Indirect Cooking Method

Indirect cooking is ideal for larger cuts of meat — like roasts, whole poultry, or thick bone-in steaks — that need more time to cook through. Instead of sitting directly over the flame, food is placed to the side of the heat source. The grill then works like an oven, using circulating hot air to cook evenly and gently.

This setup reduces flare-ups and eliminates the need for frequent turning or basting. The result is tender, juicy, and flavourful meat with minimal effort — perfect for worry-free barbecuing.

Drip Pan Method

Using a drip pan is one of the most effective ways to keep meat moist and enhance flavour. As juices fall, they mix with the liquid in the pan — often water, fruit juice, or wine — creating aromatic steam that infuses your food and helps prevent drying out.

1. Remove the cooking grids and place a drip pan on top of the heat medium.
2. Pour water or another liquid (such as fruit juice or wine) into the drip pan.
3. Replace the cooking grids.
4. Preheat the grill on HIGH for 10 minutes, then reduce to MEDIUM or MEDIUM–LOW.
5. Brush or spray the grids with cooking oil, then place the meat directly above the drip pan.
6. Close the lid and let the hot air circulate for even, indirect cooking — no turning or basting required.

One-Burner Method

This approach is great for smaller roasts, thick steaks, chops, or bone-in chicken. By turning off one burner, you create a hot side and a cool side — allowing you to sear and then finish cooking with indirect heat.

1. Place a drip pan beneath the cooking grids on the side where you’ll turn off the burner.
2. Preheat the grill on HIGH, then turn off one burner to create an indirect zone.
3. Oil the cooking grids to prevent sticking.
4. Sear beef or pork on the lit side, then transfer to the unlit side to finish.
5. Adjust to maintain a steady MEDIUM heat for even cooking.
6. This method is excellent for roasts, thicker cuts, and bone-in meats that need a slower cook.

Pro Tip: Add aromatic herbs, sliced citrus, or a splash of wine to your drip pan. The steam released will subtly season your food, creating an incredible aroma and flavour only possible on a Broil King® grill.