indirect cooking

Unknown · June 2001

I really want to get a BGE, but my husband wants a traditional smoker because he insists that indirect heat is the only way to smoke and that the BGE is direct. I keep seeing references to indirect on the forum. Would somebody explain how you can cook indirect when what you're cooking is directly above the fire, so that we can BOTH be happy getting a BGE?

Nature Boy · June 2001

Ann,
Any barrier between the fire and the food gets you indirect cooking. There are dozens of possible indirect setups that are simple to achieve. From a cheap aluminum drip pan, and a v-rack to ceramic plate setters. Cooking indirect is simple on the BGE, and temps remain very even around your meal.[p]The advantage of ceramics over traditional smokers include easier temp control, more efficient use of fuel, winter cooking no problem, much better moisture retention, less fidgeting required to maintain temps. Also capable of high temp sears and makes a great wood baking oven.[p]The traditional smoker will give you more space, and can give you great results...but with more work and more fuel.[p]Hope that helps! TimM's and Gfw's websites have many photos of indirect setups.[p]Cheers!
NB

Puj · June 2001

Ann,[p]NB stated the case ... now go get that Egg! You'll truly enjoy the experience.[p]Puj

BlueSmoke · June 2001

Ann,
Nature Boy is on the money! As I write I have 2 racks of ribs in my large Egg, a shank portion ham in the small. Both indirect. The ribs are working at 250º, with hickory for flavor. The ham's at 200º, with sugar maple. I "locked" the temperatures 90 minutes ago, and they haven't varied 5º either way since.
If your husband is adamant, I have a Brinkmann offset I'll make him a deal on. Haven't even been tempted to use it since I bought my first Egg. (And you get to remind him that it's good for his health to get up and check the fire every hour on an overnighter.)

Ksdaddio · June 2001

Ann,
I also have an offset Brinkman that I will make you a great deal on. It currently is rusting away, while I use my BGE indirect. Just consumed some great ribs, that took me about 21/2 hrs to do, and after I set the temperature, I lost my excuse to sit and watch it. My Brinkman kept me glued to the house, and dried out the food. Get an EGG!

Sundown · July 2001

Ann,
All of the below and more...Mr. Egg bakes some of the best bread I've ever tasted as well as pizza and 'smoked salmon'!
There's a bunch of us that have woks we do stir fry with because the Egg is perfect for that too. I don't own a Brinkmann and have only read about them here and in other forums.
My vote goes to Mr. Egg. [p]Carey

Unknown · July 2001

Thank you all. We're going out to NJ to look at an Egg next weekend (the guy who runs the store cooks and gives out free samples on Saturdays!) and unless there's some surprise, I think we'll get one. And be back to the forum for help, I'm sure!

Fireball · July 2001

Ann Monroe Howe,
Y'll all come back now hear. Be sure to eat a lot next saturday, and don't get too early or the food maybe raw. Welcome to the family (a little early) we are here for both of you.
Fireball

Bamabob · July 2001

Puj,
Hi friend! been missing hearing from you and your lovely wife,I still think of that great turkey last Oct. come up with something 'SPECTACULAR' for this year:-) Bob

indirect cooking

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