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INDIRECT METHOD
Use the Indirect Method for foods that require
25 minutes or more of grilling time or for
foods so delicate that direct exposure to the
heat source would dry them out or scorch
them. Examples include roasts, bone-in poultry
pieces, and whole fish as well as delicate fish
fillets. To set up for Indirect cooking, prepared
charcoal briquets are set on either side of the
food. Heat rises, reflects off the lid and inside
surfaces of the grill, and circulates to slowly
cook the food evenly on all sides. There’s no
need to turn the food over.
NOTE: For meats that require more than one
hour to cook, additional briquets must be
added to each side as indicated in the chart
below.
1. Open all vents.
2. Place the recommended amount of char-
coal briquets on each side of the charcoal
grate (refer to the chart below). Leave
enough room for a drip pan between the
coals.
3. Ignite the charcoal briquets. Leave the lid
off until the coals have a light coating of
grey ash, about 25 to 30 minutes.
4. Place a drip pan between the coals in the
center of the charcoal grate.
5. Position the cooking grate over the coals.
6. Place food on the cooking grate directly
above the drip pan.
7. Place the lid on the grill. Consult your reci-
pe for recommended cooking times.
Grill Standard Briquets Standard Briquets to add
Diameter for first hour for each additional hour
14.5" (37 cm) 9 per side 6 per side
18.5" (47 cm) 20 per side 7 per side
22.5" (57 cm) 25 per side 8 per side
26.75" (67 cm) 40 per side 9 per side
37.5" (95 cm) 75 per side 22 per side
Charcoal Briquet Guide for the Indirect Method of Cooking
11
USCHARCOAL GRILL COOKING