Direct heat grills your food right above the heat source. Use direct heat for searing or foods that cook quickly.
Direct and indirect grilling are two different ways to cook your food. Direct grilling typically uses a very high heat and cooks food quickly, whereas indirect grilling uses lower temperatures and takes much longer.
Direct Heat Grilling
Thinner foods with a lower water and sugar content tend to cook better over direct heat. Steaks, fish, veggies and other tender foods are good examples.
Indirect Heat Grilling
When grilling with indirect heat, food is placed on the cooler portion or side of the grill away from the heat source. Temperatures in this zone are usually around 225 degrees, so it will take longer to cook your foods.
It’s a great way to cook if your food has high water or sugar content or very thick. For example, tougher and larger foods like roasts, ribs and whole chickens do well with indirect heat.
How to Set Up Two Zone Cooking
For gas, you’ll just light half the burners and charcoal you push the coals to one side.
Wondering how to set-up charcoal, here is a quick video to show you how.[embed]https://www.youtube.com/watch?v=blH8d75j6x0[/embed]