Direct/Indirect setups

RickyBobby

I use an XL and am curious of all the possible variations for cooking direct/indirect at the same time? Which approach have you taken? Pics would be great!

R2Egg2Q

You can pile your lump on one side. You can use fire bricks, or the Ang-L brackets from the Ceramic Grill Store to create a solid barrier to hold your lump on one side:

You can corral your lump in the lump reducing ring (or just build a small pile of lump in the center) to have a circular direct zone encircled by an indirect area:

Even when you have a plate setter (or baking stone) for indirect, you can use the unshielded areas for some direct (raised direct) heat.

You can also use a 1/2 round ceramic stone. You can find some at the CGS.

I've used all of the above methods except for the half round stone setup (I don't have the stone).

3sheets

I like the half raised grid with a half plate on one side and direct on cast iron on the other.