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Indirect Cooking

Unknown
Unknown
edited November -1 in EggHead Forum
Been cooking on a Large Egg for 3 years, but never using the indirect method. What's the best way to do this? Coals to 1 side...hollow out the middle with coals all around...others?[p]thanks!
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Comments

  • Tim M
    Tim M Posts: 2,410
    beef2.jpg
    <p />TomR,[p]NO ! none of that Webber stuff![p]Using a drip pan is the minimum way but using a plate setter or fire fricks is better. It allows higher temps to be used without the fear of burning up your meal. Check the link to my website and look around.[p]Pictured ia a beef rack of ribs over a drip pan which is sitting on the inverted plate setter.[p]Tim
    [ul][li]Tim's Bge site[/ul]
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  • Grate Grills
    Grate Grills Posts: 30
    TomR,
    Moving the coals around in the egg won't work. You are trying to shield the food from direct heat. Easiest way is to place food on a rack of some kind over a aluminum drip pan. If you do not have a pan try several sheets of foil formed into a pan. It is best to use something you can throw away when done. If you can try to find some form of ceramic or fire brick mass to place under your pan. this will keep dripings from burning and giving food a burnt grease flavor. Indirect cooking on the egg should become one of your prefered methods once you get the hang of it. A V rack sould be easy to find and works well in med. and large eggs. A second grill grate also works well. Good luck KB
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