Serves: 5

The Indirect Method is similar to roasting, but with the added benefits of that grilled texture, flavor, and appearance you can't get from an oven. Heat rises, reflects off the lid and inside surfaces of the grill, and circulates to slowly cook the food evenly on all sides, much like a convection oven, so there's no need to turn the food over.

Use the Indirect method for foods that require 25 minutes or more of grilling time or for foods that are so delicate that direct exposure to the heat source would dry them out or scorch them. Examples include roasts, ribs, whole chickens, turkeys, and other large cuts of meat, as well as delicate fish fillets.

To set up for Indirect cooking, charcoal briquets are set on either side of the food gas burners are lit on either side of the food but not directly beneath it.

The best grills are designed to give you ultimate control of your heat source so you can use the Indirect method. This flexibility is intrinsic to the design of most charcoal grills. As long as you can separate the coals so that food in the middle of the cooking grate isn't sitting directly over the heat, you're set.

Gas grills, on the other hand, are a little more complex. You have to have a burner configuration that allows you to use only the burners on either side of the food. We suggest you look for a grill with at least three burners in order to facilitate Indirect cooking.

Indirect Cooking On A Charcoal Grill:
To set up a charcoal grill for Indirect cooking, arrange hot coals evenly on either side of the grate. Charcoal/fuel baskets or rails are handy accessories to keep the coals in place. A drip pan placed in the center of the charcoal grate between the coals is useful to collect drippings that can be used for gravies and sauces. It also helps prevent flare-ups when cooking fattier foods such as goose, duck, or fatty roasts. For longer cooking times, add water to the drip pan to keep drippings from burning. Place the cooking grate over the coals and place the food on the cooking grate, centered over the drip pan or empty space. Place the lid on the grill and lift it only to baste or check for doneness at the end of the suggested cooking time.

Indirect Cooking On A Gas Grill:
To set up a gas grill for Indirect cooking, preheat the grill with all burners on High. Then adjust the burners on each side of the food to the temperature noted in the recipe and turn off the burner(s) directly below the food. For best results, place roasts, poultry, or large cuts of meat on a roasting rack set inside a disposable heavy-gauge foil pan. For longer cooking times, add water to the drip pan to keep drippings from burning.

How Much Charcoal?
Turkeys and other longer-cooking foods require just a little more vigilance on your part, so use a timer (those holiday football games can get pretty interesting). First set up the grill for Indirect cooking, then replenish the coals every hour as suggested below. HINT: If you haven't already, this is a good reason to get a hinged cooking grate.

Diameter Of Grill In Inches:
14 1/2 Briquets: 15 per side for the first hour, 6 per side to add each additional hour.
18 1/2 Briquets: 20 per side for the first hour, 7 per side to add each additional hour.
22 1/2 Briquets: 25 per side for the first hour, 8 per side to add each additional hour.
37 1/2 Briquets: 75 per side for the first hour, 22 per side to add each additional hour.

From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

More Recipes from the Weber's Big Book of Grilling Cookbook:
01-The Grilling Gospel According To Weber
02-The Birth Of American Grilling: Sparking A Passion
03-Choosing A Grill: Features Are A Grill's Best Friend
04-The Griller's Toolboox: The Right Stuff
05-Grilling And Food Safety: Be Careful Our There
06-Hot Pants Are Out: Lesson Learned
07-Mastering The Fire: Direct Cooking
08-Mastering The Fire: Indirect Cooking
09-Mastering The Fire: Charcoal Grilling
10-The Briquet Shuffle: Tricks Of The Trade
11-Mastering The Fire: Gas Grilling
12-Check Your Char-O-Scope: Free Your Inner Griller
13-Grilling In The Elements: Grillers In The Mist
14-Mastering The Fire: Smoke Cooking On The Grill
15-Tips For Beginners: Getting Started
16-Smoking Woods: Where There's Smoke, There's Flavor
17-A Match Made In Heaven: Beer And A Barbecue
18-Perfect Margaritas
19-Sippin' In The Shade: Summertime Lemonade
20-Which Wine? Drink What You Like
21-The Fifth Taste: Umami
22-Classic Iced Tea: With Lemon, Please
23-Life's A Party: What To Serve
24-What You Need To Know About The Recipes
25-Is It Done Yet? A Word Or Two About Doneness