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Unread 04-24-2014, 03:08 PM   #37
Papa Q
Knows what a fatty is.

 
Join Date: 08-26-13
Location: Erwin, NC
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I have a Weber OTG...22.5"...and I love it. There isn't a better grill to learn the basics of heat and smoke. I like to split the charcoal grate in half with a hickory split, lump on one side and a foil drip pan on the other; and use different woods on the lump for my smoke (the split always gives it some hickory). Then I just keep the exhaust vent over the meat so even though I'm cooking with indirect heat...the smoke has to travel right over what I'm cooking. Yep...love it!
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Papa Q...Burnin Hickory in North Carolina
Homebuilt 30"x45" Offset Reverse Flow Wood Burner, 22.5" OTG, 22.5 OTS, Cast Iron Hibachi Grill
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