Weber One-Touch Gold 22.5 Charcoal Grill Review

There's only one TRUE way to bar-b-cue...with a Weber Grill.  Just plopping your favorite meat on the grill is not bar-b-cuing.  That's grilling, fine for something quick, like hamburgers, or steaks.  True bar-b-cue is cooking slowly with indirect heat.  So what is indirect heat?  Indirect heat is placing your charcoal on both sides of the grate, leaving the middle empty.  This rolls the heat & smoke up the sides and directs it back down evenly around your pork, chicken or whatever.  From Weber's web site... (copy & paste)

To grill by the Indirect Method on a charcoal grill, arrange hot coals evenly on either side of the charcoal grate. A drip pan placed in the center of the charcoal grate between the coals is useful to collect drippings that can be used for gravies and sauces. It also helps prevent flare-ups when cooking fattier foods such as goose, duck, or fatty roasts. For longer cooking times, add water to the drip pan to keep drippings from burning. Place the cooking grate over the coals and place the food on the cooking grate, centered over the drip pan or empty space. Place the lid on the grill and lift it only to baste or check for doneness at the end of the suggested cooking time.

Don't forget the hinged cooking grate for adding charcoal as needed. (See picture) Try some "beer can chicken".  That's another review.