Indirect Method

CHARCOAL grill COOKING

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, bone-in poultry pieces, and whole fish as well as delicate fish fillets. To set up for Indirect cooking, prepared charcoal briquets are set on either side of the food. Heat rises, reflects off the lid and inside surfaces of the grill, and circulates to slowly cook the food evenly on all sides. There’s no need to turn the food over.

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 char- coal 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 reci- pe 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

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" (67 cm)	40 per side	9 per side

37.5" (95 cm)	75 per side	22 per side