What is the function of a grill's heat source in indirect cooking?

The function of a grill's heat source in indirect cooking is to provide a consistent temperature without direct exposure to flames. In indirect cooking, the heat is generated away from the food, allowing it to cook more gently and evenly. This technique is particularly useful for larger cuts of meat that require a longer cooking time, as it prevents the outside from burning while the inside remains undercooked. By maintaining a consistent temperature, it also promotes even cooking throughout the meat, ensuring it retains moisture and flavor.

This method contrasts with direct cooking, where food is placed directly over the heat source, leading to quicker cooking and the potential for charring. Indirect cooking can also facilitate techniques such as smoking, where a flavorful profile is desired without the harshness of direct flames, yet the primary focus remains on achieving even cooking at controlled temperatures.