Indirect cooking

Unknown

I have a brand new big green egg, there are so many different ways to cook different dishes.... I am getting confused about when to use indirect cooking....any suggestions?[p]Also, does a drip pan under a v rack constitute an indirect set up or should I use a plate setter?

Wise One

Gessner, a drip pan under a rack is indirect heat. Indirect heat is when there is a barrier between the heat source and the food and the food is not sitting directly on the barrier. Use indirect anytime you are cooking meats with a lot of fat or when you are cooking where you are concerned with the outside of the food cooking much faster than the inside. You can also use indirect heat to avoid charring the outside of the grilled item.

Unknown

Gessner,[p]Although I am not an eggspert (however I am in training), I have seen many posts that say virtually anything you do indirect with a plate setter can be done with a v-rack and drip pan.[p]The big advantage of indirect for long cooks is that there is not a possibility of flare-ups caused from drippings which can cause hot spots.[p]Welcome to the club...and happy egging.