6
The Flame-
Direct or Indirect
INDIRECT HEAT
SETUP
Use the indirect method for larger cuts of meat that require 20
minutes or more of barbecuing time, or for foods so delicate that
direct exposure to the heat would dry them out or scorch them,
such as: roasts, bone-in poultry pieces, whole fish, delicate fish
fillets, whole chickens, turkeys, and ribs. Indirect heat can also
be used for finishing thicker foods or bone-in cuts that have been
seared or browned first over direct heat.
With indirect heat, the heat is on both sides of the barbecue, or off
to one side of the barbecue. The food sits over the unlit part on the
cooking grate.
INDIRECT HEAT
SETUP
DIRECT HEAT
SETUP
Use the direct method for small, tender pieces of food that take
less than 20 minutes to cook, such as: hamburgers, steaks, chops,
kebab sticks, boneless chicken pieces, fish fillets, shellfish, and
sliced vegetables.
With direct heat, the fire is right below the food. It sears the
surfaces of the food, developing flavours, texture, and delicious
caramelisation while cooking the food all the way to the centre.
DIRECT HEAT
SETUP
Ti
ps
an
d H
in
ts
HIGH
MEDIUM
OFF
START/HIGH
OFF
LOW
MEDIUM
