Quote:
Originally Posted by DamianJ
Sounds good
Now, I'm a good cook, but not that experienced BBQing, heck, I'm British, we only get 3 days a year where we CAN BBQ. I've got a weber charcoal grill. If I put the coals in half the bottom, lit them, and put the ribs on the other half (which is what I think indirect cooking is) there is no way it would cook for 12 hours.
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For a Brit with not much sunshine, you got the right grill.
For indirect cooking, get a pie tin or an 8x8x2 pan you might cook brownies in and put that at the center bottom, then put the charcoal all around the tin/pan. Put meat over said pan/tin.