Indirect Grilling - A Primer

There are two types of grilling - direct and indirect. Direct grilling is where the food lies directly over the heat source and cooks rapidly. This is what most people associate with "grilling" or "BBQ-ing". Indirect grilling is more akin to roasting - the food lies to one side of the heat source and the grill is covered by a lid. It is common to use wood chips to add smokey flavour when cooking indirectly. A basic kettle grill (I use a Weber) can be used for direct or indirect grilling - I've cooked whole hams, turkeys, chickens, legs of lamb, beef brisket and salmon fillets in mine. Here's how I set up the grill for indirect cooking.



















Instructions
1. Get yourself a couple of "charcoal baskets" or "charcoal rails". Otherwise you'll have to pile the charcoal to one side of the grill.

2. Fill charcoal baskets with briquettes. For direct grilling charcoal gives better results (it's hotter), but for indirect cooking, I normally use briquettes. The heat is lower, but they last a lot longer than charcoal.










3. Add lighter fluid to briquettes and light. For direct grilling I was a charcoal chimney, but for briquettes only lighter fluid seems to work for me. It doesn't really affect the flavour as I add chips for smoking later.











4. Whilst the briquettes ignite, take some wood chips (hickory, mesquite, cherry, oak, etc) and soak in water.













5. When briquettes are white (ready for cooking) move baskets to either side of the grill. Put an old pan with water in the middle of the grill. This will help keep your food moist. Sometimes an onion, lemon or garlic and can be added to this pan for extra flavour.











6. Place the cooking grate on the grill. A hinged one really helps as you can easily add your wood chips. Drain the woodchips and place on the hot coals. They'll start smoking and your grill is ready for indirect cooking!











7. Before adding food, I usually clean the grate by rubbing with a 1/2 lemon.