Direct & Indirect Grilling Explainedsee our other blogs
In tranquil Columbus, Georgia, Char-Broil triggered a genuine revolution in 1948 by building the first cast iron charcoal grill. In the USA, we are therefore one of the oldest and best-known brands in the BBQ sector. We know what really matters when it comes to the BBQ and offer a combination of the best innovation, solid performance and stunning design.
GRILL EXPERTS TALK A LOT ABOUT DIRECT AND INDIRECT HEAT. BUT WHAT DOES THAT ACTUALLY MEAN?
Direct and indirect are two different types of cooking methods: direct heat is very hot and food cooks quickly. On the other hand, grilling with indirect heat can be compared with cooking in an oven. Choosing which heat to use depends, above all, on the mass or the volume of the food. What’s great about grilling is that it’s possible to use both cooking methods. Naturally, this is particularly practical for different foods that have different cooking times. This allows you, for example, to grill steaks at a direct heat and ribs at an indirect heat.
GRILLING USING DIRECT HEAT