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Indirect Method

DaddioDaddio Posts: 20
edited November -1 in EggHead Forum
I have seen several references to fire brick and using foil, and the stone while cooking indirect. Could you fine folks please clarify?
I have looked through the web site, but only words, no pictures. I need pictures!

Comments

  • GfwGfw Posts: 1,598
    11_25_9906_24_03_small.jpg
    <p />Daddio, for pictures, check out the link. While visiting please feel free to wander through the rest of my BBQ web site - in the links section, you'll also find a link to Tim M's BBQ site - more pictures.[p]Link to Tim M's Indirect setup-> http://www.tm52.com/bge/bbq-page3.htm[p]Good luck and Happy 4th

    [ul][li]Firebricks[/ul]
  • SpinSpin Posts: 1,375
    Daddio,[p]The indirect method is cooking with a "mass" placed between the fire and meal, insulating the meal from exposure to the direct heat. The "mass" can be as simple as an empty drip pan to a layered firebrick/pizza stone setup to create a hearth oven. Generally, the lower the cooking temp, the less substantial the "mass" needs to be.[p]A foil covering on top is often used to catch any drips/splashes to make cleanup easier.[p]Sorry no pics :-{.[p]Spin
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