keverhart
Knows what a fatty is.
It seems that when I set up my 18' Weber for a low and slow, the heat is always pretty high right away, and I struggle in the beginning to get it down--even with closing the vents. Should I wait a bit longer before laying down the food or use less briquettes? Any tricks? Also when doing Ribs should I use a 2 zone fire with the sweet spot in the middle or 1 hot zone?