Direct heat for searing, indirect for cooking through

Simple: direct heat for quick cooking over high heat, indirect for slow cooking away from the flame.

Direct heat means the food is directly over the coals or burner. You use this for stuff that cooks fast and benefits from a crust—steaks, burgers, hot dogs, even veggies. High heat, lid off most of the time, flipping often. You’re chasing Maillard browning and char, not trying to cook something all the way through without burning it.

Indirect heat is everything else. The heat source is on one side, food on the other, lid down. Think low and slow: ribs, whole chicken, pork shoulder, thicker cuts of meat. You’re basically running your grill like a convection oven. The lid traps the heat and smoke, so you get even cooking without charring the outside before the inside is done.

The key move is setting up two zones. That way you can sear over direct heat, then slide the meat to the indirect side to finish. It’s the one technique that makes a kettle grill as versatile as anything expensive.

Get a two-zone fire going and you’ve got both options ready.