Heat
How to grill over direct and indirect heat
Cook food on a rack over an open fire or burner so it picks up char and smoky flavor.
Step by step
- Heat the grill with the lid closed for 10 to 15 minutes, then scrub the grate clean and oil it.
- Set up two zones: one side hot (direct heat), one side with no fire under it (indirect).
- Sear the food over the hot side until it has grill marks.
- Move thick pieces to the cooler side, close the lid and finish cooking.
- Check meat with a thermometer.
How you know it's done
Marks are dark brown, not black, and the inside is at its safe temperature.
Common mistakes
- Putting food on a grate that isn't hot or clean, so it sticks.
- Fiddling with the food before it releases.
- Brushing on sugary sauces too early; they burn.
Simmerbee recipes that use it (6)
- Classic Grilled Hamburgers
- Grilled Carne Asada for a Crowd
- Grilled Chicken Souvlaki with Tzatziki
- Grilled Flank Steak with Chimichurri
- Grilled Garlic Lemon Shrimp Skewers
- Grilled Lamb Kofta with Garlic Yogurt Sauce
In those recipes the word is underlined in the steps; tap it for the short version. In hands-free cook mode, ask “How do I grill?”
Related techniques
More heat
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