Direct, indirect, baking, etc setup questions

mike

How do I set up for different types of cooking? Ive had my large for 2 years and love it but still dont know how to set up for differnt types of cooking. I plan on getting a medium and possibly a small soon and want to know how to use them best. Im open to all suggestions, I'm hooked on the egg PLEASE advise

Richard

mike breedon,
Since you already have a large a nice companion is a small and then if you need more capacity think about a third.

Unknown

mike breedon,[p]That could be a huge bunch of answers. Tell us how you now cook, and then maybe a good way to approach it is pick something you want to cook. There's all kinds of resources in here, including recipes, instructions, tips & tricks, as well as hole web pages from some of the members that are incredibly thorough. Just a thought. [p]Are you now cooking only steak and burgers fast, and want to know how to do low and slow? Maybe you could start with Boston Butts for pulled pork BBQ or baby back ribs. Hope that helps.

egret

mike breedon,
There isn't any simple answer to your questions. Basically, what I tell all potential customers is, anything you would cook in your indoor oven you want to use your plate setter. There are different configurations you can use with this setup. It all depends on what you are cooking. I did some pizzas tonight with the plate setter (legs up) and the grid with the extended grid attached, and the pizza stone on the raised grid. They turned out perfect! The best thing you can do is, when you get your new egg, post back here for help on any kind of setup.......

Unknown

Dynagreasebaoo,[p]There's some whole web pages in here too.

Unknown

mike breedon, From all I've read and observed direct cooking is where you have the grill above the open bed of burning charcoal. When you put the platter, in either leg up or leg down position, you are cooking with indirect heat. This is modified somewhat according to temperature. For instance when you want to smoke ribs, etc. you probably won't use the platter. The low temperature will keep your ribs, etc. from being seared and the interior of your egg will be smoke filled. Direct heat is almost always used for searing meat, etc. at very high temperatures.