How it works
Indirect heat cooking relies on creating a temperature gradient inside the BBQ by positioning the fire on one side and placing the food on the opposite side. This setup uses the hot air circulating within the closed lid to cook the food slowly and evenly without exposing it to direct flames. The food cooks through convection rather than direct radiation, which helps avoid burning or charring the exterior prematurely. To set up indirect cooking, arrange your charcoal or gas burners so that the heat source is concentrated on one side of the grill. For charcoal BBQs, bank the coals to one side and leave the other side empty or use a heat deflector plate if available. For gas BBQs, turn on only some of the burners, leaving others off to create a cooler zone. Place the food on the cooler side, close the lid, and monitor the temperature carefully. Adjust vents on charcoal grills or burner settings on gas grills to maintain a steady temperature, typically between 120°C and 180°C. Execution requires patience and attention to detail. Avoid opening the lid frequently as this lets heat escape and causes temperature fluctuations. Use a reliable thermometer to monitor both the grill temperature and the internal temperature of the food. If you want a crispy crust or sear, finish the cooking process by moving the food over direct heat for a short time once it has cooked through. This two-stage approach ensures tender, juicy results with a satisfying texture.
Best for
- thicker cuts
- gentle cooking
- even doneness
Common mistakes
- Putting food too close to the fire and accidentally cooking direct
- Chasing temperature by constantly opening the lid
- Not using a thermometer and guessing doneness
- Running the fire too hot and drying lean cuts
