I don’t necessarily need recipes (not that they would be unwelcome), just some guidance.
I’ve been grilling over charcoal for quite a while now, and I’ve gotten pretty good at cooking basic stuff like burgers and chicken. My mom got me a Weber charcoal grill for my birthday, and to break it in, I’d like to take a shot at some pork, baby-back ribs.
Indirect heat sounds simple enough, but I’m afraid I might suffer from lack of experience on my first try. Are there any tricks of the trade you folks might let me in on? For starters, should I close the top vent in order to keep the heat from escaping? Can I buy a thermometer that will monitor the temperature inside the grill? How long and how hot should I cook the meat?
It may be a few days before I can check up on this thread because I’ll be without a computer this weekend. I’ll probably be back with more questions on Monday, so just keep the advice a-comin’.