The Indirect cooking method is used for larger cuts of meat and other foods that require longer cooking at lower temperatures such as whole turkey, brisket, chicken pieces, ribs, and roasts. Foods are cooked by reflected heat, as in a convection oven. Foods do not need to be turned because the food is not placed directly above the heat source. This method of cooking can only be done in a covered grill. Indirect cooking
is a no-peek cooking method - every time you lift the lid, heat escapes and can increase the cooking time.
For a gas grill: Indirect cooking is accomplished by turning off any burners that are directly below the food. The burners on both sides of the food should be adjusted to equal amounts of heat (medium or low).
For a charcoal grill: When the coals are covered with a light coating of grey ash (after 25 to 30 minutes), use long-handled tongs to carefully pile the burning charcoal briquets into two equal piles - one on each side of the charcoal grate - and place a disposable drip-pan between them. Replace the cooking grate so the opening by the handles is directly above the hot coals. Charcoal briquets can be easily added to the fire by dropping additional briquets through the openings by the handles on each side of the charcoal grate. Charcoal should be added to the fire every hour to maintain an even cooking temperature.
Tip: Weber Charcoal Fuel Holders and Charcoal Rails are an easy way to keep those coals divided.
