So what is Indirect Grilling?

Indirect grilling is a hybrid method, invented in this century, that bridges the gap between barbecuing and grilling. As in barbecuing, the food is cooked adjacent to, not directly over, the fire. But the cooking takes place in the same chamber as the fire and the temperature is usually higher—generally around 350°F—than it would be for barbecue. Wood chips or chunks are often placed on the coals or other heat source to generate smoke, as with barbecue. But just as often, indirect grilling is done without smoke.