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Indirect Cooking

Unknown
Unknown
edited November -1 in EggHead Forum
I must be missing something about indirect cooking. I hear about people using fire bricks and plate setters for indirect cooking. I have not had my Lg BGE long but everything I have cooked turned out great by placing the food directly on the grill or on a V rack in a drip pan. I have cooked chickens, turkeys, pork tenderloins, Boston Butts (18 hours), and steak.[p]How can indirect cooking make it any better? I have no problem adjusting the temperature for long cooks. Food doesn't burn. What am I missing?
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Comments

  • Shelby
    Shelby Posts: 803
    PLD,[p]If you're using a drip pan under the chicken, turkey, etc you are in fact cooking indirectly.
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  • JSlot
    JSlot Posts: 1,218
    PLD,[p]The main advantage for me in using the indirect methods developed here is the ability to cook at much higher temps than would be possible without an extra ceramic barrier. Less time to cook with no adverse effect on the finished product.[p]Jim
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  • Unknown
    Unknown
    PLD,[p]I am so glad to see your post. I just got an egg and am about to try a butt. I was also confused about all of the talk about firebricks and plate setters. You have set me at ease! I have done steaks and burgers so far and they were awesome. Can't wait to to try the Butt![p]Jb
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