermoworks.com/chicken...27483637319688
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