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What Is Direct And Indirect Grilling ?
There is a big difference between direct and indirect grilling. Once you know the difference, it will be easy for you the select the appropriate grilling method when cooking meats, fish or vegetables over the grill. |
Direct grilling:
In this grilling method, the food is placed over the fire and cooked. Such high heat is suitable for grilling thin pieces of food which are small very quickly. This method is used for grilling chops, fish fillets, steaks, vegetables, chicken breasts and also bread.
You can fire a direct grill by lighting the burner on a gas grill. Otherwise, you can spread the coal evenly in a single fire zone where small amount of food can be cooked (like chicken breasts or steak). In order to get better heat control, you need to build a fire with three zones – medium heat, high heat and safety zone.
Indirect grilling:
Larger pieces of meat, tough foods that take time to cook and would burn if directly grilled are cooked using the indirect grilling method. In this method, the food that needs to be cooked is placed next to the fire and not directly on the fire. The lid is generally closed to retain the heat and hence, the grill is treated as a type of outdoor oven.
This method is typically used to cook whole chickens, turkeys, pork shoulders, ribs, brisket and large pieces of tough meat cuts. The meat can be cooked on moderate or low heat.
Indirect grilling is done with lesser temperature between 275 to 350 degrees and the wood smoke flavor is introduced into the food item. In order to fire indirect gas grill, you need to adjust the heat on the burners to obtain the desired heat, depending on whether it is 2, 3 or 4 burners.
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