Lion Premium Grills: Cooking with Direct Heat vs Indirect Heat

We love to feature some useful tips about grilling methods and this month we’re going to quickly look at the primary methods of cooking using your Lion grill; being able to properly utilize both methods will greatly enhance your grilling technique and the quality of your food. Most people that have used a grill are familiar with direct grilling which is the best method to utilize when cooking steaks, fish, etc. Indirect grilling is a bit different but if you plan on cooking prime rib, roasts, etc. this method is a necessity. We have a short overview but it should provide a nice starter guide for each of these methods.

Direct Heat

Cooking with direct heat is your basic grilling method that most individuals are familiar with; it is simply cooking your food directly over the fire. You should primarily cook with direct heat with the grill lid closed preferably, but it is possible to also use direct heat while leaving the lid up. Leaving the lid up will allow the food to cook thoroughly on only one side; closing the lid will allow a more even distribution of heat. Foods that benefit from high heat and are best with a nice sear on the exterior (steaks, burgers, etc.) are the best when utilizing this method.

In-Direct Heat

When you grill using in-direct heat you are basically cooking with the fire located on one side of the grill with the food being located on the other side. You are not using a flame directly to cook your food; instead, once the lid is shut, you are using radiant heat to cook. This will extend the length of time to cook your food, but it will also allow your food to cook more evenly and prevent any burning or scorching. Large poultry and roasts are best when using in-direct grilling.