Measuring the amount of charcoal to use.
Poured the charcoal into my chimney and added a few more briquettes.
Using the performer's gas ignition to fire the chimney.
About two minutes after starting the gas.
Top layer started graying very fast.
Coals banked between the funky side vents. After covering, I kept the lid vent on the indirect side.
You may wonder why I'm grilling on a Smokey Joe Gold with a performer a foot away. I wondered too. Kidding. It was just me tonight, why not?
Temperature measured through the vent with the steak tips searing. Good, but not great.
After I flipped the tips the first time, I could never get the kettle temperature back over 350. Looks like I need to add that bottom vent, after all.
Almost done with direct heat. Yes, that's a banana. (drizzled with honey and rolled in sugar... try it)
Indirect for the steaks, a little more heat to crisp the banana.
A couple of family portraits while the meat finishes.
L to R: Weber Smokey Joe Gold, ECB (El Cheapo Brinkmann) smoker, Weber Performer, Weber One Touch Silver.
Ready to come off.
One more glamor shot. I closed up all the vents after this. We'll see how well sealed it is by how well the charcoal smothers.
I hereby pronounce you dinner.
Okay, no more camera. Knife and fork now.
