[srvy]

Originally Posted by tooge

From Grillbeast.com


Lesson 5: Cook Over Indirect Heat

When you're doing a short, fast cook, drippings falling onto the embers below can add extra flavor to items like steak, chicken pieces, and seafood. However, direct cooking is not something you want to do for long cooks. The meat juices and fat drippings will cool the embers over time, as well as produce a bitter, dirty smoke. Therefore, you want to keep big cuts of meat away from the flames while maintaining a temperature of about 225ºF.


Sayin....

Yep finally some sensible advice.