Zone BBQ Cooking (Direct & Indirect Heat)
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General TipsIntermediate

Zone BBQ Cooking (Direct & Indirect Heat)

Great BBQ isn’t about expensive kit—it’s about control. By setting up different heat zones, you can cook gently using indirect heat, then finish over direct heat for colour and flavour. This works on anything from a Kamado to a cheap drum BBQ.

What is direct and indirect cooking?

Direct heat: Food is cooked directly over the coals or flame. This is high heat, fast cooking - ideal for searing, crisping, and finishing.

Indirect heat: Food is placed away from the coals, so it cooks gently using circulating heat. This is lower, slower cooking - perfect for larger cuts, chicken, and anything that needs time to cook through without burning. You can also use a deflector plate or pizza stone in a Kamado style grill for indirect cooking.

What is double indirect?

Double indirect adds an extra barrier between the heat and your food, such as an extra heat deflector or plate and possibly a drip tray or pan

This softens the heat even further, making it ideal for low and slow cooking where you want very even, controlled temperatures.

In a Kamado this locks in extra moisture and produces some of the most succulent and juicy joints of meat I’ve ever experienced.

Why this matters

Using zones gives you control:

  • Cook slowly without burning (indirect)
  • Finish with colour and crisp (direct)
  • Manage flare-ups and fat rendering
  • Get consistent results every time

Drum BBQ example (simple setup):

You don’t need expensive kit to do this well.

In this example we’ll build our fire on one side of the BBQ only (e.g. left side), leaving the other half clear.

Once up to temperature we’ll place our food on the opposite side (right side), away from the coals. This creates the indirect cooking zone.

Control the vents so the airflow pulls heat and smoke across the food before it exits the grill. You’re aiming for a steady draw rather than aggressive flames.

Place a small tray or pan of water under the food. This acts as a drip tray but also adds moisture to the environment, helping keep things like chicken juicy.

Cook low and steady until the food is nearly done, then move it over the coals for a direct heat finish if you want colour or crisp.

Key tips:

  • Fire on one side, food on the other
  • Let airflow do the work—don’t fight the vents
  • Indirect first, direct last
  • Water trays help with moisture and control
  • You don’t need fancy kit—just good setup

Zone BBQ Cooking

Direct & indirect heat — control is everything

INTAKEUse fortemp controlEXHAUSTFully openDIRECT HEATHigh temp · sear · colour · crisp ~250°C - 500°Cwater trayINDIRECT HEATLow temp · slow · stays moist~130°Cheat + smoke draw
01
Build the fire
Coals on one side. Intake vent open low on that side. Wait until fully established.
02
Place the food
Food on the opposite side. Exhaust vent open high above the food. Add a water tray underneath.
03
Cook slow
Air rises and draws heat across the food. Hold a steady temp until nearly done.
04
Finish direct
Move over the coals for a final sear. Colour, crust, and crispness.

Prevent your screen from going dark as you follow along.

  1. 01

    Set Up Zone Cooking

    Light your charcoal and allow it to establish fully. Push or build the coals onto one side of the BBQ, leaving a clear space on the other side.

  2. 02

    Place your food on the opposite side of the coals for indirect cooking.

  3. 03

    Adjust the vents to control temperature and ensure airflow is drawing heat across the food.

  4. 04

    Add a water tray under the food to catch drips and help maintain moisture.

  5. 05

    Cook indirectly until the food is nearly at your target temperature.

  6. 06

    Move the food over the coals for a final direct heat sear if needed.