Use the indirect method for larger cuts of meat that require 20 minutes or more of grilling time, or for foods so delicate that direct exposure to the heat would dry them out or scorch them, such as: roasts, bone-in poultry pieces, whole fish, delicate fish fillets, whole chickens or turkeys, and ribs. Indirect heat can also be used for finishing thicker foods or bone-in cuts that have been seared or browned first over direct heat.
With indirect heat, the heat is on both sides of the grill (A), or off to one side of the grill. The food sits on the portion of the cooking grate without charcoal directly below it.
The radiant and conductive heat are still factors, but they are not as intense while indirect cooking. However, if the lid of the grill is closed, as it should be, there is another kind of heat generated: convection heat. Heat rises, reflects off the lid and inside surfaces of the grill, and circulates to slowly cook the food evenly on all sides.
Convection heat doesn’t sear the surface of the food the way radiant and conductive heat do. It cooks it more gently all the way to the center, like the heat in an oven.
Grill Setup For Indirect Heat
- Place center support ring (B) in the middle position of the bowl, then place the fuel grate (C) within the center support ring.
- Place charcoal in the Char-Baskets™ on the fuel grate above the tip of the burner tube (D). Arrange Char-Baskets™ so that they run parallel to the burner tube.
- Light the charcoal.
Note: Lid, dampers, and vents must remain open when igniting charcoal with gas ignition.
- Put on barbecue mitts or gloves. With long tongs, move the Char-Baskets™ so that they will be set on either side of the food (E).
Note: A disposable drip pan should be placed between the Char-Baskets™ to collect drippings and minimize cleaning time.
Note: This grill has ample cooking space to cook indirectly and directly simultaneously. By moving the Char-Baskets™ to one side of the grill, you can cook directly over the baskets and use the remaining side of the cooking grate to cook indirectly.
- Place the cooking grate on the top position of the bowl (F).
- Close the lid and flip open the Rapidfire™ lid damper (G).
- Preheat the cooking grate for approximately 7-10 minutes or until desired temperature is reached.
- Once the cooking grate is preheated, using a stainless steel bristle grill brush, clean the cooking grate (H).
Note: Use a stainless steel bristle grill brush. Replace brush if any loose bristles are found on cooking grate or brush.
- Begin cooking when charcoal has a light coating of ash. Consult recipe for recommended cooking times and temperature. Reference the thermometer for desired temperature. Rotating the top damper will increase or decrease the desired heat inside kettle.