Better Grills

Grill reviews done for you

Indirect Grilling – Best Practice

indirect grilling and cooking
Many people use their grill just for grilling hamburgers, chicken or a steak.
With indirect heat you can expand your grilling and even think about smoking your meat.
 

What is indirect grilling

The word indirect gives it away already. You are not grilling on top of you burning charcoal but will keep your meat on an other spot on the grill grate where there is no heat underneath it.
Easier said, you put your charcoal on one side of the grill and your meat on the other side.

Why would you do that

I am no saying that you should always set your grill up for indirect heat, but it has some great advantages over using charcoal all over the grill.
When you cook more than one kind of meat like for example hamburger, hotdogs and chicken at the same time they need different cooking time. A hotdog is done pretty fast and a hamburger takes a little longer. Chicken might not need to much heat to cook.
 
Here is where indirect cooking comes in handy. You can move your meat from a hot to a cooler spot to cook it slower.

Indirect grilling for smoking

smoker for meatThis is the method I use most for my smoking since I do not have a separate fire box on my grill.
I have a nice barrel grill that I bought years ago.
 
The picture on the left is how it looks although this is not mine.
Where the chicken is I usually have my charcoal.
When I got interested in smoking on a low temperature I didn’t feel like investing in a smoker. I just use my charcoal barrel grill in this way.
 
I use the spot on the right side of my grill for the charcoal. I even take the grill grate of to make it easier to access during smoking to add more charcoal if needed, just like in the picture.
 
My meat I keep on the left side of the grill so it is not on top of the charcoal but away from the heat source.
In this way I can keep my temperature as high or low as I want it. Higher is adding more charcoal and open the air vents. Lower is using less charcoal and keep the air vents more closed.
 
It took me a while to figure out how much charcoal to start with. I used to much and the grill got way to hot for smoking on a low temperature. I needed a long time before it was cooled of and on the temperature I like to smoke. (225 Fahrenheit>).
After this initial learning curve I am pretty good ad guessing how much I need for the pounds of meat I am smoking that day.

Read all our: How To Grill articles !!

Leave a Reply

Your email address will not be published. Required fields are marked *

Better Grills © 2014-2017 LbL Internet Marketing