Direct vs In-direct cooking on the Big Green Egg

 To cook direct or in-direct on your Big Green Egg- that is the question.  After you've selected the perfect cut of meat and are ready to fire up your Egg, now is the time to explore which method of cooking is best. 

Direct cooking on your Egg is just like the first time you fired it up.  The coals are hot and the Egg is stable at the set temperature, so you place your food on the grate and shut the lid.  This is the direct method of cooking, whether the temperature is low or high, your heat from the coals are going direct towards your food.  

Direct method of cooking.  Your heat comes in direct contact with the food.

By placing the convEGGtor piece into the Egg after you start your fire, you've now switched from direct to in-direct cooking.  It's as simple as that.  So why would you want to cook in-directly on your Egg?  By utilizing the convEGGtor, you have now placed a barrier between the heat and your food.  This barrier turns your Egg into a convection oven.  Now you have the ability to cook anything that would normally go into your kitchen's oven into your Egg.  Warning- after you taste the food that comes off the Egg vs your oven, you may never want to cook inside ever again!  Using your convEGGtor will result in even more juicy, delicious and aromatic food.

In-direct method of cooking.  The convEGGtor plate is the white ceramic piece underneath the grate.

So when is the ideal time to cook in-direct on the Egg?  Anytime can be the ideal time to cook in-directly on your Egg!  Most Egg-heads tend to really use the in-direct method on low and slow cooks. But the great part of the Egg is anything can be cooked in-direct, just remember that this method will take longer than direct cooking.  

The fun is experimenting with both methods on the same recipes so you can judge which method is better!