Food will cook there - just not as fast as on the direct side, right above the coals. This void space, free of coals directly underneath the grates, is still hot. Leave the other side of the grill coal free Pour out your hot coals on one side or use a spatula or tongs to carefully move all the coals to cover half of the lower grill grate. Spread out coals on one side of the grill Ideal for steaks, chops, bone-in and boneless chicken cuts, and seafood. This gives you all the advantages of direct heat for searing and the flexibility of indirect heat for cooking slowly or managing flare-ups. With a two-zone fire your coals are spread out over half the grill, leaving the other half empty. Your go-to configuration for almost everything. Be patient, sip a tasty beverage, and wait for a few minutes before you cook.Ĭharcoal needed: ½ to 1 whole chimney, about 50–100 briquets The Two-Zone Method If you can’t keep your hand there for at least two seconds, it’s too soon to cook. High-heat cooking is best at the 450☏ to 550☏ range, which means you’re able to hold your hand about five inches above the cooking grate for two to four seconds. Start cooking only when the coals reach the right temperature Unless cooking space is at a premium, it’s always best to leave at least a small area with no coals to manage flare-ups and provide a cool zone. Once lit, use tongs or a large spatula to spread out the coals evenly across the surface of the lower grill grate.
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For high heat, use a full chimney of charcoal or light a pile of about 4 lb of briquets. Light your coals using any of the lighting methods mentioned here. Unless you absolutely need the entire grill space, it’s still best to leave a void zone. Ideal for high-heat cooking and thin cuts of meat. Charcoal needed: 1 whole chimney, about 100 briquets Direct-Heat GrillingĬoals are spread out in a single layer across the bottom cooking grate.
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