Difference between Direct Vs. Indirect Heat on the BBQ

If you're just getting into the grilling space, or maybe you’ve been a grilling veteran and you just love to learn new things, today we are going to talk about the difference between direct vs. indirect grilling. 

Now you may be thinking, what is the difference? Well the first difference is that direct grilling means in contact with, or on the flame. Think Gas Grill or Charcoal Grill.

Indirect means that whatever you are deciding to grill is being cooked by either the heat of the flame not directly touching the food, or the smoke cooking the food you are grilling. Smokers are a great example of indirect grilling. 

Indirect grilling is when heat transfers onto your food, but not directly from the grates below it. Indirect heat is not as intense as direct heat is, and you would most likely want to use it to cook more delicate foods like salmon, or cheeses.

One tip for cooking foods with indirect heat is to be careful when opening the lid to your BBQ. The heat on the inside is what is cooking your food, so every time you open the lid or door to your BBQ you lose more and more heat to cook your food with. 

Direct grilling is when you place your food directly on the flame of your BBQ grill. Direct grilling is best for when you want to sear, like a steak, or ensure that you perfectly grill chicken. 

There is no right or wrong way to grill, so grill however you please and enjoy learning new and different ways to use your Dyna-Glo BBQs! 

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