50/50 (Direct & Indirect)
USING THE SEAR & SLIDE TECHNIQUE, SEAR MEAT DIRECTLY OVER THE HOT COALS, THEN SLIDE IT OVER THE DRIP TRAY TO COOK THROUGH SLOWLY.
50/50 is great for chicken breasts, spatchcock chicken and sausages...
Open the lid and bowl vents.
Position glowing briquettes to one side of the grate.
Pour a little water into a drip tray and place on the other side.
Replace the cooking grate and place food to be cooked quickly directly above the coals.
Place food that is to be cooked more slowly above the drip tray.
N.B. If the barbecue is burning too hot, close the lid vent slightly.