Indirect grilling

Indirect grilling is a barbecue cooking technique in which the food is placed to the side of or above the heat source instead of directly over the flame as is more common.

This can be achieved by igniting only some burners on a gas barbecue or by piling coals to one side of a charcoal pit.

Another method of indirect grilling is to place a physical barrier such as a pizza stone between the fire and the food.

Most brands of kamado style outdoor cookers have accessories known as heat deflectors which can be placed above the fire and below the food grate.

Though some believe that the contents of the can boil and flavor the food with the consequent vapor, rigorous tests have invoked skepticism on this point.