Direct vs. Indirect Heat
Knowing when to cook directly over the heat—and when to move your meat away from it—can make all the difference. Here’s how to use both methods for better results on the grill.
DIRECT HEAT
Direct heat means cooking food directly over the flame or heat source. It’s hot, fast and ideal for foods that cook quickly or benefit from a great sear.
WHEN TO USE IT
Use direct heat for steaks, burgers, pork chops, chicken breasts and other smaller cuts. It’s perfect for creating those flavorful grill marks and a nicely seared exterior.
INDIRECT HEAT
With indirect heat, the meat cooks beside the heat source instead of directly over it. Think of it more like using your grill as an outdoor oven for slower, more even cooking.
WHEN TO USE IT
Indirect heat works well for larger or thicker cuts, ribs, whole chickens and anything that needs more time to cook without burning on the outside.