The two most common ways to cook your food on a charcoal grill are direct grilling and indirect grilling. Explore the differences between the two and learn the basics of indirect vs direct grilling.
Direct grilling is a fast method; the heat is high and the cooking time is short. With direct grilling, the food is placed directly above the heat source (charcoal, propane, or electric). This type of grilling method works best for vegetables, hamburgers, or steaks.
It’s important to stand by your grill when using direct heat and watch the food carefully so it won’t burn. Make sure to turn the food as necessary. Close the lid of your grill to get a good sear, but again, don’t leave your grill unattended.
The indirect method of grilling involves placing your food on the grill away from the direct heat source. This means you need to keep your coals or flame off to the side of the food, not directly under it.
This is a slower method of grilling, which will require a longer cooking time. However, indirect grilling is a much more forgiving method. Indirect grilling works great for roasts, ribs, whole chicken, turkey and beef brisket.
Indirect vs Direct Grilling with a Gravity Series® Grill
If you own a Gravity Series Grill, indirect grilling and direct grilling are simply a matter of setting the temperature control on your grill and letting the GravityFed™ Hopper do the work. Setting your temperature to 450°F or above will function like direct grilling, while setting your grill to between 250°F and 400°F will function like indirect grilling.
That’s all there is to it! For more grilling inspiration, head to our blog here.