Indirect Cooking

Siltz

When cooking with indirect heat do you use your pizza stone as a grid holder? I've been turning mine upside done and putting the grid on the legs and then using my v-rack and drib pan on the grid. Am I doing this correctly? I don't seem to be getting a very good bark on my pork shoulders.

Carolina Q

Pizza stone? I assume you mean the plate setter, since it has legs and a pizza stone doesn't. Hope you're not doing pizzas on the plate setter!

For butts, I don't use a rack. PS, legs up, drip pan on the PS, grid on the PS legs, then the butt on the grid.

Actually, I don't use a rack for anything. Unless I were doing multiple slabs of ribs - just so they'd all fit. Oh, and I did use it for a packer brisket which was too long to fit laying flat, but was fine after I curled it over the rack.

BigA

just like Carolina Q stated, plate setter down, legs up, grate on legs, and drip pan in plate setter, if you do pizzas make sure you have a baking stone! u can use the vrack, i use mine for ribs and have done prok butts on them as well

Mr. & Mrs Potatohead

I have yet to use a rack for anything (not to say it doesn’t work. I just don’t have one), but indirect does mean just that! Indirect!!!
Indirect means that there is a barrier (a heat shield of any sort) between the fire and the cook! That is as simple as it gets!
What ever the barrier, it is just a barrier!
I use my plate setter for all my indirect cooks. Sometimes legs up and sometimes legs down, but either way it is a barrier, making for an oven!
So, if you want to cook with the Egg as an oven, a shield makes all the sense in the world.
With a plate setter: Legs up, it’s a convection oven because of the hot air flow, up and around.
Legs down, it’s a “brick oven” because of the heat being directly under the baking surface.
Hope this helps some :ermm: !