8. The Indirect Method Solves several potential problems: Large or tough foods have time to cook through without burning. Fatty foods don't cause flare-ups. And because you measure the cooking time in hours, you don't have to worry about split-second timing. To set up a charcoal grill for indirect grilling, light the coals (ideally, lump charcoal) in a chimney starter and dump or rake them into two mounds at opposing sides of the grill.
Grill Fish on Sliced Lemons: For a tender and moist perfect bite of fish, place the filets on a bed of sliced lemons. There's no need to turn the fish; just smother in olive oil, pepper, and salt, put the lid on the grill, and cook until fish is tender and flaky.