4 Easy Steps To Using Indirect Heat With A Charcoal Barbeque Grill

The success of all charcoal grilling is to have control of both the time and temperature. The way to do this is with a 2-zone fire. Mastering this method will definitely get you in the rank of a CharMaster. For hamburgers and steaks you want the heat high, but for barbeque ribs, brisket, and pulled pork, it is most important to

* keep the temperature down to about 225°F
* cook with indirect heat, meaning the meat is not directly over the charcoal
* mix moisture with the smoke
* create smoke by adding wood close to the hot side of the grill

This is what makes your meats tender, smokey, and juicy. Your setup may be different than CharMasterUSA's but if you follow the method, the most flavorful meats are about to be yours.

Before you do anything you will need to test the temperature of your outdoor grill, so start your grill and setup at least an hour or two before you actually need to start cooking the first time you try to use this method. Once you have done this, it will take only a few moments to get prepared the next time. Buy a good digital thermometer. You need to be accurate. Those thermometers that are built into all grills are worthless and inaccurate.

1) Start a charcoal fire with a chimney the #1 charcoal grilling accessory. If you don't have a charcoal chimney starter you can buy one here. The charcoal starter will have your charcoal ready in about 15 minutes. When the coals are white they are ready. I have read of people drizzling some cooking oil on the paper to make it burn longer but I've never found this any better to start the charcoal. Good dry charcoal never seems to be a problem lighting for me. The advantages of a charcoal chimney are no chemical aftertaste, no solvent smell in the air, and it's a lot safer and cheaper than using lighter fluid.

Most charcoal manufacturers recommend the method of placing the coals on two sides with a pan of water in the center, underneath the food. This method is called 2-zone indirect cooking and it is an essential concept in good charcoal grilling. However CharMasterUSA recommends a better way of doing this.

2-A) Place the coals against only one side, not both. You can place your steaks on the low heat side, and when they are ready move them to the hot temperature side to bring the inside up to close to your desired finish temperature, and then quickly crisp the exterior over the high heat.

2-B) When you are preparing tougher cuts of meat like ribs, pork butt, or beef brisket, use the indirect heat as well but place a pan of water inside the grill as well. Place the aluminum pan of water beside the bank of briquettes.

For ribs, if you use sauce on your ribs be sure to add the sauce at the end so it won't burn, then move your ribs direct heat to crisp it quickly. The water pan adds moisture to the atmosphere inside barbeque grill. The moisture mixes with the smoke to penetrate the meat and vastly improves the flavor. The added moisture also prevents the food from becoming dry. Use heated water when filling the pan, you don't want the coals to burn down while heating the water in your pan. If you have enough space place another pan of hot water above the coals. It will add more moisture.

3) Set the grate with the handle over the coals. This makes putting additional briquettes and wood chips very easy. Crack open the bottom vents until they are half way open. When cooking ribs, use rib racks to hold the ribs on their end. You will be able to get 3 to 4 slabs of baby backs ribs on the your charcoal barbeque grill. However beware of all rib racks, the ribs can be close to touching each other. Measure the space between and if space between the ribs, if it is less than an inch, you should add 30 to 60 minutes to your cooking time. Close the cover and make sure that the vent holes are positioned over the ribs and adjust them to half way open. This will cause the smoke and moisture flow across the ribs to escape. Put a thermometer into a vent hole on the lid to read your temperature. The temperature should be about 225°F. Leave the top vents open half way. You control the temperature with the bottom vents not the top.

4) Stay busy doing something but DO NOT open the cover unless the temperature gets to high. If the temperature gets too hot just place more hot water to the top pan to drop the temperature of the charcoal barbeque grill. You should close the bottom vents if the temperature gets too high. Don't shut our bottom vents all the way though. That will cause the coals to die and the wood will smolder. This causes a bitter tasting creosote and will get absorbed into your food. If the charcoal grill temperature drops, add coals and open the the bottom vents wider. You will probably need to add six charcoal briquettes every 30-60 minutes anyway depending on the ambient temperature and wind. When possible add hot coals, but cold coals will catch pretty quickly.

That's all there is to it. Just 4 steps to using indirect heat when charcoal grilling. When you get this method down pat you are on the path to becoming a CharMaster of the charcoal barbeque grill.

So get the grill out and start experimenting with some indirect heat cooking on your charcoal barbeque grill and be sure to leave a comment let me know how this works for you.

By: Steve Rush

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Ric Jones is a true American Entrepreneur. With years worth of experience charcoal grilling he is the ideal person to listen to when it comes to grilling with charcoal. Ric has tried it all when it comes to grilling. To learn more about Buying a Charcoal Grill, grilling accesories, grilling tips and recipes visit Sizzle Talk and CharMasterUSA.com