Indirect grilling is sometimes used to give a roasted dish a grilled texture and flavor. Indirect grilling is a type of grilling where the food is placed to the side of the heat source rather than directly on top of it. This grilling method is usually completed on a barbecue grill or inside a smoker by lighting only some of the burners or charcoal, leaving part of the cooking area without direct flames.
Reflected heat is used in indirect cooking. The heat from a barbecue or smoker rises and is reflected off the lid, returning to the food and cooking it low and slow until the dish is fully cooked. Indirect roasting also eliminates the need for the cook to turn the food because the heat circulates evenly around it. To achieve this effect, the barbecue or smoker must be closed.
A grill or smoker should be heated to between 250° and 300° F (121° to 149° C) for the best results. To monitor the temperature, a thermometer can be mounted on the cooking device, though most modern grills already have one. During indirect grilling, any marinade or flavoring agent can be used. To flavor the food, wood chips and soaked planks are frequently inserted into the grilling area.
When using a charcoal grill to cook indirectly, only one side of the charcoal grate should be used. When using this method, many cooks prefer to use a drip pan to prevent fires and catch drippings for later use. Grilled food should be placed over the drip pan, on the side of the grate where there is no charcoal. The grill lid should be kept closed throughout the cooking process, though it can be opened briefly to check on the food and bast it.
This method of cooking takes longer and is more time consuming than direct grilling. If you only have 30 minutes to cook, indirect grilling is not a good option. This method of grilling is best for delicate foods or those that can be slowly roasted. If the cook needs to complete other tasks while the food roasts, indirect grilling is the best option.
Indirect grilling can be used to cook almost any barbecue item. This is a popular way to cook whole chickens and other large slabs of meat. This slow grilling method can also be used to cook roasts, turkey, soy products, ribs, and vegetables. Thinner cuts of meat, such as salmon and other fish, can be kept moist and tender by indirect grilling rather than direct grilling, which can dry them out.