BBQ Basics - heat zones

So this time we will talk about heat zones on the Weber kettle. Pretty much all these setups pertain to all kettles from the 14.5" Smokey Joe to the 26.75". Red cross hatches show the coals and solid brown represents fire brick.

1. Direct heat.  The coals are spread out in the center of the grill.  The cooking temp is the same across the entire grill.  Used for burgers, chicken, steak and everything requiring high heat.
2. Coals banked to one side.  This setup has three heat zones.  Direct, medium and indirect.  This is the most used setup on the Weber kettle.  You can sear the steak over direct and finish on indirect.  It is also useful when you need to slow cook something with the lid on and then finish another item over direct.
3. Indirect on both sides.  This setup is best achieved with Weber grilling baskets.  It is used for beer can chicken, rotisserie and faster indirect cooking.
4. Smoking setup.  This has a barricade of fire brick separating the heat from the cooking area for the slow cooking of meat at low temperatures.  The best way to use this setup is to close the bottom vents almost all the way with the top vent all the way open.  Fill up the coal area full and with a couple pieces of dried wood.  Use only 5-6 lit coals place on the other coal.  This will along with the closed vents will allow a slow burning fire at a low temp.  It is possible to keep temps for several hours with this setup.