When most people think of barbecuing direct cooking is what they think of. This is when the barbecue is heated to a high heat and the food, usually smaller items like steaks and sausages, are cooked directly over the heat.
To cook on direct heat on your Q turn the burner(s) on to a high temperature (around 200°), arrange your food on the cooking grate directly over the burners and close the lid. Try not to open the lid whilst cooking as this will let out heat resulting in an uneven cook and dry out the meat.
With indirect cooking food is not exposed to direct heat and, like in a convection oven, heat is dispersed around the barbecue cooking from all angles. This allows for large cuts of meat, as well as whole poultry and joints, to be cooked through on the barbecue without getting burnt.
The method to cook indirectly on a Q would depend on the model. On the smaller barbecues such as the Q 1200 and 2200, a heat shield and roast rack will be required to protect the meat from the direct heat.
As the Weber® Q 3200 has two burners - the iconic 'Q' shaped burner and a straight central burner running from left to right - depending on the size of the joint, meat can be cooked indirectly without the use of a heat shield. Simply turn on the outside burner and when the barbecue is preheated place the joint in the centre of the barbecue and close the lid.