Indirect Cooking Brick Formation

Unknown

Good morning,
I have heard alot of great ideas but I am a little confused on the fire brick formation for indirect cooking in a large BGE. If I don't have a plate setter how many bricks do I use and in what shape. Only cooking a small bird but I want it to be sucessful. Thanks, if you can give me any help.

bigarms

Randy from Baton Rouge,[p]4
edge-flat-flat-edge[p]example !_ _!

Nature Boy

<p />howdy Randy,
Here is how I do it. A full sized brick split in 3....or 3 half bricks. Gets the upper grate at a nice level...up in the dome.[p]'appy 'olidays!
Chris

Nature Boy

Oh....by the way Randy, if you are cooking a large thing like a turkey, and you need more dome space, you can turn the bricks on their shorter side. [p]Cheers!
Chris

Unknown

Nature Boy,
Thanks for the help. I just switch from a Weber Kettle grill. Looking forward to years of enjoyment.

Tim M

<p />Nature Boy,[p]You call raising a grid "indirect" ? Have I been gone that long now or am I missing something? Here is how I use firebricks for indirect (and I only used the extra brick because I had it - you don't need 5).[p]Tim

Nature Boy

Any time, Randy. There are lots of cool things you can do with different setups. I built a real handy bracket that hangs a drip pan under the main grate, which opens up a ton of cooking space, and allows you to get more air flowing around your food.[p]The combo of that kettle and your egg should allow you to do some serious cooking! .[p]Cold beverages to you.
Chris

Nature Boy

Tim M,
Drip pan goes on the bottom rack, goomer! Or hangs below the main grate. Top grate goes on the bricks. Boom. Indirect.[p]I have been happy without all that extra ceramic mass. But dats just me.[p]Happy T-Day to you and Jan! Doin' another Turkey Breast? Goin' anywhere?
Cheers mang
Chris

Unknown

bigarms,
Thanks.

Unknown

Tim M,
Thanks.

WessB

Nature Boy,
"Goomer"...LMAO...haven`t heard that one in a while....whens the page gonna be ready???[p]Wess

Nature Boy

WessB,
Waiting on Demo prices, and a few more bits of info from Dale. I guess probably not this week! You can see what I have so far at he link below. I think the guestbook is ready to sign into.
Beers!
Chris
[ul][li]Preliminary Eggfest Site! [/ul]

WessB

Nature Boy,
LOL...yes the guestbook works[p]Wess

QBabe

Nature Boy,[p]I signed the guest book, but even tho' I said I was cooking, it didn't pick it up. Guess I screwed it up when I put "yes" rather than "y". We ARE definately cooking....can you fix it, or do you want me to do it again?[p]Sorry (sheepish grin!),
Tonia
:~)

Tim M

Nature Boy,[p]Staying here and doing 2 turkey breasts. I was challenged to a "cook-off" from a guy in the office today. It will be ribs at 30 paces with me on my P**** and him on his Webber. This should be fun![p]Has the wife gotten back yet?? Are you full of meat by now?[p]Have a good Thanksgiving up in the cold country.[p]Tim

Unknown

Randy from Baton Rouge,[p]Hello neighbor! Louisiana is starting to make presence on this forum. Myself, Chef Wil, Shelby, and now Randy from BR. Any others out there? Do we have enough Egger's yet for a Louisiana EggFest? That is a scary thought, I don’t know if there enough cyane pepper in the world to have an EggFest in Louisiana. Besides do we want to let them in on the secret? Marty

Chef Wil

LAD,
a few phone calls and you can add another 20 to 30 eggers that are not on the forum but do have green eggs from south Louisiana, bought 'em at the last show we did @ da Cajundome

Unknown

Chef Wil,[p]Good afternoon Chef Wil, I hope you and your family have a GREAT Thanksgiving. You cook'n or take'n them out? Just kid'n! [p]Your invited over here. We will have plenty of food and Cajun's if your family wants to join us. Trust me they are Cajun, and I mean Cajun as only a Cajun can cook![p]Marty

Brett

Nature Boy,
NB, 12-15 demo eggs is not going to be nearly enough if the increased attendance at eggtoberfest is any indication of what we can expect this coming year in Waldorf. I am thinking 30 or more will probably be closer to what will be needed.[p]Green eggs in your beer!
Brett

ravnhaus

Randy from Baton Rouge,
Go to the link and scroll down.
[ul][li]BGE cooking methods[/ul]

Unknown

ravnhaus,
Perfect! Just the answer I was looking for. Thanks.

Nature Boy

Brett,
Dale says there is no limt on eggs. As many as he sells will be there and available for cooking on. [p]It will be a pretty big savings.[p]Beers, and happy Tday
Chris