Fire brick for indirect cooking

Unknown · January 2001

Getting ready to do 6# Boston Butt on large bge. I couldnl't find thin brick (or l/2 brick} so I have big ones and they are quite heavy.My question is: could they be too heavy or hurt the bge by being this heavy?? [p][p][p][p]advance.[p][p]

Wise One · January 2001

Ray Price, not going to hurt the egg but they do take up more space. Be sure your thrmometer does not stick down too far.

Nature Boy · January 2001

Ray Price,
That is a lot of mass, and you will use a ton of lump. Why not use just a drip pan on the main grate?? And a v-rack, or a second grate to keep the meat elevated over the drip pan?? That'll suit you fine. What is your goal with the firbricks?[p]just wonderin'
Cheers
NB

Char-Woody · January 2001

Ray Price, you can do your Boston with just a drip pan with water for a barrier. Since your doing a low and slow approach at 250F or less, you don't need too much barrer..You can use the larger brick just to support a extra grill over the drip pan arrangement. This will allow you a full air/smoke environment around the meat.
Those large firebricks are IMHO too much mass to try and heat altho, I have never used em. There is a sheet metal brick combo sold by GrillMaster called Hot Bricks.. I have them but never used them yet. Might be a good time tonight with pizza..
Cheers..
C~W[p]

Unknown · January 2001

Nature Boy, your on course..I doubled on top of ya...SRI.
C~W

Unknown · January 2001

Ray Price,
these guys are right on track with the drip pan and v rack. Just did a 8 # butt and it turned out perfect. It provides all the barrier you need, but do cover your pan with foil (unless you enjoy scraping black goo off).[p]Egg on[p]tember

Unknown · January 2001

Nature Boy, your on course..I doubled on top of ya...SRI.
C~W

Wise One · January 2001

tember2, your foil suggestion is quite warranted. Last time I spent three days alternately soaking and scraping to get it clean. Also, remember to cover both sides of the pan. The smoke on the outside is almost as hard to clean as the black goo on th einside. Of course, you could just use an aluminum disposable pan and be done with it.

hounddog · January 2001

Wise One,DISPOSABLE ALUMINUM?????!!!??!?!?!?!?![p]HORRORS!!!!!!! [p]The palate curls.[p] <s>

hounddog · January 2001

hounddog was smiling when he said that

Wise One · January 2001

hounddog, actually I even cover my disposable pans with aluminum foil and try to get five or six cooks out of them rather than just one. Of course, I'm probably throwing out an even dollars' value of aluminum when I toss the covering. All I know is that my wife told me I coul dnot spend three days soaking my dirty pan in her kitchen sink. (And I refused to let it soak in the tub.) :-)

Car Wash Mike · January 2001

Char-Woody, going to Sedalia Friday anything I should no or watch out for?[p]CWM

Char-Woody · January 2001

Car Wash Mike, Just them outlaws that were badges down there. They get real cantakerous..! Specially those with the last name of Shaw! Wiffys relatives..:-)
C~W[p]

hounddog · January 2001

Wise One, I do the same thing, except the dogs usually get hold of the things and tear them up when I am not looking, so i usually don't make 5 cooks

Nature Boy · January 2001

Wise One,
I get 20 or 30 cooks out of each of the disposable pans. Go through some heavy duty aluminum foil, but the drip pans hold up great. I just bend em back in shape each time, and reline with foil. those things are freakin amazing.[p]The wonderful things life has to offer....and those kind folks over at the disposable aluminum drip pan factory.[p]NB

Fire brick for indirect cooking

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