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Great grilling is all about the flame. The key is knowing the difference between direct and indirect grilling, as well as how and when to use them.


DIRECT METHOD

Think of the direct method as being similar to broiling. Food is cooked directly over the heat source, and only needs to be turned once halfway through to ensure even cooking. Use the direct method for foods that take less than 25 minutes to cook, like steaks, chops, kabobs, sausages and vegetables. Most importantly, direct cooking is the key to searing meats. See our searing tip for why that matters.


To grill direct on a charcoal grill:

  • Spread hot coals evenly across the charcoal grate.
  • Set the cooking grate over the coals and place food on the cooking grate.
    Place the lid on the grill and lift it only to turn food or to test for doneness at the end of the recommended cooking time.

    To grill direct on a gas grill:

    • Preheat the grill with all burners on high.
    • Place the food on the cooking grate, then adjust all burners to the temperature noted in the recipe.
    • Close the lid of the grill and lift it only to turn food or to test for doneness at the end of the recommended cooking time.

    INDIRECT METHOD

    The indirect method is similar to roasting, but with that irreplaceable grilled texture, flavor and appearance you just can't get from an oven. Heat rises, reflects off the lid and inside surfaces of the grill, and slowly cooks the food evenly on all sides. That circulating heat works like a convection oven, so there's no need to turn the food. Use the indirect method for foods that require 25 minutes or more of grilling time, or for foods that are so delicate that direct exposure to the heat source would dry them out or scorch them. This goes for foods like roasts, ribs, whole chickens, turkeys and other large cuts of meat, as well as delicate fish fillets.


    To grill indirect on a charcoal grill:

    • Arrange hot coals evenly on either side of the charcoal grate.
    • Put a drip pan between the coals. A pan will collect those tasty drippings for gravies and sauces, and prevent flare-ups when cooking fatty foods. For longer cooking times, add water to the pan to keep drippings from burning.
    • Place the food on the cooking grate, centered over the drip pan.
    • Finally, place the lid on the grill and lift it only to baste or check for doneness at the end of the suggested cooking time.


    To grill indirect on a gas grill:

    • Preheat the grill with all burners on high.
    • Adjust the burners on each side of the food to the temperature noted in the recipe and turn off the burners directly below the food.
    • For best results, place roasts, poultry or large cuts of meat on a roasting rack set inside a disposable heavy-gauge foil pan. For longer cooking times, add water to the foil pan to keep drippings from burning.
    • The final tip for direct and indirect grilling? Flavor your food with Weber® Sauces & Seasonings.

Whether you’re grilling direct or indirect, it’s hard to go wrong with our Weber® Just Add Juice Lemon Pepper Marinade Mix.

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