How do I cook indirectly on my BGE?

Unknown

Please give me advice on cooking indirectly, specifically for ribs and butts on my egg. I know on other charcoal "kettle" style grills you can put all of the coals to one side. This isn't so easy on the BGE because of the shape. Please let me know your experiences on your eggs. Also what do you guys consider a fair smoking time and temp for baby backs and St. Louis ribs? Thanks!

nikkig

rirawh,
Can't help you on the ribs, but I can answer indirect. For indirect cooking, all you need is something between the fire and the food. This can be something as simple as a foil drip pan, or you can use fire bricks, a pizza stone, or a platesetter. When we do butts, all we use is a drip pan...no extra ceramic.[p]~nikki

Unknown

rirawh,[p]I asked that question a week ago, and the advice I got was about 4 hours at 225-250 for baby backs. Direct heat, with hickory. They were perfect. Goo Luck!!

Aussie_Hugh

Hello nikki,[p]I found your feedback about using foil trays for indirect very appealing. Simple, cheap and easy clean up. One question though, for a shorter higher temp indirect cook (e.g., standard roast) would a foil tray provide enough heat deflection to prevent the bottom of the roast charring?[p]Would you recommend using some more buffering such as fire bricks?[p]Thank you,
Hugh.

nikkig

AussieHugh,
Never have done a beef roast on the egg, but I would guess as long as your pan is larger than your roast, you should not have a problem. We do pork loins all the time at 350 with just a drip pan, and have never had a burnt bottom. If you are really concerned about it...or the meat is too expensive...it probly wouldn't hurt to have the extra protection of ceramic too. [p]~nikki

Nessmuk

nikkig,
Just cooked a 17 pound, beef, prime rib. It was 18 inches long.
I applied a rub & let is overnight in the frig. [p]I capped the temp @ 225. My polder thermometer read 46 when I put it on. The temp did creep up to 300 during the 3 hour cook. [p]I took it off @ 130, wrapped it in film & placed it in a styrofoam cooler for 2 hour while the guest arrived. When I took it out, the internal temp was 140.[p]I sliced it & my wife made au jus. It was medium rare.[p]During the cook, I sprayed it every 30 minutes with olive oil & apple juice. It passed the critical test of my immediate family.[p]It was "bone-in".[p]

Nessmuk

AussieHugh,
I place a grate on the fire box. Next is a 12 inch pizza stone followed by a drip pan.[p]I cook everything at 225.[p]Since buying a large BGE, I have cooked ribs, drummettes, chicken breasts, prime beef roast, poultry on Spanek's rigs, pork loins & brisket. According to my immediate family, evrything is OK.

Aussie_Hugh

Thanks Nessmuk and nikkig for your feedback.

Hammer

rirawh,
I generally use a drip pan, or a plate setter.
Hammer

JK

rirawh,[p]I use a plate setter for the BGE large (see BGE Accessories), drip pan, and a second grate on top, upon which I place the meat. Great for butts and ribs (although I do the last hour or so direct). You can also turn the plate setter over and put a pizza stone on top and make pizza.

Linda

Hammer,
What do you set the drip pan on? I don't have a plate setter yet so I'm trying to figure out what to use until I get one. Do you set the drip pan on the grid and put the meat in the drip pan?

Unknown

Linda,[p]I think buying a plate setter is in your future. Given the inevitability of that. I suggest the soon the better. (smile)[p]Have fun.[p]KL