Direct Method
for Barbecuing and Grilling:
This method is best for grilling hamburgers,
hot dogs, steaks, chops,and chicken pieces. When the coals are
ready, spread them evenly in a single layer. For the hottest
fire, arrange the coals so all are touching. For less heat, spread
them apart. For grills with adjustable cooking grid levels, arrange
the coals with about 1-inch of space between them for even heat
distribution. Then adjust the grid level closer or farther away
from the coals to get the desired heat for the food you are cooking.
Indirect Method
for Barbecuing and Grilling:
This method is best for foods that require
more than 25 minutes of cooking time, such as roasts, whole poultry,
and hams. It should be done in a covered grill with the hood
closed for uniform heat. Use a drip pan under the meat that extends
about one-inch beyond the meat. This drip pan may be purchased
or made from a double thickness of heavy-duty aluminum foil.
To begin, build a fire with about 40 charcoal briquettes. When
ready, pile half the coals along the front of the fire bowl and
half along the back, leaving space in the center of the bowl
for the drip pan. Place the drip pan in the center. Now place
the meat on the cooking grid over the drip pan and close the
hood. If your grill has adjustable air vents, you can better
control the cooking temperature inside. With the vents fully
open the grill will cook food faster because the temperature
of the coals will be hotter. The more the grill is closed, the
slower it will cook the food, providing a smokier flavor. With
vents fully closed, the coals will go out.
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