Quote:
Originally Posted by Omaha
I've never cooked with charcoal. How do you gauge and control the heat?
|
Yeah, air vents are one way, but they control the amount of air the coals get, and thus the burn time too. I prefer to vary the heat by the amount of coals I use. If I'm doing a Sirloin (not chewy at all if med rare, rested, and cut right), I might use about half a chimney. If I'm doing ribeyes, I like to sear the shit out of all that fat, so I'll use more. Then play with the vents.