Indirect grilling is a slow, low heat method of cooking which transforms the barbecue into an outdoor oven. The food is not placed directly over the heat source. The lid on the barbecue is always closed during cooking. Heat is reflected inside the barbecue which results in the food cooking slowly and evenly on all sides.

The indirect method is ideal for cooking chickens, turkeys, roasts and
ribs. Pies, cakes and breads may also be baked on the barbecue using
this method.

To use the natural gas barbecue for indirect grilling, preheat the barbecue according to manufacturer's instructions. Turn off one side of burner. Place food on "off" side of barbecue. Close lid and regulate heat setting using the opposite burner. Maintain a medium heat setting in the barbecue of about 350°F (180°C).