Charcoal Quantities
This might be so obvious to the cognoscenti that have been so ably contributing to this very entertaining thread that I hesitate to add it...
... but...
... apropos to the amount of charcoal that one might use on a 57cm Weber versus the smaller 47cm version, I use sufficient (in my 47cm), to have a nice hot fire on one half on the grate only... that way, I can 'sear' things like burgers (which need to be cooked reasonably well all the way through, lest one ends up with food poisoning), over the coals, and then move them over to the non-coals side to cook through without ending up with a burnt offering... same technique works with lamb steaks and chicken pieces... but one has the real fire for the man-sized steaks that one really does need pink in the middle...
Judicious use of the lid ensures optimum performance.
Happy barbequing (or braaiing for those of a Southern Africa persuasion).