Direct vs. Indirect Heat on the BBQ: When to use which?

The difference between direct and indirect heat is the most fundamental concept of BBQ. If you understand this, you understand BBQ. It determines whether your meat cooks evenly or burns, whether you get a crispy bark or dry meat, whether you can cook low & slow or only grill quickly.

What is direct heat?

With direct heat, the meat is placed directly above the heat source — above the coals or above the burners (gas). The heat comes from below and is high and intense.

  • Temperature: 220–300°C
  • Cooking time: short — 5 to 20 minutes
  • Result: crispy exterior, grill marks, quick cooking
  • Risk: burning with thick meat or inattention

Use direct heat for:

  • Chicken wings and drumsticks (final stage)
  • Thin chicken fillets, burgers, steak, vegetables, shrimp, sausages

What is indirect heat?

With indirect heat, the meat is placed next to the heat source, not above it. With the lid closed, the BBQ acts like an oven.

  • Temperature: 110–180°C
  • Lid: always closed
  • Cooking time: long — 1 to 12+ hours
  • Result: evenly cooked, tender meat, deep flavour

Use indirect heat for:

  • Spareribs, pulled pork, brisket, whole chicken, beef short ribs, pulled lamb, pork belly

The combination method

Start indirect, finish direct. This gives evenly cooked meat and a crispy bark. Works perfectly for chicken thighs, pork chops, thick steaks and pork belly.

Flare-ups — what are they and how to prevent them?

A flare-up is a sudden flame that shoots up when fat or marinade drips onto the coals or burners. Flare-ups are the most common cause of burnt meat with direct heat.

Causes

  • Fatty meat directly above the coals
  • Too much marinade or oil on the meat
  • Grease tray overflowing on a gas barbecue
  • Coals too close to the grate

Prevention

  • Trim fat — trim excess fat before grilling. A thin layer of fat (5mm) is fine, thick layers of fat cause flare-ups.
  • Use a drip pan — with indirect heat, place an aluminium drip pan under the meat to catch fat before it falls onto the coals.
  • Not too much oil on the meat — pat off excess marinade or oil before placing the meat on the grill.
  • Create a safe zone — always keep a part of the grill free of coals. If a flare-up occurs, slide the meat to the cool zone.
  • Empty grease tray regularly — for gas barbecues, a full grease tray is the most common cause of flare-ups and fire.

Extinguishing

  • Never use water — water on a charcoal fire causes a steam explosion and spreads the flames.
  • Close the lid — cutting off oxygen extinguishes the flame. Close the lid for a moment, wait.
  • Move the meat — slide the meat to the indirect zone until the flame is out.

Overview per type of meat

Meat Method Temperature Cooking time
Chicken wings Indirect → direct 180°C → direct 25–35 min
Chicken fillet (thin) Direct 220–250°C 8–12 min
Chicken thigh (bone-in) Indirect → direct 180°C → direct 35–45 min
Whole chicken Indirect 160–180°C 1.5–2 hours
Spareribs Indirect (3-2-1) 110–120°C 6 hours
Pulled pork Indirect 110–120°C 8–12 hours
Brisket Indirect 110–120°C 10–14 hours
Steak Direct (or reverse sear) 250–280°C 4–8 min
Vegetables Direct 200–220°C 5–15 min

→ Complete guide: BBQ temperatures & cooking times per type of meat

Smoking wood with indirect heat

Smoking wood only works with indirect heat and the lid closed. With direct heat, it burns too quickly and gives a bitter taste.

→ Smoking wood for BBQ: which wood for which meat?
→ The Bark and the Smoke Ring: what is it and how does it form?

The BBQ Stall with indirect heat

With low & slow dishes, you'll encounter the stall — a phase where the core temperature remains stagnant for hours. Completely normal.

→ What is the BBQ Stall? Cause, duration and solution

More BBQ techniques

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