Almost, but,,,,,

[Scott Quimby]

A SF is basically always indirect. It is a big convection oven that is fire driven.

On mine and reading comments from others, the flames go heavy to the right side. I'd consider this to be direct cooking at 600 degrees. The flames are really lapping up to the grates.

 

[Scott Quimby]

Almost pulled the trigger to buy a new Smokefire. At the last minute, I backed off because I didn't see any way to cook "indirect." There are times when I like a fairly hot grill (400 - 450 degrees) but no fire under the food. Cornish hens would be a good example.

So I'm asking all you with experience: Do you find this an issue? Is there a work around?

Thanks,

JimT

Anything on the top rack could be considered indirect. You could also just use an aluminum pan to really separate the flames from the heat.