new to all this and couldnt find an answer via the search. i have smoked some butts and have a guru and am fine with that. but my grill temp leaves something to be desired.
i figured that i didnt want to light an entire xl for grilling steaks (seems like a lot of lump would be wasted). so i cleaned out the firebox, lit a chimney full and dumped it in, gave another scoop of fresh lump on top of the lit and closed lid. my dome thermometer didnt get near 500 at any point.
is this a reasonable setup for grilling on the xl? does the fire box and second ring stay in? i definitely need to get a cast iron grid, as grilling on the stainless is no bueno.
finally, could someone give a description of the charcoal, lighting setup for pizza? i was planning on using platesetter legs up, grid and stone on top, but could use some guidance on how much charcoal to load and how to light