15
Tips and Hints
INDIRECT HEAT
SETUP
Use the indirect method for larger cuts of meat that require 20 minutes or
more of barbecuing 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 barbecue, or o to one side
of the barbecue. The food sits over the unlit part on the cooking grate.
The Flame - Direct
or Indirect
DIRECT HEAT
SETUP
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 caramelisation while cooking
the food all the way to the centre.
OFF
LOW
MEDIUM
START/HIGH
BARBECUE
MITTS
When in doubt, wear them. The good
ones are insulated and protect
both hand and forearm.
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