Direct vs Indirect Heat: When to Use Each Method

One of the most important concepts in charcoal grilling is understanding the difference between direct and indirect heat cooking. Mastering when and how to use each method—and how to combine them—transforms your grill from a one-trick device into a versatile outdoor kitchen capable of handling everything from quick-seared steaks to slow-roasted whole chickens.

This guide explains both methods in detail, helps you understand when each excels, and shows you how to set up your grill for maximum cooking flexibility.

Direct Heat Cooking

Direct heat cooking places food directly over the burning coals. Heat radiates upward and cooks food from below, similar to how a frying pan works on a stovetop. This method delivers intense, focused heat that creates the seared, caramelised exterior associated with great grilling.

Best Uses for Direct Heat

• Steaks: High heat creates a flavourful crust while keeping the interior at your desired doneness
• Burgers and sausages: Quick cooking that renders fat and develops char
• Thin cuts: Pork chops, fish fillets, and cutlets that cook through quickly
• Vegetables: Capsicum, zucchini, corn, and asparagus benefit from direct char
• Seafood: Prawns, scallops, and fish that need quick cooking to stay tender

Setting Up for Direct Heat

Spread lit charcoal evenly across the charcoal grate, creating a uniform bed of coals. This produces consistent heat across the cooking grate. For high-heat searing, use a full chimney of fully lit coals. For moderate direct heat, use less charcoal or wait longer after lighting.

Indirect Heat Cooking

Indirect heat cooking positions food away from the coals, so it cooks by ambient heat circulating within the closed grill. This mimics oven cooking and allows food to cook through evenly without the intense surface heat of direct grilling.

Best Uses for Indirect Heat

• Large roasts: Whole chickens, pork loin, beef roasts
• Thick cuts: Bone-in steaks over 4cm, thick pork chops
• Low-and-slow BBQ: Ribs, brisket, pork shoulder
• Delicate proteins: Fish that flakes easily, chicken breasts that dry out quickly
• Foods requiring longer cook times: Anything that would burn on the outside before cooking through

Setting Up for Indirect Heat

Arrange coals on one or two sides of the grill, leaving an area without coals. Place food over the coal-free zone with the lid closed. The lid traps heat, which circulates around the food. Place a drip pan under the food to catch drippings and prevent flare-ups.

The Two-Zone Fire: Best of Both Worlds

The two-zone fire setup is the most versatile configuration for charcoal grilling. By arranging coals on one side of the grill and leaving the other side empty, you create both a direct heat zone and an indirect heat zone simultaneously.

How to Set Up a Two-Zone Fire

1. Light charcoal in a chimney starter until fully ignited
2. Pour lit coals onto one half of the charcoal grate
3. Leave the other half completely empty
4. Place the cooking grate and close the lid to preheat
5. Position a drip pan on the empty side if cooking fatty foods

With this setup, you have a hot zone over the coals for searing and browning, plus a cooler zone for gentler cooking or holding food warm.

Combining Direct and Indirect Methods

The real magic happens when you use both methods together. Several advanced techniques rely on transitioning between direct and indirect heat:

The Sear-and-Slide Method

Start thicker cuts (like bone-in chicken thighs) over direct heat to develop colour and render fat from the skin. Once seared, slide them to the indirect zone to finish cooking through without burning. This produces beautifully bronzed, crispy-skinned chicken that's cooked perfectly throughout.

Reverse Searing

For thick steaks (4cm+), reverse searing produces exceptional results. Start the steak on the indirect side, cooking with the lid closed until the internal temperature is about 8-10°C below your target doneness. Then move to the screaming-hot direct side for a brief sear—about 1 minute per side. This approach creates an even pink centre from edge to edge with a perfect crust, superior to starting over high heat.

The Safety Move

Flare-ups happen when fat drips onto coals. With a two-zone setup, you can quickly slide food to the indirect side until flames subside. This prevents charred, bitter-tasting food and allows you to stay in control.

Practical Examples

Cooking a Thick Ribeye Steak

1. Set up a two-zone fire with a full chimney of coals on one side
2. Season the steak and place on the indirect side
3. Close the lid and cook until internal temp reaches 48°C (about 20 minutes)
4. Move to the direct side and sear for 1 minute per side
5. Rest for 5 minutes, then slice and serve

Cooking a Whole Chicken

1. Set up a two-zone fire with coals on one side
2. Place a drip pan on the indirect side
3. Position the chicken over the drip pan, breast-side up
4. Close the lid and maintain 175°C for about 1-1.5 hours
5. When the thigh reaches 75°C, move briefly to direct heat to crisp the skin if desired

Cooking Mixed Items

When grilling a variety of foods—say, steaks, chicken pieces, and vegetables—the two-zone setup lets you manage them all. Quick-cooking items like vegetables can go on the indirect side to stay warm while you sear steaks over direct heat. Chicken that needs longer cooking can roast on the indirect side while you prepare other items.

Temperature Differences

Understanding the temperature ranges of each method helps you plan your cooks:

• Direct high heat: 260°C+ (500°F+) — for searing
• Direct medium heat: 190-260°C (375-500°F) — general grilling
• Indirect high: 175-190°C (350-375°F) — roasting
• Indirect medium: 135-175°C (275-350°F) — slower roasting
• Indirect low: 107-135°C (225-275°F) — smoking, low-and-slow

The amount of charcoal and your vent settings determine where in these ranges you'll land. More charcoal and open vents mean higher temperatures; less charcoal and restricted vents lower them.

Understanding direct and indirect heat is fundamental to becoming a skilled griller. Once these concepts click, you'll instinctively know how to approach any food you want to cook. Start practicing with the two-zone fire setup—it's forgiving for beginners while offering the versatility that advanced cooks rely on.