quote:Originally posted by SmokinOkie:
The idea is to use the indirect zone on the right (Zone 3) and get some smoke and bring the temp of the steak up to almost your desired temp. Say 100°
Then move to Zone 1 direct and finish to your desired temp.
I'd say 90% of what I grill gets the two zone cook.
Zone 3 or Zone 4?
I've always used 4.