Big Green Egg Instructions - Cooking with indirect heat

[JanetGB]

Nice and short and right to the point. Thanks!

[johnwerner]

I do indirect much more than direct on my BGE. It's more forgiving and it allows some additional cooking time to possibly infuse some more smoke. I don't do vertical but will admit the method shown here is spot-on for a good result with the cast iron pan as a rendered fat catcher which makes for little to no mess. I wonder if anyone has done what I tried successfully to my delight and that is use pecans for creating smoke. I had a mess of pecans too old to consider to be edible and as a experiment I just soaked some in water and threw them in after I was cooking for a little bit. Of course the water created some instant steam but soon I could tell the smoke was not due to steam as much as the pecan shells and the meat inside. I admit I was worried that the natural oils may be rancid inside the over two year old pecans to the point of not being usable. But, to my great surprise, this is a wonderful use of aged pecans that are no longer prime enough for eating raw or roasting. Try it. I don't think I'm dreaming. It made a kind of smoky sweetness I must say was enjoyable. Only problem is now I have no living relatives with pecan trees so It's kind of dead-end thing unless I want to spend $$$ for pecans in the shells.