I finally tried the reverse sear on my Weber kettle

After 2 years of fighting flare-ups on chicken thighs, I moved the coals to one side and dropped the meat on the cool side for 20 minutes before finishing over direct heat. The skin came out crispy without a single flame licking the drippings, and my wife actually said the texture was better than the local spot near us. Has anyone else switched to this method for fattier cuts, or am I late to the party?

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