We played with various coal patterns to achieve different grilling temperatures. Some patterns resembled corn maze designs, ideal for grilling corn using indirect heat. Through these experiments, we discovered several key insights.
High-quality heat-resistant gloves make handling coals much more enjoyable. And, a simple kettle-style grill can become highly versatile with the two-zone method.
What is a Two-Zone Grill Setup?
The two-zone method is essential for effective grilling. It allows you to cook various meats simultaneously, offering the ability to sear and slow-cook without adjusting the grill temperature. This method mimics a gas grill with multiple burners, creating stable and high-temperature zones.
To build a two-zone fire with charcoal, stack coals on one side, leaving the other side bare. This setup is perfect for high-heat cooking (e.g., hamburgers, hot dogs) on one side and slow-cooking (e.g., veggies, steaks) on the other.
Advantages of Two-Zone Cooking
Control is the secret to great barbecue. The two-zone method provides precise control over temperatures, cooking speeds, and grilling sequences. This technique enhances your ability to manage the grill, improving the quality of your barbecue.
How to Properly Set Up & Use Two-Zone Grilling
The two-zone method relies on properly lighting charcoal and arranging it in such a way to create heat only on one side of the grill.
- Light the Charcoal: Fill your charcoal chimney starter two-thirds full and light it. After 10-20 minutes, the charcoal should be ashy and grey.
- Arrange the Coals: Gently pour the hot coals into the grill's charcoal grate, using a fireplace poker or a small shovel to position them. Create an even layer of charcoal on half of the grill or slope the coals for a three-zone fire with high, medium, and low heat zones.
- Vent Management: Use the bottom vent to adjust the grill temperature, generally leaving it mostly open for direct heat.
Direct vs. Indirect Heat Cooking
- Direct Heat: Cooks food quickly, ideal for fast-cooking fatty items like hamburgers and flank steaks that are seared. It is a dry heat source, so it may overcook thin cuts if they are left on too long.
- Indirect Heat: Cooks food slowly, perfect for thicker cuts like chicken, vegetables, and roasts or pork ribs. Cooking foods further from the heat sources lets them cook slower.
Variations of a Two-Zone Fire on a Charcoal Grill
Once you’ve mastered the two-zone method, you can start playing around with different configurations of coals or adding wood chips for extra smoke flavor.
- Curved, Half-Moon Shape: Provides a larger indirect heat zone, ideal for slow-cooking and roasting with added wood smoke flavor. It also works wonderfully for grilling corn without charring the husk.
- Ring of Coals: Creates high heat around the grill's perimeter and lower heat in the center, suitable for quick searing and slow roasting. Add a cast iron wood chip box to the center with oak and pecan chips to punch up the flavor.
- Water Pan Method: Placing a water pan on one side with coals in the center and the other side open creates a humid, controlled cooking environment, especially beneficial for corn. Corn benefits greatly from a humid cooking chamber. This pattern gave us the most control over cooking the corn, but it also took the longest.
Additional Benefits of Two-Zone Grilling
Indirect grilling is one of the most ancient cooking methods and is the origin of our modern American barbecue tradition. Two-zone grilling is versatile, allowing you to smoke meat to perfection and then sear it for grill marks. It’s the best way to cook thick steaks and to slow-cook whole chickens. The indirect side serves as a safe zone to keep food warm without drying it out, avoiding flare-ups. Different coal layering can also help create varied heat levels. A thin layer across the entire grate with an area that is raised is even useful for cooking similar items that are different thicknesses.
Time to Experiment
Two-zone grilling with charcoal grills offers a fun way to experiment with temperatures and flavors. Accessories like half-moon heat deflectors and coal separators enhance temperature control. Try using wood chunks and a water pan to lock in the desired temperature and use the indirect heat side for slow roasting while searing a steak on the same grill over the direct heat zone. Combining direct and indirect cooking methods allows for precise control over cooking speeds and textures. Low indirect heat is also a great way to keep food hot when cooking outdoors and prevents it from going bad when the cooking time goes long.
As corn season aligns with grilling, the sweet smell of roasting corn husks complements hot summer evenings, making it a perfect time to embrace two-zone grilling.
