"Lid Open" Grilling

Fairalbion

I discovered something interesting last night as I was cooking (direct) lots of smallish pieces of marinated chicken breast.[p]The pieces cook fairly quickly and require lots of attention: turning, checking etc., so the lid is open most of the time. Trouble with that is that the fire flares up and tends to scorch the food.[p]I discovered that I could greatly lessen the flare-ups and keep the embers under control by fully closing the lower vent. This worked best when the fire is well-established and just about the entire load of lump is alight. With no air coming in from the bottom, and rising heat reducing the air getting to the lump from above, I ended up being able to keep the lid open yet maintain a gentle fire on which it was easy to grill the chicken pieces without getting them scorched. Of course it also helps to not put in too much lump, a medium load is all that is needed.

Car Wash Mike

<p />Fairalbion,
Yep, a small amount of lump will help. I use this when cooking my honey bbq chicken strips. I have to close the lid a little but stills turns out great.[p]CWM

Lawn Ranger

Car Wash Mike,[p]OK...I know you're grilling....or, at least thinking about it. Take five minutes and get me those handle dimensions.....I'm about out of trees![p]Mike