After lighting the coal red hot, the moment food is put on the grill and covered with the lid, it seems that the fire starts dying out with all the bottom and top vents open.
Has it anything got to do with it not being windy or high humidity in the air?
Re: Coal starts dying out the moment I put the Grill
Even with all the vents open the air is restricted with the top on. This is what makes the kettle such a remarkable cooking machine. If you wish to grill then leave the lid off and cook directly over the coals, if you are grilling a thicker cut of meat such as a 1 1/2" thick porterhouse you might want to put the lid on for a while to more or less bake or broil the meat without blackening the surface of the meat and to achieve the desired internal doneness of the cut. you can also stack your briquettes/lump to one side and put the lid on so the exhaust is opposite to create a non direct cooking environment for cuts such as butts, ribs, briskets, whole chickens etc
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There are you tube videos. I temporarily take daisy vent cap off top of egg, open bottom vent door wide open, light lump coal 2-3 spots with a loof lighter (from ace hardware) and then close lid. I have one section of galvanized dryer vent from Lowes that I stick on top which accelerates preheating of egg. Once the temp gets to 500, I remove the section of vent by grabbing it with a glove or hotpad. Wait a minute or two for smoke to die down. Place daisy back on top and close bottom vent door down to 1/2" and close daisy 1/2 on top and this should drop temp to 175-250. Use fine adjustments 1/6-1/8" until desired temp is reached. Your food can go on at any time after removing dryer vent. Just burp lid by slightly lifting to allow any heat burst to escape. I also have a gas conversion that works awesome. I just add a small smoke ox over burner that provides enough smoke on front end of cooking process. Advice- keep the butts and ribs on for 6 hours.
Sorry, we don't sell anything on FixYa. However, if you get the dimensions of the grate you needand search around on Google for some the Grill Parts & Accessories sites and you're more than likely to find what you need. I will caution you, Stainless Steel Grates are expensive. Plus, they do not do well with charcoal. The charcoal gets so hot against, that it will pop and pit. It's not like doing it on a gas grill, where the heat is moist and the stainless retains it's integrity. Unlike coal or charcoal, which is an extremely dry heat. You may be better off with Cast Iron. Once it's seasoned, it should do better than Stainless Steel.
Start some coals with the grate off the grill. As the coals are heating up, coat the grate in *vegetable* shortening using a paper towel. Place the grate back on the grill over the hot coals and cover. Allow the coals to burn off; this process will coat the grate with a protective layer of oil.
You might also consider running the grate through a burnoff process BEFORE curing to remove any coating the manufacturer used for protection during shipping. To do this, burn some coals for roughly 30 minutes under the grate with the lid down, let cool, then condition per previous instructions.
You can print a new manual off of www.chargriller.com. But, the basics are: 1) Take cooking grates off of grill 2) Put enough charcoal on the grill to cover the desired cooking area two coal layers high 3) Pile up desired amount of charcoal (laid out in step 2) 4) Spray lighter fluid all over charcoal pile 5) Light the pile 6) Let the pile burn until the flames die out and most of the coal has turned white 7) Spread the coals back out (use tongs they will be hot). Put any coals that are still black on top of the white ones. 8) Put your cooking grates back on the grill and let the last black coals turn white and the grates heat up. 9) Now cook!
as much as it takes to cover the bottom of the grill that is under the food..ex..if grill is covered with food then make sure the bottom is covered and spread out evenly. If just two types of meat make sure the bottom under them have coals not necessary to cover whole bottom..if any help please rate me and let me know..
I have the same smoker but not this problem. Is it possible that you have not let the coal get hot enough prior to putting your meat in it. When I feel that the temp is not hot enough I try to leave a little crack with the lid to allow air to flow from bottom to top stoking the coal. When you get the nack of it, this thing cooks an awesome turkey.