DirectIndirect Cooking

Hammer

For the benefit of our new forum members, who may be to scared to ask. I am asking the eggsperts, particularly Tim M, GFW, Smokepig, and others to tell them the difference and advantages between direct and indirect cooking.
I know there is a wealth of information out there, and the eggsperts need to share.
Hammer

BlueSmoke

Hammer,
I just did 4 racks of bb's direct (owing largely to being too lazy to clean up for a good indirect) They were great, but not as moist as I get when I go indirect.

DavidR

Hammer,[p]A lot could be written on the direct/indirect subject, but I'll try to keep it short and to the point.[p]DIRECT heat - is for hot and fast cooks. The meat is getting heat DIRECTLY from the coals. You'll need to flip the meat constantly (steaks, hamburgers, hot dogs) to ensure that all of the meat gets cooked.[p]INDIRECT heat - is for low and slow cooks. You'll have a device (fire bricks, plate setter, pizza stone) that deflects the heat from the coals, to give the "oven" effect, that surrounds the meat, which eliminates the need for turning. You use this method for roasts, pork butts, tenderloins, briskets.[p]I hope that is what you're looking for.

Shelby

Hammer,
David gave an excellent answer. Also with the indirect, because the cook is a longer one, you get more of the smoke flavor in the meat.

Unknown

Hammer,
DaivdR says it all. I really don't have any thing to add to it.