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Possibly a stupid question lol

When cooking on direct heat, how do you get all the lump to burn without going above above a desired temperature? I ask because I want to cook chicken legs and would like a even grid heat dispersion instead of having a hot spot
XL bge, Mini max & 36 BS Griddle.


  • BuckeyeBobBuckeyeBob Posts: 670
    edited April 2013
    There are no stupid questions. Only things you don't know the answer to. This is always a tough thing to do. It definitely helps that once your lump is lit, you stir it up trying to mix the lit coals throughout.
    Clarendon Hills, IL
  • JMSetzlerJMSetzler Posts: 75
    You could light your lump in a chimney and then dump it in the firebox and spread it evenly your ash tool or whatever else you might be using to stir the charcoal.  I typically don't cook my chicken over direct heat until it's almost done just to crisp up the skin a little...
  • raising your grid helps even out the hot spots. Just get your fire going completely with the dome open. Then close it, get to your desired temp and cook on a raised grid. It makes a huge difference on direct cooks

    1- LGBE
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    I- Blackstone 36" Griddle
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    1-Very Understanding and Forgiving Wife
  • Little StevenLittle Steven Posts: 28,817
    I light in multiple places and do what Cen-Tex said. Not that he is all that smart


    Caledon, ON


  • SkiddymarkerSkiddymarker Posts: 8,299
    I light in multiple places and do what Cen-Tex said. Not that he is all that smart
    Agreed, except for maybe Cen-Tex not being smart, how do you light your lump?. If in one place, there will be a hot spot for some time. Light in a few places and as noted give it a stir, you should have an even fire. 
    Delta B.C. - Move over coffee, this is job for alcohol!
  • Thanks for the advice guys!
    XL bge, Mini max & 36 BS Griddle.
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