COOKING TECHNIQUES
HERE ARE MY DIFFERENT COOKING TECHNIQUES, WHERE YOU’LL LEARN TO
BALANCE YOUR COOKING BETWEEN HOT, DIRECT HEAT AND THE LESS FIERCE,
INDIRECT HEAT – THIS IS THE ART OF DIRECT VERSUS INDIRECT BARBECUING. I’VE
GIVEN YOU A GUIDELINE TECHNIQUE IN ALL MY RECIPES, BUT YOU MIGHT FIND
OTHER METHODS WORK BEST IF YOU’RE BARBECUING MORE THAN ONE THING AT A
TIME – DON’T BE AFRAID TO TAKE CHANCES AND USE YOUR INSTINCTS. THE MORE
YOU COOK, THE EASIER IT GETS.
1 SLOPE
Over the past year this has been one of my go-to techniques – it’ll give you a nice range of heat to
play with. Pile the coals up so you have loads on one side and none on the other, making sure there’s
a nice gradual slope in between.
2 HALF & HALF
This does what it says on the tin and it’s a great method if you want hot, direct heat but you also want
a safe zone if things get a bit crazy. Set up the barbecue so half the base is covered in charcoal and the
other side is empty.
3 HEAT CANYON
This is one of my favourite ways of cooking! Place the coals on opposite sides of the barbecue to
make two heat walls – this will create sections of hot, direct heat on the sides, with an indirect,
cooler area in the middle to ensure your meat gets consistent heat throughout the cook.
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