Originally Posted by Ron_L
Cook directly over a hot fire.
Here's what I do for chops, steaks, burgers, etc...
I build a screaming hot fire on one side of the kettle and leave the other side with no fire. Then I put the meat over the coals for a couple of minutes per side to sear and then move the meat to the side without the fire (the indirect side) and let them cook indirect until they hit my desired degree of done, 140 internal for chops.
You can also cook on the indirect side until they hit 120 or so internal and then move to the direct side to sear and bring the finish temp up to 140. This is called a reverse sear.
Nice job Ron. I don't have a weber and your explanation was spot on!
A nice welcome to a new fella