I like the recommendation on this site of indirect heat until 20 degrees below temp then reverse sear at the end. Maybe lift the SnS onto a brick or something so the coal is an inch below the burgers. But I am wondering how you utilize this method and still stay at 225 indirect heat. Do you fill the SnS with an entire chimney of white hot coal and turn the vents down as low as possible during the indirect cooking, then open them all the way for direct searing? Would this stay low enough - can a SnS with an entire chimney full of hot coal keep your Weber indirect at 225 or is it going to be hotter?
If anybody has experience with this please let me know. Thank you so much!
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