Vidalia Outdoor Products manufactures one of the most clever designs we’ve seen. It is divided in two, a direct heat zone and an indirect heat zone. The indirect zone has a water pan under it (they incorrectly call this a marinade pan, but we’re nitpicking). Exhaust openings are below the grates so smoke must travel across the food. Charcoal or wood may be tossed on the flavor bars for steaks and smoking. Sear over the direct zone and/or smoke over the indirect zone. Vidalia was actually a finalist in the 2003 VESTA Awards for Charcoal and Wood Barbecues and Smokers. Not bad for a gasser. The briquette tray can be lifted out as a unit and the water pan can slide over the heat to steam or boil. Remove water and the pan can be used as a griddle or for stir frying.
May be purchased online and at a limited number of independent stores.
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