REFERENCE GLOSSARY

Barbecue Glossary

These are the terms used on the Advice blog. They describe how a covered barbecue is set up, not a particular brand of cooker. Where a recipe says to use one of them, this page is the definition.

Read Time: 5m
Skill: Beginner
Applies To: All Advice articles
Fuel: Any

Terms

Direct heat: food sitting over a lit burner or over the coals
Indirect heat: food sitting away from the lit burner, lid closed, so it roasts
Two-zone: direct and indirect heat running at the same time
Stall: a large cut pausing around 70°C while the surface cools itself
Rest: time off the heat so juices settle before slicing
Mise: ingredients measured before the barbecue is hot
Probe: a thermometer in the thickest part, not touching bone

How to use this page

Step 01

When a recipe says direct heat, use the lit side only for colour. Move the food if the fat flares.
Step 02

When a recipe says indirect or lid-down, treat the barbecue like an oven. Opening the lid resets the temperature.
Step 03

When a time and a temperature disagree, follow the temperature for poultry, pork and beef. Follow the visual test as well for ribs.
Step 04

Gas models in this store are the Ziggy Elite Nomad, Twin Grill and Triple Grill. A hotplate, roast rack, warming rack and cover are the add-ons those recipes refer to.