Direct and indirect cooking on the kamado

27 November 2025

When do you cook directly and when indirectly on the kamado?

With direct cooking the food sits right above the coals: quick searing, a crisp crust, ideal for steaks, burgers and vegetables. With indirect cooking you slide a heat deflector between the coals and the grate, so the kamado works as an oven for pulled pork, chicken and pizza. Rule of thumb: anything that needs more than half an hour goes indirect.

Direct: food right above the coals, quick searing
Indirect: heat deflector in between, oven effect
Needs more than 30 minutes? Always indirect
Pizza is baked indirectly too
Use the Smart Qooking System for the indirect set-up

Want to understand how the ceramic works first? Then read What makes ceramic cooking different?.

What is direct cooking?

Direct grilling on your kamado grill means the meat or vegetables sit straight above the heat source. Ideal for steaks, burgers or vegetables.

What is indirect cooking?

With indirect cooking you place a heat deflector between the coals and the food. That creates an oven effect, perfect for pulled pork or chicken.

When do you use which technique?

Direct: quick cooking, searing, a crisp crust
Indirect: slow cooking, even results

Pro tip: anything that needs more than half an hour goes on an indirect set-up. Use the Smart Cooking Multilevel system for this

FAQ

How do you know whether to cook directly or indirectly?

Want to sear? Direct. Want to cook slowly? Indirect. A handy rule: if it needs more than 30 minutes, go indirect. Baking pizza? Indirect as well!

Does indirect cooking work better on ceramic?

Yes, the Grill Bill kamado stays extremely stable. The heat is stored in the ceramic, which gives you even cooking while your food stays tender and juicy. And your chicken still gets a crisp skin if that's what you're after.

Written by

Bobby

Grill Bill specialises in ceramic kamado barbecues and shares knowledge about low & slow cooking, smoking, grilling and baking on the kamado.