I have always loved the taste of food cooked over charcoal but mainly use propane due to convenience. Well, my Charbroil is on its last legs but with a daughter graduating and other life ‘stuff’ didn’t have the cash to get a Webber like I plan to in the near future.
I’m also intrigued by the BGE but that was out of the budget and so grabbed a Webber Kettle Premium. I gave it an initial burn to heat it up and get the paint fumes out of it but really don’t know the tricks to running it efficiently. I use natural lump not brickets. So….
How do you run the top and bottom vents to achieve a good temp for thicker cuts of meat or slower cooking like wings or ribs? Open it up full blast is a given for steaks. Also do you guys use these on top of wood decks? I placed some ceramic cheap tiles beneath it to protect the wood and have a water bucket standing by, but still don’t know if this is a bad practice. Finally, any good accessories that are worth picking up?
Thanks
