Hey all,
What temperatures do you aim for when are in the first stage of getting the meat up to temp? Conversely, what temperatures do you aim for when you want to sear?
The issue that I am running into is that if try to start low (250f to 300f-ish), I don't feel that the "searing" side will be hot enough with the limited amount of charcoal/briquettes that have been put into the kettle to start off with in order to get that initial low temp. Is this a matter of lighting a second batch in the chimney for the sear (bummer for the inconvenience)?