Originally Posted by
corky
I very rarely grill big cuts of food anymore so I am going to pass on the pit temp. I have in the past started a second chimney of coals but it all gets to be suck a mess with trying to remove the hot grill and someplace to put the chimney etc. I am not dealing with a lot of room. Fortunately my grill gate has the hinges so I can add charcoal without lifting the whole thing...I usually pour in some hardwood because it gets hotter faster. My sear was a lot longer than yours...maybe about 3-4 minutes per side and then it only needed 5-10 over indirect. I was shocked...I used another thermometer for insurance and they were both correct. I cooked the onions, sweet potatoes and avocados first so that is when my fire was at it's best...if it was just the beef, I could have had a bit more control.
What's the deal with those charcoal extrusions? I have never seen those anywhere. Is there an advantage?
Originally Posted by
bensyd
Dunno. That's just how they come. They do generate more heat from smaller amount, that could be a quality issue though more than a shape issue.
Those are Thaan Thai-style logs (aka Pok Pok). They take a longer time to get hot, but they burn really long. They are available here in the States, on Amazon but you might be able to get them locally.
corky you are so right about Kingsford Blue Bag. I've favored Royal Oak for years for standard briquettes and got a 15# bag on closeout at a Lowe's in May for $3.98, but I did see 24# pack of Blue Bag for $10 during the same week and the price was too low not to buy. I have not used it yet as the house also has some Royal Oak private label stuff.