Normally, when cooking large pieces of meat with a high fat content (topside, full pieces of Iberian pork, etc.) on the barbecue, it is recommended to combine two cooking environments: one with direct flame and the other without direct flame. The direct flame enables us to achieve “sealing” (Maillard reactions) which, along with the smoke generated by the fat and the cooking juices, give meat that special touch of being cooked on the grill. The indirect flame is ideal for relatively lean and thin cuts (sirloins, fish, filets, etc). The problem of this “direct flame” is that flames are quickly generated starting from the briquettes to the grill area due to the dripping fat. If we leave a large cut with a high fat content to be cooked alone on a “direct flame”, many flames will be generated and the outer part will be charred. The “indirect flame” will help us achieve homogeneous cooking of a cut in this “less hostile” environment.