Indirect cooking or indirect grilling is like baking or cooking in an oven. You only need to heat one side of your grill to successfully cook over indirect heat as the lid will make the grill act like an oven. This method of cooking is slower but provides more even cooking. This type of cooking method is recommended for cuts of meat 2-inches thick or more.

When using a charcoal grill for this cooking method, you only need to build the fire on the other side of the grill and cook on the “off” side. Charcoal baskets will really help with this.

When using a gas grill for indirect cooking, you only need to preheat the grill to the recommended temperature and then turn off half of the burners. If you have 3 burners and need to cook more than one large piece of meat, you can leave the one in the middle on and turn off the two outside burners. You will have to make adjustments to the burner that is on to keep an even temperature.

If you have a grill with only one burner you can still use the indirect cooking method. Before you preheat the grill, place a drip pan with a little water or flavoured liquid in it under the grids (best to be done before they’re hot) and then once your grill is preheated, place the food you are baking/roasting/cooking indirectly, in the middle of the grill. Close the lid and cook away.

You can also use a rotisserie and wooden planks for this type of cooking. It is a handy tool that provides great results.