Learn how to build direct and indirect heat zones so you can sear, finish, and manage flare-ups with more control.
Why two zones make grilling easier
A grill with one hot side and one cooler side gives you options. Direct heat browns food quickly; indirect heat cooks it more gently with the lid closed. The cooler side is also a landing spot when dripping fat causes flames. Think of the setup as a stovetop burner beside an outdoor oven.
Set up a charcoal grill
Light charcoal in a chimney according to its instructions, then pour the lit coals onto one side of the charcoal grate. Leave the other side free of coals. Put the cooking grate in place, preheat, and brush it clean with a suitable grill-cleaning tool. Position food over the empty side when it needs gentler heat. Keep vents open enough to maintain clean combustion rather than smothering the fire.
Set up a gas grill
Preheat according to the manufacturer’s directions. Keep one burner or bank of burners on and another off. With a two-burner grill, use one side for heat and the other for indirect cooking. With three burners, the outside burners can provide heat while food sits in the center. Adjust the lit burners based on a thermometer near the food.
Cook with both zones
Sear steaks or chops over direct heat, then move them away from the flame to finish. Start thick chicken pieces on indirect heat and finish briefly over the hot side if the skin needs color. Apply sweet sauce near the end because sugar burns easily. Move food with clean utensils and check doneness with an instant-read thermometer rather than relying on grill marks.
Avoid the common mistake
The cooler side still gets hot when the lid is down. Check food regularly, and never assume moving it away from the flame stops cooking. For a first practice session, use a familiar recipe and change only your heat setup.
Put it into practice
Try these tips with our Classic Kansas City BBQ Chicken recipe.