Two-Zone Setup for Indirect Cooking

Think of indirect heat as if you were cooking inside using the oven. Why Indirect Heat Indirect heat cooks food low and slow. Slowly, over a longer time, and low, using lower temperatures. Bigger cuts of meat like lamb legs, pork loins, sirloin roasts take…

Snake Method for Indirect Smoking

This is my take of the indirect heat smoking technique sometimes referred to as the “Minion Method”. The Snake Method differs in the way that the briquettes are laid out to control the temperature for a long and slow cook. I was first brought to…