Smoking-Direct or Indirect ?

[h2o]

I have been reading post about different smokers and I am curious if there is a distinctive flavor from a direct cook over charcoal compared to the indirect method for Butts-Briskets-Ribs. Drect method how far is meat from charcoal? What are pros-cons to each ?

 

[ewile]

OK, First of all welcome. I'm pretty new here as well.
Direct cooking is generally used for meats that require short cooking times like chicken breasts (boneless) steak, fish fillets, burgers etc.

Once you get into larger cuts like butt, ribs, brisket, placing them over direct heat would cause them to burn/dry out and be generally gross because they have to cook for so long. That's where indirect comes in. It lets the meat cook for a long time, without direct exposure to heat that would burn it. This is also where wood/smoke flavorings like hickory, apple etc. come more into play.

Now to complicate matters, some people do have smokers where the meat is directly over the coals but it is very high up (like 2 feet, see the Ugly Drum Smoker threat) and the distance is great enough that the meat does not burn.

I personally own a Weber kettle on which I cook indirect quite often and it comes out great. This is done by placing the coals on one side of the BBQ and the meat over on the other side.

Hope that begins to answer your question.

 

[QansasjayhawQ]

Hi h20 - have you been over to Cattle Call? Drop in and introduce yourself.

Smoking is normally accomplished using an indirect method and involves some form of wood. The cooking chamber temperatures are around 225F to 250F and the food takes hours to cook.

Grilling is usually where the food is exposed directly to the heat source, whether that's charcoal briquettes or gas or infrared sources. The cooking chamber temperatures run a lot higher and the food is done a lot sooner.

Smoking allows the natural wood smoke flavor to penetrate well into the food. A lot of the fat in smoked meats renders off during the cook.

Grilling directly carmelizes or sears the outside of the food, trapping a lot of the fat in meat inside.

Both styles, when done right, produce delicious, tender and moist results.

BBQ is a term that is often used for both styles, but most folks around here would agree that BBQ refers to the slow, indirect smoking method.

If you take the time and make the effort to study and read around this site, you'll find a huge wealth of information regarding both styles - but mostly concentrating on the smoking style.

The folks around here are incredibly friendly and kind. It's the best web site I've ever encountered anywhere on the web because of that.

 

[thirdeye]

I have been reading post about different smokers and I am curious if there is a distinctive flavor from a direct cook over charcoal compared to the indirect method for Butts-Briskets-Ribs. Drect method how far is meat from charcoal? What are pros-cons to each ?

Welcome aboard.....

Cooking direct allows the fats that sweat from the meat to drip into the coals and in return, they produce a particular flavor on the meat. (not to mention great smells coming from the cooker)

Since you are asking about butts, briskets & ribs cooked direct .... the distance from the coals to the meat is the key. On my Egg for example, I can cook direct, raised direct or very raised direct. On a very raised direct cook I can get about 13" from the coals to the grate. In my eyes, this is barely suitable for ribs and maybe a small butt or flat. On my drum, I can get 24" and 31" inches above the coals and get excellent results barbecuing ribs, butts and briskets.

 

[Norcoredneck]

Wayne, where are the pics? Your slacking Brother :biggrin:.

 

[Puppyboy]

I love grillin & smokin. Smokin takes more time and fuel then grilling. Is one better than the other. Nope, not to me and I would even say not to many here.