are direct AND indirect possible at the same time?

The Notorious B.G.E.

Hello! I'm definitely a novice egghead, and i'm wondering if i can replicate the traditional grill charcoal set up for a 2- or 3-level fire. You know, "sear over direct high heat, then transfer to the cooler side of the grill for indirect cooking". Any thoughts? Thanks for the help!!

FlaPoolman

You can go close to the lump then high in the dome or use the half moon pizza stone

mad max beyond eggdome

in this picture, the spatchcocked chicken is sitting indirect over a platesetter, but the sweettater planks are around the edge over the direct heat coming up around the edges of the setter ....so there a couple of ways to cook direct and indirect at the same time .. .

Boilermaker Ben

I have baked (indirect) potatoes at the same time as I cooked a spatchcock direct. I made a little heat shield/tray out of aluminum foil, made a little salt mound for each potato, and set the potato on the mound. voila! indirect baking.

Last week I cracked my pizza stone. I'm going to keep the pieces, so I can use them as a heat shield next time I want to do direct and indirect at the same time.

Capt Frank

BGE has a 1/2 moon pizza stone available along with a 1/2 moon raised grid that fits in a recess on one side of the stone. It is not real big, but it works well.

Capt Frank
Homosassa, FL

Hungry Celeste

I have this half-moon stone & raised grid setup, and it works well. You can go hot & fast on one side, and get a gentler heat above the stone on the other side. Good for doing veggie sides, or baking while direct-grilling.

Fidel

To play off your example of "sear over direct high heat, then transfer to the cooler side of the grill for indirect cooking" it is quite simple really.

Sear whatever you are cooking, insert your platesetter or other indirect heat shield, shut vents if necessary to reduce heat, then finish the cook indirect.

Bacchus

I may have to get one of those half moon deals. I think there is another component that is of the same design th work along with it, besides the stone.

fishlessman

most of us have two or more eggs, its an easy setup, light two of them :laugh: if your talking about searing a steak or roast then finishing it in a cooler area, most of us either trex it or reverse sear it by removing the meat for twenty or so minutes while decreasing or increasing the temps. if your not familar with the trex method do a search, its a great method on the egg

fishlessman

on some cooks i purposely light my egg only in the back of the cooker which is normally hotter anyways, a turkey cook i will place the legs toward the hotspot, a brisket cook the thicker end goes towrds the hot spot. also with a raised grill you can slide firebrick splits under what ever you want too

2Fategghead

strangelove, Welcome to the forum, Here is one of many ways to egg direct and indirect at the same time. Here is a broken pampered chef stone. In this cook I was baking potatos on the left and later searing my steaks on the right. Tim

Spring Chicken

I have one of these.



I suppose I could figure out a way to do both at the same time.

Spring "Three Door Convertible" Chicken
Spring Texas USA