WHAT IS THE DIFFERENCE BETWEEN DIRECT AND INDIRECT GRILLING?

Back to OSS | GASGRILL
There are two important methods of grilling with a closed lid. One is direct grilling and the other is indirect grilling. Here is the difference

direct grilling
. With direct heat, you cook the food directly over the flame. Direct heat is particularly suitable for hot grilling or for food with short cooking times. The food cooks quickly, but also burns quickly. Therefore, you must keep a close eye on the grill. The food is directly above the burner or charcoal. Temperatures in this area can reach 250° C and upwards.
Suitable foods include thin foods with a low water or sugar content that cook well over direct heat, e.g. steaks, fish, vegetables and other delicate foods.

indirect grilling
. With indirect heat, food is cooked on the cooler side of the grill. When the lid is closed, the grill works like an oven. This is ideal for thicker grilled food or food with a high sugar content - anything that needs to be cooked slowly or "barbecue style". You can also start with direct heat and cook the food over indirect heat. Temperatures in this range are usually around 100° C. It therefore takes longer for everything to cook - just like cooking in the oven.
Suitable foods include, for example, tougher meat and larger roasts, ribs and whole chickens, which are ideal for indirect heat.