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Two questions from new egger?

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edited November -1 in EggHead Forum
Two things I see repeatedly...[p]1) What is the exact difference between direct and indirect cooking? This weekend I did a pork butt with v-rack and drip pan...was that indirect simply because the pan was between the coals and meat?[p]2) What is a smoke ring?[p]Thanks very much.
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  • nikkig
    nikkig Posts: 514
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    biglabmaggie,
    Indirect cooking is simply putting something between the fire and the food. Some people use their platesetter or pizza stone, or firebricks, or ir can be just a drip pan. I am in the group that uses just a drip pan, and I just use disposable foil pans. The only thing I use my platesetter and pizza stone for is pizza.[p]The smoke ring is the pink or red ring around the outside of the meat after it has been smoked. From what I understand, it is simply just a chemical reaction between the meat and the smoke. The link is to a picture of a meatloaf with an exceptional smoke ring. [p]~nikki
    [ul][li]Meatloaf Smoke Ring[/ul]
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