I use a modified version of this cook when I cook low and slow on Weber grills. Only difference is I don’t perfectly arrange them like Gus does. I just dump the desired of briquettes out and push them up along the sides. For illustration purposes you’ll grasp the concept of the snake method of achieving low consistent temps without having to fuss with the vents by checking out his blog post (its pic heavy and concise)
Northeast BBQ 
Heat beads mate.
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