Indirect Cooking

Unknown

Ok I'm an idiot. I'm new and still learning. Can someone explain the term "indirect cooking" such as is referred to in the ribs recipe section?[p]Thanks in advance.

The Naked Whiz

<p />harrisbuck,
Indirect heat means that there is something between the heat source and the food so that there little to no radiant heating. All the heat comes from the hot air and none comes from the radiation from the red hot coals. So, if you use a drip pan underneath the ribs, you are using indirect heat. You can use a plate setter to do most of your indirect cooking. See the link below and look for the writeup on plate setters. The photo above shows a plate setter with the legs facing up so you can place a drip pan on it. The grid then goes on the legs and you put the meat on the grid.[p]TNW
[ul][li]The Ceramic Charcoal Cooker FAQ[/ul]

Legally Blind Egghead

harrisbuck,[p]
Firebricks or Pizza stones can be used for indirect cooking if you do not have (or want) a plate setter.
[ul][li]Fire Bricks for Indirect Cooking[/ul]

stike

harrisbuck,
the other guys got you covered. but as for the idiot thing, i have been using the egg four years or so. i'm still an idiot. both egg-related and otherwise.