There’s something timeless about cooking over fire - the scent of smoke, the crackle of fat hitting hot coals, the quiet satisfaction of standing at the grill with a cold drink and something good on the go. But for all the joy of the barbecue, there’s one decision that shapes everything you cook: whether to place your meat over the flames, or away from them. Understanding the difference between direct and indirect cooking is the foundation of good BBQ technique. It’s not about rules or recipes - it’s about heat control, patience, and knowing what your meat needs. Let the Fire Do the Work Direct cooking is what most people default to: grill blazing, meat straight on top, the satisfying hiss of caramelisation the moment it hits the grates. It’s hot, immediate, and ideal for ingredients that are at their best when cooked fast. This is where steaks thrive. Burgers too. Koftas, sausages, skewers - anything that benefits from quick colour and a strong sear. You’re working close to the flames here, so you need to be present. Watchful. This isn’t the time to wander off and make a salad. What makes direct cooking special is how it develops flavour fast - the browning, the char, the edges that crisp and smoke. When it’s done well, the results are unbeatable. But go too far and you risk burning the outside before the centre’s had a chance to catch up. This is where indirect cooking comes into its own. Slower Doesn’t Mean Less Impressive Indirect cooking is slower, more forgiving. Instead of sitting over the heat source, your meat is placed to the side, with the lid down and the heat circulating around it. It’s not as dramatic, but it’s essential for larger, thicker, or marinated cuts that need time. This is the method for your butterflied leg of lamb, your whole boneless chickens, your bone-in short ribs. It’s the difference between meat that’s cooked through, and meat that’s cooked well. Indirect cooking lets the internal temperature climb gradually, keeping the outside intact while the inside becomes tender, juicy and full of flavour. It’s also the best way to work with rich marinades - especially those with sugar or spice - giving the flavours time to soak in without catching or blackening. If you’re firing up a Big Green Egg, this is where it comes into its own. But even a simple kettle BBQ can be adjusted for indirect cooking - coals banked to one side, meat on the other, lid down, and let time do its work. Use Both, Get the Best of Both Worlds The real sweet spot? Two-zone cooking. This method lets you start a cut with indirect heat - giving it time to cook through - and then finish over direct heat for that final sear. Or you might do the opposite: sear a thick steak first, then move it across to the cooler side to coast gently to temperature. It’s the approach we use for almost everything on the grill. It gives you control, flexibility, and the confidence to cook boldly without worrying about flare-ups, burnt crusts or underdone centres. Setup is simple: bank your coals to one side, or light just one burner if you’re using gas. That’s it. You’ve now got two cooking zones - one hot and direct, the other cooler and indirect - and a much better chance of getting it right. Let the Meat Lead the Way There’s no one-size-fits-all when it comes to cooking over fire. Some cuts demand searing heat. Others need slow, patient cooking to become their best. Often, the most rewarding results come from a bit of both. Our advice? Let the cut guide you. If you're cooking a grass-fed ribeye, pork, fennel and chilli sausages, or a tray of lamb koftas, direct heat is the way to go - quick, hot, and no fuss. If you're working with a marinated ibérico presa, brisket or pork butt, give it time over indirect heat and let the smoke and fire do the heavy lifting. And for those who want the best of both - which, frankly, is most of us - go two-zone. It doesn’t require fancy kit, just a little thought. Light the fire well, pay attention to your ingredients, and the rest tends to look after itself.