9
Direct cooking/Indirect cooking
FKG 48 A1
GB
IE
Fig. Direct Cooking
Indirect cooking
Indirect cooking is similar to roasting. The diff erence is that your food item is grilled
and therefore receives a better fl avour and appearance than in the oven.
Use the indirect cooking method for foods which need longer than 25 minutes to
grill, or for food items which are too sensitive for direct cooking, otherwise they
would dry out or sear, such as roasts, ribs, whole chicken or fi sh fi llets.
To prepare the grill for indirect cooking, the charcoal divider needs to be placed
on the charcoal grill (see Fig. Placing the charcoal dividers). The coal divider
may not be fi tted parallel to the handles, rather, it must be turned through 90°
when fi tting it. The amount of fuel (charcoal) must be limited to 2 x 500 g. With
the fi tting of the coal divider the fi rebowl is divided into three zones. Zones 1 and
3 are the spaces between the charcoal divider and side walls of the fi rebowl.
Zone 2 is the space between the charcoal divider. This space remains empty.
Here you can if necessary place a drip tray to collect the juices and drippings
that can accumulate. On the one hand this facilitates the cleaning of the grill, on
the other, the meat juices can be used for a sauce/gravy. Put some water into the
drip tray to avoid the juices burning on.
Fill the zones 1 and 3 with charcoal and ignite it. For slow and gentle indirect
cooking, you always need the hood. With this, the fi rebowl is covered and thus
creates an enclosed cooking chamber. The ventilation plates on the fi rebowl and
the hood must be opened so as to obtain an oxygen supply. The grilling time for
indirect cooking is signifi cantly longer than it is for direct cooking.
Fig. Placing the charcoal dividers
Fig. Indirect cooking
Buch_71787_LB3.indb Abs3:9
Buch_71787_LB3.indb Abs3:9
02.12.2011 10:16:41 Uhr
02.12.2011 10:16:41 Uhr
