To barbecue on a grill, the indirect grilling method is the way to go. It's especially easy when using a gas grill, but charcoal grills can cook indirectly too, with a bit more effort.
The temperature range guidelines shown here are what I use to define Low to High indirect grilling temperatures. If your grill isn't able to reach the high or low ends of the range, just stay as close as you can, and keep the temperature steady.
|Low||225ºF - 250ºF|
|Medium Low||250ºF - 300ºF|
|Medium||300ºF - 350ºF|
|Medium High||350ºF - 425ºF|
|High||425ºF - 500ºF|
Most gas grills have a grill thermometer mounted through the cover, but most of them are right square in the middle. That's fine if the grill has three or more burners, and you grill in the middle with the outer burners going. But if your grill has only two burners, the food will be off to one side...so a thermometer should be mounted to one side also.
Install the grill thermometer three to six inches from the end and about three to four inches above the level of the grate. (Measurements depend on grill size.)
When mounting a grill thermometer on a kettle grill lid, locate it three to four inches above the grate and a couple inches off to one side of the lid vent. The lid vent is positioned over the food when grilling indirectly, so having the thermometer close to the vent will place it just right.
OK. You know the indirect grilling temperature guidelines, and your grill has a shiny new thermometer. Let's get to grillin'!
A gas grill has to have at least two separately controlled burners to be an indirect cooking machine. Simply light one of the burners, leaving the other one turned off. The food goes over the unlit burner.
With the burner on high, preheat the grill, cover closed, to the desired temperature. Place the food inside, close the cover, and watch that temperature. After a bit of practice, you'll get a feel for adjusting the flame.
If your grill has three or more burners, you can light the outer burners and place the food in the middle. Use this method when grilling foods requiring high cooking temperatures.
In a charcoal grill, the coals need to be banked to one side of the grill. In larger grills, the coals can be divided in half and banked to two sides, opposite each other. It works well placing bricks on the charcoal grate to keep the coals in position. The bricks will also support the drip pan. Check out the picture and you'll see just what I mean.
When placing charcoal in the grill, pre-light it in a charcoal chimney. Use 20 to 40 briquettes in a smaller grill, and 40 to 60 in a larger one. More briquettes equals higher temperature.
Replenish the coals every hour, adding 10 to 20 pre-lit briquettes to
the grill. Make adjustments to the lower and upper vents to fine tune
the temperature. And depending on the outdoor temperature, you may need
to add fewer or more briquettes at the start and at each addition.
Once the skill is mastered, indirect grilling is a cooking method that will enable you to make mouthwatering slow cooked barbecued meats. And that's not all. I have used this method to bake killer brownies. No lie. And they were a good thing.
One of my readers asked the question "What is indirect grilling?" recently by way of the Hey BBQ FYI
contact form. Since indirect cooking on the grill is such an important
barbecue cooking technique, I decided to write a page about the method,
describing how to indirect grill on charcoal and gas grills.
Indirect grilling is cooking in a covered grill, with the heat source on one side and the food on the other. It's very similar to baking in an oven. The food is heated gently, and won't burn as easily as it would if the heat was directly underneath.
The temperature is controlled by adjusting the gas burner, or using fewer or more charcoal briquettes. When using a charcoal grill, by making adjustments to the lower and upper vents you can fine tune the temperature.
The Charcoal Grill Method
I'll be using a Weber kettle grill as the example here. Charcoal can be placed in a single pile, or in two piles, on opposite sides of the grill.
The benefit of using a single pile of charcoal is you have more usable grilling space. The downside is that the food will be cooking more on one side than the other, so it has to be rotated occasionally while it cooks.
When using two piles of charcoal, the food is positioned in the middle of the grill. There is heat on both sides of the food, so it doesn't have to be rotated as it cooks. But you lose some of the grill capacity.
Use a few bricks to keep the charcoal positioned where you want it. You'll see in the picture to the right how the charcoal is kept to the sides by the bricks. The food would then be positioned on the grill, right above the pan.
The pan is there to catch dripping juices, and to also add some moisture to the inside of the grill. Water or other liquid is kept in the pan, along with spices and herbs to add flavor.
Controlling the Temperature
Open the three bottom vents about halfway, and the top vent wide open to start. Monitor the temperature as the food is cooking. If it starts to overheat, close one of the lower vents (the one under the food) completely and wait fifteen minutes.
If it hasn't dropped, slightly close the other two lower vents and the lid vent. Tweak the vent settings and the amount of charcoal used to get the temperature you're shooting for.
As the ribs or brisket barbecue in the grill, it'll be necessary to add more charcoal every hour or so. It's best to pre-light the charcoal beforehand so grill temperature doesn't drop. I always use a charcoal chimney to light the charcoal, just so I know that there's no chance of my food's flavor being affected.
What Is Indirect Grilling in a Gas Grill?
Barbecuing in a gas grill is easier than charcoaling it. The grill has to have at least two burners with separate controls. The burners can be positioned side-by-side, or front to back.
If your grill has front-back burners, use the rear burner, set at its lowest setting. Place the food in the front half of the grill.
In a gas grill having left and right burners, use either burner. Place the food on the opposite side of the grill.
If your gas grill has three or more burners, you can use the burners on each end of the grill, leaving the center ones off and barbecue the food in the middle. But this may not work, depending on the grill you have. The grill might get too hot with both burners going, even at their lowest settings. If that's the case, just use one burner.
The Ideal Temperature for Indirect Grilling
The temperature range for most barbecuing is between 250-300 degrees Fahrenheit. Most gas grills have a grill thermometer mounted through the cover.
If it doesn't have on, mount one yourself. If it does, but it only has low-medium-high, or smoke-bbq-grill markings, replace it with a thermometer marked off in degrees. It's important to know the exact temperature your food is cooking.
When using a Weber charcoal grill, position the lid vent directly over
the food and insert the probe of an instant read dial thermometer
through one of the holes. That way you can keep an eye on the
temperature as the food is barbecuing.
What is indirect grilling? Barbecuing away from the heat source for gentle, slow cooking. Perfect for large cuts of meat like pork shoulders and briskets, and for tough cuts, like short ribs. You still need hot direct grilling for cooking that Porterhouse steak, but that's another page...