Grilling isn’t just about throwing meat on a flame. It’s about control. Whether you’re cooking a thick brisket or a whole chicken, learning how to grill with indirect heat ot indirect heat, can make the difference between dry, overdone meat and juicy perfection.
In this guide, I’ll break down indirect vs direct grilling, when to use each, and how to master both techniques on gas, charcoal, or pellet grills.
What Is Direct Grilling?
How It Works
Direct grilling is the most common way people cook on a grill. It means placing your food right over the heat source, either the gas flame or hot charcoal.
This method cooks food quickly because the heat goes straight to the bottom of what you’re grilling.
When the fire is right underneath, the surface of the food gets nice and brown. This is how you get those dark grill marks and that delicious seared flavor. Direct heat works best for foods that are small, thin, or don’t take long to cook—like hamburgers, hot dogs, pork chops, and steaks.
You’ll need to preheat your grill first, so it gets hot enough to sear. Once it’s ready, place the food directly above the flame or coals and let the heat do the work. Flip your food halfway through to cook it evenly on both sides.
Eddie’s Tip! I always make sure my grill is good and hot before putting the meat on. If you can only hold your hand over the grill for 2–3 seconds, it’s ready for direct grilling. That sear locks in the flavor!
Using direct heat helps you cook fast and build flavor, but it’s easy to burn food if you’re not paying attention. Stay close, watch the flames, and use tongs to turn your food instead of a fork, so you don’t lose any juicy goodness.
Best Foods for Direct Grilling
Direct grilling is perfect for foods that are small, thin, and cook quickly. These items do well right over the flames, where they can get a nice sear and be ready in just a few minutes.
Steaks
Steaks are one of the best meats for direct heat. The high temperature gives them a great crust while keeping the inside juicy. Cook over high heat for a few minutes per side, depending on how you like them.
Tip: Let the steak rest for 5 minutes after grilling so the juices stay inside.
Burgers
Burgers cook fast and develop a tasty crust when grilled directly. Keep the patties cold until you put them on the grill to help them hold their shape.
Hot Dogs
Hot dogs heat up quickly and get that nice charred flavor when cooked right over the flames. Just roll them a few times until the skin is browned and slightly crispy.
Pork Chops
Boneless or thin pork chops cook great with direct heat. They sear quickly, locking in the juices. Just watch them closely—they can dry out fast if overcooked.
Chicken Breasts
Thin, boneless chicken breasts are a great match for direct grilling. Cook over medium-high heat and flip once. Add a quick marinade before grilling to boost flavor and prevent sticking.
Whole Chickens
A whole chicken takes a while to cook, and if you use direct heat, the skin can burn before the inside is done. Indirect heat lets the chicken roast slowly, giving you juicy meat and crispy skin without flare-ups.
Eddie’s Tip! I tuck the wings under and tie the legs before placing a chicken on indirect heat. This helps it cook evenly and look great when it’s done.
When to Use Direct Heat
Quick cooks, searing, crispy finishes.
What Is Indirect Grilling?
How It Works
Indirect grilling is a method where the food is not placed directly over the flames or coals. Instead, the heat is set up on one side of the grill (or around the edges), and the food cooks on the opposite side. This creates a gentler cooking environment, kind of like using your oven at home.
Indirect grilling is in my top 10 grilling tips for beginners, that’s how important it is in my opinion.
Indirect heat also lowers the chance of flare-ups and burning. Since the flames aren’t right under the food, you can cook larger items without worrying about the outside getting too dark before the inside is done.
Indirect grilling takes more time than direct grilling, but the results are worth it—tender meat, deep flavor, and fewer grill disasters.
The heat moves around the food instead of hitting it from right underneath. This makes it perfect for big cuts of meat or anything that needs more time to cook. You can close the lid to trap the heat, which helps the food cook slowly and evenly all the way through.
Best Foods for Indirect Grilling
Indirect grilling works best for big cuts of meat that need more time to cook. Instead of putting food right over the flames, you place it off to the side—away from the heat. This way, the heat moves around the food slowly and evenly, kind of like how an oven works. It helps the inside cook all the way through without burning the outside.
