indirect heat cooking

germanshorthair

Could some of the egg-professors tell me what foods should be cooked indirect? Is it simply raising the grill surface, or is it placing a stone between what's cooked & heat?
Also, what indirect set-up works for you?[p]Thanks,
Mark

Gfw

<p />germanshorthair, check out the link - firebricks on the medium.

[ul][li]Low/Slow[/ul]

Wise One

germanshorthair, indirect is cooking in which the flames of the fire do not touch the meat. While you can probably get the same result by raising the grill high enough, most of us opt to place a barrier between the fire and the meat. The barrier can vary and can be a BGE platesetter, a pizza stone, fire brick, a pan, (with or without liquid in it) or anything else you wish to use. On an offset grill, there is a separate chamber for the fire which separates it from the meat which cooks in an adjacent chamber. Be careful of fatty meats (like bacon or chicken with skin) that is separated by a pan with no liquid. The captured grease can get hot enough to catch on fire itself which is not a pretty sight.

ravnhaus

germanshorthair,
[ul][li]Intro to Egg w/ indirect set up pictured[/ul]