So this is my set up pretty much all the time.
1) First pic is how it sits when I’m ready to cook again. This was leftovers from cook #2 with that charcoal which was a tri tip that went at 350 for about 50 minutes.
2) Second is after I shake off the loose ash. Still a reasonable amount left. You can even just fire these back up if you want. Plenty there to get it to temp.
3) I threw a handful of fresh briquettes in as I know my next cook, I will need the extra fuel. I move the basket so the middle of it is directly over the GA tube. From here it’s the 30minute process I described above.
4) After the first 10 with the GA lit, shut it off and slide the basket all the way to the right side. I install my drip pan which also happens to be from Adrenaline BBQ. And your off and cooking! Direct grill thinner cuts on the right. Indirect on the left. Vents at %100 will put the temp 350-400 stable. Need some more heat for searing? Flip the vent open and the right side will go over 500-550 in a matter of minutes.
Food pics are thin cuts grilled direct on right side. Chicken and pork shoulder steaks.
@DynaGlide @Josh G Sent from my iPhone using
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