all right guys, I think I get the point... more charcoal it is. I am a stingy, penny pinching SOB...but I'll work on filling that basket. I'll start at 3/4, smother when done, refill back to 3/4 next go around. I doubt I'll go lump any time soon, but one day. I've got a while to play.
Every time I mess with charcoal and anyone gives advice (for a weber type), they always say wait till all the charcoal is white. No one ever explained why, so I assumed there were some less than desirable flavors on un-whitened charcoal.
I really appreciate the help guys. I'm sure this has been a topic asked a few times a month since we crawled out of the caves.
Started with a Weber. Stepped up to a UDS. Pepper fanatic.