indiect question

Unknown

What is the best way to cook indirect.I'm thinking about ordering a platesetter but was wondering is this better than a drip pan.I've tried the drip pan but I didn't like the burning drippings so I may add water next time.Also what about a grill extender is this good to use in when cooking indirect?I read where someone had problems with heat near the setter being cooler than up higher and they had to turn the meat.Is the a normal problem?

stike

mtk,
dunno what's best, but i have a homemade grill extender, which puts everything up in the dome, and i use either an old pizzastone or a round patio paver to achieve my indirect heat. i put that well below the extender on the grill which sits atop the firering.[p]no drip pan, just maybe tinfoild covering the stone.[p]always moist, never any bitter burning drippings.[p]too simple, and cheap

Smokey

mtk,[p]I used fire bricks for a while and the work great. I also bought a platesetter and now use it more often.[p]Smokey

Wise One

mtk, there is no best method but there are a variety of methods. Personally I think the platesetter is the best single accessory you can buy for your egg. With the legs up you can use it for indirect cooking either with or without a pan underneath to collect drippings. Without a pan, it may get a little messy as the drippings drip onto the platesetter and then into the fire but it still serves the purpose of providing a barrier between the meat and the fire. With grilled items that don't drip much (vegetables, fish) the pan-less platestter does a wonderful job of avoiding that "it's not burnt just well-done" situation we often encounter with absolutely no mess. With the feet down the platesetter provides the perfect resting spot for the pizza stone to produce golden brown pizza crusts. You can use a second grill (or grill extender) along with firebricks to achieve the same results but the platesetter cvertainly is more convenient.

BucsFanJim

mtk,
I just bought a plate setter last week and used it Saturday night for some ABT's, (Thanks Wess B for the recipe!) and they came out AWESOME!
That was my first time with the indirect on the Egg.

BucsFanJim

By the way for the ABT's I used a drip pan on top of the platesetter (legs up)[p]

BluesnBBQ

I use a very simple setup - pizza stone on grid, drip pan on pizza stone, second grid on drip pan, meat on second grid. And most of the time I don't use the pizza stone. As long as you keep the temp low (200-250) it doesn't have to be comepletely indirect.

Smoke 'n Things

mtk,
I have only cooked indirect with the plate setter. I was never able to find fire bricks in my area. I cover the upper side the plate setter with heavy duty foil to cut down on the cleanup. I vary the use of a drip pan by what I am cooking and my mood. [p]What did you mean by not liking the burning drippings? Was it the smell, cleanup, or something else?[p]I have never added water to the drip pan. I did add beer one time, but I do not think it added anything to the cook and figured I was just wasting beer. If you are worried about cleanup then cover your drip pan with heavy duty foil, or form a drip pan out of foil, or buy disposable foil pans. If I need something to cook in the egg, then I buy my own, so I do not upset the wife by ruining her good cookware.[p]As for turning. For ribs, I turn them and shuffle them around about every hour. For larger cuts like Butts and Brisket, I do not flip or move them.[p]bye,
Smoke 'n Things[p]

Unknown

Thanks for all the reply's