How to do Indirect heat?

Milton

I read much about using indirect heat, and also much mention of fire bricks or stone. How do you set up for indirect cooking? Does putting a roast on a rack above a drip pan count as indirect? If you recommend some kind of stone or brick, please explain how you set it up.[p]Thanks.[p]Milt

Chris

Milton,
I'm fairly new with the BGE but as far as indirect goes you need firebrick or ceramic cooking stone between the fire and your drip pan. Without it the drippings will burn and smoke giving a really bad taste to your meat.[p]There are quite a few postings on this forum that explain the methods; some with pictures. Try to search for them.

Kelly Keefe

Milton,[p]You have a couple of different routes to go to achieve indirect heat on the Egg. (The more mature Eggers can probably come up with other suggestions) [p]The first is with firebricks. You can set them on the grill and use a drip pan and rack. Or you can go with some sort of grid extender, firebrick and drip pan.[p]The other method involves getting a plate setter from BGE. You put the plate setter "legs up", then the drip pan, then the grill.[p]Which is better? Neither IMHO. BUT there are some points to be made for both and, frankly, I'd go both routes. Fire bricks are cheap. And they're handy for other things. Same is true with the plate setter. In fact, I use the plate setter in 75% of the times or greater that I use my Egg. With the fire bricks you can use them to protect the skewers (if you use bamboo) from direct heat on the ends of the skewers. The plate setter is wonderful to have when (and you eventually will) want to do pizzas as it raises the grill to an easier level to slide the pie on/off the pizza stone.[p]So I'd get both. If your wallet is deep enough, get 'em both at the same time. If it isn't, I'd get the plate setter first.[p]Just my 2 cents worth.[p]Kelly Keefe
Jefferson City, MO

WessB

Milton,
If you want to use firebricks "Tim`s" website has an excellent illustration of how to set it up, but once you get a plate setter it all becomes so much easier...here`s the link..[p]Wess
[ul][li]Tim`s[/ul]

Gator1

Milton,
Putting ANYTHING between the coals and the meat constitues indirect cooking. Therefore, putting a rack on a drip pan is a form of indirect cooking. I smoke briskets and roast whole chickens like that and have great results. I haven't noticed any off taste from burning drippings. The fancier set ups with fire bricks and plate setters do a great job with less mess. I understand placing ceramic between the coals and meat reduces "crust" on meat. I haven't had a problem with tough outsides doing it "primitive" but I do like a bit of an outer skin to grab the rub. The best thing to do is experiment and see what you like best. This will also give you a great excuse to drink beer with your buddies while having deep discussions concerning the merits of aluminum versus ceramic.
Jim