ABT\\\'s on Direct or Inderct Heat?

Unknown

The last time I did ABT's I did them on direct heat and they got a little "toasty". I noticed many use the grill extender and direct heat. I don't have an extender. I was either thinking:
1) reduce direct heat to about 225 and cook on grate?
2) keep heat around 300 and use plate setter.

Any suggestions? I'm about to put them on.

Thanks,

Franklin

Fidel

I almost always do them raised indirect.

Beli

Tried them both dir & ind. My favourite is indirect.......and try to match times to whatever meat I'm cooking on the large.

SmokeRing

I do mine with the platesetter inverted and a drippan under the grill. 1 hour indirect at 350 dome temp.

Unknown

Here's how they turned out...

and...

[/img]http://www.flickr.com/photos/27731672@N08/2578733050/[img/]

Unknown

[img size=150][/img]