Introduction to Grilling with Direct and Indirect Heat Using Briquettes

When using your charcoal grill you have you have a choice of using direct heat, indirect heat or both. Using both will depend on the size of your grill and grilling surface. You can read this article to find out when each particular cooking method should be used. Most inexperienced grillers use a direct grilling method most of the time when the choice of meat calls for indirect grilling methods. The end result is either charred food or under cooked food. Before learning the difference of the two methods of cooking with Charcoal BBQ briquettes, learn the proper methods of how to light a charcoal grill.

Direct versus Indirect Grilling Methods

Meats and Vegetables all require different cooking times. Foods that require longer times need to use the indirect cooking method. An example is thick cuts of meat which left in direct heat will over char and burn. Use indirect for thick cuts over 1 3/4 inches. Indirect cooking technique means to place the meat away from the direct heat of the charcoal. Faster cooking meats, like hamburger are best cooked using the direct grilling method, directly above the charcoal briquettes.

Set-up the Charcoal Grill for Indirect Heat Grilling

1. Once your charcoal briquettes turn white, carefully use a set of long metal tongs and divide the charcoal into two separate piles of briquettes.
2. Place each pile of briquettes on opposite sides of the Charcoal grill with a good sized space in the middle.
3. Using the tongs set a tinfoil-baking container or small drip pan between the briquettes to catch the drippings. You can use the drippings to make a gravy or au just if you want to.
4. Now put the meat directly above the container away from the direct heat of the charcoal
5. Close the charcoal grill lid to so the heat does not dissipate and heat is contained. Avoid the temptation of lifting grill lid as much as possible.
6. Open the bottom vents wide open and the top vent opened slightly airflow to the coals burning and can use the top vents to help adjust the temperature.
7. Remove and serve the meat when it reaches the appropriate internal temperatures.

Examples of Meat for Indirect Grilling

• Brisket


• Chicken


• Tri Tip


• Pork and Beef Ribs


• Pork Tenderloin


• Roasts


• Turkey

Examples of Meat for Direct Grilling

• Steaks


• Hamburgers


• Hot Dogs


• Sausage


• Pork Chops


• Fish


• Shrimp

All Charcoal grills can make use of the indirect method. Round charcoal barbeque grills by their nature tend to distribute the heat evenly. Rectangular grills such as the CharMasterUSA Tailgating Grill can use the indirect method as well just use the same amount of charcoal and adjust the top vents so they are opened very slightly to ensure the heat stays within the grill and open the bottom vents about half way. Using the indirect or direct grilling methods when appropriate will insure a tender and juicy piece of meat.

Stainless Steel Tailgating Grills