Indirect-Heat Grilling

Indirect-heat grilling is when food is cooked away from the heat source, not directly over it. This is preferred for larger, long-cooking foods, such as whole chickens, whole turkeys and roasts.

How to Use

For indirect cooking on a charcoal grill, place a drip pan directly under the grilling area and arrange the briquettes around the edge of the firebox. For a dual-burner grill, heat only one side and place the food over the burner that is not lit. For a single-burner or electric grill, place food in an aluminum tray or on several layers of aluminum foil and use low heat.