Absolutely love the content the recipes the techniques the whole nine it's good shit my man. I also absolutely love that Darth Vader apron. Only champions wield such excellence!!! Cheers from TXDM
What is the advantage to using the chimney instead of just placing briquettes on the right side and lighting them? Do I really need to buy such a device? Thanks.
I think it is easier... I just fill up the chimney light a starter, and let the airflow of the chimney gets the coals blazing hot and ready in about 20 minutes or so... I might have to run a side by side comparison to see which method is faster/more efficient.
it depends on the type and temperature. I dont remember exactly how long this particular cook lasted, but I always seem to have enough with at least half a chimney.
Those are great questions! You've given me a great idea for a follow up video. Generally after I take the food off, will clean the grates with a grate brush. Best to clean them while they are hot if you have grease or residue stuck on them, as these grates are cast Iron, i will to spray some oil, or rub some oil on them to help protect them. I then close the dampers (to stop air flow) and wait for the grill to completely cool. Then I will remove the ash from the ash pan. I keep a galvanized steel trash can so I can easily dump the ashes in. I have another one that If I am able to salvage any unburned, or bigger chunks of lump charcoal I put those to the side for later use. I also will rub the outside of the grill with some oil as well, it will help the paint and metal stay fresh and keep it from rusting. Speaking of rust, charcoal ash will attract moisture, so always best to keep the ash clean otherwise your grill will develop rust. Hope this helps!
