CHARCOAL GRILL COOKING
INDIRECT METHOD
Use the indirect method for foods that require 25 minutes or more of grilling time or for foods so delicate that direct exposure to the heat source would dry them out or scorch them. Examples include roasts,
NOTE: For meats that require more than one hour to cook, additional briquets must be added to each side as indicated in the chart below.
1.Open all vents.
2.Place the recommended amount of charcoal briquets on each side of the charcoal grate (refer to the chart below). Leave enough room for a drip pan between the coals.
3.Ignite the charcoal briquets. Leave the lid off until the coals have a light coating of grey ash, about 25 to 30 minutes.
4.Place a drip pan between the coals in the center of the charcoal grate.
5.Position the cooking grate over the coals.
6.Place food on the cooking grate directly above the drip pan.
7.Place the lid on the grill. Consult your recipe for recommended cooking times.
CHARCOAL BRIQUET GUIDE FOR THE INDIRECT METHOD OF COOKING
Grill | Standard Briquets | Standard Briquets to add |
Diameter | for first hour | for each additional hour |
8 per side | 2 per side | |
14.5" (37 cm) | 9 per side | 6 per side |
18.5" (47 cm) | 20 per side | 7 per side |
22.5" (57 cm) | 25 per side | 8 per side |
26.75" (68 cm) | 40 per side | 9 per side |
37.5" (95 cm) | 75 per side | 22 per side |
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