Indirect cooking


 
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Craig H

Craig H

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I have what may be a silly question for some, but would it make more sense to grill Brats, dogs, sausages indirectly so they dont char so quickly? I was cooking brats last night, and I always char one or two every time. I use less than half a chimney's worth of charcoal (Too much? Too little?) any info would help.
 
For brats I always sear them on both sides direct, then move them off to the side and finish cooking them indirect, that way you don't have to mess with them too much.
 
I cook dogs direct since they only take a few minutes. Pre-cooked brats the same way. for uncooked sausages and brats that take 20 minutes or so, it's either indirect or direct over medium-low heat. Half a chimney spread out evenly should give medium to medium-low heat after they ash over completely.
 
I always do mine indirect as seen HERE

With a very hot fire you get nice grill marks and since you only have to turn them once they don't split and all the juice won't run out.

I think those are some acceptable Brat's
 
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