6
HIGH
BURNER
2
BURNER
1
BURNER
3
HIGH
BURNER
2
BURNER
1
The Flame -
Direct or Indirect
Ti
ps
an
d H
in
ts
INDIRECT HEAT
SETUP
Use the indirect method for larger cuts of meat that require 20 minutes or more
of grilling 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 grill, or off to one side of the
grill. The food sits over the unlit part on the cooking grate.
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, kabobs, 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 flavors, texture, and delicious caramelization while cooking the food
all the way to the center.
OFF
LOW
MEDIUM
START/HIGH
MEDIUM
OFF
BURNER
2
BURNER
1
BURNER
3
MEDIUM
OFF
BURNER
2
BURNER
1
