Mornin' 'all,
Earlier i posted about my cheapo garage sale Akorn, and I'm getting ready to try my first "real cook." I've have done the mods to the lid, bought a new fire bowl and stone. To get used to the process I threw some lump in here with a tumbleweed to sear some t-bones. I obviously put too much. sucker went to 600 until i shut the vents. so tomorrow I am going to attempt a butt since they were on sale and cheap in case I torched it. So, what's aa good starting amount of lump? I quit royal oak and bought some expert grill lump at wally world because the bags are easier to manage and less marble sized lumps.. So what's a good amount to start with as to not end up in dante's inferno, and still maintain temp for the cook. I know this is a learning curve bu have to start somewhere.
thank you all!
Earlier i posted about my cheapo garage sale Akorn, and I'm getting ready to try my first "real cook." I've have done the mods to the lid, bought a new fire bowl and stone. To get used to the process I threw some lump in here with a tumbleweed to sear some t-bones. I obviously put too much. sucker went to 600 until i shut the vents. so tomorrow I am going to attempt a butt since they were on sale and cheap in case I torched it. So, what's aa good starting amount of lump? I quit royal oak and bought some expert grill lump at wally world because the bags are easier to manage and less marble sized lumps.. So what's a good amount to start with as to not end up in dante's inferno, and still maintain temp for the cook. I know this is a learning curve bu have to start somewhere.
thank you all!
