Some where into ten or fifteen minutes, the smoke will nearly disappear -- and it will be very whispy and grey. The oven should stabilize right about them, This is when you're ready to bring food to the party.

I detest the starter squares. For me and my house, they really stink -- and despite who some other posters feel, I can't stand starter blocks in the food.

Alternative == Take three paper towels and twist them gently. Splash olive oil across your twisted paper towels. They are now ready to set into the coals in the places.

They'll get the first going and quickly burn off smoke from oil, and when these coals are ready... you're ready to cook!

This technique [along with propane, electric starters, etc. keeps you from having chemical tastes in your feed.

Wipe your tenderloin with olive oil, then salt and pepper while you're building your kakobs.

If you can -- put your kakobs over a very hot flame [750F+] for jusdt about 90 seconds a side. That much should cook em, just fine.

If you feel they aren't getting seared enough with the high heat, increase the time over the initial burn by maybe 30 seconds or increase roasting time by a minute or so.

Again try to avoid getting drips into the lump/coal, aas this kind of burn causes foods to be bitter.

~ B