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Re: Direct vs indirect heat

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Posted by: stike on 2007/12/23 09:10:28

In Reply to: Direct vs indirect heat posted by Gomer on 2007/12/23 08:38:43

Gomer,
the quick answer is 'no'. roasting is a medium-high dry heat.
now, you CAN sear it at a higher temp all around if you want a grilled exterior, then go indirect for the rest of the cook at a lower temp. or you can reverse that, and go indirect until it is about 120, THEN go direct and sear.
and i'm sure there are a few gurus here that could set-up direct, maybe high up in the dome, and at a lower temp, say 250, and go slow the entire way. that would be direct, but it wouldn't be a straight 'sear' kind of direct.
knowuttw mean?

lots of ways to skin the cat. but typically, the rib roast is an indirect cook, at medium or medium high heat. with quite a few variations possible...

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