How to Use Indirect Heat on a Gas Grill for Flavorful Slow Cooking

While charcoal grills are often considered the budget-friendly go-to for home chefs, gas grills can handle almost everything a charcoal grill can (minus a bit of that smoky flavor). Gas grills come with their own advantages—they’re quick to ignite (usually within 60 seconds), easier to clean, and incredibly efficient for mastering the technique of indirect grilling.

Use our quick refresher below, then learn how to set up your gas grill for indirect heat. Whether you have a big four-burner or a slim two-burner model, this guide has you covered. Yes—even the compact grills work great with this method.

What Is Indirect Grilling?

Indirect grilling cooks food using the hot air circulating around it—kind of like a convection oven. Since the heat source isn’t directly under the food, it’s called “indirect.” It’s more like baking or roasting than traditional grilling.

Just like you wouldn’t bake sourdough or a cake with the oven door open, you can’t use indirect grilling with the lid up. Once the lid is closed, the gas-generated ambient heat creates a lower, slower cooking environment compared to direct grilling.

When Should You Use Indirect Heat?

Indirect heat is ideal for large cuts of meat or anything that needs more than 20 minutes to cook. If you try to grill a whole chicken or a large roast directly over the flame, the outside can burn before the inside reaches a safe temperature.

How to Set Up a Gas Grill for Indirect Grilling

These are general tips—be sure to check your grill’s manual for specific recommendations.

1. Open the grill lid and make sure all burner knobs are in the “off” position.

2. Slowly open the propane tank valve and wait a minute or two to let gas flow into the system.

3. Light each burner one at a time, then close the lid. (Yes, we’ll preheat with all burners on before setting up indirect heat.)

4. Preheat the grill for 15 minutes, or until the built-in thermometer reads 500°F to 550°F.

5. Brush the grates clean to remove any leftover food or debris.

6. Adjust your burners for indirect cooking depending on your grill’s setup and the recipe:

   • Two-burner grill: Turn off one burner and place the food over the unlit side, away from direct heat.

   • Three-burner grill: Turn off the middle burner and place the food in the center of the grill.

   • Four-burner grill: Turn off the two middle burners and position the food in the center of the grill. (Because the heat source is farther from the food, you may need to raise the temperature a bit higher than you would with smaller grills.)

7. Close the lid and cook according to the time in your recipe—or until the food reaches a safe internal temperature.

With the right setup, a gas grill can slow-cook meats to juicy perfection—without the hassle of charcoal. Once you get the hang of indirect grilling, you’ll open up a whole new world of grilling possibilities.