Indirect grilling is a barbecue cooking technique in which the food is placed to the side of the heat source instead of directly over the flame as is more common.
Indirect Grilling
Use indirect grilling for cooking larger and/or tougher cuts of meat and for smoking foods (click here for our Smoking Tutorial). Basically, if it needs a long cooking time, it needs indirect heat, unless you like burned foods.
For indirect grilling, the grill cover is closed and foods cook for a longer time at lower temperatures. You need to leave a space under the food that is flame-free.
In a charcoal grill, when indirect grilling it is best to place a foil pan of water under the food to keep it from drying out. Using the indirect grilling method is best for large cuts of meat or bone-in poultry.
In some cases, the feet are designed to elevate the fish above the grill, too, making for a more indirect grilling method, which is suitable for more delicate fish.
 See also: Grill, Grilling, Cooking, Charcoal, Side
  
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