Indirect heat vs. direct heat — when do you use which?
Deel
Most BBQ mistakes aren't due to the rub or the meat — but to the wrong heat at the wrong time. Direct or indirect grilling: understanding the difference is key to better BBQ results.
What is direct grilling?
With direct grilling, the meat is placed directly over the heat source. The heat is high and direct — ideal for thin cuts that need to cook quickly. Think burgers, sausages, chicken breasts, and thin steaks. The high temperature ensures rapid caramelization and appealing grill marks.
Temperature: 200–280°C
Cooking time: 5–15 minutes
Suitable for: burgers, sausages, chicken breasts, thin steaks, vegetables
What is indirect grilling?
With indirect grilling, the meat is placed next to the heat source, not directly above it. The lid is closed, and the BBQ acts like an oven. The heat circulates around the meat without directly touching it. Ideal for large cuts that require long cooking times.
Temperature: 110–170°C
Cooking time: 1–8 hours
Suitable for: spare ribs, pulled pork, whole chicken, brisket, lamb shoulder
More about the technique in practice: Direct vs. Indirect Heat — complete guide
01 — How do you set up indirect grilling?
On a kettle grill: place the coals on one side, the meat on the other. Close the lid.
On a gas grill: turn on the burners on one side, place the meat above the unlit burner. Close the lid.
Pro tip: Place a pan of water or apple juice under the meat when indirect grilling. The evaporating liquid keeps the humidity high in the BBQ and prevents the meat from drying out during long cooking.
02 — The combination method
The best results often come from a combination: start with indirect heat for even cooking, finish with direct heat for a crispy exterior. This works excellent for chicken thighs, spare ribs, and thick steaks.
- Cook the meat indirectly until 5–10°C below the desired core temperature
- Place the meat directly over the heat source for 2–3 minutes per side
- Remove the meat from the grill and let it rest
Pork tenderloin is a perfect example of this technique: Pork tenderloin on the BBQ — recipe and technique
03 — Which method for which rub?
Rubs with a lot of sugar (like Memphis and Carolina Gold) are more prone to burning during high-temperature direct grilling. Use them indirectly, or directly at a lower temperature. Rubs with less sugar (Shawarma, Tex Mex) are more versatile and work well with both methods.
More about which rub suits which meat: Which BBQ rub suits which meat?
Read more
- BBQ temperatures & cooking times — complete guide
- The Bark and the Smoke Ring — what is it and how does it form?
- BBQ Guide for Beginners
Ready to experiment?
Try the combination method with the Starter Pack — choose 3 rubs and discover which works best with your favorite grilling method.