Technique

Two-Zone Cooking

Setting up your grill with one hot direct-heat side and one cooler indirect side for maximum control.

Two-zone cooking is the foundation of advanced grilling. On a charcoal grill, you pile coals on one side, leaving the other empty. On a gas grill, you fire up half the burners. The hot side sears and crisps; the cool side finishes thick cuts gently or holds food at temp. Combined with the lid down, the cool zone effectively becomes an oven.

Why it matters

If you've ever burned the outside of a chicken thigh while leaving the inside raw, two-zone cooking is the fix.

Related Terms

Reverse Sear

Cooking a thick steak slowly at low heat first, then finishing with a hot sear for a perfect edge-to-edge cook.

Indirect Heat

Cooking food next to (not directly over) the fire, using the grill lid as an oven.

Direct Heat

Cooking food directly over the fire for searing, char, and quick weeknight grilling.

Used In These Articles

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