BBQ cooking techniques

There are two basic ways to BBQ food 

Direct Cooking 

This is where food is exposed directly to the heat source using a grill, skewer or griddle. 

Indirect Cooking 

The indirect cooking method resembles roasting but offers a distinct grilled texture, flavour and appearance that cannot be replicated in an oven. Generally the heat source is set away from the food so the heat ascends, reflects off the lid and inner surfaces of the grill, and gradually cooks the food uniformly on all sides. This circulating heat functions akin to a convection oven, eliminating the need to rotate the food. Employ the indirect method for dishes requiring 25 minutes or more of grilling time or for delicate items susceptible to drying out or scorching when directly exposed to the heat source. This includes roasts, ribs, whole chickens, turkeys, other large cuts of meat, as well as delicate fish fillets.