Mastering Two-Zone Grilling
A grill is not a one-temperature oven. Managing heat zones is the difference between a charred, raw-centered steak and a piece of meat cooked exactly to your preference from edge to edge.
Fuel placement dictates your movement.
Before you strike a match or turn a knob, identify exactly which portion of the grate will hold the fire and which will remain empty. You are building a workspace, not just a heat source.
- long-handled tongs
- instant-read thermometer
- wire grill brush
What goes in.
- 1charcoal or gas grill
- As neededcharcoal briquettes or lump wood
The Hover Test
Hold your hand five inches above the grates. If you can keep it there for only two seconds before pulling away, you have a sear zone. If you can hold it for five or six, you have an indirect zone.
The method.
Arrange the fuel
For charcoal, stack all lit coals tightly to one side of the firebox. For gas, ignite only the burners on the left or right half, keeping the others off.
Clear the safety zone
Leave the side without fuel completely empty. This is your insurance policy against flare-ups and the staging area for resting food.
Preheat the grates
Close the lid for 10 minutes until the bars are hot enough to sizzle when wiped with an oiled rag.
Sear and shift
Place meat over the direct heat to develop color. Once the crust forms, move the meat to the indirect side, close the lid, and let the ambient heat finish the cook.
When it doesn't go to plan.
Always keep the lid closed while using the indirect zone; you are essentially turning the grill into an outdoor convection oven.
If a flare-up occurs, move the meat immediately to the indirect zone until the flames subside.
Use the indirect zone to slow down the cooking process if your protein is browning too quickly on the outside.
The ones that keep coming up.
Can I use three zones?
Yes. Place a high-heat pile on one end, a medium-heat pile in the center, and no fuel on the opposite end for a gradient of temperature.
How do I manage heat on a gas grill?
Turn the burners under your food to low or off, and crank the unused burners to high to maintain overall grill temperature.
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