Indirect open flame grilling?

I've been wanting to try rotisserie chicken like that.


I bet that setup would mimic old school open pits, get a mop and feed the fire with preheated wood.


I run my monster, the block pit cooker like that. Food on one side, wood fire on the other. I do cover the top with a lid to help hold in the heat

Same method for making pizza!

I'm doing two small (3 lb) briskets on my kettle right now. I threw them on when the kettle was sitting at 220, and went out to lunch with the family. Came home an hour later and my Maverick was beeping like a mutha. It was sitting around 450, and the meat about 165-170. I pulled it, wrapped it in double foil and left them both in pans in the oven, not turned on.

I've now waited about 2 hours, and a few more unlit briqs on, and just placed them back onto the kettle, indirect. When I first started, I was using Kingsford hickory briqs, with two large pieces of lump (like two small logs), plus a couple chunks of apple. I should have known better, versus just using straight KBB, but I was using up the partial bags of fuel. I'm now running it indirect, open and the indirect portion of the kettle is in the high 300s. The meat is staying foiled, behind and above water pans, and I have two layers of foil shielding them from the heat. Call it, in the moment mods. The meat temp is slowing rising (staring at my Mav sitting at 156) and it is very slowly rising. Should be ready to completely pull in about 30 mins, and let it sit for another hour before slicing.

This is my first attempt at brisket and I would have used my UDS if I had one large brisket that I thought would have required more time. But your method is what I'm using right now, more out of necessity and my own screw up, but it seems to work. I like the idea of doing a steak on it, super hot, but it would use up a lot of fuel for just a steak, unless you're making it for the family/party.