True Indirect Heat

                         (weber)

   Build two fires of about 10 or 15 briquettes each on opposing sides of the fire grate directly below the cooking grate handles. The fires can be added to by dropping briquettes and green hickory through the handle openings without having to remove the cooking grate. Wrap the entire BOTTOM of the cooking grate with heavy foil leaving two openings at the handles for feeding fires and to allow smoke to reach meat. Replace cooking grate and using a small stick or pencil, push through center of grate on foil until a hole is formed allowing juices to drip through the center of the grill preventing flare-ups. open bottom vents fully and regulate draft using top vent. NO radiant heat should be able to contact meat. 

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