Basic Direct vs. Indirect cooking advice needed

Unknown

I am a relatively new egger. Can someone give me a quick summary of direct vs. indirect cooking?
- What foods get direct cooking and what ones are best indirect?
- What are the best tecniques for indirect cooking?
- Does this have any impact on the internal temperature?
- Any other advice?[p]Thanks[p]DoubleThis

Smokey

DoubleThis,
I hope someone will chime in a give a more thorough explanation, but in a nut shell, it separates grilling and BBQing. [p]Grilling is for foods like steaks, fish, chicken and burgers. Cook times are relatively quick (under 2 hours). [p]True BBQ is cooked for a much longer time and at lower temps. Often, food cooked indirect is cheep/inexpensive cuts of meat that will requite long, slow cooking to become tender (pork shoulder, brisket, etc.). There are exceptions to these general principles (i.e. smoked salmon and chicken)[p]Smokey

Smokey

Smokey,[p]Sorry, I left out the part about direct vs indirect! [p]Direct cooking is basically grilling (quick, at higher temps)[p]Indirect cooking (also called low-n-slow) is how many, if not most do BBQ (on other big smokers, the fire is in a separate section of the smoker, often off to the side, away from the meat).

Puj

DoubleThis,[p]Direct cooking is basically no barriers between food and fire. (e.g. drip pans, ceramic stones, etc.) This holds true for both low temps and high temps.[p]Indirect cooking is the term used when there is a barrier between food and fire.[p]Go to the following linked page for some examples.[p]Good luck, and keep the questions coming. Someone will help you along.[p]Puj

[ul][li]Some Indirect Setups[/ul]