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Direct/Indirect setups
RickyBobby
Posts: 744
I use an XL and am curious of all the possible variations for cooking direct/indirect at the same time? Which approach have you taken? Pics would be great!
My PitMaster IQ120 FREAKIN ROCKS!!!!!!!
Current BGE arsenal: XL & MiniMax
Comments
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You can pile your lump on one side. You can use fire bricks, or the Ang-L brackets from the Ceramic Grill Store to create a solid barrier to hold your lump on one side:
You can corral your lump in the lump reducing ring (or just build a small pile of lump in the center) to have a circular direct zone encircled by an indirect area:
Even when you have a plate setter (or baking stone) for indirect, you can use the unshielded areas for some direct (raised direct) heat.
You can also use a 1/2 round ceramic stone. You can find some at the CGS.
I've used all of the above methods except for the half round stone setup (I don't have the stone).XL, Large, Small, Mini Eggs, M&M BBQ Texas Smoke King, Shirley Fabrication 24x36 Patio, Humphrey's Weekender, Karubecue C-60, MAK 1-Star General, Hasty Bake Gourmet, Santa Maria Grill, Webers: 14" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA Charcoal
Bay Area, CA -
I like the half raised grid with a half plate on one side and direct on cast iron on the other.
Location 33.537588, -83.969298 (33.5 miles and 41 minutes SE of the Mothership)
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