Direct v. Indirect Grilling
For everything you’ll cook on the grill, there’s the right way to do it. See which of the two main grilling methods below are right for what you plan on firing up.
| Method | Direct | Indirect |
| Cuts | Thinner: steaks, fish fillets, boneless chicken, hamburgers, hot dogs, sausages. | Thicker: whole chicken, ½ chicken, tri-tip, ribs, beef brisket, pork butt, whole turkey, whole fish. |
| Coal Formation | Evenly spread along bottom grate of kettle. | Banked to one side with meat on opposite side with a drip pan placed below. |
| Number of Briquets | 60 briquets (just over 3lbs). Add more for large numbers of guests or cuts. | 50 briquets (25 on each side of drip pan). Add 8 new briquets for every hour of cooking. |
| Cooking Time | Brief, generally well-under 30 minutes. | 30 minutes to up to 12 hours. |
| Extras (if desired) | Foil can be “tented” over cooked cuts to keep them warm, after cooking. | An aluminum drip pan filled with water, apple juice or other flavored liquids adds moistness and flavor. |
