Brian wrote:
> Hi folks.
>
> I just bought my first Weber grill and I love it. I bought last year's
> Platinum model because I had to have a table and couldn't afford a new
> Performer. Anyway, I set up my first batch of lump charcoal in my
> Weber chimney starter and put it on my concrete patio. I went into the
> kitchen for a minute and heard "POP!!!! POP-POP-POP!!!! I ran outside
> and found that the heat of the lump charcoal busted up the surface of
> the concrete!!! It caused the chimney starter to topple over! Luckily
> it landed on stone and didn't ignite anything. The concrete patio now
> has a circular hole the size of the chimney starter that's about a 1/4
> inch deep. Naturally I was in shock. Has anyone else experienced
> anything like this? I didn't even have the starter completely full.

Heat spalling of concrete can due to (at least) two effects of the heat:

1) trapped water turning to steam and exploding out of its containment
B) uneven heating such that the surface expands more quickly than the
cooler center and spalls off.

Vandals used to build fires on the concrete steps that go down to the
water at our lake house. I have the same spalled effect you do over a
much larger area.

> My question: With briquettes, I know I have to wait until they turn
> ashey white. What about with lump? When can I put the food over them?

Use the hand test. Hold your bare hand just above the grill. Count the
number of seconds you can stand the heat. Depending on your sensitivity
anything below 2 seconds is probably hot enough to grill.

Don't burn yourself and definately don't sue me if you do.

--
Matthew

I'm a contractor. If you want an opinion, I'll sell you one.
Which one do you want?