ski-freak
Meat Mopper
Here is the new charcoal basket fired up with 15 live coals in preparation for a long burn with my Weber 22.5:
Cooking with the lower vent closed and the lid vent open 3/4 - an 11 hour burn was no problem. The water in the bowl was bubbling and collecting fat from the meat above it, which turned the liquid a caramel color. I removed the meat after 11 hours and snuffed the remaining coals by shutting down the lid vent. The coals only burned a little over half way around in 11 hours, though I had this newly designed charcoal basket filled to the brim with charcoal briquets and some mesquite wood chunks mixed in. Next time I won't need to fill it to the brim with fuel. Thanks for all of the tips and the motivation to design a better charcoal grate!!!
Cooking with the lower vent closed and the lid vent open 3/4 - an 11 hour burn was no problem. The water in the bowl was bubbling and collecting fat from the meat above it, which turned the liquid a caramel color. I removed the meat after 11 hours and snuffed the remaining coals by shutting down the lid vent. The coals only burned a little over half way around in 11 hours, though I had this newly designed charcoal basket filled to the brim with charcoal briquets and some mesquite wood chunks mixed in. Next time I won't need to fill it to the brim with fuel. Thanks for all of the tips and the motivation to design a better charcoal grate!!!