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Re: charcoal

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Posted by Jackitup on March 14, 2013 at 09:15:59:

In Reply to: charcoal posted by pauls bbq pit on March 12, 2013 at 20:41:12:

I have the Weber Performer One Touch with the Pizza Kettle insert I use at times. Now that, using lump and added hunks of wood I can get temps approaching 800+ degrees to simulate a wood fired oven environment to bake Neapolitan pizzas that require those high temps. Those temps can and will melt the 'heat proof' composite material that encases some of the bolts that attach the lid holder and such. Actually melted and ran down the side of my Weber kettle. These are temps that are very high and not often used. If controlling your temps for normal/regular bbqing, at usually less than 300 degrees and using your vent properly, it should make no difference whether you use lump or charcoal. It's a temp thing not a fuel thing, imo.


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