Direct vs. Indirect Grilling
- Indirect grilling positions the food on the grill rack away from or to the side of the heat source.
- Grill is covered.
- Similar to an oven, heat inside the grill reflects off the lid and other interior surfaces.
- Food is cooked from all sides (eliminating need to turn it).
- Larger foods that take longer to cook such as ribs.
- Place a drip pan, such as a heavy-gauge disposable aluminum pan, under the food to catch drippings that could cause flare-ups.
- Use long-handled tongs to place drip pan.
- Add hot water to drip pans to keep drippings from burning.
- Can use other liquid, such as apple juice or beer, to add flavor and moisture.
- For indirect grilling, heat the coals until they are covered with gray ash.
- Don't peek! The heat and smoke will escape and lengthen cooking time.
Continued on page 2: Direct Grilling
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