Originally Posted by RIX
I know for me being very new to low and slow, I have just been trying to learn all I can. I have played around a little on my webber kettle with indirect heat and some wood chunks mixed in with my kingford. Seems to work ok but I think the cooking grate may be too close to the fuel on this small grill, do you guys think this could cause problems or is it not a big deal. I know temp in the cooking area is important and I can regulate that well but I'm more concerned about how close the meat is to the fuel.
rix, when your doing low and slow on a kettle, u need to 'offset' the fuel best you can. A small heap of coal on one side, climbing up the wall and your food on the far other side, or 2 smaller heaps on either side with your food in the middle. I always have a small foil water/drip mpan in the bottom too. It only takes about 20-30 briquettes and a chunk or 2 of wood to maintain the 250 degree range, so its easy to do it with a small heap on one side.
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