Grilling with Direct vs Indirect Heat

By - BBQBoSSMAN

Grilling with Direct vs Indirect Heat

You’ve just bought that expensive piece of filet mignon or maybe multiple racks of ribs and you just know you can’t put it on the grill like a hamburger or a hot dog and expect to have a perfectly cooked piece of meat.  The last thing you want is a well “seared” piece of meat that is not fully cooked! You’ve heard about direct and indirect grilling and you’re not exactly sure how it's done. To put briefly, direct heat means cooking your food directly over your source of heat, while indirect heat means cooking food adjacent to your heat source.  Here we will talk about direct and indirect grilling using your propane or natural gas grill. If using a charcoal grill look for our article on direct and indirect grilling using a charcoal grill.

Direct Heat: Why Use This Method

Grilling using direct heat means you are placing the food directly over an open flame or heat source. With direct heat, you are quickly cooking your food, foods that usually take less than 20 minutes to cook, using the hot grates.  This is how you get those wonderful grill marks on steaks and burgers.  With direct heat, food must be turned halfway to expose both sides to the heat.  Cooking too quickly over direct heat though can remove the juices and flavors from your food leaving you with a mouth full of dry food.

Indirect Heat: Why Use This Method

Grilling using indirect heat means you are not placing the food directly over an open flame or heat source. With indirect heat, you are slowly cooking your food using the hot air circulating within your closed grill, similar to your kitchen oven. Indirect grilling is used to gently cook larger pieces of meat, pork ribs, whole chickens, or planked fish that would otherwise burn if left on direct heat for too long. indirect heat is also used for tough cuts of meat like brisket which require long slow cooking at low heat.  Using indirect heat to cook is also ideal when you want to smoke as well because the lower temperatures and long cooking time allow the connective tissues to relax and the fat to render making for one tender piece of meat.

Combo Heat

There are exceptions to every rule and here is one that I use on a regular basis when grilling steaks, chops, ribs, and chicken pieces that deserve a seared, crispy exterior and a juicy, tender interior.  I like my steaks to be seared first for about 3 to 5 minutes per side on high “direct” heat, all three burners on.  I then turn two of my three burners off, bringing the temperature down to approximately 200-250 degrees, and place the steaks on the side where the burners are off and finish cooking.  I use a wireless (Bluetooth) meat thermometer to guarantee the perfect finish, no guessing! So let’s begin by discussing how we prepare the grill for cooking with indirect heat and maintain the constant cooking temperature needed for the food you're preparing.

Grill Preparation

It should be noted that a grill that has not been properly cleaned may have “hot” spots that could affect the cooking of your food.  With the top open, light your grill and then close the top.  Let the temperature rise to at least 500 degrees.  With a strong stainless steel grill brush, clean the grates thoroughly letting any excess material burn off.

Getting Ready and Grilling with Indirect Heat

Before placing your food on the grill, the temperature inside the grill should be at the proper level depending on what you're cooking and for how long you intend to leave it on the grill.  Start by turning off half your burners. For a four-burner grill that would be the two inside burners, for a two or three burner grill leave just one burner on, either the right or left side burner.  For a grill with two horizontal burners (running left to right) turn the rear burner off. Adjust the active burner(s) to the temperature required by the recipe.  Close the lid and allow the grill to come to the correct cooking temperature.  When you’re ready to grill, place your food over the unlit burner(s).Remember, opening your grill while cooking with indirect heat, all that built-up heat will escape and may take a few minutes to get back up to speed and increase cooking time. I'm repeating myself here, use a wireless (Bluetooth) meat thermometer to guarantee the perfect finish, no guessing!

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