indirect heat
Not over flames
Indirect heat is a cooking method where food isn't placed directly over the flame or heat source.
On a grill, this means positioning food to the side while burners or coals heat the other side, allowing the closed lid to circulate hot air like an oven: Smoke the brisket over indirect heat for six hours.
The technique suits large cuts that would burn before cooking through over direct flame.
- convectionHeat transfer via motion
- roastingCooking with dry heat
- smokingInhaling burning tobacco
- smoke ringToroidal puff of fumes
- barbecueSlow-cook over coals
oven · radiant · diffused · gentle · slow-cooked · braising · low and slow · ceramic · deflector · drip pan · lid · thermometer · brisket · pulled pork · pork shoulder · ribs · beer can chicken · tender
- cooking methodsfrying, boiling, baking, grilling, roasting
- BBQ techniquessmoking, grilling, charcoal grilling, low and slow, hot smoking
- barbecuebrisket, ribs, pulled pork, smoker, smoke
- drying methodsdrying, towel dry, air dry, pat dry, blot
- meat techniquesroasting, grilling, braising, searing, smoking
- roasting methodsspit roasting, rotisserie, pan roasting, oven roasting, slow roasting
indirect heatdirect heat
Flame-to-food cooking method
direct fire · open flame · searing · broiling · radiant heat
indirect, heat, direct, direction, directly, indirectly, directness, indirection, director