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Indirect heat

Unknown
Unknown
edited November -1 in EggHead Forum
A recipe recommends indirect heat. How is this accomplished in a BGE?
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Comments

  • Shelby
    Shelby Posts: 803
    Wheeler McDougal, Jr.,
    The easiest way is with a platesetter however a lot of people recommend and use fire bricks.[p]A few more details...what are you cooking, etc.
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  • Nature Boy
    Nature Boy Posts: 8,687
    Wheeler McDougal, Jr.,
    Any barrier between the fire and your food makes your cook indirect. A simple example would be a V-roasting rack in a roasting pan. There are many different setups from hanging a drip pan below your main grate, to setting a drip pan on main grate, and a second grate elevated (with bolts, firebircks, or BGE extended grate) over the drip pan. [p]Yell if you need suggestions for your specific needs.
    'appy 'olidays
    Chris
    DizzyPigBBQ.com
    Twitter: @dizzypigbbq
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  • ravnhaus
    ravnhaus Posts: 311
    Wheeler McDougal, Jr.,
    Go to the link and you will see one way of setting up indirect with the use of firebricks (splits).
    [ul][li]cooking indirect[/ul]
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  • Unknown
    Unknown
    Shelby,
    Thanks for the reply. I am cooking a 6 pound prime rib roast (boneless). Suppose I will use a V rack and drip pan, but have looked further and noticed that fire bricks would be an alternative. We just purchased the BGE and we did a pork loin roast on it tonight. It was delicious.
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