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Indirect cooking setups

Unknown
Unknown
edited November -1 in EggHead Forum
I have a large egg and would like to start cooking various things using indirect heat. What are some of the methods for doings so? Is it as simple as moving charcoal over to one side after its started, this doesnt leave a great deal of space for larger pieces. So I am looking for some wisdom from you pros. I want to cook items like ribs and roasts. thanks.
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Comments

  • Mike in MN
    Mike in MN Posts: 546
    Terry,
    Any kind of mass (preferably ceramic) you can get between your meat and the lump would qualify. [p]Your best purchase would be a platesetter from BGE. This unit is bulletproof (well, within reason) heavy, and it can be used in a couple of different ways. I recommend this purchase, hands down. ($30-$40)[p]A cheaper version would be a pizza stone. Firebricks can be used to block the heat. I've heard of members using ceramic tiles to block the heat (they usually don't last too long)[p]I use a platesetter and a broken pizza stone covered with aluminum foil, and usually a drip pan, and then my grill with the meat on it. Quick and EZ setup. Oh ya, it's safe, and it won't fall apart.[p]Mike in MN
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  • The Naked Whiz
    The Naked Whiz Posts: 7,777
    Terry,
    As I recall, WessB has got photos on his website of some indirect setups. Here's a link:[p]TNW
    [ul][li]WessB's website[/ul]
    The Naked Whiz
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