If you want to master the art of grilling, you need to accept the idea that more heat isn’t necessarily better heat.

In other words, just because your grill is able to crank out 60,000 BTUs doesn’t mean you should let it. That’s because the key to great grilling actually isn’t intense heat, but something far more nuanced called indirect heat. In fact, when I’m grilling, I use indirect heat at least 80 percent of the time.

The beauty of indirect heat is it allows the heat to surround the food from all sides. The result is that the food almost cooks itself. As long as you keep the heat even and consistent, you won’t need to rotate the food for it to cook evenly.