Sqwertz wrote:

On Wed, 27 Feb 2008 16:54:22 +1100, DJ wrote:

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.

The two side method is best in pretty much every circumstance.
Having the energy (heat) on both sides creates a better
convection current and provides for more even cooking.

I used to do the one-side method. Then I got the Weber charcoal holders
and aluminum pans that fit the 22" grill. That works great, except that
the cooking surface is somewhat limited. For one rack of ribs or a
chicken or two, it's great and easier than firing up the WSM for a
small amount.

This weekend sounds good for a boneless pork loin roast.




Brian

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