Here are some of the best foods to cook using indirect heat:
Brisket
Brisket is a big, tough cut of meat that needs low and slow heat to get tender. Cooking it indirectly for several hours breaks down the fat and makes it soft enough to cut with a fork.
Ribs
Ribs need time for the meat to get tender and for the fat to melt. Using indirect heat helps the meat stay juicy and gives you that fall-off-the-bone texture without burning the outside.
Eddie’s Tip! I always use a water pan under my ribs when grilling indirectly. It keeps the air moist and helps the meat stay tender during long cooks.
Pork Shoulder
Also called “Boston butt,” pork shoulder is perfect for pulled pork. It’s a thick cut that needs several hours of indirect heat to become soft and full of flavor.
Roasts
Whether it’s a beef roast or a pork loin, indirect grilling is great for thicker cuts. The slow, even heat helps cook the roast through without drying it out or charring the outside too fast.
When to Use Indirect Heat
Low-and-slow cooking, thick cuts, avoiding flare-ups.
Direct vs Indirect Grilling: What’s the Difference?
Direct and indirect grilling are both great methods, but they’re used for different kinds of food and cooking times.
The main difference comes down to where the heat is and how fast it cooks your food.
In direct grilling, the food sits right over the flames or hot coals. This gives you a quick, hot cook—perfect for searing meat and getting those classic grill marks.
In indirect grilling, the food sits off to the side, away from the fire. The heat moves around the food more slowly, which helps it cook gently and evenly. This is great for bigger cuts that need more time.
Here’s a quick side-by-side comparison:
| Feature | Direct Grilling | Indirect Grilling |
|---|---|---|
| Heat Source | Directly under the food | Away from the food |
| Cooking Time | Fast (5–20 minutes) | Slow (1 hour or more) |
| Ideal Foods | Steaks, burgers, hot dogs | Whole chicken, ribs, brisket |
| Heat Intensity | High | Low to medium |
| Technique Use | Searing and quick grilling | Roasting, smoking, slow cooking |
Setting Up Your Grill for Each Method
No matter what kind of grill you have, you can cook with both direct and indirect heat. You just need to set it up the right way. Here’s how to do it for gas, charcoal, and pellet grills.
Gas Grill Setup
Direct Grilling on a Gas Grill
Turn all the burners on to high or medium-high heat. Let the grill preheat for about 10–15 minutes with the lid closed. Place your food directly over the flames for fast cooking and searing.
Indirect Grilling on a Gas Grill
Turn on only one or two burners, depending on how many your grill has. Place the food on the unlit side, away from the flame. Keep the lid closed to trap heat like an oven.
Eddie’s Tip! I always put a small drip pan under the meat on the unlit side when cooking indirect on gas. It catches the fat and helps keep flare-ups away.
Charcoal Grill Setup
Direct Grilling on a Charcoal Grill
Spread the hot coals evenly across the bottom of the grill. Put your food right over the coals for fast, high-heat cooking. This setup is great for burgers, dogs, and chops.
Indirect Grilling on a Charcoal Grill
Push the hot coals to one side of the grill or arrange them in a circle around the edges. Put a drip pan filled with water in the middle or on the opposite side of the coals. Place your food over the drip pan, not the coals.
Eddie’s Tip! With my barrel grill, I like using the “two-zone” setup. Coals on one side, meat on the other. It gives me the option to sear first, then finish low and slow.
Pellet Grill Setup
Direct Grilling on a Pellet Grill
Not all pellet grills have this feature, but if yours has a sear plate or open-flame mode, set it to high heat and place your food directly over the firepot. This gives you a good sear and quick cook.
Indirect Grilling on a Pellet Grill
Set the grill to a low or medium temperature (225°F–300°F). Place the food anywhere on the grate, close the lid, and let the grill act like a smoker. The heat and smoke circulate all around the food.
Eddie’s Tip! I use indirect mode on my pellet grill for almost everything—especially ribs and roasts. Just set the temp, close the lid, and let it roll.
I use indirect mode on my pellet grill for almost everything—especially ribs and roasts. Just set the temp, close the lid, and let it roll.
