Hey folks, as I described in a recent thread about discovering a bit of space I can use for a new cooker, I just took delivery on a new SnS Deluxe kettle yesterday.
I plan on starting the assembly this afternoon (I'm doing a music livestream at 1pm and don't want to risk garfing up my hands before that), and then will run a load of charcoal to burn it in.
Bit of backstory. For years and years, I was a charcoal-only kinda guy, looking askance at gas grills. Strike one. Plus, I really did not know what I was doing when it came to using charcoal, as I now know from all I've learned here. Strike two. My lovely bride finally convinced me to at least try out a gasser about a decade ago, and I have not lit a pile of charcoal since.
As a consequence, I'm basically starting over on cooking with charcoal. And with this setup, low & slow is obviously in the picture, so I'll be able to cook with charcoal & wood chunks in addition to the pellet smoker and gas grill I already have.
Basic plan is to do a very simple first cook after the burn in, and that's likely to be later in the week. That will be burgers or hot dogs or some such, just a regular bed of coals without 2-zone for the first outing. If that goes OK, I'll do a 2-zone cook after that, likely next weekend.
I'm thinking either some steaks or a rack of spares for the first 2-zone attempt, to avoid having to replenish fuel, probably prudent not to attempt a long cook on the first 2-zone try. Naturally I'm happy to hear your sage counsel and wisdom
I plan on starting the assembly this afternoon (I'm doing a music livestream at 1pm and don't want to risk garfing up my hands before that), and then will run a load of charcoal to burn it in.
Bit of backstory. For years and years, I was a charcoal-only kinda guy, looking askance at gas grills. Strike one. Plus, I really did not know what I was doing when it came to using charcoal, as I now know from all I've learned here. Strike two. My lovely bride finally convinced me to at least try out a gasser about a decade ago, and I have not lit a pile of charcoal since.
As a consequence, I'm basically starting over on cooking with charcoal. And with this setup, low & slow is obviously in the picture, so I'll be able to cook with charcoal & wood chunks in addition to the pellet smoker and gas grill I already have.
Basic plan is to do a very simple first cook after the burn in, and that's likely to be later in the week. That will be burgers or hot dogs or some such, just a regular bed of coals without 2-zone for the first outing. If that goes OK, I'll do a 2-zone cook after that, likely next weekend.
I'm thinking either some steaks or a rack of spares for the first 2-zone attempt, to avoid having to replenish fuel, probably prudent not to attempt a long cook on the first 2-zone try. Naturally I'm happy to hear your sage counsel and wisdom
To me, this is a must have for great burgers and grilled veggies…a grate topper similar to these and a bag of hickory chunks. The best burgers I’ve made are allowed to smoke off heat for a few minutes, then searing over the coals to finish. This will let the smoke in and let the grease drip on the coals. It’s also a lot easier flipping burgers and dogs on a grate topper than the grates themselves. Spray a little Pam on it ahead of time. You’ll thank me later. 
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