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6
HIGH
BURNER
2
BURNER
1
BURNER
3
HIGH
BURNER
2
BURNER
1
The Flame-
Direct or Indirect
Tips and Hints
INDIRECT HEAT
SETUP
Use the indirect method for larger cuts of meat that require 20
minutes or more of barbecuing time, or for foods so delicate that
direct exposure to the heat would dry them out or scorch them, such
as: roasts, bone-in poultry pieces, whole fish, delicate fish fillets,
whole chickens, turkeys, and ribs. Indirect heat can also be used
for finishing thicker foods or bone-in cuts that have been seared or
browned first over direct heat.
With indirect heat, the heat is on both sides of the barbecue, or o
to one side of the barbecue. The food sits over the unlit part on the
cooking grill.
DIRECT HEAT
SETUP
Use the direct method for small, tender pieces of food that take
less than 20 minutes to cook, suchas: hamburgers, steaks, chops,
kebab sticks, boneless chicken pieces, fish fillets, shellfish, and
slicedvegetables.
With direct heat, the fire is right below the food. It sears the
surfaces of the food, developing flavours, texture, and delicious
caramelisation while cooking the food all the way to thecentre.
OFF
LOW
MEDIUM
START/HIGH
HIGH
OFF
BURNER
2
BURNER
1
BURNER
3
MEDIUM
OFF
BURNER
2
BURNER
1
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