An aged steak being cooked on the grill over direct heat Photo by SIMON SCHLUTER.
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It’s the month of May and if you are a seasonal griller, this is the month that you take your grill out of storage, clean it off, and get grilling!
There are only a few fundamentals that you need to know to make you a great griller. The first is knowing the difference between Direct and Indirect heat and when to use it—and that is what we are reviewing in this column.
Grilling 101 Primer: Direct and Indirect heat on a gas and a charcoal grill
The key to great grilling is Indirect heat. I always tell people that once they understand the difference between Direct and Indirect heat and when to use it, that they will embrace Indirect heat. In fact, I use Indirect heat at least 80% of the time that I use my grill. Below is a quick and easy definition of the two major different grilling methods*:
Direct Heat [Cooking] means that you put the food directly over the heat source—similar to broiling in your oven.
Indirect Heat [Cooking] means that the heat is on either side of the food and the burners are turned off under the food—similar to roasting and baking…