Conodo12 Posted January 10, 2009 Report Share Posted January 10, 2009 Decided to move this question to the "General Area" - Anyone cooking much of anything using direct heat outside of beef (steak, chops, London Broil, etc?) Sounds like just about everything else is getting cooked indirect? Also, how about the Rotis? Is most of it indirect or direct cooking? (I actually thought direct for the rotis) Thanks! Quote Link to comment Share on other sites More sharing options...
ThreeDJ16 Posted January 11, 2009 Report Share Posted January 11, 2009 Re: General Cooking Question... Decided to move this question to the "General Area" - Anyone cooking much of anything using direct heat outside of beef (steak, chops, London Broil, etc?) Sounds like just about everything else is getting cooked indirect? Also, how about the Rotis? Is most of it indirect or direct cooking? (I actually thought direct for the rotis) Thanks! You really have to drop the temps on a low/slow cook if you want to go direct. The KK is just so efficient, which makes it harder to do the direct. There is a thread in the accessory section where I experimented with drilling holes in the defector and calling it a diffuser. Had really good results. Might want to give it a read if your thinking of directs. -=Jasen=- Quote Link to comment Share on other sites More sharing options...
tcoliver Posted January 11, 2009 Report Share Posted January 11, 2009 I do just about everything indirect except steaks. Family doesn't like much that is crispy or chared even the slightest bit. Quote Link to comment Share on other sites More sharing options...
jdbower Posted January 11, 2009 Report Share Posted January 11, 2009 There are two big issues with low and slow direct cooks. First you've got less even heat, this may mean you need to turn the cook in the middle or you could have the bottom of the meat charred while the top is still under done. This could be a good thing if you've got people who like "burned to a crisp" meat and others who like "bloody as hell" meat. Second, the drippings can make the fire difficult to control. Flareups at high temps don't matter much (well, unless they endanger one's eyebrows), but low and slow is a constant battle with keeping the fire under control. Dripping flammable fats and non-flammable juices don't help, but it can be done if you need it to. The only direct I've done is a pork tenderloin. It came out well, but it was at moderate temps and not true low and slow. The bottom was singed nicely (which I liked) while the top was untouched (the wife liked that). Quote Link to comment Share on other sites More sharing options...
Firemonkey Posted January 11, 2009 Report Share Posted January 11, 2009 For me, direct/indirect is a question of how long the cook will take. I do anything that is a relatively short cook direct - fish, cut up chicken, steaks, pork tenderloin, potatoes, etc. If its a longer cook, it probably going to be indirect - whole chicken, bigger pork loin, roasts. Some also find the burning grease taste will foul the meal if you go indirect. This is a common complaint with chicken grease. Quote Link to comment Share on other sites More sharing options...
Conodo12 Posted January 11, 2009 Author Report Share Posted January 11, 2009 All great replies guys and thanks very much! How about the cedar plank cooking? Do you guys think going indirect is good to protect the plank (they recommend soaking the plank to prevent burning) or going direct? Also, can you reuse the planks or are they a once and done thing? Thanks again! Quote Link to comment Share on other sites More sharing options...
Firemonkey Posted January 11, 2009 Report Share Posted January 11, 2009 I have never used a cedar plank personally, but every time I have seen them in use it has been direct. Once I was reading the fine print on a package since I was curious how cedar was labeled bad to use as smoke wood, but all the rage when cooking a piece of fish on top of a charring piece of cedar(!?). FWIR the fine print said not to reuse them, but again, anyone I have seen using it has used them until they got too charred to use anymore. Quote Link to comment Share on other sites More sharing options...
LarryR Posted January 11, 2009 Report Share Posted January 11, 2009 I do my Cedar Planking direct. If you you soak it for at leas 60 min. and do over what I call a med fire (325 - 350) you'll be golden, no fires etc. I'll reuse my planks from time to time. I make sure to scrub it down good after the cook. Back to my brisket!! Quote Link to comment Share on other sites More sharing options...
Greg_R Posted January 15, 2009 Report Share Posted January 15, 2009 I use direct (no heat spreader) when using the rotis attachments. I've cooked beef roasts, chickens, and turkeys using the rotis. For direct heat, I've done veggies, pizza, & various meats. For pizza use a high heat and cook it quickly unless you like a smokey crust. Quote Link to comment Share on other sites More sharing options...
Jim Malter Posted January 16, 2009 Report Share Posted January 16, 2009 I cook over direct quite a bit. I do butterflied chicken, beef and pork tenderloin, fish, turkey etc. I like the char on the skin. Generally I use the main grill, flip about every 15 min and use lower temps to prevent flame-up-usually between 325 and 400 (dome temp). I also try to preheat the grill for 15-30 min before I start. Jim Quote Link to comment Share on other sites More sharing options...
