The Flame -
Direct or Indirect
DIRECT HEAT
SETU P
Use the direct method for small, tender pieces of food that take less than
20 minutes to cook, such as: hamburgers, steaks, chops, kabobs, boneless
chicken pieces, fish fillets, shellfish, and sliced vegetables.
With direct heat, the fire is right below the food. It sears the surfaces of the
food, developing flavors, texture, and delicious caramelization while cooking
the food all the way to the center.
INDIRE CT HEAT
SETU P
Use the indirect method for larger cuts of meat that require 20 minutes or
more of grilling time, or for foods so delicate that direct exposure to the heat
would dry them out or scorch them, such as: roasts, bone-in poultry pieces,
whole fish, delicate fish fillets, whole chickens, turkeys, and ribs. Indirect heat
can also be used for finishing thicker foods or bone-in cuts that have been
seared or browned first over direct heat.
With indirect heat, the heat is on both sides of the grill, or off to one side of
the grill. The food sits over the unlit part on the cooking grate.
START/HIGH LOW
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