How to barbecue using direct and indirect heat
Foods are cooked on the grill with either direct or indirect heat. Once you master these techniques, you can grill almost any kind of meat, poultry, or fish, plus an amazing array of vegetables, appetizers, and baked items. DIRECT HEAT Food cooks in minutes when placed directly over high heat because the intense temperature browns the outside, concentrating the flavors in a caramelized crust while cooking the inside by heat conduction. The high heat produces foods with a smoky flavor. Direct grilling is best suited to foods that are tender, small or thin, and cook quickly — in less than 20 minutes — such as steaks, burgers, kabobs, hot dogs, boneless poultry, fish, and most vegetables. Direct grilling can be done with the cover up or down. When the grill cover is closed the grill begins to mimic an oven and reflected heat, as well as the heat from the fire cooks the foods.
