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direct or indirect?

RafterdudeRafterdude Posts: 39
edited 11:23PM in EggHead Forum
Became the proud owner of a large bge last friday. Just curious to know if you all have a preference on the direct or indirect method?
Just did my favorite pork loin chops using the direct 3/3/4 method,
sad that they were not up to snuff, ie dry slightly charred. Im thinkin the id method may be the way?


  • ShelbyShelby Posts: 803
    Congrats and welcome!
    I think direct vs. indirect depends on what you are cooking. For chops or steaks, I think most will say direct. Depending on how thich the chops were, 10 mins would be way too long. I did some t-bones tonight...about 1" thick and went 2 mins on each side.
    Typically, you'll use indirect for longer cooks where you don't want the food to come in direct contact with the heat.
    Good luck...I promise, the cooks will improve greatly!

  • JSlotJSlot Posts: 1,218
    Welcome to the club, RD. I agree that 10 mins is way to long for your chops unless they are 1½" thick or more. It won't take long before you find the right combination of time and temp to turn out succulent, juicy meat every time.[p]Frosty Ones!

  • rafterdude,
    As a good rule of thumb (with the exception of steaks), if its over 1.5 - 2 inches thick, you'll want to do indirect. Anything thinner is pretty much direct.
    If your trying to follow an oven recipe, if it calls for the Broiler, then go direct. If it calls for Baking, then its indirect. Those couple pointers will go a long way. Welcome to the club, and happy grilling

  • rafterdude,
    i second wailingangusbeef. . .i think about foods in the egg like i do in the kitchen. . .if it was baked in the oven, then it goes in direct over the plate setter. . .if it was broiled, then it goes direct. ..and some stuff that was done in a pan on the stove, i sometimes do direct, or i have a cast iron pan i put on the egg direct and cook in the pan just like i would on the stove (particularly if i want the food to cook in its juices. can stick a wok in there if you want as well . .[p]but if nothing, buy yourself a platesetter, you will be amazed how much you use it. .i think i probably use mine for at least 60% of my cooks...

  • RafterdudeRafterdude Posts: 39
    Thanks to all who responded. Yall are incredibly loyal and eggcited about all aspects of this bge thing. Sure I will learn lots! Thanks again! Happy Memorial Day.[p][p]

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