Question: How do I grill indirectly on a charcoal grill?
Answer: Indirect grilling lets you roast foods more slowly than grilling directly. To indirectly grill on a charcoal grill start by lighting enough coals to cover half you coal grate with two layers of coals. Once they are white and ashy bank them to one side making enough space so that the food you are going to grill can sit on the cooking grate with no coals directly under it.
Ideally there should be at least one inch between the food and the coals if you where to look directly down on your grill. During the grilling you will need to rotate the food to allow it to cook evenly. With all the heat on one side, the part of the food closest to the fire will cook faster.
To solve the uneven heating problem you can bank the coals to both sides of the grill and put the food in the middle. This evens out the heat and creates a better environment for cooking. The only problem with this method is if you are grilling at a low temperature the coals on one side might go out. Only use the two fire method is you are grilling at temperatures above 300 degrees F. To go one step further try the ring of fire design. Once the coals are burning bank them around the outside edge of the coal grate and place the food in the center. As with before make sure there is plenty of room in the middle to keep the food off the direct heat.
Indirect grilling is the best way to get large, thick cuts of meat or whole poultry grilled properly without burning the outside of the meat. So if you have a roast or a whole chicken that you want to grill this is the way to do it.