Understanding different direct cook methods

chuckwoo

Hey all,

Just got done with my first indirect cook on the XL and as I move on to direct I've seen a lot of discussion on direct vs raised direct, on searing/blackening vs. grilling/roasting.  I bought the Woo2/Adjustable Rig combo because I thought it would quickly give me a great deal of flexibility.  I'd really welcome any comments from people on what types of direct cooking they do below felt line, at felt line or raised up above felt line. 

1) For instance, I read a lot about searing steaks using a small grate on the woo2 spider ring just a couple inches above coal.  How do you then finish the steaks?  Put the XL grate back at felt line and let the steaks finish?  Can you get the fire up to 500 degrees quickly to start the sear and then let things cool to maybe 350-400 to finish steaks at felt line on XL grid?  I assume you can't keep them low in the grill even if you lower temp as they could burn or flare up.

2) Do people cook spatchcock or whole chickens above the felt line? I've seen some people char their birds first low on grates at fire ring level and then maybe finish higher at 375-400 for 45min to hour perhaps.  Or do you cook slow above and then bring down to low for final charring/crisping?

3) Where's the best place to cook fish - above fire ring, at felt line, or up above?  What temps for fish?

4) How about doing something simple like burgers - do you just cook them direct at felt line? 

5) Finally, if you only have your fire on one side of the grill, maybe use Ang-L brackets, can you cook direct above it and indirect off to side or do you need some half-dome stone blocking heat?  I've always done indirect on my gasser off to side - never need any type of stone or blocker.  But on BGE seems you always need a stone.

Any suggestions/pics would be helpful and appreciated - I'm starting to think the low/slow is easier than direct

gdenby

Most of the cooking heat in an Egg, or any charcoal cooker, is IR from the glowing lump. The energy drops off by the inverse square. I don't know exactly about the different shape of the XL, but with other Eggs, it means that the whole mass of burning lump is about as wide as the distance from the top of the fire box to the felt level. The heat at the felt level is only about half that if you were right down on the coals.

Cooking at the felt level is mostly a matter of convenience. If cooking lower, the heat is more intense, and the food cooks a lot faster, and often needs more frequent turns.

I've abandoned both straight sears, and reverse sears. I ziploc my steaks w. rub, and toss them into a pot of hot tap water. Give them enough time to reach rare temp, and then onto the Egg, as low to the lump as possible. Rule of thumb, 30 seconds searing per half inch thickness per side. 2" thick steak, about 4 min total.

Given the width of an XL, I suppose that if the lump is on one side, the other side of the cooking area at whatever level would be much less warm. I think of it this way. If I'm driving on a sunny day, windows up and AC on in the car, On the whole, I'll be cool and comfortable. But my left arm, sitting in the sunlight, is going to get burnt. Same on the Egg. If the food is in the "shade" its cooking at the dome temp. I line w. the lump, may be scorched.

Langner91

I'm pretty new to the whole egg thing, but nearly everything I have cooked, I have tried to get close to the felt line as I can.  I have screws in my grid that put it at the felt line when I have the plate setter installed.  I use pop cans to get it there without the plate setter.

I find it very difficult to flip burgers when the grid is on the fire ring.  That angle of attack (which is a combination of the egg and my egg table) is all wrong.  I lost a burger to the coals on my first burger cook.

It is much easier to handle the food at / just above the felt line.

I am sure there are plenty of thermodynamic theories as to the various heights, but that is my reason.

Wylecyot

I have a large and medium egg.  I'll try to answer a few of your questions based on my experience with these two sizes:

1) My approach (thanks to the many here on the forum) is to cook my steaks using the reverse sear method.  To me, it is much easier and produces a better outcome.  I cook my steaks indirect at 300 or so until I get to approx 10 degrees of my desired temp (usually 125 degrees for Medium Rare).  I use an Adjustable Rig with heat deflector set on top of my cast-iron grill.  I simply take the Rig out and raise the Egg to approx 550 degrees.  Since the cast iron grill is already in place at the stock level, it doesn't take long to heat up.  I sear for about 60 seconds each side then let the steaks rest before eating.

NOTE: The only time I use the spider with my Adjustable Rig is when using my wok.  I have not tried to go lower into the coals... I just don't see a need to do so.  YMMV

2) I do my spatchcock chickens raised direct at the felt line at approx 400 degrees.  Takes an hour or less to cook.  At raised direct, the chicken drippings will not impact your outcome.

Want to try something good?  Use the Adjustable Rig and place a pan of veggies (potatoes, carrots, onions, etc.) under the spatchcock chicken.  You're now cooking indirect, so expect the chicken to take a little longer to cook.  The drippings from the chicken really add to the veggies!

3) Not a fish eater, but I understand fish is a little more delicate.  That should be Raised Direct.

4) I do my burgers with the cast-iron grill at the lowered position at 500 degrees.  I go 4-5 min, flip and cook another 4-5 min.  I then put the rain cap on close the vents and let the Egg dwell for another 4 minutes.  Burgers come out smokey and perfect every time!

5) Having not used an XL before, I can't answer your question.  However, check out the Ceramic Grill Store.  That's where I got the Adjustable Rig.  They probably have a solution that will allow you to do both direct and indirect cooking.

One more thing I'll add...cook pizza, breads, pies etc. as high up in the dome as possible.  I like the extender on the Adjustable Rig for this purpose.

Best of luck!