just cook indirect? Just thought about this tonight as I was doing some stuffed chicken thighs. Other than searing steaks, etc. directly on hot coals, what's the advantage of direct over indirect? I did the thighs direct tonight and they came out great.....but couldn't help thinking that indirect (with the PS) would have avoided any concerns about grease flare ups. I can get low or high temps with the PS in place, I can smoke or not, etc. So....what's the advantage of cooking direct?