Indirect grilling is the best method for cooking thick cuts of meat, which benefit from long, slow cooking. For indirect grilling, the grill is set up with a hot side and a cooler side. With a gas grill, this means keeping one or more burners at medium-high heat and one at low heat. Charcoal grills heat indirectly when coals are arranged so one part of the fire is hotter than the other. Bank most of the hot coals to one side or at the outer edges of the grill.