Indirect Cooking

Nessmuk · August 2003

I found this method of indirect cooking on the recipe forum.[p]Buy an 18 inch grill & a 12 inch pizza stone.[p]Place the grill on the fire box followed by the pizza stone. Insert the fire ring & grill & cook.[p]Except for steaks, I cook everything indirect @ 225.[p]This weekend, I will cook a stew in my ceramic been pot. Just bought a 10 inch Dutch Oven. Anxious to try it on the BGE.[p]

JSlot · August 2003

You are using the primitive, but still effective, method of indirect cooking. I still use it on occasion. The biggest problem with this method is that it severely limits the amount of charcoal you can load in the Egg. Using the inverted plate setter with cooking grid placed on top eliminates this problem and is much, much easier. If you don't have a plate setter, it's a good investment and you will use it much more often than you realize.[p]Best Regards,
Jim

Nessmuk · August 2003

JSlot,
I read about the place setter but do not see it in the accessories list. [p]I forgot to say that I always use a 12 inch drip pan on top of the pizza stone.[p]Thanks for the reply.

JSlot · August 2003

Nessmuk,[p]Check out the link below. The plate setter is on page 5 in the right hand column.
[ul][li]BGE Catalog[/ul]

Puj · August 2003

Nessmuk,[p]The use of kiln posts can provide additional flexibility with indirect setups.[p]Puj[p]
[ul][li]Kiln posts and indirect setups[/ul]

Unknown · August 2003

Nessmuk,[p]Where did you find your ceramic bean pot? I've been looking.[p]Phil

Nessmuk · August 2003

Philntheblanks,
I have the catalog at work. I will share it with you Monday. My immediate family, who are my judges/critiques, require a pot of beans with each BBQ session. I cook a recipe from a local chef. I will include it on the reply.[p]

Indirect Cooking

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