What is indirect grilling?

For a roast bowl with grilled texture and flavor, chefs sometimes decide to use an indirect grill. Indirect grilling is a form of grill in which the food is placed on the side of the heat source rather than directly at its peak. This grilling method, which is usually performed on the grill or inside the smoke, is usually completed by a ignition of only some burners or coal and leaving part of cooking without direct flames. When the heat from the grill or smoker rises and reflects from the lid, returns to eat, cooks it low and slowly until a fully cooked bowl occurs. Indirect baking also prevents chefs from having to turn the food because the heat around it circulates for even baking. A grill or smoker must be closed to ensure this effect. To achieve the best results, the temperature of the grill or smoker between 250 ° and 300 ° F should be (121 ° to 149 ° C). The thermometer can be mounted on a kitchen device for temperature monitoring, although most modern grills are already equipped with one. During the indirect grillIt can be used by any preferred marinade or aroma. Wood chips and soaked boards are often inserted into the grilling area to taste food.

In indirect cooking with grill coal, coal should only be added to one side of the coal grate. Many chefs prefer to insert the drip pan using this method to prevent fires and capture bands for later use. The food to be grilled should be placed over the drip pan on the side of the grate without coal. The grill lid should remain closed during the cooking process, although it can be briefly open for monitoring and renowned food.

This cooking method is more time consuming and slower than direct grilling. Indirect grilling should not be used if less than 30 minutes is available for cooking. This form of grilling works best for fine items or which can be slowly baked. The indirect grill is preferredB, how to prepare food if the chef needs to perform other tasks while the food bakes.

Most barbecue items can be cooked indirect grilling. Whole chickens and other large meat boards are a favorite food that can be prepared. This method of slow grilling can also be boiled roast, turkey, soy products, ribs and vegetables. Cuts such as salmon and other fish can be maintained moist and tender when they are grilled indirectly, rather than directly, which can dry out.