Originally Posted by HANDSOMEBAKER
Hello BDL and thank you.
How do you use the covered grill for slow cooking for hours? Wont it be all charred? Or how do you turn down the fire or grill to lowest? Is this the gas grill?
Or if its the traditional charcoal grill, do you put the charcoal on the other half to burn and put the meat on the other side?
If you have a 22.5 Weber Kettle or even larger,26.5 it is easy to make a 2 zone smoker. I just helped teach a class yesterday and I was the pitmaster for the beef module. One of the kettles was set up the way I will describe. You can cook on it forever and a day just by adding coals when needed.
Get 2 fire bricks, layed end to end they will divide the coal grate chamber about in half. Cover 1/2 of the coal grate with HD foil. Leave the other half of the coal grate uncovered. You will build your fire on the section of coal grate not covered. It is nice to have a hinged cooking grate, avail from Weber . Your meat will go on the cooking grate over the foil covered coal grate, not over the fire. Set up a thermometer next to the meat, cheapest one is an oven therm, but nicest is a remote probe, Maverick makes good ones. So you light your coals in a chimney, add to the non covered coal grate, which now has a wall of 2 fire bricks. When you get your cooker to the temp you want, you control the temp with the intake vents, put your meet on the not heat side of the cooking grate. Keep the kettle covered at all times while heating and cooking, removing the hood will drop the temp temporarliy. "if your lookin', you aint' cookin'".
Here is a website for WSM and BBQ enthusiasts:http://www.virtualweberbullet.com/index.html
If you are interested in what I have described let me know and I will take picks, it is easy to do and a very good 2 zone cooker/smoker.