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cooking with indirect heat
When cooking on indirect how do you do this type of cooking with the GBE and what type foods would you you use this type cooking the best for?
Comments
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Welcome Thomas ,
these two sites:
http://yyyz.net/bge/default.asp
http://www.tm52.com/bge/[p]Those two sites have tons of info and pictures of different indirect setups. There are literally hundreds of ways to set up an indirect cook. Meats that are not lean are prime candidates for indirect...or thick cuts that you want to cook for some time without the drying/burning effects of cooking direct over the coals. Whole birds, boston butts, brisket, ribs, roasts, jerky...are just a few examples.[p]Cheers!
NB
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