bbquzz
Master Chef
In a recent post Pigs had some fire bricks dividing his kettle for the direct and indirect sides. I'm not sure I had ever seen it done that way so I PMed him and he gave me the set up and reasons, all made sense so I set it up and gave it a try. Only problem I had is getting the temperature down, I was running close to 500°. In the future I will use less lump and may modify the bottom vents. I think I'm going to like this once I get the temperature down. I only did a chicken breast and hobo pack so no food posting here but wanted to share my experience with the setup . Thanks for the information Chris, I appreciate it.