The fire school
Two-zone grilling
One grill. Two temperatures. More control.
Arrange charcoal on one side of the grill, leaving the other side empty. On a gas grill, light burners on one side and leave the other side off. Follow your grill manufacturer’s instructions and keep the grill outdoors, clear of flammable materials.
The direct zone sits above the heat. Use it for browning and quick cooking, moving food when flare-ups appear. The indirect zone cooks more gently with the lid closed.
Start thicker foods indirectly, then move them over the fire to finish. Use a probe thermometer in the thickest part of the food; grate temperature and food temperature measure different things.
Put it into practice