Majority of your cooks-direct, raised direct or indirect?

lousubcap · February 9

Majority of mine (based on number of cooks-not hours per cook:)) are now raised direct; moving past the indirect low&slow. Weekends low&slow is the winner, hands down. Others?

nemo · February 9

Almost all are raised direct.....

Que_n_Brew · February 9

During the week....direct. Weekend...indirect.

ratcheer · February 9

Mostly direct - steaks, chops, wings, other chicken pieces.

Tim

Charlie tuna · February 9

90% indirect and 10% direct here....(retired) lots of spatchcocks and butts!!

Alton · February 9

Indirect

pgprescott · February 9

Indirect 75%.

smokesniffer · February 9

More direct. Pizza once a week for sure, so that would be the indirect side of things. Subject to taste bud cravings. :-bd

Focker · February 9

Indirect 75% here as well. Don't like to hover and flip, interferes alcohol intake. More of a Ronco set it and forget it style. :))

Kempy · February 9

I like to go indirect most of time when I can. Takes longer to cook and it makes SWMBO think I'm really working hard putting the meal together. #world'sbesthusband

flemster · February 9

75% indirect, 25% direct. I am addicted to brisket and pork shoulder. Although just got my Spider and vast iron grill for hot searing....so that may change.

CeramicChef · February 9

I'm probably an 80/20 guy ... indirect to direct raised. I'll often combine for steaks using the Finney Method.

SteveWPBFL · February 10

Yep . . . weekdays, get 'er done . . . weekends, let 'er run . . .

CANMAN1976 · February 10

Directly in the oven lol...no egg yet but i'm almost ready to bite the bullet!

Deckhand · February 10

Raised direct for chicken parts and burgers. Direct and close to the coals for steaks. Indirect for brisket, butts and ribs.

Mickey · February 10

Most all my cooks direct / raised (the adj rig stays in both Larges and the Mini Woo stays in Mini).

REMtx · February 10

Most are raised direct (chicken and sausage mostly) but also throw in indirects (wings, ribs) from time to time.

Skiddymarker · February 10

Great question. 80% indirect, 15% direct on the fire ring, 5% raised direct.

gerhardk · February 10

Probably 70% indirect. Gerhard

bo_mull · February 10

70% indirect, But I just got my pswoo2, so that number can change at random.

nolaegghead · February 10

Depends on what I'm cooking and what the fire looks like. If I'm cooking something large that needs even heat searing, I might just go direct raised with a super hot fire if my fire is asymmetrical. Otherwise I'll go regular level direct. Other direct mode is putting a small 13" grate right on the hot coals and cooking (almost) cave-man style. Lots of dripping fat will make me go indirect, so I can mitigate burning fat.

I can't even estimate - probably more direct cooks since I've been doing sous vide.

hoofaloos · February 10

I only bought my egg to smoke low & slow and for pizzas. Being able to smoke in sub zero temps was my driving force. I have yet to cook direct, but since everything has been great so far, I'll never say never.

Gezr · February 10

Probably half and half, direct/indirect. I need to work on doing more raised direct and explore the possibilities.

SmokinDAWG82 · February 10

All over the place but probably 60, 40 direct

Chubbs · February 10

I just use my oven/range combo. I don't even have an egg. :^o

Brownie · February 10

I lean towards raised with a hot Cast iron grid when doing direct cooks.I use the cast iron because I think it helps cook a bit faster. I find it easier to finish with a sear if needed. (it beats burning your seasonings) I'm with you Cap on the direct/indirect ratio. Most cooks during the week are fast direct cooks, and weekends are for indirects with the exception of pizzas and wings.

Solson005 · February 10

Direct raised, my woo lives in my small and I have yet to cook without it.

For my large its been Indirect more lately both with pizzas and long cooks.

NibbleMeThis · February 10

I'm probably 60% direct, 35% indirect and 5% raised indirect.

EggRacer · February 10

raised direct

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Majority of your cooks-direct, raised direct or indirect?

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