When cooking with indirect heat, you place a heat shield between the grill and the burning coals. This shield prevents direct radiant heat from the coals from reaching the ingredient and keeps oil or fat from flaming. When you cook indirectly, you are using your Kamado more like an oven than a grill, but the typical BBQ flavor remains present because you are cooking in an enclosed BBQ. You can cook indirectly at both high temperatures (e.g., for pizza) and low temperatures (e.g., for pulled pork).