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Old 09-24-2013, 10:51 PM   #14
CErnst
Knows what a fatty is.
 
Join Date: 09-22-13
Location: Kansas City
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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.
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Started with a Weber. Stepped up to a UDS. Pepper fanatic.
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