Mr Toad's Pork Loin - Over plate setter indirect or not?

Avalanche

I plan to cook the infamous Mr Toad's Pork Loin for the 1st time and share this with my in-laws. So, I need to do it right.[p]I know the recipe calls for doing it in the V rack over a drip pan.[p]My question is, should I cook it indirect over the plate setter too or am I simply supposed to set the drip pan and V Rack directly on the cooking grate?

Pakak

Avalanche,[p]I do mine indirect, over the platesetter.

Mark Backer

Avalanche,[p]If you're doing it at 350ish, then indirect absolutely. [p]I have been advised that to get a nice crust on it, you need to do it direct at about 250 or so for a longer period of time, but I don't know how long that is. [p]The 350ish indirect takes about 20 or so minutes per pound (I think). [p]I am positive that i'll be corrected if I'm wrong.

Bobby-Q

Avalanche,
Back in the days before all this high tech stuff (lol at my own BS) putting a rack in a pan was the way to do stuff indirect.

Avalanche

Bobby-Q,
Amen. How true. That's what I was thinking of doing. Based on the photo layout of it on the BGE recipe link, the bacon appears to be more done than if I were to set up the plate setter and do it truly indirect.[p]I guess I'll call this 'most indirect' as it is only protected by the drip pan but not the plate setter. [p]Unless somebody tells me otherwise, I think I'll go with that.

Unknown

Avalanche,[p]I'm curious.. where's the recipe? I'd like to take a look.[p]Brian

Unknown

Avalanche,[p]I'm curious.. where's the recipe? I'd like to take a look.[p]Brian

Pakak

Nardi,[p]I've listed the link to the basic recipe below.[p]There can be, and have been, numerous variations on the theme. Do a search of the archives and you'll find all sorts of ideas. I don't particularly like figs, so I make my own raspberry chipotle jam/sauce. All I do is heat up raspberry jam, strain the seeds out (I don't like getting those caught in my teeth!) and add ground chipotle, to taste. A little vinegar and jalapeño in the sauce is nice too. I usually like to use dried apricots and cherries or cherry-flavored craisins. Don't skimp on the cashews!
[ul][li]Mr. Toad's Pork Loin[/ul]

Avalanche

Nardi,
The easiest place is to go to the recipes section in the BGE site. Go to the pork section. This one comes complete with a few pictures too which make it really easy to understand.