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Old 03-27-2012, 03:21 PM   #5
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Join Date: 08-29-09
Location: Encinitas, CA

Originally Posted by landarc View Post
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
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