Direct grilling—where relatively small, tender foods are positioned directly over a hot fire—is the most widely used method of live-fire cooking in the world, practiced by most grilling cultures. In the U.S., indirect grilling and/or smoking is popular, too, especially in the American South.
But there are other ways to engage the power of live fire. And there’s no better time than now, when most of us are depending on our grills to not only provide our loved ones with home-cooked meals, but—let’s admit it—to relieve the daily boredom of social distancing. Here’s an introduction to the techniques you’ll want to add to your repertoire as the grilling season heats up.