u/golfbourboncigars

I bought a Weber 22” recently. I’ve done a lot of research on here and other places. I love the flavor BUT I’m finding that my briquettes just don’t stay hot. The first two times, I will admit I think I dumped them early but this third time, I used a blower and I had 3/4 of the chimney GLOWING hot. The chimney was lit for about 25-28 minutes with me using a leaf blower the last 3-5 minutes.

Dumped them over half the grate surface and they seared well on the first side of the steak then lost their glow and I put some air on them and only half showed that they were really still burning. The rest seemed to be out. Using Royal Oak Mesquite Briquettes.

Help?