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CHARCOAL BARBECUE COOKING
INDIRECT METHOD
Use the Indirect Method for foods that
require 25 minutes or more of barbecuing
time or for foods so delicate that direct
exposure to the heat source would dry
them out or scorch them . Examples
include joints, bone-in poultry pieces, and
whole fish as well as delicate fish fillets .
To set up for Indirect cooking, prepared
charcoal briquettes are set on either side
of the food . Heat rises, reflects off the lid
and inside surfaces of the barbecue, and
circulates to slowly cook the food evenly
on all sides . There's no need to turn the
food over .
NOTE: For meats that require more than
one hour to cook, additional briquettes
must be added to each side as indicated in
the chart below .
1 . Open all vents .
2 . Place the recommended amount of
charcoal briquettes on each side of the
charcoal grate (refer to the chart below) .
Leave enough room for a drip pan
between the coals .
Charcoal Briquette Guide for the Indirect Method of Cooking
Barbecue
Standard Briquettes
Diameter
for first hour
14 1/2" (37 cm)
9 per side
18 1/2" (47 cm)
20 per side
22 1/2" (57 cm)
25 per side
37 1/2" (95 cm)
75 per side
Standard Briquettes to add
for each additional hour
6 per side
7 per side
8 per side
22 per side
3 . Ignite the charcoal briquettes . Leave the
lid off until the coals have a light coating
of grey ash, about 25 to 30 minutes .
4 . Place a drip pan between the coals in
the center of the charcoal grate .
5 . Position the cooking grate over the
coals .
6 . Place food on the cooking grate directly
above the drip pan .
7 . Place the lid on the barbecue . Consult
your recipe for recommended cooking
times .
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