A BBQ can be a surprisingly versatile way to cook, thanks to the different heat zones it has.
These allow food to be grilled both directly and indirectly. It is important to know when to use each zone though – both for taste and safety reasons. That is what this blog will cover.
Direct grilling
Direct cooking is when you place the food in the centre of the grill – which is its hottest area. It will be the best option for items that can be cooked thoroughly in a short amount of time. That means kebabs, sausages, burgers and steaks, as well as pizza. All of those are popular choices for summer parties, because you can slap them in the heart of the grill and be sitting on your Charles Taylor garden furniture, eating them, before you know it.
Indirect grilling
Indirect cooking will better suit those foods that are a bit more delicate. It involves placing them further out on the grill, away from the centre. This is the zone where the heat is less intense, leading to longer cook times. Indirect cooking is the best way to grill vegetables such as spring onions and asparagus. It is also how you should cook larger pieces of meat, for example joints. Trying to fast-track the cooking of them by putting them in the direct heat zone could see them cook on the outside but not the inside. This can even pose a health risk.
Follow this simple guide to your BBQ’s heat zones, for the very best results.
