Indirect cooking is a method that can be used with gas or charcoal grills and ideal for cooking large pieces of meat (pork roasts, prime rib, tri tip), whole birds (chickens and turkeys), and thick cuts of fish (salmon or halibut “steaks”) without burning the outside. This method is sure to lock in all the juices and leave your mouth watering for more. It’s also a great way to add a smokey flavor to anything on the grill.
- A grill thermometer to keep track of the temperature inside your grill while cooking. Many grills and smokers are equipped with this feature, or free standing thermometers are available at Barbeques Galore
- Smoking wood chips
- Smoker box for gas grills
- A grill or smoker with a tight-fitting lid. Charcoal or gas is fine but for a gas grill you should have at least 2 separate burners which can be controlled independently of each other and 3 or more is ideal. A very small grill may be difficult.
How to cook with indirect heat:
- To prepare a gas grill for indirect grilling:
- Turn the burners on one side of the grill on.
- On the other side place a drip pan under the cooking surface to aid in easy clean up and avoid dripping grease all over the grill , which will also help avoid a grease fire.
- Keep lid closed and use the thermometer to control the temperature by adjusting the knobs of the “on” burners to reach and maintain the desired temperature.
- You’ve just transformed your gas grill into an outdoor oven with indirect heat!
- If using a charcoal grill, start the fire as normal, then place the coals evenly on each side of the grill. Utilize the vents to control and maintain the desired temperature.
Wood chips or chunks can be added to enhance the smokiness and flavor of your dish. If using a gas grill a smoker box filled with your choice of chips is required. If using charcoal chunks can be added directly to the coals.