Direct & Indirect Methods for Barbecuing

Direct Method for Barbecuing

This method is best for grilling hamburgers, hot dogs, steaks, chops,and chicken pieces. When the coals are ready, spread them evenly in a single layer. For the hottest fire, arrange the coals so all are touching. For less heat, spread them apart. For grills with adjustable cooking grid levels, arrange the coals with about 1-inch of space between them for even heat distribution. Then adjust the grid level closer or farther away from the coals to get the desired heat for the food you are cooking.

Indirect Method for Barbecuing

This method is best for foods that require more than 25 minutes of cooking time, such as roasts, whole poultry, and hams. It should be done in a covered grill with the hood closed for uniform heat. Use a drip pan under the meat that extends about one-inch beyond the meat. This drip pan may be purchased or made from a double thickness of heavy-duty aluminum foil. To begin, build a fire with about 40 charcoal briquettes. When ready, pile half the coals along the front of the fire bowl and half along the back, leaving space in the center of the bowl for the drip pan. Place the drip pan in the center. Now place the meat on the cooking grid over the drip pan and close the hood. If your grill has adjustable air vents, you can better control the cooking temperature inside. With the vents fully open the grill will cook food faster because the temperature of the coals will be hotter. The more the grill is closed, the slower it will cook the food, providing a smokier flavor. With vents fully closed, the coals will go out.

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