Indirect / Direct Cooking

Joel

Over at the BBQ Brethren forum, a user was showing off his tri-tips that he cooked on his Weber (http://www.bbq-brethren.com/forum/showthread.php?t=78753). He's got his Weber set up with two cooking zones with the briquettes stacked on one side to provide a direct cooking surface and the opposite side is used as an indirect cooking surface.

I normally cook my thicker beef steaks this same way using my Weber but wasn't sure how people cook on their Egg. Do you use two-zone setup? I've also heard of people bringing up their meat to ~120* by ziplocking and putting them in warm water?

Thanks in advance!

-Joel

Wise One

You can do it with the Egg but it's not quite as easy on the mini/small/medium. On the XL it is quite easy to build a fire on one side of the grate since it is so big. On the large you need some type of dam to keep the fire in place on one side. A heavy duty piece of foil folded several times can serve as a dam.

However, most of us do our indirect cooking by placing a barrier between the fire and grill. The Egg setter is probably the most common way to do it but you can also use fire bricks or even a pan of clean sand between the fire and the grill. All you want to do is to set up a configuration so that the heat reaches the meat (or bread or veggies or ??) while the flames cannot.

Ross in Ventura

Here is how I cook Tri-Tip Joel
http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=817551&catid=1

Ross

Joel

Thanks - I may end up using an extender along with a ceramic stone for heat deflection. I think this would work for a decent amount of money : http://www.ceramicgrillstore.com/ceramicgrillstore/index.php?option=com_content&view=article&id=60&Itemid=227#woo24. I'm sure I could engineer something a little less elegant but much more affordable.

-Joel

Ross in Ventura

Joel you can make a grid extened grid with a 17-in. webber grid and 4 SS Bolts for under 20 bucks

Ross

Joel

I saw that too. I think I'll give that a shot before dropping cash on something fancy.

-Joel

EGGARY

I have done tri tips both ways, DIRECT and INDIRECT. Since I finally learned how to control the temperature I might try doing tritip direct but with a raised grid and at a lower temp 300- 325.

So what I am saying is, is to try cooking both ways to see with works best.