Originally Posted by landarc
Here is another setup I use...
Charcoal piled on one side of kettle. Large water filled cast iron skillet on the other side, sometimes I will place a folded foil barrier between the fire and skillet.
This is mostly the mod I use, that I give you credit for. Only difference is I divide the fire with fire bricks. Tri-tips, sausage, and ribs in Reichlin's rib rack. (for low, slow). I'll use the same set-up, but with more lit charcoal to reverse-sear a 2" thick ribeye. For a spatch cocked chicken, only foil in the empty cast iron skillet. Thank you landarc for these tips from at least a year ago, Alan