View Single Post
Old 03-30-2013, 07:04 AM   #2
somebody shut me the fark up.
HeSmellsLikeSmoke's Avatar
Join Date: 04-02-07
Location: Warren, Vermont

Hummmmmm. You are trying to fix something that not only is not broken, but is the most popular grill ever designed.

The kettle is primarily a grill, not a smoker. A grill, by definition places very hot coals directly under the meat. Dripping fat and meat juices are exactly what you are looking for. The lid prevents fire from burning up the meat. If you want two heat zones for reverse sear, you just build your fire on one side.

Smoking, however, is another matter. Your idea might have some merit in certain situations. I need to think about it some more.
Jim - Another transplanted Texan

Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill.

Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener.

Avatar is the original 1951 Weber Kettle
HeSmellsLikeSmoke is offline   Reply With Quote