German Grilling Guides Explain Indirect Cooking and Basics for Grill Masters

Two German grilling guides provide step‑by‑step advice on indirect grilling, a method that uses a closed‑lid grill to create convection‑like heat similar to a fan‑assisted oven. In the video tutorial, IMTEST grill expert Markus Mizgalski demonstrates how to prepare a roast beef using indirect heat, explains the role of burners, and recommends thermometers for monitoring temperature.

The second guide reviews the history of grilling, from prehistoric fire pits to the modern kettle grill invented in 1952, and outlines essential equipment such as grills, tongs, gloves and accessories needed by hobbyists and aspiring grill masters.