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DIRECT METHOD OR
INDIRECTMETHOD?
The most important thing to know about grilling is which
cooking method to use for a specific food, direct or
indirect. The difference is simple. With the direct method,
which is similar to broiling, the food is cooked directly
over the fire. With the indirect method, fire is arranged on
either side of the food. The indirect method is similar to
roasting, but with the added benefits of that grilled texture,
flavor, and appearance you can't get from cooking with an
oven. Using the right method is the shortest route to great
results—and the best way to ensure doneness safety.
With each method, you can adjust the burners as desired.
The control settings — HIGH, MEDIUM, LOW, or OFF
— are described in the chart to the right. For example,
to sear steaks, set both burners to HI, then to complete
cooking, set both burners to LOW. For great grilling
inspiration, visit www.weber.com/recipes.
COOKING METHOD
AND USES
INSIDE BURNER
CONTROL SETTING
OUTSIDE BURNER
CONTROL SETTING
PREHEAT
HIGH HIGH
DIRECT LOW
Chicken pieces, sausage
LOW LOW
SEARING
Steak and items that need searing
Start by searing thick steaks over
direct high heat...
HIGH HIGH
...finish by cooking over
direct low heat
LOW LOW
INDIRECT
Small whole chicken
OFF MEDIUM
COOKING METHODS