Depends what I’m cooking and desired results. I use three versions, lower with deflector for low and slows only, lower with and without CBs if I’m using swords or cooking tri tips, basically more distance for direct cooks, and I’ll use the upper position and use the CBs in the center ring area with my CI grate for hard sears like burgers, steaks, pollo asada and carne asada and after searing will go to outer ring for indirect finishing the cook through.
I’ll also do half chickens in a runway with CBs to the sides and chickens down the middle for a hot chicken cook to ensure crispy skin.
The WSK is incredibly versatile. There really isn’t a wrong way or bad way to use it.
I also own two coal grates so the lower one is always in position and the upper one comes out when needed. Most importantly, I am a huge fan of using CBs on just about every cook. Makes for easy coal cleanup, coal movement and coal relights.
