With all of the mini talk abound, can any one shed light on the technique for low-n-slow on the mini. I have been told it can be done and heck, I up for a challange![p]1. Direct or indirect?
3. Any other pointers?
4. While on the subject of the mini, I've had trouble getting it up ... to 700 degrees. Is it the set up of the lump or what? Either way, is does some GREAT steaks![p]Smokey[p]