Indirect cooking

Unknown

Help me understand please...I have done several BBQ Briskets, Pulled porks and I do not have the do dad for indirect cooking. I simply elevate my subject to get it higher in the dome for a more accurate understanding of the cooking temp, and then keep it at 220 or there about for as long as it takes to get done. What would indirect do for me, or how would it change my current process. I am new at this game and want to learn all I can.

Sigmore

Matty, if doin watchyer doin works for you, keep on doin. That's the fun of the EGG. There are no rules cast in stone on how to cook anything.

Nature Boy

Matty,
Cooking indirect reduces the chances of the bottom of your roast getting charred from the direct heat of the fire, and prevents the fat from dripping on the fire.[p]Are you getting a hard tough crust on the bottom? Are you getting a thick billowing smoke from the fat dripping on the fire? If not, keep doing what you are doing. If you want to try indirect, there are many solutions for setups. Are you getting good results with what you are doing?[p]Cheers
Chris

Nature Boy

sigmore,
Dang. You said the same thing in a whole bunch fewer words. I think I talk too much sometimes!

Sigmore

Nature Boy, yepper, thanks.

Sundown

Matty,[p]All indirect means is having something between what you are cooking and the fire/flame/lump. Anything can mean a drip pan, pizza stone or plate setter. I even think a piece of parchment paper would work too.

Unknown

Nature Boy,
Sometime direct is not good, I was in the pub talking with this cutie and I asked something pretty direct and almost got my face slapped. LOL[p]Regard,
Bordello