The 26'r is being delivered today and I plan to assemble it and burn a chimney of charcoal in it to burn it off tonight. Then I plan to cook all weekend on it. I have been grilling for years but I have very limited experience with charcoal. I know I will have to spend time learning, experimenting, and just finding what works for me but I have some questions to help get me started......
1. Direct vs Sear/Reverse Sear- I bought a vortex and I see it is commonly used to sear or reverse sear steaks and pork chops. Does anyone use it for things like burgers or boneless skinless chicken breasts? Or are those typically done direct?
2. I have found more than enough ways to smoke in a kettle but what do the people here do? Bank of coals on one side? Snake? Anyone using fire bricks or is that unnecessary? Water pan?
3. Anyone put gasket material on their kettle to better seal it?
I have a lot to learn and can't wait to jump right in. I look forward to sharing my successes (and failures) and to learning from everyone.
1. Direct vs Sear/Reverse Sear- I bought a vortex and I see it is commonly used to sear or reverse sear steaks and pork chops. Does anyone use it for things like burgers or boneless skinless chicken breasts? Or are those typically done direct?
2. I have found more than enough ways to smoke in a kettle but what do the people here do? Bank of coals on one side? Snake? Anyone using fire bricks or is that unnecessary? Water pan?
3. Anyone put gasket material on their kettle to better seal it?
I have a lot to learn and can't wait to jump right in. I look forward to sharing my successes (and failures) and to learning from everyone.
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