Indirect heat

Indirect heat means the food is positioned away from the flame or coals, usually with the lid closed, so the grill or smoker behaves more like an oven than a griddle. Hot air circulates around the food rather than radiant heat hitting it from directly below, which makes it far gentler and more forgiving for thicker cuts, whole birds and anything that needs a long cook time without burning the outside.

This setup is what makes low and slow smoking possible. A brisket, pork shoulder or rack of ribs would char badly if left directly over coals for the many hours needed to break down connective tissue, but positioned to the side or above a drip pan with indirect airflow, the same cut cooks evenly all the way through while staying moist.

Setting up indirect heat usually means banking coals to one side, using only the outer burners on a gas grill, or relying on a smoker's design, which separates the firebox from the cooking chamber entirely. A common mistake is opening the lid too often to check food, since every open door lets heat escape and can add significant extra cook time on a long indirect cook.