What do you cook direct, and what do you cook indirect?

[Kyle-Toronto]

I've cooked a bit on my Weber Kettle over the past year and I do almost everything indirect, and finish off direct. Pretty much for everything I will put a full chimney on one half and put the food on the other half. This goes for chicken breast, kabobs, pork chops, steaks, hamburgers. Everything turns out really good, but I was wondering what you guys cook direct over the coals and how you do it? It's a slower cook but seems to take in more of the wood from being on there longer. I've only done this method, and worried about trying something different and ruining a dinner.

Only issues I have is sometimes with big chicken breasts, it takes really long, and the coals start to burn down and although it's almost done the last bit seems to take forever. But it turns out great and really takes in the applewood.

 

[Dustin Dorsey]

I've cooked a bit on my Weber Kettle over the past year and I do almost everything indirect, and finish off direct. Pretty much for everything I will put a full chimney on one half and put the food on the other half. This goes for chicken breast, kabobs, pork chops, steaks, hamburgers. Everything turns out really good, but I was wondering what you guys cook direct over the coals and how you do it? It's a slower cook but seems to take in more of the wood from being on there longer. I've only done this method, and worried about trying something different and ruining a dinner.

Only issues I have is sometimes with big chicken breasts, it takes really long, and the coals start to burn down and although it's almost done the last bit seems to take forever. But it turns out great and really takes in the applewood.

I usually do the opposite and sear, and then go indirect but That doesn't really matter. Reverse sear is awesome. Some things like sausage I'll just smoke indirect. There is something to be said for the taste you get cooking mostly over the coals, though. What your doing is a pretty solid technique. One idea that Michelle in New Orleans has posted is a two zone with coals stacked high on one side and then the other zone with a single layer of coals. This way you are cooking over coals the entire time and you get the taste for the juices and fats hitting the coals and burning. The other thing is constant flipping.