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Raised direct/indirect question
TDogg46
Posts: 56
What are the benefits/reasons for raising the grid? I see this mentioned a lot and just wondering what the benefits are.
Comments
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Raise the food from the radiant heat but still cook directly over the fire.Steven
Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter,
two cotton pot holders to handle PS
Banner, Wyoming -
It helps to protect the food from flair ups as well. It's fantastic for things like sausages that benefit greatly for cooking over the direct heat, but are fragile. Also, raising things higher into the dome exposes food to the radiant heat coming off of the ceramics in the dome, which helps to do things like crisp the skin on a chicken.
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So it gets it away from or closer to radiant heat?
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It pulls the food away from the radiant heat coming off of the charcoal, but also brings the food closer to the ceramics which let off a second source of radiant heat which helps to cook the top of the food..... if that makes sense.
Radient heat off the dome is great for things like melting cheese while finishing off burgers , or cooking the toppings on pizza during an indirect pizza cook. -
Ok..so what meats/foods typically need to be raised? And how do you know to go direct or indirect?
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It'll get closer to the radiant heat reflecting from the dome but further away from the radiant heat from the fire. It's easier to cook raised without burning it waiting for the inside of the food to cook. Hold your hand over the fire at standard grid height then hold it over the fire at felt line. It gives an additional option on cooking/grilling. Raised is much more forgiving from burning food.Steven
Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter,
two cotton pot holders to handle PS
Banner, Wyoming -
Really it's all about feel. Experiment with it. 1/2 of this forum would tell you to do a spatchcock raised direct at around 375, the other 1/2 would tell you to go indirect at around 425. Both produce fantastic birds, it's just really about what you prefer.
If you cook something direct, and it comes out with a bit too much char on it, maybe try raised direct next time, if there is still too much char, go indirect (if I'm taking a recipe from direct to indirect I'll usually cook about 25-50 degrees higher temp). As long as you are cooking to your desired internal temperature you'll put out good food regardless. -
Thanks guys...I swear this is the last question...does raised = at the felt line? Or even higher?
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Both. Most raise to at least the felt line.Steven
Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter,
two cotton pot holders to handle PS
Banner, Wyoming -
Raising to at least the felt line also makes using spatulas and other utensils much easier.Steven
Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter,
two cotton pot holders to handle PS
Banner, Wyoming -
Raised is anything that raises the cooking grid up off of the fire ring. There are rigs like the AR I have in my BGE that will let you raise the grid below, at, and above the felt line. Same with using fire bricks to raise the grid. If you lay them length wise you get one hight, if you lay them width wise you get another.
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Thanks guys...sorry for all the questions!
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No worries. That's what this place is for!!!
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TDogg46 said:Thanks guys...sorry for all the questions!Steven
Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter,
two cotton pot holders to handle PS
Banner, Wyoming
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