He came around today to drop off pork bellies for me and with a radiant smile announced he had just recieved Meatheads book.
He has just briefly thumbed through the book and asked me a few questions on temp control in a kettle.
I explained my method and in doing so learnt his Weber has 3 vents in the bowl. I can't recall having seen or read about such model here and could not offer him any further advice.
I said I would ask the guy's from the pit and get back to him.
The question mainly revolves around when cooking indirect where does one position the vents in relation to the coals and do you work with all 3 vents or shut off 2 and only use the one?
Sidebar: I am prepared to lay a wager on him joining the pit at sometime. I also loaned him one of my XR50 so the hype will be intensified.
Comment