Regulate Heat on a Charcoal Grill?

[sharky]

OK guys... I'm a Charcoal idiot!

HOw do I know how much to use when grilling? I've been pouring a stak out of the bag onto the charcoal rack and stacking them up in a little pyramid and lighting them. It's not exactly A SCIENCE.

I've tried to create hot and cool zones by loading more charcoal on one side once they ash over, but it's just not working like i think it should.

I need your experience.... what should I do?

[StPeteBBQ]

I'm not an expert on charcoal. The only thing I know is what works by experience.

My kettle came with charcoal holders that each hold about 20 briquets. They go on either side of the kettle for indirect cooking.

http://66.14.177.144/enrolldr/images/holders.jpg

They are all I used for the rotisserie chicken and it was too hot.

Too keep temps down, you can light just a few briquets (5 or 6) with a chimney and put those on top of the unlit coals. The unlit ones will gradually catch and burn, but at a slower rate. This is called the Minion Method.

I've seen other suggestions that call for a "checkerboard" of briquets after they are charred over. (think of a real checkerboard and only the black squares have briquets on them, touching at the corners).

A good resource for charcoal grilling is the California BBQ Association Website: Link (http://www.cbbqa.com/grilling/)

[Deuce]

I usually have the center as my hot zone and work my way out from there as my cooler zones. I only use lump charcoal which I pour into a heap in the center. I am going to try a combination of briquets and lump charcoal to try and get the best of both worlds - steady, longer heat & that great wood flavor.
I am going to buy a chimney to start the charcoal and when they are almost ready I'll pour them out and put lump on top. I'll wait about five minutes before starting to cook so that the lump has a chance to catch.
I'll let you know how I make out or if you have experimented please let me know how you made out.

[sharky]

I'll keep you updated on what I try.
I'm still not sure what I should do. lol

[StPeteBBQ]

Ok Sharky, here's a new invention I call Sharky Charcoal (sharcoal for short). With this invention you can regulate the heat on each individual charcoal piece. As this extreme closeup shows, there is an separate control on each briquet.

This should solve your problem. :D

http://66.14.177.144/enrolldr/images/sharcoal.gif

[sharky]

hahaha! now that I could live with!