I've had this problem, to varying degrees, every time I grill - from a tiny kettle grill to the kamado I invested in a few years ago. They will NOT hold heat. I light my charcoal in a chimney until it's ashy on top. Right after dumping, I get about 5 minutes of intense heat. Then it's too cold to cook anything. I know temperature control on charcoal is a challenge, but this is ridiculous.
In my kamado, if I dump a full extra large chimney and immediately shut the lid (with the vent open, of course) the thermometer never rises above 150. I'm using lump charcoal as I've been told. Tonight, I couldn't even get it hot enough to sear a few burgers. I'm seriously considering just selling the grill at this point. What am I missing? Why can't my charcoal stay hot for more than five minutes? Why is lump charcoal in a ceramic kamado, both of which are supposed to be better at holding heat, EVEN WORSE than kingsford briquets in a $20 Weber kettle grill? I'm at a loss.
Submitted May 22, 2018 at 01:08AM by pugtickler https://ift.tt/2IFlWzu
Comments
Post a Comment