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Grilling with Direct Versus Indirect Heat - CHOW Tip

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Jamie Purviance, author and grillmaster, explains the difference between direct and indirect heat so you can zone your grill.

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TRANSCRIPT
You don't want to lock yourself into just one kind of heat. At a bare minimum you're going to want to have two zones. One area of the grill that's set up for direct heat and one area for indirect heat. Just create a single layer of briquettes on one side of the charcoal grate and this is your area for direct heat. This is for your fast cooking like the burgers, and chops, and steaks. This area to the other side is for indirect heat, barbequed ribs and pork shoulder, that sort of thing. Or it can be just a warming area for things like the buns or the vegetables that are already cooked.
Category
Health
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