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| Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables. |
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Using all the grate surface
Hey all,
I'm looking for advice on getting the temperature on the grate near the firebox close to the rest of the grate. I can maintain roughly 225 on the far side with no troubles, but at that temp, the first foot is way too hot to smoke. It's great for wings or sausage, but I'd like to be able to lay three big turkeys down without having to shuffle them off the hot spot every few minutes. Any ideas? Thanks for any advice. ibk |
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