Thanks all, I think I will start with "2/3" Grey and experiment from there.
Another question I hadn't considered, how does the "smoke" figure into all
of this now that you mention it? Are you saying that the coals will give
off smoke more at one time than another, then when should I actually put
the meat on? I had assumed that I would pour the coals from the Chimney
into the grill and put the meat on immediately?