russell swift
TVWBB Super Fan
I'm cooking two slabs of baby backs on my 22.5" kettle tomorrow while the WSM will be slam full of pork butts. What is the best arrangement of charcoal/heat for indirect cooking in a kettle? Should I pile the coals on one side with the ribs on the other, or have a two sided fire with small piles on either end and the ribs in the middle? Obviously you take advantage of the full 22.5" diameter in the middle, and I don't plan on trimming the ribs back. I'm looking to maximize smokiness but also create a managable fire that requires little maintanence.