G'day folks,

Firstly, yes I'm a newby here and am hoping for some friendly advice in here
from the experts.

Over here in Australia, the original weber charcoal grill has been a legend
since the early 70's but I kinda got into them about 10 years ago on and off
because we Aussies are generally an impatient lot when it comes to cooking
on the bbq (usually a gas grill and / or a hotplate) and usually if it's not
done within 55 seconds (usually timed x 2 beers), it'll interupt valuable
drinking, farting & bullshitting time, however in that same time the snags
(sausages) gotta be burnt to a cinder LOL. Just kidding!!
All meat must be cremated to avoid unneccesary Moo-ing before the big bite
!!

ok enough of the BS hehehe

I do however have a question in regards to Indirect cooking methods on the
Weber charcoal grill. I have the 22 inch standard kettle but am upgrading
soon to the performer.

In the weber books it is always demonstrated that their version of indirect
heat is to have the charcoal over to both sides and having the meat over a
drip-pan which is placed between the coals in the middle where as, many of
the BBQ Videos and demos I've seen from the USA have all their coals on one
side and have their meat on the other side. I would guess that the single
side method would have the meat cooking much slower and longer than the 2
side method. Would this be right?

Would it still be even cooking if the meat is on the opposite side to the
coals?
And if there any advantages or disadvantages either way? 2 side or single
side..which is best?

Thanks in advance for any answers and advice.

Cheers

DJ