What is the best way to grill using indirect heat?

Using indirect heat is a grilling technique that allows for slower cooking of food, which is ideal for larger cuts of meat or foods that require longer cooking times. The correct approach involves setting up the grill such that the heat source is placed on the sides while the food is positioned in the center, away from direct flames. This creates a more controlled environment, allowing the heat to circulate around the food, effectively roasting it rather than searing it.

This method is beneficial because it helps in cooking the food evenly without exposing it to the high temperatures directly above the fuel source, which can lead to burning or uneven cooking. Indirect heat is especially handy for items like whole chickens or ribs, where a longer cook is necessary to ensure tenderness and flavor development.

In contrast, placing food directly above the fuel source can lead to quick charring and uneven cooking, which is not suitable for larger items. Keeping the lid open allows for excess heat to escape, reducing the effectiveness of indirect cooking. Frequent flipping can disrupt the cooking process and prevent the food from benefiting from the consistent heat flow provided by the indirect setup. Thus, having the heat on the sides with food in the center is the best strategy for effective grilling using indirect heat.