So Phil mentioned a method of cooking indirect on the Q series by laying down foil and then placing a roasting rack on top and then the food on top that. I've tried it will great results.
My question is regarding taking that idea to the extreme. Lets say I want to cook alot of stuff indirect at once on my q300. Like figure I want to use practically the entire grill. Could I do it the following way?
My wife has a bunch of spare 10"x15" baking pans. As the basic (non rounded) dimensions of the Q 300 are ~16"22", you can just barely fit two of these on the Q 300 at once. They both fit (ie: the lid closes all the way) and they take up about 87.5% of the available surface space (leaving 12.5% space for the heat to come up on the sides). [I got that number by divided the total surface area of the pans by the total surface area of the grates.]
Before I try this I have 3 questions:
1. The pans are high quality pans but not too shiny. Will they adequatly cause the heat to reflect off like the foil? Even if they wont, is this neccessary? Maybe the heat can just go through the pans (not as useful as them reflecting but still very useful)?
2. Am I covering so much surface area as to trap to much heat below the pans and damage the grill? I'm not so concerned about a lack of efficiency - I wouldn't be cooking this way every day (maybe once or twice a year) - but I dont want to trap so much heat as to damage the grill.
3. The truth is the lid only closes 99.9% of the way. That is, the tip of the front lip of the lid rests on the very edge of the pan. Does this make a big difference (or any difference at all)? I don't think it does - it practically closes all the way - I was playing with it for several minutes before I even realized it wasn't fully closed - it's really close.
Thanks for any thoughts you may have,
Pinny
My question is regarding taking that idea to the extreme. Lets say I want to cook alot of stuff indirect at once on my q300. Like figure I want to use practically the entire grill. Could I do it the following way?
My wife has a bunch of spare 10"x15" baking pans. As the basic (non rounded) dimensions of the Q 300 are ~16"22", you can just barely fit two of these on the Q 300 at once. They both fit (ie: the lid closes all the way) and they take up about 87.5% of the available surface space (leaving 12.5% space for the heat to come up on the sides). [I got that number by divided the total surface area of the pans by the total surface area of the grates.]
Before I try this I have 3 questions:
1. The pans are high quality pans but not too shiny. Will they adequatly cause the heat to reflect off like the foil? Even if they wont, is this neccessary? Maybe the heat can just go through the pans (not as useful as them reflecting but still very useful)?
2. Am I covering so much surface area as to trap to much heat below the pans and damage the grill? I'm not so concerned about a lack of efficiency - I wouldn't be cooking this way every day (maybe once or twice a year) - but I dont want to trap so much heat as to damage the grill.
3. The truth is the lid only closes 99.9% of the way. That is, the tip of the front lip of the lid rests on the very edge of the pan. Does this make a big difference (or any difference at all)? I don't think it does - it practically closes all the way - I was playing with it for several minutes before I even realized it wasn't fully closed - it's really close.
Thanks for any thoughts you may have,
Pinny