Hello,
I'm new to Weber Kettle cooking and was considering using a 19" aluminum (14 gauge) pan as a diffuser, while using a snake method with the charcoals for heat. I'm thinking the diffuser would allow me to use more space on the cooking grates. This would be my primary setup for anything I'm cooking between 225*-250*. I've considered using a cast iron diffuser, but they are more expensive, and at these low temperature, I don't know that it would matter.
Any thoughts?
Regards,
Leo