Direct vs. indirect grilling

Many people think that meat always needs to be cooked directly over the fire for a good barbecue. But that's not always true. Sometimes, indirect barbecue actually produces better results. By cleverly utilizing the heat around the fire, you can cook your meat slowly, keeping it juicy and adding extra flavor. Especially for larger cuts of meat or dishes that require a longer cooking time, indirect barbecue is often the better choice.

What is direct grilling?

Place the meat directly over the flame or embers. Good for:

• Thin pieces of meat (sausage, steak, chicken fillet)

• Fast grilling with high heat

What is indirect barbecuing?

Place the meat next to the fire, with the lid closed (if you have one). The heat comes from the sides. Good for:

• Large pieces of meat (rib, spit-roasted chicken)

• Dishes that require slow cooking

What do you choose when?

• Want a crusty, juicy interior? Start direct, finish indirectly.

• Want a slow, smoky smoke? Completely indirect.

Tip from the barbecue master

Work with zones in your fire. One side is hot, the other is calm. This way, you have both options at once.