I am a little confused as to when, and what, to cook indirect. Are fire bricks needed? I take it some people use the pizza stones? By using a drip pan, does this not make it indirect grilling? Sorry for the basic questions, but I have to start somewhere.
Also,I am looking to purchase some heat resistant rubber gloves. Ones that would allow me to remove a fully cooked rib roast from the egg to the serving plate. Anyone know where to get some?
Thanks to all.