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Then you didn't get it lit. 750 F requires the entire fire bowl be filled with fully burning charcoal. At 750 F, I can only cook about 3 pies, in no particular rush, before the fire consumes all the wood. To do 6, I build a second fire, with a second full bowl of coal, and turn it to ash as well. You'll figure this out... we all learn by using these things. Frank -
I have never successfully cooked chicken wings on a grill, but I haven't tried in a long time. I have been doing my thighs between 3 & 400 degrees hood temp with the stone in. I turn them about every 20 minutes. They come out excellent. I am thinking 20 min will be too long for wings in between turns. This time I am asking before cooking. Lesson learned. This is practice for a best hot wings competition at work. I plan to coat them with Famous Dave's Devils Spit bbq sauce. Please share with me. -
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By Charcoal Addict · Posted
People on a tighter budget also have for option for the Iron Wood too. The Iron woods is the most adorable insulated pellet cooker to hit the market. -
Ok I'll shut the lid earlier next time for sure - there still looked like loads of fuel when I closed it though. Sorry for my ignorance but how does leaving it open so long explain smoke leaking out when I shut it and the smoke blackening the outside of the grill? -
Thanks that sounds like something to try. How do you light from the bottom? I have an electric starter I could pile charcoal on top of. To answer your question, no there's lots of fuel still left - I loaded the firebox pretty high. It didn't seem like it was going out just that the temp was leveled off for more than 10 minutes. Dunno if it is everywhere but lump is expensive here and I could see the dollars roaring out my exhaust so I shrugged and threw my pizza on.
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Not for 45 min i guess i missed that you should never leave your lid open for that long 15 20 min tops then shut the lid The mystery is solved on this one and john is absolutly right leaveing it open for that long burned up the coal and that also explains the outside of your grill wish i didnt mis read that earlier Thanks @KismetKamado For pointing that out -
How did the fuel look? Was it starting to go out with only a few pieces still burning? I have a Big Joe Classic with an ash basket. I have only had one case of "can't pass 500 F." It was using premium, big-block charcoal. For high heat, you need surface area. I regularly do 750 F pizza cooks. Here's what I do. My ideal charcoal pieces are hamburger/chicken wing size, but for these hot fires, I also dump in a bunch of little stuff, but not powder, filling in the gaps with loose stuff. I dig down in the center and light from the bottom, close the lid and open the vents wide for about 30 minutes before adding deflectors and stone. I then close the top vent as needed to stabilize temperature, collecting hot air in the dome. Takes another 30 minutes to get the stone heat soaked, an hour total to a stable 750 F. Lasts about 60-90 minutes before the fire dies. I also find that mesquite charcoal runs hotter than oak, but either works for 750 F. KJ Big Block, not so much unless you break it down (still have a bag...). HAve fun, Frank
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