Originally Posted by charrederhead
If you have a second grate and some bricks you can rest the meat on it on top of the regular grate.
good idea but I dont have a second grate
I could use the grate from the small vertical and just just the briskey hang off the ends. Its going to shrink up a bit anyway, would not matter
Ok Joe Offset, New Braunfels El Dorado, Weber OTS 22.5 & 18.5, (2) Master Forge Charcoal, Auber ATC, charcoal retort Weber drum rotisserie