Jim wrote:
Hmm....I'm not really trying to smoke though. I used less wet chips
tonight and didn't get near the smoke (no kidding, hehe).

Sorry but I gotta ask - if ya ain't tryin to smoke anything, why ya
addin chips at all? Grillin or Qin, chips/chunks "smoke" the meat.

Highest I saw my thermometer go was 320 though. Still
don't know if that's high enough for grilling.

320°F is "ok" but you won't get a good sear on the meat at that
temp... Add more lump!

See, this is also something I didn't know....figured what you put in
the chimney "is" your fire. Didn't realize you need to add on unlit
stuff to it...though I did do this tonight as a test, but started
cooking immediately (mistake obviously).

Look at your chimney as if it were a measurin cup. If it takes 2
chimneys to get a fire where ya want it, use 2 chimneys. If it takes
3 chimneys to get a fire like ya want because it's wet and cold, use
3. Get it?

--
-frohe
Life is too short to be in a hurry