Direct cooking is simply grilling foods directly over the heat source. As a general rule, foods that take less than 25 minutes to cook, like boneless chicken breasts, pork chops, and steak, are grilled directly.
The warming rack can be moved to the lower support position for roasting larger foods with direct cooking. This will allow better vaporization of drippings and heat circulation while preventing the food from contacting the cooking surface.
For indirect cooking, the food is placed to the side of the grill farthest away from the heat source, not directly over it. Foods that require longer cooking times at lower temperatures, like whole poultry and roasts, should be cooked indirectly.