Hot side / cold side grilling with BGE

bwalton

Increasingly, I seem to run across recipes like this one, where they instruct you to prep a charcoal grill with coals on only one side. like so:

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To Cook: Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange coals on one side of charcoal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to the highest heat setting, cover, and preheat for 10 minutes. Clean and oil the grilling grate.

Working in batches as necessary, place pork directly over hot side of grill. Immediately start fanning coals or flames with a large piece of cardboard or with the hose of a Shop-Vac to prevent flare-ups. Cook, fanning constantly and turning pork occasionally, until pork is cooked through and browned on all sides, about 6 minutes total. Transfer pork to cooler side of grill and brush on all sides with glaze. Return to hot side of grill and cook, turning, just until glaze starts to bubble and get sticky, about 45 seconds. Transfer skewers to a serving platter and repeat until all pork is cooked.

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How does that translate to the egg? Can you set it up with coals on only one side and do this kind of cooking? I have a place setter, but that doesn't give you the dual heat zone thing. Is this possible?

Scantron

The egg version would be to get a Woo from Ceramic Grill Store and some half stones. Using a half stone instead of the platesetter will only deflect heat on that one side, thus giving you two zones.

Honestly though, grilling on an egg is different and should not be compared to basic charcoal or faster grills. In most cases anyway. 

fishlessman

what you need is a grid raised over another grid with one side for direct grilling and the other side for indirect grilling. for the indirect side you can use fire bricks, a pan, tinfoil etc.  dont look at it as hot side/colde side, look at it as directly over the flame/ or indirect cooking. 

distanceman

99% of the time I use about half of my XL. I bought 2 bricks for Lowe’s for $2 or something. I like the cold side to pull off meat when it’s done, or to put over there for indirect in the event it’s done on the outside but needs more inside (ie a thick chicken breast). 

This pic was an epic Father’s Day spread, where I used direct/indirect at the same time. On the indirect side I have a Woo and Half Stones and wormed well. 

SmokeyPitt

I think with an XL you can do it, but the firebox on the large isn’t really big enough without some kind of after market device. I think just going direct/indirect works best. For a cheap and lightweight solution you can just use a pan with a rack on it. I have also simply used a aluminum foil under a rack. I wouldn't use it to cook a long low and slow but for a quick cook to block the direct heat it works fine. 

NPHuskerFL

Recipe is geared toward a traditional Weber style charcoal grill. Make adjustments using your Spidey Senses and egg on.

bwalton

Thanks for the replies. I do know that the recipe isn't geared towards the egg, but I'm sure it's possible to adapt. I already have a propane grill & the egg on the patio, I don't want to add a Weber just because most grill recipes assume a Weber!

I've had decent luck just winging it, but I do like the suggestions around aluminum foil and/or half plates. And now that I think of it, I do think I have a raised rack that I can fold to be only half the size of the grill. I'll have to dig that out.

Curious around those of you who mention bricks from Lowe's - can someone talk more about that? How do you use them? What exact bricks are you buying?

fishlessman

i like fire brick splits as they are thinner than regular bricks. stand two up on edge on the sides of the egg on a lower grate, lay some flat between them in back for an inderect section and lay a second grid on top.  before plate setters this was the norm for indirect grilling but it works well for a combo direct/inderect as well or without any laid flat you have full direct raised grilling.  lots of ways to set this up

dstearn

I have some dividers for my XL. CGS now has one that fits in the KAB for XL and LG. https://ceramicgrillstore.com/collections/big-green-egg-xl-accessories-by-ceramic-grill-store/products/kick-ash-basket-adjustable-divider-kab-xl-xl-bge-kamado-joe-big-joe
Lately I have been using the Woo and half stone.

zahulio

On my XL, I create direct (hot) and indirect (colder) sides all the time. It's an invaluable technique. My buddy actually measured temps in the direct and indirect zones (read about it here). Seems like indirect will be 100 degrees below direct. Dome temp seems to reflect an average of the two.

distanceman

My set up is probably different than most, but works for me and I like it. Pix are kinda out of order but:

Pic 4 is my bricks dividing the firebox. Very straightforward. Just got two random bricks at Lowe’s. I don’t normally put a deflector plate on the indirect side; I just don’t put charcoal there. You can also get a KAB divider or CGS sells some metal L brackets. 

Pic 1 is my set up for indirect. Woo upside down, but two half moon plates on top (17” I think). Then pic 2 is the CGS stainless drip pan. Pic 3 is a 18.5” grate on top of the drip pan. It fits on the grooves like a glove. Foil on the drip pan and when I’m done I just throw it away and clean up. 

I prefer this method for low and slow so I can see a visual on the charcoal and add wood chunks or stir existing ones up with extreme ease. Don’t have to mess with the grates. 

Hope this helps! 

Eoin

I have a half stone (kiln shelf from a pottery supplier) for the XL, allows indirect / direct at the same time.