Grilling with indirect heat means that the heat emitted from the charcoal isn’t directly under the food or is being shielded. For example, if the coals are burning on one side of the grill and your food is positioned on the opposite side, you are using indirect heat. Indirect heat works best for larger, tougher foods that require long cooking times such as roasts, whole chickens, and ribs. It is also the proper way to finish cooking thicker foods or bone-in cuts that have been seared or browned first over direct heat.
SO HOW DO YOU SET UP
YOUR GRILL FOR INDIRECT COOKING?
1. Begin by fully opening the top and bottom vent dampers. Doing so allows oxygen to reach and feed the fire.
2. Place the center support ring in the middle position of the bowl, resting on the tabs. Then, place the fuel grate within the center support ring.
3. Place charcoal in the Char-Baskets™ on the fuel grate above the tip of the burner tube. Arrange Char-Baskets™ so that they run parallel to the burner tube; this is important to guarantee even ignition of the coal. Using Char-Baskets™ makes arranging the charcoal for indirect grilling easy and consistent.
4. With the lid still open, ignite the charcoal with the Snap-Jet™ ignition system. Do so by slowly turning the control knob to the on position.
5. With the lid still open, after 12-14 minutes, turn off the gas.
6. Use tongs or the charcoal rake to move the Char-Baskets™ to the desired locations for indirect grilling. This may mean placing both of the baskets under one side of the cooking grate while leaving the other side empty, or splitting them up and placing them under opposite ends of the cooking grate.
7. Place the Gourmet BBQ System™ grate in the top position of the bowl.
8. Close the lid and flip open the Rapidfire™ lid damper. Preheat the cooking grate for approximately 7-10 minutes, then you will be ready to add your food.