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Author Topic: Indirect cooking techniques  (Read 5588 times)

Hogsy

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Indirect cooking techniques
« on: January 12, 2013, 01:18:50 AM »
After seeing Finks pics of how he cooked his wangs
I did a bit of searching on different techniques
This vid caught my eye
http://m.youtube.com/watch?v=NaUUrc9rLmI
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Indirect cooking techniques
« on: January 12, 2013, 01:18:50 AM »

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bob hope

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Re: Indirect cooking techniques
« Reply #1 on: January 12, 2013, 05:49:00 AM »
Hogsy, I use this set up mainly with my Automatic BBQ Temperature Control unit as it helps with the low and slow. I thought you might like to see it. Its a little hard to see but its set up like in the video with the drip pan under the meat and I'm using some large chunks of lump charcoal to hold the foil in place around the bottom. I still find you should spin the meat half way into the cook.





Here's my cook helper last night. It seems he always comes around when I'm grilling.
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DoppelBock

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Re: Indirect cooking techniques
« Reply #2 on: January 12, 2013, 06:12:09 AM »
Hogsy, I use this set up mainly with my Automatic BBQ Temperature Control unit as it helps with the low and slow. I thought you might like to see it. Its a little hard to see but its set up like in the video with the drip pan under the meat and I'm using some large chunks of lump charcoal to hold the foil in place around the bottom. I still find you should spin the meat half way into the cook.





Here's my cook helper last night. It seems he always comes around when I'm grilling.


Was that a flat or a whole packer? I usually bank the coals on both sides, but I'll it this way next time.

bob hope

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Re: Indirect cooking techniques
« Reply #3 on: January 12, 2013, 06:33:41 AM »
It was a whole packer, and actually it was the first time I cooked one point down.
Here it is when it was done.
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1buckie

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Re: Indirect cooking techniques
« Reply #4 on: January 12, 2013, 07:13:38 AM »


Nice lookin' beef, bob !!!

The last one I did was point down also....

Here ~~>

http://weberkettleclub.com/forums/food-pr0n/brisket-prawn/

Did a bit of reading & some folks say the fat protects the item from the heat, so thought I'd try it......
Seemed pretty OK, but I'm so used to doing tri-tip fat cap up that it makes me nervous..... ::)

Put it up on a rack in a foil covered pan the last half of the cook.....point up
( 5th shot down )
"If you want it fancy there is BBQ spray paint at home depot for that. "
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SmoothSmoke

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Re: Indirect cooking techniques
« Reply #5 on: January 12, 2013, 07:18:31 AM »
I do it like Hogsy.  Pretty much banking all the coals to one side, minion method.  I also make sure to position the lid with the damper over the meat, not over the fuel. 




1buckie

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Re: Indirect cooking techniques
« Reply #6 on: January 12, 2013, 07:26:41 AM »


 Great pics !!!

That's the way to do longer stuff...... even chicken takes awhile.......

Setups like those are what led to the "fuse" rings for me, even less noodling required...... :)

And yeah, vent away from coals, draw the heat / smoke across the food.....
"If you want it fancy there is BBQ spray paint at home depot for that. "
    Covered, damper-controlled cooking.....IF YOU PLEASE !!!
           "But the ever versatile kettle reigned supreme"    

Craig

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Re: Indirect cooking techniques
« Reply #7 on: January 12, 2013, 09:03:36 AM »
Some nice setups here.

Craig
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Hogsy

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Re: Indirect cooking techniques
« Reply #8 on: January 12, 2013, 11:45:31 AM »
I always use the fuse /snake method and it usually works well for me but the use of fire bricks for better convection has got me intrigued
Anyone use fire bricks ?
I was thinking of making up some sort of metal contraption to use instead of the bricks
Sort of like a smokenator without the top part ( no waterpan)
So I could slide it in and out of the different grate bars depending on how long a cook I was doing
And having it raised up higher than the cooking grate(1 or 2inches) so as to have total indirect cooking
The idea of the fire bricks and the foil on the bottom is to create better circulation and retain radiant heat, I think
Thanks for the pics
Love seeing how others do there thing
" I'm only 2 or 3 kettles away from being that creepy guy down                    the street with all the Webers"
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1buckie

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Re: Indirect cooking techniques
« Reply #9 on: January 12, 2013, 11:52:36 AM »

 The metal plate idea sounds interesting......

Maybe several different sizes, so you can gain the same blockage with various amounts of coals ?

Most  important to me would be the somewhat higher heat &  convection  needed for chicken........ ;D
"If you want it fancy there is BBQ spray paint at home depot for that. "
    Covered, damper-controlled cooking.....IF YOU PLEASE !!!
           "But the ever versatile kettle reigned supreme"    

Weber Kettle Club Forums

Re: Indirect cooking techniques
« Reply #9 on: January 12, 2013, 11:52:36 AM »

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Duke

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Re: Indirect cooking techniques
« Reply #10 on: January 14, 2013, 06:17:51 AM »
I always use the fuse /snake method and it usually works well for me but the use of fire bricks for better convection has got me intrigued
Anyone use fire bricks ?
I was thinking of making up some sort of metal contraption to use instead of the bricks
Sort of like a smokenator without the top part ( no waterpan)
So I could slide it in and out of the different grate bars depending on how long a cook I was doing
And having it raised up higher than the cooking grate(1 or 2inches) so as to have total indirect cooking
The idea of the fire bricks and the foil on the bottom is to create better circulation and retain radiant heat, I think
Thanks for the pics
Love seeing how others do there thing

I have seen where people use two firebricks to hold the coals back and they say it also holds the heat in and covects better.

Hogsy

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Re: Indirect cooking techniques
« Reply #11 on: January 14, 2013, 10:39:36 AM »
I made this up yesterday to use instead of fire bricks and to get better convection and circulation
It will only work with the hinged grate because once in place the hinge part of the grate needs to be lifted to load the hot charcoal
Haven't tried it yet but I do like to experiment



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glrasmussen

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Re: Indirect cooking techniques
« Reply #12 on: January 14, 2013, 10:53:34 AM »
I like the concept. Just looking at the Pic, It designed for working in full damp position? The heat control will only be top vent then?
I think it will work.

Greg
I have been stung by Weberitis...At this time, no cure in site. On the hunt for the elusive Cado and Green 22 MBH...

1buckie

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Re: Indirect cooking techniques
« Reply #13 on: January 14, 2013, 11:13:28 AM »
That looks grate, Hogsy !!!!!

& you can add coals if you'd like !!!
"If you want it fancy there is BBQ spray paint at home depot for that. "
    Covered, damper-controlled cooking.....IF YOU PLEASE !!!
           "But the ever versatile kettle reigned supreme"    

Hogsy

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Re: Indirect cooking techniques
« Reply #14 on: January 14, 2013, 11:16:11 AM »
Both top vents and bottom vents can be open
It doesn't interfere with either vents
I'm hoping to be able to use it for low & slow and hot & fast
" I'm only 2 or 3 kettles away from being that creepy guy down                    the street with all the Webers"
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