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Majority of your cooks-direct, raised direct or indirect?
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lousubcap
Posts: 32,385
Majority of mine (based on number of cooks-not hours per cook:)) are now raised direct; moving past the indirect low&slow. Weekends low&slow is the winner, hands down. Others?
Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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During the week....direct. Weekend...indirect.PROUD MEMBER OF THE WHO DAT NATION!
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Mostly direct - steaks, chops, wings, other chicken pieces.
Tim
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90% indirect and 10% direct here....(retired) lots of spatchcocks and butts!!
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IndirectPROUD MEMBER OF THE WHO DAT NATION!!!!! Stuck in Dallas.......
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Indirect 75%.
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More direct. Pizza once a week for sure, so that would be the indirect side of things. Subject to taste bud cravings. :-bdLarge, small, and a mini
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Indirect 75% here as well. Don't like to hover and flip, interferes alcohol intake. More of a Ronco set it and forget it style. )BrandonQuad Cities
"If yer gonna denigrate, familiarity with the subject is helpful." -
I like to go indirect most of time when I can. Takes longer to cook and it makes SWMBO think I'm really working hard putting the meal together. #world'sbesthusband
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75% indirect, 25% direct. I am addicted to brisket and pork shoulder. Although just got my Spider and vast iron grill for hot searing....so that may change.-------------------------------------------------------------------------Keywords: Gator, Nashvegas, LBGE, Looftlighter, Thermapen in Racing Green (faster than the red one!), PSWOO2, Spider with CI, IQ120
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I'm probably an 80/20 guy ... indirect to direct raised. I'll often combine for steaks using the Finney Method.
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Yep . . . weekdays, get 'er done . . . weekends, let 'er run . . .
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Directly in the oven lol...no egg yet but i'm almost ready to bite the bullet!
Hows ya gettin' on, me ol ****?Kippens.Newfoundland and Labrador. (Canada). -
Raised direct for chicken parts and burgers. Direct and close to the coals for steaks. Indirect for brisket, butts and ribs.
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Most all my cooks direct / raised (the adj rig stays in both Larges and the Mini Woo stays in Mini).Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.
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Most are raised direct (chicken and sausage mostly) but also throw in indirects (wings, ribs) from time to time.
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Great question. 80% indirect, 15% direct on the fire ring, 5% raised direct.Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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Probably 70% indirect. Gerhard
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70% indirect, But I just got my pswoo2, so that number can change at random.
Cleveland, TN.
LG BGE, PSWOO2, Stoker WIFI.
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Depends on what I'm cooking and what the fire looks like. If I'm cooking something large that needs even heat searing, I might just go direct raised with a super hot fire if my fire is asymmetrical. Otherwise I'll go regular level direct. Other direct mode is putting a small 13" grate right on the hot coals and cooking (almost) cave-man style. Lots of dripping fat will make me go indirect, so I can mitigate burning fat.
I can't even estimate - probably more direct cooks since I've been doing sous vide.
______________________________________________I love lamp.. -
I only bought my egg to smoke low & slow and for pizzas. Being able to smoke in sub zero temps was my driving force. I have yet to cook direct, but since everything has been great so far, I'll never say never.XLBGE- Napa, CA by way of ATX
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Probably half and half, direct/indirect. I need to work on doing more raised direct and explore the possibilities.
If you don't think too good, don't think too much.
Afton, VA -
All over the place but probably 60, 40 direct
LBGEGo Dawgs! - Marietta, GA -
I just use my oven/range combo. I don't even have an egg. :^oColumbia, SC --- LBGE 2011 -- MINI BGE 2013
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I lean towards raised with a hot Cast iron grid when doing direct cooks.I use the cast iron because I think it helps cook a bit faster. I find it easier to finish with a sear if needed. (it beats burning your seasonings) I'm with you Cap on the direct/indirect ratio. Most cooks during the week are fast direct cooks, and weekends are for indirects with the exception of pizzas and wings.
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Direct raised, my woo lives in my small and I have yet to cook without it.For my large its been Indirect more lately both with pizzas and long cooks.Large & Small BGE, CGW Two-Tier Swing Rack for BOTH EGGS, Spider for the Wok, eggCARTen & and Cedar Pergola my Eggs call home in Edmond, OK.
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I'm probably 60% direct, 35% indirect and 5% raised indirect.
Knoxville, TN
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