Having used a barbecue for over 25 years I've just come to the realisation that much of what I have been doing is 'wrong'.
Most people that I know, myself included, seem to just grill food directly over red hot coals. Apparently there is a much better method - indirect cooking, where the charcoal is pushed to one side and then the lid placed down so that the whole thing operates like an oven.
I'm going to give this a go soon and have just bought a Weber Master Touch to help me. Beer Can Chicken, Beef Brisket & Puled Pork will hopefully be on the menu pretty soon.
Most people that I know, myself included, seem to just grill food directly over red hot coals. Apparently there is a much better method - indirect cooking, where the charcoal is pushed to one side and then the lid placed down so that the whole thing operates like an oven.
I'm going to give this a go soon and have just bought a Weber Master Touch to help me. Beer Can Chicken, Beef Brisket & Puled Pork will hopefully be on the menu pretty soon.