BBQ
Read the position of the heat
Direct cooking places food over the active heat source. Indirect cooking puts it beside the heat, with the lid used as the method and cooker instructions require. Weber’s fire-configuration guide illustrates several arrangements. The exact setup depends on your equipment; learn its controls before adding food.
Choose for the task
Use a direct zone when you want to work on the surface, and an indirect zone when you need a gentler place to continue cooking. Many meals use both. A piece that is browning too quickly can move to the quieter side while you assess its internal temperature.
Make space before you start
Do not cover every inch of the grate. Keep a movement path and a cooler area available. Place a suitable drip pan where your cooker’s instructions call for one. On a gas grill, learn which burner combinations create indirect heat; do not assume all designs behave alike.
Measure the result
Grate temperature and food temperature answer different questions. One helps you manage the cooking environment; the other helps you judge the centre. Use an appropriate food thermometer, follow the safety chart in Fire School and remember that a browned exterior does not establish doneness.
Explore the source.
An original BBQ Stories article, prepared with AI assistance. Our editorial approach
