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Indirect heat—grilling high above, or off to the side of, flames or coals—is ideal for large roasts, whole chickens, and whole fish (anything that will need 25 minutes or more to cook). Close the lid, or cover with a large roasting pan, to create oven-like conditions. Direct heat—grates directly over the flame or coals—is best for foods that cook quickly like steaks, shish kebab, and most vegetables.
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