Direct vs Indirect Heat: Charcoal Grilling Techniques Explained

Almost every charcoal recipe comes down to two techniques. Learn when to use each and you can cook nearly anything on a grill.

Direct heat — fast and hot

Food sits right over the coals. Use it for anything thin and quick: burgers, sausages, prawns, vegetables and steaks you want seared. High heat, lid off or briefly on, and turn often.

Indirect heat — slow and gentle

Coals on one side, food on the empty side, lid on. The grill works like an oven, cooking thick cuts through without burning the outside — whole chicken, ribs, roasts and larger joints.

Use both: sear then move

• Sear a thick steak over direct heat, then slide it to the cool side to finish.
• Cook chicken pieces indirect until done, then crisp the skin over the coals at the end.

Handy habits

• Keep the lid vent above the food so smoke is pulled across it.
• Don’t flip too early — food releases from the grate when it’s ready.
• Rest meat a few minutes before cutting.

Master direct and indirect heat and the grill stops being guesswork. Browse our charcoal grills to put it into practice.