While seasoning my grill grates I was curious how hot an environment they had to live in. Since I use lump hardwood charcoal exclusively (for the high intense heat), I feared that the seasoning on the grates might not hold up.
Additionally, I have always wanted to compare different charcoal types for their temperature profile. How long will a given type of charcoal last? How hot does it really get? The intent is to use a given amount of charcoal, light it and measure the heat output then compare the results.
- 41.5 ounces of charcoal (2.5 pounds or so).
- Started in a webber charcoal chimney for 20 minutes with two sheets of newspaper
- Coals were placed on one side of a large grill
- Measurements were taken at the following places: 9 inches above the coals (direct heat side), the ambient inside temperature of the grill 2 feet from the coals (indirect heat side) and ambient outside air air temperature.
- Measurements were recorded with a DT304 until, recording once a minute
- The lid was closed
- When the coals ceased to maintain at least 20 degrees Fahrenheit above outside air temp, the timer was stopped
The items looked for include:
- Maximum Direct Heat Temperature
- Time to Maximum Direct Heat with Starter Time
- Maximum Indirect Heat Temperature
- Maximum Heat over Ambient Air Temperature
- Duration of Heat to 20 degrees Fahrenheit above ambient
- Duration of Heat to 100 degrees Fahrenheit above ambient
- Duration of Heat to Keep Indirect Side of Grill Above Danger Zone (140 degrees)
- Cost per hour of cooking above 140 degrees
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