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Direct or Indirect?

KipKip Posts: 87
edited 10:43AM in EggHead Forum
Which cuts of meat are suited for direct cooking? Which for indirect? Am I right that direct should only be used for grilling?


  • JSlotJSlot Posts: 1,218
    Generally, Kip, until you get intimately familiar with meat, which won't take long if you keep reading here, just think of how you would cook it without the Egg. If it is something you would bake in the oven, indirect is probably the best choice. If it's something you would grill or broil, direct heat is the way to go. Of course, many cuts can be done both ways with great results. Pick a cut of meat and aak for a recipe on here. You will be close to an expert in no time![p]Jim
  • dan cdan c Posts: 31
    Either way is ok, depends on how much you like the drippings on the fire flavoring your cook or caramelizing the sugars (I'd never cook burgers/steak that way). Further from the fire is better for longer cooks IMHO when direct. It doesn't matter as much for indirects or shorter cooks.

  • KipKip Posts: 87
    dan c,
    You would never cook steaks/burgers direct? How do you cook them?

  • dan cdan c Posts: 31
    No, I meant indirect. Beer on me for that one...That reminds me of my brother in law who used to cover his grill with foil when he'd cook out. What a maroon (gross, too) :)

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