Cooking "direct", with raised grid

Patrick in Minnesota · August 2003

I'm puzzled about all this talk of cooking direct...the only time I ever tried cooking direct on my medium BGE, the chicken came out covered with an unpleasant SOOT! Is this because my grid was not raised? Or maybe I should light the charcoal from the TOP???(I always light it from the bottom, through the vent hole, using Webber firestarter cubes.) Also, I've heard that the fat that drips from meat, when cooking direct, may convert to carcinogenic compounds due to the direct flames....any comments on this? Thanks![p][p]

Jethro · August 2003

Patrick in Minnesota,[p]I do the vast majority of my cooks direct w/o a raised grid. I haven't had the problem you describe however I do light my lump from the top.[p]Also, when cooking chicken I typically cook it at grilling temps (350 or so). Do you use grilling temps or something around 250 or so. I could see if your lighting from below and using lower temps that might create the difference.[p]Keep em Smokin,
Jethro

Unknown · August 2003

I cook chicken direct all the time, Patrick. I have never encountered the problem you describe. I cook at ~350°. I do thighs, mostly. I put 'em on once the Egg is at temp and cook skin side up for 45-50 mins and then turn over for 15-20 mins. I do about 30 thighs in 2 batchs at least once a month. I put 'em in the freezer for work lunch.[p]Jim

fishlessman · August 2003

Patrick in Minnesota,
one cause of the soot could be putting the food over the charcoals to soon. i have found with poultry that to avoid the heavey smokey sooty taste to bring the egg up to desired temp, and then hold it there for 20 or so minutes until the heavy smoke from the charcoal subsides. i use a mapp torch and light from the top[p]

Nature Boy · August 2003

<p />Howd Patrick,
Like Jethro and Jim, I love cooking chicken direct, and have not had the problem you describe. I cook in the 250-275 range when doing thighs/drumsticks, and they take somewhere around 90 minutes. [p]Only thing I can figure with your "unpleasant soot" is that either your fire is not established well, or your lump is damp. I have also seen people get a choking fat smoke from cooking a mess of untrimmed leg quarters with those huge globs of fat still on them.[p]Just some idears. As far as carcinogens in the fat smoke, it is a possibility but it has not been proven that it is harmful. Even so, it would take a large and sustained dose of these compounds over many years to cause harm. Use moderation as with everything.[p]Beers (in moderation)
Chris

Patrick in Minnesota · August 2003

Isn't this forum GREAT! Thanks to all of you for your thoughts and suggestions! I'm going to try the raised grid/direct method this week.

GrillMeister · August 2003

Nature Boy,[p]Nice looking chicken! [p]I believe those carcinogens are neutralized through the proper application of cold beer. I may be wrong, but it works for me.

Cooking "direct", with raised grid

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