I just recently picked up Steven's "How to Grill" book along with a Webber Kettle Grill and some cool accessories.
My first attempt at something with longer cook times was Beer Can Chicken and the results were great but not quite what I expected.
I tried the first chimney starter with real Hickory Wood but found the flame to be a little large for the apartment building I'm in, so used briquettes for my second chimney starter full.
I was hoping a few kind people might help me out with some questions that came up.
1) When using Wood such as Hickory, I let the flame burn out in the chimney starter and the coals ash over before adding them to the Kettle grill - It seemed to me like most of the heat power had burned away by then I would say at a guess the temperature was in the low 300's for around 40 mins before I felt the need to refiill. Is that typical ?
2) When refilling wood chunks, can I just add them to the grill and re cover it - I know with briquettes its better to do the second batch in the chimney starter to avoid acrid smoke.
3) I the Beer can Chicken Recipie, the cooking time was between an hour and an hour and a half for a 3/2 lb bird. I think the chickens we had in our store were 5lbs but the cooking time ended up being 3 hours or so . I kept the lid down and all the vents open 99% of the time- do you guys think I should have done something differently like cook with the lid off ?
Thanks very much for the advice, I hope to learn a lot with the book and this forum and feed my family some amazing food over the Summer.