Direct vs. Indirect Grilling: Methods, Tips & When to Use

Direct vs Indirect heat methods for grilling; pork and vegetables shown on grill

When it comes to backyard BBQ, understanding the difference between direct and indirect grilling is key to mastering your cook. Both techniques have their place on the grill, and choosing the right one can mean the difference between a juicy steak and a dried-out disaster. Whether you’re cooking over charcoal or gas, knowing when and how to use each method will take your BBQ from good to great.

What Is Direct Grilling?

Direct grilling means placing food directly over the heat source. This method is ideal for quick-cooking items that benefit from high heat and a fast sear.

Best for: Burgers, hot dogs, steaks, pork chops, kebabs, and vegetables. These foods usually cook in under 25 minutes.

How to Set It Up

Gas Grill: Turn on the burners directly under the cooking grate.
Charcoal Grill: Spread the hot coals evenly under the food.

Pro Tip: Always preheat your grill before cooking directly to avoid sticking and to get those perfect grill marks.

What Is Indirect Grilling?

Indirect grilling places your food away from the direct heat source, allowing it to cook slowly and evenly. It’s ideal for larger cuts of meat or anything that needs time to break down and absorb smoky flavor.

Best for: Whole chickens, ribs, briskets, roasts—anything over 2 inches thick or requiring more than 30 minutes of cook time.

How to Set It Up

Gas Grill: Turn on burners on only one side. Place food on the unlit side.
Charcoal Grill: Push coals to one side or split them on both sides, placing food over the cooler area.

Pro Tip: Use a drip pan under the meat to catch juices and prevent flare-ups.

Direct vs. Indirect Grilling: Pros & Cons

Method	Pros	Cons
Direct Grilling	Fast and efficient for small cuts Creates great sear and crust Ideal for weeknight grilling	Can dry out or burn food if not watched Not suitable for thick or slow-cook items
Indirect Grilling	Best for large or tough cuts Even cooking throughout Adds more smoke flavor	Takes more time Requires heat zone setup and monitoring

Final Thoughts

The best BBQ pitmasters know it’s not about choosing one method over the other—it’s about using the right technique for the right food. Direct heat is perfect for fast, fiery results, while indirect heat gives you slow-cooked, smoky tenderness. Master both, and there’s nothing you can’t grill.

Need gear for both grilling styles? Check out our BBQ Essentials for the best in backyard grilling including charcoal baskets, drip pans, thermometers, and wood chunks. Or stop by DDR BBQ Supply and let’s talk BBQ!