Originally Posted by Carbon
I'd say it's more practical to do this on a kettle. It sounds like a lot of hassle performing this procedure on a UDS.
I haven't done much smoking on my Weber. It gets pretty warm in there. In the past I always seared on there and finished over indirect heat.
Hmmmm, thinking and writing now.... If I start my coals using the minion method on the Weber, once the meat reached the desired internal temp I could open it up to get the coals going and sear the meat. Is that how its done?
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