I'm cooking on a Monolith. They come with a charcoal basket with a divider as well as a two halves of a ceramic indirect heat plate.
I typically fill my bed and use the ceramic plate for indirect heat for finishing to temperature. Anyone think using a charcoal divider is the better approach? Or using both a divider and an indirect heat plate?
Reckon there will be more hyper experienced, an qualified folks along to answer yer question than ya can shake a stick at, but I ain't among those qualified, bein mostly a knuckle-draggin stickburner, my dang ol self...
If I am doing thicker steaks, I generally prefer two-zone, so I can reverse sear. If I am doing pork butts or a chicken or turkey, I go with the heat deflector method. YMMV, of course.
Mr. Bones It's not hard with a little imagination!
Leg getting along, see the doctor on Tuesday. All my boots are pull on, so I ordered a pair of lace ups since my foot swells. Hope to get out of the orthopedic shoe and into them. Thanks for asking.
I have a BGE. It's hard to use two zones on them. I will use the ceramic plate indirect to temp then pull the steaks, remove the grate and plate, and open up vents to get to searing temp. I do my reverse sear cooking on my PK360. I like it better because you don't have to pull the steak, grate, and ceramic plate to sear...just slide it over to the the hot zone.
Try it both ways and see which one works for you on the Monolith.
Like Thunder77 I use 2 zone for steaks in my KJ. I also use the 2 zone for chicken thighs, I get them to about 160 IT on indirect then over to direct for crisp skin. For brisket, ribs and pork butt it's both halves in place for complete indirect.
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