Choosing the Right Method for the Food
Not sure whether to use direct or indirect heat? It all depends on what you’re cooking and how thick it is.
A good rule of thumb is:
If it cooks in under 20 minutes, use direct heat.
If it takes longer than 20 minutes, go with indirect heat.
Use Direct Grilling for:
- Thin cuts of meat (like steaks, burgers, and pork chops)
- Foods that need a quick sear
- Getting crispy outsides and grill marks
Direct heat gives your food a nice crust and keeps the inside juicy—but only if the food doesn’t need a long time to cook.
Use Indirect Grilling for:
- Big or thick cuts (like whole chickens, brisket, or ribs)
- Foods that need time to get tender
- Cooking through without burning the outside
Indirect heat lets the food cook slowly and evenly, which is great when you need the inside to reach a safe temperature without overcooking the outside.
Eddie’s Tip! If I can’t cook it during one song on the radio, I usually go indirect. It’s my way of guessing if something needs the long-and-slow treatment!
If I can’t cook it during one song on the radio, I usually go indirect. It’s my way of guessing if something needs the long-and-slow treatment!
Tips for Perfect Results
Want your food to come off the grill juicy, flavorful, and cooked just right? Whether you’re using direct or indirect heat, these tips will help you grill like a pro.
Tips for Direct Grilling
Direct heat is hot and fast, so timing and prep are key.
- Preheat your grill: Let it heat up for 10–15 minutes so the grates are hot and ready to sear.
- Pat food dry: Moisture on the surface can stop searing and cause flare-ups.
- Use high-heat oil: Lightly oil the grill grates or brush oil on the food to prevent sticking.
- Don’t flip too much: Let the food sit for a couple of minutes before flipping so grill marks can form.
- Keep the lid open for thin cuts: This helps you watch the food and avoid overcooking.
Eddie’s Tip! When I grill burgers, I press a small dent in the middle of each patty with my thumb. It stops them from puffing up and helps them cook evenly.
Tips for Indirect Grilling
Indirect grilling is all about patience and control.
- Set up your zones properly: Place coals or burners to one side, and the food on the other.
- Use a drip pan: Catch the fat and add water to keep moisture in the grill.
- Close the lid: You’re cooking low and slow, so keep that heat trapped inside.
- Use a thermometer: Check the internal temperature instead of guessing. This is especially important for big cuts.
- Don’t open the lid too often: Every time you peek, heat escapes and slows down the cook.
Eddie’s Tip! On long cooks like pork shoulder, I check the temp once an hour, but no more. Let the grill do the work.
Indirect Grilling – My Experience
I’ve used indirect grilling for everything from whole chickens to low-and-slow ribs, and I can say without a doubt, it’s one of the best techniques you can learn. When I first started grilling,
I thought everything had to go right over the flames. But once I gave indirect heat a try, especially for larger cuts like pork shoulder and brisket, it was a game-changer.
With a little patience and the right setup, you get that tender, juicy texture and smoky flavor that direct heat just can’t match.
If you need more tips on how to get started with grilling, I suggest having a look at my grilling basics hub page.
I’ve smoked ribs for 5 hours on my charcoal grill using a simple two-zone setup, and they came out fall-off-the-bone every time. On my pellet grill, I just set the temp and let it roll, it’s almost too easy.
Indirect grilling takes the pressure off, especially when you’re cooking for a crowd.
No flare-ups, no burning, just steady, even heat. If you haven’t tried it yet, I highly recommend giving it a go. It might just become your go-to method for anything big, bold, and flavorful.
Indirect Grilling Video
Many times, a video can make things easier to understand.
Eddie van Aken
Eddie van Aken brings years of experience from running a full-service restaurant, where he honed his skills with all types of kitchen equipment. His expertise extends to mastering the art of outdoor cooking, utilizing the right recipes to enhance flavors on grills and smokers. Eddie’s in-depth knowledge allows him to provide comprehensive grill reviews and valuable outdoor cooking tips, helping enthusiasts make the most of their grilling adventures. You can read more on the About page for Eddie van Aken