Grilling - Direct Heat vs Indirect Heat

By Hklbrries

Direct Heat vs Indirect Heat: Karmel says to think "hot and quick" versus "low and slow" to figure out the best cooking method. Setting food directly over the heat source is called "direct heat" cooking. When food is placed opposite the heat source, meaning the coals are piled on either side of the food or just the outer gas burners are turned on, it's cooked using "indirect heat." Delicate foods, like shrimp, cook quickly over a hot flame. Ribs, on the other hand, take time to get falling-off-the-bone tender, so stick to indirect heat for them. There's also combo cooking, where meat is browned over direct heat, then finished off low and slow over indirect heat.

Case closed: As Karmel says, you wouldn't make a roast with the oven door open and the same goes for grilling. Keep the lid closed; otherwise you'll lose the heat needed to cook your food properly.

Building your fire: Gas grills are foolproof. Open the lid, turn on the propane tank and light all the burners according to the manufacturer's instructions. If cooking with indirect heat, leave the outer burners on and turn off the center burner once the grill is preheated. This will better circulate the air for even cooking.

Charcoal grills impart a distinct flavor and are well worth the extra time. Karmel recommends using a chimney starter piled with briquettes. Place crumpled newspaper under the chimney starter and light using a long butane lighter. Briquettes are ready to be dumped in the grill when they're covered with white-gray ash.

Preheating is key: Whether your'e cooking with direct or indirect heat, before you get started you must preheat the grill. Gas grills heat relatively quickly, in about 10 minutes. Charcoal fires take more time, at least 20 minutes or more to reach the white-ash stage. You can use the preheating time to prep your grilling ingredients.

Ingredients

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Preparation

Step 1

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