A two zone fire puts all the heat on one side of the grill and none on the other. The hot side gives direct heat for searing; the cool side gives indirect heat, where food roasts through with the lid closed. Bank the coals to one side on a charcoal grill, or light only one side's burners on a gas grill.
How to set one up
Seen from above, here is the same idea on three cookers.
Direct heat vs indirect heat
- Direct heat cooks food right over the fire, mostly by radiant heat from below, like a broiler upside down. It browns fast and is right for anything that cooks in under 20 minutes.
- Indirect heat cooks food beside the fire, with the lid closed, by hot air circling it, like an oven. Nothing burns from below, so thick and fatty foods cook through evenly.
A two zone fire gives you both at once, and a safe place to move food when it flares up or browns too fast. It is the single most useful habit in grilling.
What goes where
| Food | Zone | Why |
|---|---|---|
| Steaks, chops, burgers, sausages, thin vegetables | Direct | Thin and quick: they cook through before the outside burns. |
| Thick steaks (over 1.5 inches) | Both | Start indirect until close to done, then sear direct: the reverse sear. |
| Chicken pieces on the bone | Both | Cook through indirect, then crisp the skin direct for the last few minutes. |
| Whole chicken, roasts, pork loin | Indirect | Too thick for direct heat; they roast with the lid down. |
| Ribs, pork shoulder, brisket | Indirect | Low and slow, with wood for smoke. |
| Fatty foods that flare up | Indirect | Move them off the flames when fat drips and flares. |
On a gas grill
Preheat with every burner on high for 10 to 15 minutes, then turn off the burners under the cool side. Sear over the lit side and move food across to finish, lid down.
On a two burner grill, the zones are tight: put food at the far edge of the unlit side. Three or more burners give room for a true cool zone, which is why we suggest three for most families in our gas grill guide.
The reverse sear
For a thick steak, start it on the indirect side with the lid down until it is about 10 to 15 F below your target, then sear it over direct heat for a minute or two a side. It cooks evenly edge to edge with a dark crust. Our meat temperature chart has the targets.
Grills with room for two zones
Questions people ask
- What is a three zone fire?
- Hot, medium and cool: a deep pile of coals on one side, a thin layer in the middle, and nothing on the far side. It gives finer control on a big grill, but two zones cover almost every cook.
- Should the lid be open or closed?
- Open for a quick sear over direct heat if you are standing over it; closed for anything on the indirect side, so the air inside does the cooking.
- Where do the vents go on a charcoal grill?
- Set the lid vent over the cool side, so heat and smoke are drawn across the food on their way out.
- Can I smoke with a two zone fire?
- Yes. Add a few wood chunks to the coals and cook on the indirect side at 225 to 275 F. Our smoking wood chart pairs the wood with the meat.