In this image taken on July 30, 2012, a recipe for beer can chicken is shown in Concord, N.H. (AP Photo/Matthew Mead)
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When you grill using the indirect method, then it is almost impossible to keep the temp. low enough if you use two of the burners. Go to the web site amazingribs.com and the site will give you more information than you can use. I use two thermometers: one that tells me the temp. one inch above the grill, and another (Super-Fast Thermapen), that will tell me the temp. of the meat (or fish). I use the left burner on my Weber Genesis for the heat and place two pans of water under the ribs, steak or fish when grilling indirectly. I keep the internal temp. between 225 and 250 degrees until the meat reaches the desired temp. For salmon (I do live in near Puget Sound) the temp. is 130 degrees and hopefully the finishing temp. should be 140 degrees. For steaks I stop the indirect method at 115 degrees and finish off the steaks on the hot side if the grill to a temp. of 130-135 for rare steaks. Go to the above web site and you will learn all types of grilling and bbq tricks.
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