Pork Loin Roast and Setup Question

Unknown

Getting ready to cook a marinated Pork loin roast on my large BGE, and wanted to know if I should use the place setter and go the indirect route, or raise the grill on firebrick, and go the direct route? How about cook times, etc? Suggestions, advice,...? I will use a V-rack and foil drip pan. This is a dumb question, but does using the fire bricks require two grills, or do you just rest the bricks on the ceramic ring? Standing the firebricks on end doesn't seem too stable, and the bricks seem to be at different levels. Any advice would be helpful here as well. Could anyone share a photo of their fire brick set up - thanks in advance.

Nature Boy

<p />Smilinguy,
I see nobody else has jumped in here. I sure like the direct route. Plus it would be the least complicated setup. I wouldn't go over 300, and make sure to flip and rotate the thing to get even browning. Cook to 140-145 internal and you are good to go.[p]As far as the fire bricks, this picture might help. I use a large brick split in 3.[p]Good luck! Hope this is not too late ferya.
Happy New Year

Dave's Not Here

<p />Smilinguy,
Here's the setup I frequently use. There are three "splits" on edge on a grid, with a grid on top. This was last night's jerk chicken. Direct, on upper grid, about 325°, for 1:15. Great!

Unknown

Thanks for the help. It turned out really well, but I did it indirectly with the plate setter, at about 315 degrees for 1.5 hours. I'll use the bricks next time.