Grilling (indirect)

Indirect grilling is a barbecue cooking technique in which the food is placed to the side of or above the heat source instead of directly over the flame as is more common. This can be achieved by igniting only some burners on a gas barbecue or by piling coals to one side of a charcoal pit. A drip tray is placed below the food to prevent fat from the food igniting and generating a direct flame.

Indirect grilling is designed to cook larger or tougher foods that would burn if cooked using a direct flame.
This method of cooking generates a more moderate temperature and allows for an easier introduction of wood smoke for flavoring.

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Source: Wikipedia · Image: Wikimedia Commons · Public domain

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