Temperature and Indirect ?

JonHalestrap

Official BGE recipes often refer to "indirect at 230" or  "indirect at 340"

Is indirect meaning place setter feet up ?

and I presume the temperature is that from their thermometer taken at the top of the dome not the temp at the grate ?

What do you all think ?

Tjcoley

Most recipes referring to temp mean Dome temp, the one that comes with all Eggs. If different it is usually specified. Indirect means Platesetter legs up, with grid on top of legs.

JonHalestrap

Thanks for that

So would you only use the legs up for pizza's and baking ?

I guess that if I use a temp guage at the grill level I shoudl take off maybe 50 degree (f)?

lousubcap

As mentioned, the platesetter (or any heat deflector) is the device that creates the indirect style of cooking.  Anything that you want to smoke or cook low&slow will use a platesetter.  WRT temperatures and thermos, make sure any thermo is calibrated.  Indirect cooking,  the dome will generally start about 20-40*F higher temp than the cooking grid level.  Longer the dome is shut the less the difference.  On direct cooks, the dome will be lower than the grid temp due to distance from the radiant heat of the burning lump.  Regardless of what temperature measurement you use, always cook to meat finish temperature vice time based on your thermo readings.  FWIW-YMMV.

Skiddymarker

Years ago the set-up for pizza and baking was pictured with the platesetter legs down, recent design of the LBGE has notches in the fire ring to get two different levels in the legs down set-up. That being said, the usual set-up used by many of us on this forum for high heat cooks seems to be legs up which directs less flame on the gasket. 

Further, if you have a Maverick and want to avoid issues with it, I suggest you do not use it for direct cooks and when used for indirect cooks, always position the probe in the shadow of a setter leg. 

JonHalestrap

Thanks to you all 

Cheers