When you grill with indirect heat is very much like cooking in your kitchens oven. If you look in your oven when the heat is on you will notice that there are no direct flames on the bottom. This is what we want to accomplish inside your grill.
This is the most effective way to grill larger foods such as whole chickens that would require constant attention if cooked over direct flame to prevent burning. It is also helpful to have an indirect heat zone when cooking multiple pieces of meat to different levels of doneness.
Indirect Heat in a Gas Grill:
If you have a multiple burner grill simply turn off one or more burners while leaving at least one on, to create and indirect heat zone. If you have a limited amount of space or only a single burner you can still use indirect heat by placing a thick metal pan (I like to use an old oven broiler pan) onto your heat shields or lava rocks, never directly onto the burner(s). Fill the pan with water to keep it cool, and be sure that you leave room around all sides of the pan for the gas to escape if necessary. A thin metal or tinfoil pan will not cut it, they will warp when high heat is applied.
- Product on sale
Insulated Food Gloves Black Pair for Pork Pulling$9.99-50% - Tel-Tru BQ300 Barbecue Thermometer Black Dial 2.5 Stem$53.63
- Barbecue Meat Hook Short Rosewood Outset$9.99
- Tel-Tru Glow in the Dark Barbecue Thermometer 2.5 Stem$65.75
- Grill Hood Thermometer Tel-Tru BQ225$33.49
- Grill Lid Thermometer Tel-Tru BQ100$30.96
- Large Hole Jalapeno Stand or Chicken Leg Grill Rack Outset$18.99
- Extra Long Tongs with Rosewood Handles with Product Review$20.99
- Jalapeno Corer Tool Stainless Steel Serrated Curved Blade Outset$3.99
With a Charcoal Grill:
Place the hot coals off to one side of your grill and your food on the other. You may also use a thick metal pan filled with water and placed on top of the coals directly under your food.
The important thing here is that you want the heat to be able to circulate freely around all sides of the food. If your heat source is located on a single side of your food you will want to rotate it halfway through your cooking process.
Mike
aka Sultan of Sizzle
I have been blogging about and selling grilling tool for over 12 years. A Certified Food Safety Professional, KCBS member, award winning writer and have over 10 years experience in the food service industry.
“I have experienced some of the best food this country has to offer and nothing is better than the food that comes off my own grill!”
This page contains links to 4thegrill’s products and/or revenue generating sponsored links and ads from Amazon and/or Google adsense. 4theGrill is not responsible for the content of the off site links we provide.
