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Glossary | Barbecuechef

Glossary

Indirect cooking.

or indirect heat is the process where the heat source whether it be coal or gas is placed away from the food. For instance a charcoal barbecue can have the coals to either side of the barbecue leaving a ‘safe’ zone in the middle. With a gas barbecue you may choose to light only the outside burners. This provides a safe way to cook food without flare-ups and is especially useful when you want to cook a piece of meat for a long time. It also leaves an area where you can temporarily move your food to prevent burning.