The beauty of covered barbecue

[HoosierKettle]

Don’t neglect the direct. Olive oil, kickn chicken. Grilled direct and rotated every 10 minutes or so. 45 minutes total to an internal of 180’s. Keeps the grill clean without a drip pan as well.




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[kettlebb]

Love thighs.


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[Davescprktl]

My fav too!  Looks good!

[addicted-to-smoke]

I do neglect the direct, and wouldn't have guessed that 45 minutes of it, even with flipping, wouldn't have burned them. I'll give it a whirl next time!

[kettlebb]

I’ll admit I only do direct for burgers and dogs if we are having that. I need to try direct more.


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[HoosierKettle]

The trick is I close the lower vent to 1/4 - 1/2. The top stays open. Between that and the lid on and the moisture of the meat, it will not burn as long as they are rotated and turned every 10 minutes or so. There’s always a hot spot that develops that you will rotate in and out of. The pay off is a different flavor than a mostly indirect cook. I utilize both methods but generally prefer the results of a direct cook.  If your coals are really roaring before you put the meat on, snuff them for a minute to prevent an initial unwanted char.


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[HoosierKettle]

Direct grilling isn’t replaced by a simple sear at the beginning or end of an indirect cook. They are separate and different things.


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[Firemunkee]

Thanks for sharing! I prefer the taste of direct cooked chicken but usually end up with more char/burnt pieces than I'd like. I'll have to try your suggestions!

[JEBIV]

I love the direct it makes me feel more involved in my cook