Direct vs Indirect Cooking on a Barbecue | Master Techniques Ep. 1

If you understand the difference between direct and indirect heat, you can cook almost anything over fire. This is the first Master Technique — and it changes everything. Most flare-ups, burnt outsides and raw middles come down to one thing: poor heat positioning. In this first Master Technique, I show you how to use direct and indirect heat deliberately — not reactively. You’ll learn: – What direct heat actually does to food – When to move food away from the fire – How to create and use a “safety zone” – Why closing the lid changes the game – How to cook thicker cuts evenly without panic This isn’t about standing and flipping constantly. It’s about moving food through heat zones with intent. Once you understand this, you stop fighting the fire — and start using it properly. Part of the Master Techniques series from Bristol Fire School. These Master Techniques come from my book How to BBQ, where each principle is explored in depth with full recipes and fire setups. 🔥 What is Fire? 👉 (   • Fire Fundamentals  01 What is Fire?  ) 🔥 How Heat Works 👉 (   • Fire Fundamentals 02 How Heat Works  ) 🔥 Single Central Fire Cooking | Even Heat on a Barbecue | Master Techniques Ep. 2 👉 (   • Single Central Fire Cooking | Even Heat on...  ) #BarbecueBasics #FireCooking #DirectHeat #IndirectHeat #BBQTechniques #LiveFireCooking