Bank the coals on one side.

Put the coals on one side of the grill and the food on the other. That’s it.

Indirect heat means you’re not cooking directly over the fire. You’re using the hot air like an oven. This is how you cook big cuts (brisket, whole chicken, ribs) without burning the outside before the inside is done.

How to actually do it: Light a full chimney of charcoal. When they’re ashed over, dump them all on one side of the charcoal grate. Use a grill-safe brick or a charcoal basket to keep them corralled if you want. Put a disposable drip pan on the empty side underneath the food grate—catches grease, makes cleanup easier, and adds a little moisture. Place the food on the grate directly over the empty side. Put the lid on, with the top vent over the food (draws smoke across), and adjust the bottom vent to control temperature. Aim for 225–275°F for low and slow, or 300–350°F for something like a beer-can chicken.

You don’t need a special grill. You just need to know where the coals are and where they aren’t.

This is not where you save six bucks on a bad charcoal. Get good lump or consistent briquettes. Future you deserves better.