On Tue, 19 Sep 2006 21:10:07 GMT, "JoeSpareBedroom"
> wrote:

>I've got a 22" weber charcoal grill. With a double layer of charcoal on JUST
>ONE SIDE of the grill, mine hit 425 and stayed there for 3 hours, while
>grilling a whole turkey on the opposite side. This was in November, very
>chilly outside, and a little wind. When the temp began to taper off, I
>started another batch of charcoal in a chimney starter and dumped it in when
>ready.

You shouldn't have to use a chimney more than once for starting. The
grate turns. The gap by the handles is for adding charcoal or lump.
Always have a path for the fire to feed from. It's called the minion
method. There's plenty of articles available but this will get you
started:

http://www.virtualweberbullet.com/fireup2.html

Lou