"Lou Decruss" > wrote in message
...
> 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

I've done it that way, too, but at certain times, I want absolute control
when cooking. You don't get that by dumping fresh, unlit coals onto the ones
already burning.