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Want to do something fast tonight. Should I do Johnsonville Brats indirect or direct?
Also, when I am cooking chicken breast or brats, shoud I be using a drip pan? Do I put the drip pan on top of the charcoal?
An opinion and we all know what those are worth-first direct means a straight shot from the lump to the target cook regardless if raised grid or not-indirect-obviously a heat deflector in place (deflector can be about anything-pan, bricks, platesetter, oval stone, you get the idea). For chicken and brats-I always cook direct, raised grid-meaning I get the grid high in the dome-at least to the gasket level or higher. FWIW-
How do you raise the grid as opposed to just putting the grid on the fire ring? What do you use to to this?
bezdecr said:How do you raise the grid as opposed to just putting the grid on the fire ring? What do you use to to this?
Cook brats direct but keep close attention, the worst thing you can do is split the casing. I take that back, the worse thing you can do is par-boil them, sucks all the flavor out. Should take approx. 15 minutes rotating regularly until they have browned and are firm to the touch.