The key to great grilling is indirect heat. I always tell people that once they understand the difference between direct and indirect heat and when to use it, that they will embrace indirect heat. In fact, I use indirect heat at least 80% of the time that I use my grill. That is why I...
EDITOR'S NOTE: Elizabeth Karmel is a grilling and Southern foods expert and owner of Carolina Cue To-Go, an online barbecue shack selling whole hog barbecue. She is the author of three cookbooks, including "Soaked, Slathered and Seasoned."
