h6man

How do you set up a Weber Genesis grill for indirect heat - there are 3 heating rods running horizontally (i.e., side to side) and there doesn't seem to be enough space between any two rods to create a cool(er) zone that is protected from flare-ups?

Whenever I cook steak, I get great grill marks on the first side, but the other side gets different, more burnt looking marks, and then sometimes the steak curls a bit. How do you get perfect girl marks on the second side, and how do you stop a steak from curling? Many thanks.