I’m learning every day. Read about the Two-zone cook method on the weber and that sounds like a great idea, but I’ve been using the donut-zone method since the wheel was invented (or maybe since the donut was invented?)! I tried chicken on my pellet smoker and then my gas grill set up for two-zone. Both wife and I decided to go back to the donut-zone method on the weber. Coals in the donut hole, chicken in the donut zone, priceless!
Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
smokenoob as DW shows. The Vortex is absolutely the best for doing wings on the kettle.
Plus you can flip it and it makes a great searing machine.
Don’t get me wrong. It cannot replace the SnS for most cooks. But it definitely has its place.
I’m learning every day. Read about the Two-zone cook method on the weber and that sounds like a great idea, but I’ve been using the donut-zone method since the wheel was invented (or maybe since the donut was invented?)! I tried chicken on my pellet smoker and then my gas grill set up for two-zone. Both wife and I decided to go back to the donut-zone method on the weber. Coals in the donut hole, chicken in the donut zone, priceless!
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