Originally Posted by Just BS
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? Sent from my pocket computer ( G III)
Yes, that shouldn't be a problem doing it on your Weber and would be easier than doing it on a UDS. I do something similar all the time on my Kingsford Oval, although I would say I wouldn't call it minion as the ratio of lit to unlit coals is about 40/60. Just keep your lower vents open about 1/3-1/2 open during the smoking phase, then open them all the way up several minutes before the final sear and you should be good to go.
You can see how I did this with a Tri-Tip HERE