Indirect Grilling Method

What is indirect grilling?

With the indirect grilling method you are using your barbecue as a convection oven because heat circulates around the food to cook it. (Unlike direct grilling where the food is cooked directly above hot coals or a heat source.)

But with the indirect cooking method you also get the appetizing texture, taste, and appearance and tantalizing aroma that you associate with bbq outdoor cooking.

It’s one of those bbq techniques that is generally recommended for food that takes a while to cook—over 25 minutes--although some grill masters cook delicate fish, some vegetables, and other food this way too.

How to Barbeque using the Indirect Grilling Method:

Grilling Tips for Charcoal Barbecue Grill:

Light the charcoal in a chimney starter.

When it glows red, dump it in two piles at opposite sides of the charcoal grate. (Some grills come with side baskets for this purpose.)

Place a large foil drip pan in the center of the charcoal grate, between the two mounds of embers.

Insert barbecue cooking grate.

Close the lid and let the grill preheat for about 10 minutes or until ready to cook.

Clean barbecue cooking grate with a stiff wire brush.

Fold a paper towel into a small pad, dip it in oil, and using tongs, rub it over the bars of the grill grate.

Place the food on the cooking grate, in the center over the drip pan.

Toss soaked wood chips on the coals to generate smoke.

Close the lid and lift it only to add more coal, (see Tip) or to check the temperature of the food at the end of the recommended cooking time.

Tip #1: After food has grilled for about an hour, add fresh coal briquettes and leave grill uncovered until they ignite.

Grilling tips for Gas Bbq grills:

First preheat the grill for about 10 minutes by placing all the burners on high. (If using wood chips see Tip#2)

Clean barbecue cooking grate with a stiff wire brush.

Then turn down the burner you place the food on to the ‘off’ position, as follows:

For 2-burner grill: leave one burner at suggested temperature of recipe; place the food on the opposite burner and turn burner off.

For a 3-burner grill: leave the front and rear or outside burners at suggested temperature of recipe; place the food on the center burner and turn burner off.

For a 4-burner grill: leave the outside burners at suggested temperature recipe ; place the food on the center burner and turn burner off.

Tip #2: Place soaked wood chips in the smoker box. If your grill doesn’t have one, loosely wrap the soaked wood chips in heavy-duty foil, poke a few holes on top, and place the foil package under the grate over one of the burners.

Close the lid and lift it only to check the temperature of the food at the end of the recommended cooking time.

Return from indirect grilling method to Chicken Recipes