I saw a recipe on the food network where it stated to set up the grill
for indirect cooking. What do I do? thanks

"Maggie K" > wrote in message
...
> I saw a recipe on the food network where it stated to set up the grill
> for indirect cooking. What do I do? thanks
>
Shove the coals over to one side or light the burner on one side then cook
on the other side. Most grills specifically set up for BBQ have a large
cooking area with a small firebox hanging off the end of the grill so the
meat never gets direct heat. The amount of heat and smoke entering the main
cooking area is often controlled by something that looks like a chimney
damper.
Example:
http://www.shopping.com/xPO-Smoke_n_...uxe_805_2101_S

"Muddle" > wrote in message
.com...
"Maggie K" > wrote in message
...
> I saw a recipe on the food network where it stated to set up the grill
> for indirect cooking. What do I do? thanks
>
Shove the coals over to one side or light the burner on one side then cook
on the other side. Most grills specifically set up for BBQ have a large
cooking area with a small firebox hanging off the end of the grill so the
meat never gets direct heat. The amount of heat and smoke entering the main
cooking area is often controlled by something that looks like a chimney
damper.


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I generally agree, adding that a grille is Not barbecuing. There is a world
of difference.
I strongly do not agree that the chiminey damper is used to control heat and
smoke. It should always be left wide open. The heat is controlled by the
amount of wood and the amount of air to make it burn hotter or cooler.
By closing the chiminey, smoke is trapped in the cooking chamber and settles
on the food in the form of soot. Not something you can see, but sure can
ruin a good piece of meat.