Originally Posted by
bensyd
Ahh understand. So you did let it have a bit of time to chill on the indirect side.
Agree on the meat probes. I think I could do a something I want falling apart without a probe because you can just sort of poke it and know it's done, but if you want a nice steak on a big cut like tri-tip you got to have that probe!
Cooking with charcoal is so much more fun than gas.
Well cooking with charcoal is definitely a high wire act compared to gas. I had just added some charcoal to the grill as mine was burning way down and 5 minutes later it was done so I did that for nothing...hard to predict & control the temp but the flavor is the best.
I debated whether to do indirect first or last...I think the conventional wisdom is to do indirect first and sear later but I wanted to use my coals while they were hot and worried that they wouldn't be going enough for a sear at the end.
I can do a steak or piece of chicken or fish w/o a probe but little else. Whole chicken or roasts can be unpredictable.
Are you using briquettes or hardwood chunks?