Indirect Grilling Tips

Gas Grills
Light one side of your gas grill and burn on medium high to high heat, but leave the other side of your gas grill off. Close the lid and adjust heat to create an air temperature from 300-375 degrees. Meats can be browned on the hot side of the grill, if desired, and slow cooked on the unlit side of the grill – or slow cooked the entire time with indirect heat (this works particularly well with chicken, ribs and roasts which can easily char and burn before the center is done). For extra juicy meats, a drip pan with a little water in it (to inhibit flare ups and add steam) can be used under the meats on the unlit side of the grill.

Soaked wood chips can also be added in a chip box, perforated tin can or perforated foil bundle. Soak chips at least 20 minutes (preferably for many hours), place in chip box and position directly over the gas burners (and under the cooking grate) on the hot side of the grill. This creates a flavorful smoky cooking fire much like charcoal or hardwood.

Charcoal Grills
Build a charcoal fire and once burning well and starting to grey, arrange hot coals to one side or around the outside of your grill. Grill shapes and sizes vary so charcoal arrangements will vary - the idea is to leave a large portion of your cooking grate without direct heat from below so meats can cook more slowly without being burned from below.

Place a metal or foil drip pan under the cooking grate where the meats will be cooked, away from the heat, and add water – this will catch drippings, add steam and inhibit flare up, add water as needed.

Cover grill and adjust to low heat (reduce air flow with vents to lower temperature), rotating meats regularly for even cooking. Soaked wood chips can be added to hot coals, or build a fire with a combination of hardwood chunks and charcoal briquettes for the best flavor.