About Indirect Grilling
Which is Which ?
For indirect grilling you will need a grill that can be closed - like for example a Weber grill - and thereby keep the heat of the fire inside like an oven.
The closed grill must have sufficient grate area to enable you to place the meat, fish or other food next to the fire, away from the direct radiation heat of the hot glowing charcoal fire.
In addition, the closed grill must have some kind of adjustable air ventilation system to enable you to properly adjust the fire (and thereby the heat) inside the barbecue.
By using this indirect grill method you can slowly grill bigger and thicker pieces of meat or fish without too much danger of charring the outsides. Indirect grilling also makes it possible to barbecue the less tender cuts of meat which need a long time to cook until done, or to barbecue vulnerable food like fish which has a delicate texture.
The "Weber Method"
When I purchased my Weber kettle barbecue it came with a nice instruction booklet in which the indirect grilling method was explained quite well.
Following the "Weber Method", the charcoal briquettes are moved to coalpockets on either side of the barbecue, and a drip pan is placed on the coal grate in between the two coal pockets. The meat or fish goes on the grill above the drip pan.
Weber also carries disposable aluminium drip pans that will fit right in between the coal racks of my 18.5" Weber kettle grill.
Juancho's Split Grill
At about the same time I also found out that the "Weber method" makes indirect grilling at temperatures lower than 400F quite difficult.
So I started tinkering with my kettle barbecue, which in itself was really a lot of fun. After lots of trial and error, I now feel quite confident that my current set-up will solve (or at least mitigate) most of the problems.
To obtain sustained lower heat and improved temperature control inside the barbecue, and to increase the grate area and thus to be able to accommodate more meat or larger cuts of meat, I developed an improved barbecue method whereby the Weber Grill is set up for indirect grilling on one side.
"Cowboy barbecue is a cross between grilling and smoking. You start the meat over the coals and move it when the color is right - then finish cooking it with indirect heat."
From the book "Legends of Texas Barbecue Cookbook" by Robb Walsh (page 144)
An example of Cowboy Barbecue:
Hot Smoke Highway Chicken
Just imagine you have to scrape your chicken from the highway after it's been hit by a couple of 18-wheelers...