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02. Indirect Grilling

Appears in
Mastering the Grill: The Owner's Manual for Outdoor Cooking

By Andrew Schloss and David Joachim

Published 2007

  • About
This method works best with bigger or denser foods that take more than 30 minutes to cook, including beef brisket or whole beef tenderloin, pork shoulder or loin roasts, whole chickens and turkeys, and large whole fish. Instead of putting food directly over the heat, you keep the food away from the heat so that it has time to cook through to the center without burning on the surface.
To set up a charcoal grill for indirect grilling, make a split charcoal bed by splitting the coals on opposite sides of the firebox and leaving a large, empty space in the middle. Or you can rake the coals to one side and leave the other side empty. We find that a split charcoal bed provides more even heating because the heat surrounds the food. But if your grill is small, you may get a larger unheated area (for larger roasts) by raking the coals to one side instead of two. Either way, put the food over the unheated part of the grill and close the lid. The indirect heat of the coals becomes trapped in the grill, surrounding the food and slowly cooking it, similar to the way roasting works in a conventional oven.

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