The Indirect method means that the heat is placed either to one side or both sides of the food. You will use the indirect method for foods that take longer than 25 minutes or are so delicate that the direct exposure to the heat source would dry them out or scorch them.
How to Set Up your Grill for
Indirect Heat
Open the lid of your gas grill and make sure all control knobs are in the off position.
Slowly open the valve on your propane tank all the way or turn on the gas at the source and then wait a minute for the gas to travel through the gas line.
Light each burner individually, from left to right, following the owners guide instructions for your grill model.
Close the lid.
Preheat the grill for 15 minutes, or until the grill’s thermometer registers 500° to 550°F.
Brush the cooking grates with a stainless steel grill brush to remove any leftover debris.
Adjust the burners on each side of the food to the temperature noted in the recipe and turn off the burner(s) directly below where the food will be placed. Close the lid and allow the grill to come to the proper temperature.
Place food on the cooking grate.
For best results, place roasts, poultry, or large cuts of meat on a roasting rack set inside a disposable heavy-gauge foil pan. For longer cooking times, add water to the drip pan to keep drippings from burning. The drippings can be used to make gravies or sauces.