We give you options like turkey, roasts, bread, cakes and custard that are just about impossible with ordinary, mortal grills. Direct and Indirect cooking Direct cooking is cooking over a flame. It's the most popular form of grilling, and works great for burgers and dogs, and for thinner cuts of meat like steaks, chops and ham. Direct cooking usually happens with the grill cover open, but works faster with the lid down. Direct cooking is fast cooking - for production grilling needs, we have models that can let you make as many as 500 burgers an hour.
Indirect cooking is actually a form of baking.
It works with the grill's cover closed, creating a cooking chamber that works like an oven. Even cheap grills can do indirect cooking, after a fashion, if you place an inverted pan between the flames or coal and your food. Plank cooking is a good example of this. It's our unique Roto Convection design, an elegant piece of engineering. Roto Convection creates a circulating air and heat flow that surrounds food with even, eminently controllable heat.