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Old 04-19-2013, 05:04 PM   #1
Got Wood.
Join Date: 12-31-12
Location: CA
Default Ok, got some lump, steak and montreal seasoning

I got my UDS and elevated the firebasket almost all the way to the grate, some briquettes in the fire basket which I am just going to cover the top layer in lump and then light some lump on top of that.

Do I quickly use a chimney method and dump the lump in there or what should I do to get a nice controlled raging inferno?

And how soon am I going to get that raging inferno?
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Old 04-19-2013, 05:42 PM   #2
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Join Date: 11-26-12
Location: Saint Louis MO

Are you just doing steaks? If so, a UDS basket full of charcoal is WAYYY to much. Steaks take like 20 minutes to cook.

You should really really REALLY consider a dedicated grill.

But to answer your question, light a full chimney of lump, when its white hot, dump on top of the other lump. Let it sit for 10 or so minutes then throw the steaks on. Run all vents wide open.
18" OTS, 22" OTG, SJ Silver, Cimarron Offset, Coleman Bullet, PBC, UDS, QMaster ATC
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Old 04-19-2013, 05:43 PM   #3
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This Link might help You !!


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Old 04-19-2013, 05:49 PM   #4
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I am going to try that with some thick ribeyes
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Old 04-19-2013, 07:32 PM   #5
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Join Date: 02-15-08
Location: Harrisburg, PA

Alton Brown's Good Eats segment - steaks, grate, and chimney only. No grill used.

Custom Klose Backyard Chef... of Snot, and a 22.5 WSM

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Lang 84 Deluxe kitchen, Lang 60 Mobile - The Damsel II, Lang 48 Patio - The Damsel, Bubba Keg Grill - RIP, Double Barrel Smoker and a BSKD
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Old 04-19-2013, 08:45 PM   #6
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Originally Posted by BBQ Bandit View Post
Alton Brown's Good Eats segment - steaks, grate, and chimney only. No grill used.

Alton Brown - Steak Broiler Improv - YouTube
Anyone ever tried this? Is it any better than just grilling on the trusty ol' weber?
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Old 04-19-2013, 11:11 PM   #7
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Location: Georgia

Steaks......get a Lodge Hibachi or a $29 Weber. I wouldn't fool with the UDS on that.
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