When indirect grilling on the gold D, the recommended method is to light the 2 outer burner's and place food over the unlit middle burner. If you wanted to do several item's at once using this method, that would, because of the area they cover, extend over the direct flame somewhat, could you use just use one outer burner for the heat source and place the food off to the side over the other 2, as you would do on a 2 burner grill?
I haven't played with the grill enough yet to see if 1 outer burner will maintain 350 deg., but If it does, I was thinking that maybe I could rotate the food 1/2 way thru the cooking time, i.e. place that that was furthest from the heat source closest to it.
Off hand, does anyone know if 2 beer can chickens & 2 bbq head's of cabbage will fit on the " D " simulatiniously, using the standard suggested burner setup for indirect grilling?
I'm having a few folk's over next weekend and am doing some rib's in the water smoker, and thought that I'd do some chicken's and cabbage on the grill together, as their cooking times seem approximate in Steven's book. Thank's YB2