Direct vs Indirect Grilling
Direct grilling cooks food right over the flame at high heat — ideal for thin, fast-cooking foods like steaks, burgers, shrimp and vegetables.
Indirect grilling places food beside, not over, the heat with the lid down, turning the grill into an oven. Use it for thick roasts, whole chickens and ribs that would burn over direct flame.
A two-zone fire — coals or burners on one side only — gives you both: sear over direct heat, then move to the indirect side to finish gently.