Indirect grilling

Indirect grilling is an excellent method for barbecuing, especially for larger or tougher foods that might burn over direct heat. Instead of placing your food directly over the heat source, you cook it beside or above it. If you're using a gas grill, you only light certain burners. For a charcoal grill, you pile the coals to one side. To prevent flare-ups from dripping fat, place a drip tray beneath the food. This technique allows for a more controlled cooking temperature and enables you to add wood smoke for extra flavor.

There are several variations of indirect grilling. You can use a physical barrier like a plank, tray, or pizza stone between the fire and the food. A soaked wood plank adds flavor, while a pizza stone helps distribute heat evenly. Kamado-style cookers often come with heat deflectors specifically designed for indirect grilling. A popular technique is "beer can chicken" where you stand a chicken on a can of beer and grill it indirectly.

Plank cooking, also known as planking, involves roasting or baking food on wooden planks, often fish or meat. This method is traditional in many cuisines worldwide. You can place planks over flames or near the heat source to infuse the food with natural wood flavors. Chefs have expanded planking to include a variety of foods such as meats, poultry, vegetables, and even pizza. You can also use planks in the oven for both sweet and savory dishes.

Canadian TV chef Ted Reader is a big fan of plank cooking and has popularized the technique. It has even been parodied in some cooking circles. Both indirect grilling and plank cooking offer unique ways to enhance your food’s flavor with wood smoke and natural oils, providing a distinct and enjoyable cooking experience.