Re: grilling with minimal lump
I've just been delivered my first KK today (indeed, first ceramic BBQ, ever, though have been cooking with charcoal on just a normal bucket styled BBQ that I couldn't get heat out of for more than an hour
Just about related to this thread, I see in the first post that you're using a Weber chimney, which is what I have been using to start my charcoal. However, on the old style bucket BBQ, which is completely inefficient, I have been used to leaving the charcoal in the chimney for about half an hour until the top lumps are white hot ... I suspect this would be wrong with the KK. Should I just be waiting until the bottom layer of coals in the chimney are red before tipping into the KK?
