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Old May 26, 2020 | 11:34 am
  #349  
csufabel
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Originally Posted by MSYtoJFKagain
I just picked up a Weber similar to this. Are you using a dual zone or "bank" setup? I'm going to try my hand at some smoked ribs on Monday but I have literally no experience smoking meat aside from YouTube videos.
Saturday was a dual zone smoke. The brisket from weeks ago was a ring of Charcoal in the form of the letter "U" with the water pan centered with the meat above it.

https://amazingribs.com/more-techniq...ill-smoking-or
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