Technique
Indirect Heat
Cooking food next to (not directly over) the fire, using the grill lid as an oven.
Indirect heat means the food sits over a part of the grill with no active burner or coals beneath it. The lid traps convection heat, turning your grill into an oven. Essential for any cook longer than about 20 minutes, and the only way to cook large cuts (whole chickens, ribs, roasts) without burning the outside.
Related Terms
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