Indirect grilling: everything you need to know
Whether you are preparing a juicy steak or want to slow cook a whole chicken: the difference between direct and indirect heat makes a world of difference on the barbecue. In this article you will read what exactly indirect barbecue is, how to create it and for which dishes this technique is indispensable.
Read moreWhat is indirect heat?
Indirect barbecuing means that you don’t put the food directly over the heat source, but next to it. The heat circulates through the barbecue like in an oven. As a result, your dishes cook slowly and evenly, without the outside burning while the inside is still raw.
Indirect heat is the perfect method for “low & slow” barbecuing and actually turns your barbecue into a full-fledged outdoor oven.
How do you create indirect heat?
On a charcoal barbecue: slide the coals both sides and leave the center free or, if there are several coal baskets, fill only 1 coal basket. Place the dish over the coal-free area and close the lid.
On a gas barbecue: turn off one or more burners and place your food over the cold part. The lit burners provide the circulating heat.
👉 Tip: Place a drip pan with water or broth under the dish. This catches fat and meat juices, prevents flames and keeps the barbecue moist.
Temperature zones and control
Indirect barbecue often works best at a low temperature:
- 110-150 °C: ideal for pulled pork, spare ribs or slow-cooked chicken.
- 180-200 °C: suitable for pizza, bread or a whole chicken with crispy skin.
Keep the temperature stable by controlling the air supply (charcoal) or the burners (gas).
Direct vs. indirect heat
Direct heat: quick and hot grilling, perfect for thin cuts of meat, fish or vegetables. Think burgers, satay, sausages or zucchini slices.
Indirect heat: slow cooking of large pieces of meat, fish packages or dishes that need time, such as stew, bread or pizza.
👉 Often you combine both techniques: for example, searing a steak briefly over direct heat and then letting it cook gently with indirect heat.
Inspiring examples
- Indirect: pulled pork, spare ribs, whole chicken, salmon on a cedar plank, homemade bread or pizza.
- Direct: burgers, skewers, shrimp, grilled peppers or zucchini.
Practical Tips
- Keep the lid closed as much as possible for constant heat.
- Use a core thermometer to make sure your dish is perfectly cooked.
- Alternate between direct and indirect grilling to combine texture and flavor.
FAQ: frequently asked questions about indirect barbecuing
What is the difference between indirect barbecue and smoking?
In smoking, you add smoke wood for flavor, but the cooking is also done indirectly.
How long does indirect barbecue take?
It depends on the dish. A whole chicken can take 60-90 minutes, pulled pork easily 6-8 hours.
