Originally Posted by BBQchef33
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.
Alright so the food being close to the fuel is not an issue I guess. I was guessing that was the benefit of the WSM but maybe its the same thing except you can fit more meat on there. Thanks for the info.