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Old 09-19-2013, 06:58 PM   #8
Babbling Farker

Join Date: 12-18-12
Location: Dearborn Mi, Manton Mi

Originally Posted by hogzillas View Post
Correct me if I'm wrong but I think he may be saying put coals on the side w/ a water pan in the middle as most weber grill people do when using a OTS/OTG & use the other to raise the meat higher in the lid so farther away from the fire. You may have to add more coals/wood in the long run along the way to maintain the fire
thanks I know about indirect but the idea is to load with coals then let her rip until done

that pan will burn for almost 20 hours chock full using the pit controller in my vertical. I see no reason why it would not be similar in the kettle
Michigan Custom 'Que
"Serving Those Who Have Served US"
Shirley Fabrication Custom Smoker
Member Great Lakes BBQ Assn
ServSafe Food Handler Certified
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