Barbecue: Direct and Indirect Cooking
When one becomes a barbecue enthusiast, a question quickly arises: when to prioritize direct or indirect cooking methods?
It’s not just a question of cooking relevance, but also of the final taste. Especially since, depending on the type of barbecue (gas, charcoal, electric, or wood pellet), the flavor goal for meat, vegetables, and other foods is different.
Hence the importance of distinguishing between direct and indirect cooking and the advantages and disadvantages of each.
What are the Main Differences Between Direct and Indirect Cooking in Barbecue?
The Specifics of Direct Cooking
Direct cooking involves placing food directly over a heat source, produced by fuel or an energy source.
Among its main advantages, it leads to the formation of a crispy and grilled surface on the foods, giving them a tasty flavor and a good chewing sensation.
This method is ideal for foods that do not require much cooking time due to their thinness, such as:
- Steaks
- Kebabs
- Sausages
- Escalopes
- Pork or veal chops
Direct cooking is also used to sear and grill thick meats, thus obtaining a tasty and crispy “crust” before or after completing the cooking with indirect cooking. The rib of beef recipe is a perfect example.
Successful direct cooking causes what is called in food chemistry the Maillard reaction, or glycation of proteins, a very varied set of chemical reactions responsible for the browning of the food and the deployment of its aromas. It is highly sought after in cooking. Using a griddle is ideal for achieving this Maillard reaction.
However, direct cooking is not without flaws: it can generate a risk of overcooking or even carbonization when it is not possible to easily adjust the temperature. It requires increased monitoring.
The Specifics of Indirect Cooking
Indirect cooking, on the other hand, involves placing foods on an elevated grid or an area away from charcoal, gas burners, or in a pellet barbecue, to not expose them directly to the heat source.
This method is suitable for foods that require a longer cooking time, starting with thicker meats:
- Leg of lamb
- Whole chicken or chicken thighs
- Large cuts of beef, like rib of beef
And for fragile or delicate foods:
- Duck breasts
- Fish
- Shellfish
- Vegetables
- Fruits
The indirect mode thus offers a more uniform and gentler cooking of the foods, without the risk of burning them with flame flare-ups.
Here again, it is better to equip oneself with a barbecue that allows controlling the cooking temperature precisely, especially to avoid incomplete cooking of the foods.
Differences Between Direct and Indirect Cooking Depending on the Type of Barbecue
Depending on the barbecue’s combustion mode and technical specifics, direct and indirect cooking can have different characteristics. Here are the details of each.
Gas Barbecue
Direct Cooking on a Gas Barbecue
Gas barbecues are equipped with temperature control knobs to easily adjust the cooking temperature.
Generally, direct cooking on a gas barbecue is fast, which facilitates impromptu meals with friends.
Direct cooking on a gas barbecue is also more uniform than charcoal cooking, as the burners produce a constant heat, resulting in more even cooking.
However, direct cooking on a gas barbecue does not give gourmets the smoky taste so appreciated in barbecue cuisine.
Indirect Cooking on a Gas Barbecue
Gas barbecues are often equipped with side burners suitable for indirect cooking. This allows for slower, more uniform cooking while preserving the juices and flavors of the food.
Modern gas barbecues also have built-in thermometers to monitor the temperature.
Additionally, heat deflectors may be included, directing heat around the food for even indirect cooking.
Some models also offer an additional cooking zone dedicated to indirect cooking.
Despite these advantages, even with indirect cooking, gas does not provide the wood fire taste.
With a Charcoal Barbecue
Direct Cooking with a Charcoal Barbecue
The heat source is directly provided by the glowing charcoal. This allows for quick cooking of the food and imparts a characteristic grilled flavor.
With a charcoal barbecue, you can control the temperature by adding or removing fuel, adjusting the distance between the charcoals and the food, or using an adjustable grill, which requires some skill and constant monitoring.
Charcoal barbecues sometimes have a limited cooking surface, which can make cooking difficult for large quantities of food.
Furthermore, the flames licking the food tend to char it, leading to the formation of toxic molecules.
Indirect Cooking with Charcoal
Indirect cooking with charcoal involves placing the food on a part of the barbecue that is not exposed to the fire. Again, this cooking method is particularly suitable for foods that require a gentle and even heat, such as large meats (pork roasts, beef pieces). This cooking mode also offers a smoky flavor thanks to the smoke produced by the charcoal around the food.
However, there are several significant drawbacks: in addition to the indispensable lid, indirect cooking requires regularly checking the temperature. To do this, the amount of charcoal must be adjusted, as well as lifting or replacing the lid to maintain the desired temperature. In other words, for a pleasant meal that doesn’t confine you to the grill, it’s not ideal.
The other major drawback is the stability of the temperature over a long period, required by indirect cooking. This therefore requires technical and difficult fire management. Not to mention the risk of burning the food and thus spoiling beautiful cuts of meat.
With a Wood Pellet Barbecue
Is Direct Cooking Possible with a Wood Pellet Barbecue?
A wood pellet (or granule) barbecue doesn’t truly offer direct cooking in the traditional sense. However, there are hybrid devices like the MONTVEL barbecue, which has an integrated electric griddle. This way, you can sear and grill your food with rapid and controlled temperature rise.
Wood pellet barbecues maintain a constant and precise temperature. Foods, whatever they may be, are thus cooked uniformly on the grill.
You can also control the cooking temperature with probes (thermometers) integrated into the barbecue to ensure the success of your recipes.
The smoke produced by the wood pellets is comparable in taste to that of charcoal, but without the toxicity risks. Not to forget, the wood essences offer even more interesting and varied flavors.
Indirect Cooking with a Wood Pellet Barbecue
The wood pellet barbecue is truly ideal for indirect cooking! It is even its number 1 characteristic.
Indirect cooking with a pellet barbecue involves using a lid to trap heat and smoke, thus creating an environment conducive to flavor development.
This method is perfect for cooking thicker meats, like roasts or poultry.
The indirect cooking method with pellets allows maintaining stable temperatures that are simple to control, even for long hours. You won’t risk burning your cuts of meat.
In this way, you can barbecue your food and simmer your recipes for a long period without constantly monitoring the fire. Your guests will appreciate it!
What Equipment for Successful Direct and Indirect Cooking?
More than just a “simple” wood pellet barbecue, the Made in France MONTVEL wood pellet barbecue offers complete equipment for successful direct and indirect cooking. A hybrid, equipped with an electric griddle that heats up to 300° for searing food at high temperatures, it also provides – thanks to its full double-wall construction – unparalleled insulation and thermal inertia, perfect for uniform and flavorful indirect cooking.
Cooking with wood pellets also adds the characteristic grilled and smoky flavor of wood fire cooking, essential for a successful barbecue.
Add to this wood essences from France (wild cherry, vine shoot, beech, and signature blend) and give your barbecues a direct or indirect cooking worthy of the best chefs!
