Originally Posted by BV

Inderict = not direct
coals on 1 side meat on the other

For example, those porkchops you see up there or anything I cook indirect like chicken never gets turned or flipped usually when using the indirect method with the lid on. The heat and smoke bounces back down off the lid which is concave.

So basically its as easy as pie.
Get your coals nice and grey, put your chicken on the oposite side of the coals, put the lid on and come back in 45 mins and take a peak and it's probably ready.

remember until you get good judgement its better to under cook and have to put back on
no one wants a dried out pork chop chiicken breast!