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Unread 03-22-2010, 11:23 AM   #1
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Default Question on indirect cooking in Kettle

I want to cook a fatty in my Weber Kettle with the charcoal on one side and the fatty on the other. I've never done this and have a few questions...

Should all the charcoal be ashed over or do you set it up kind of like in the minion method with a few coals fully going on top of other unlit coals?

If all charcoal is fully lit, do you add more coals an hour in or so?

Is it possible to control the temperature in the kettle by closing down the easy-clean vents?

Any guidance is appreciated, thanks!
Large BGE - WSM - Small Charbroil Offset - Weber Performer
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Unread 03-22-2010, 11:28 AM   #2
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Either way works for me.
Yes, but don't close them all the way...
Bo Compton in Mesa, AZ, KCBS CBJ
Weber Ranch Kettle, BDS Mega, OTS x 2, Weber Platinum
18.5 WSM w/Stacker from ProQ, 22.5 WSM, Reverse Flow Lang Clone 80 butt capacity mounted on 25 foot trailer with attached awnings
LFSA RED Thermapen,
And 1 2010 Victor brand Hot Dog Cart
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Thanks from:--->
Unread 03-22-2010, 11:38 AM   #3
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I've written up fire control many times, but can't find a seperate thread.

I'll try and find a more encompassing one

"Boots and Pants and Boots and Pants and Boots and Pants..." - Maxwell

Bandera, M-BGE, WSM, Gold Kettle, Kenmore Gasser, 36Qt Turkey Fryer, ECB, Dutch Oven
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