Grilling: Setting Up a Three-Zone Fire

Notes

The science behind a three-zone fire lies in heat management and airflow control. By creating distinct zones, you can move food around to avoid overcooking or charring. Common mistakes include overcrowding the high heat zone and not monitoring the temperature of each zone. Always keep a spray bottle with water handy to manage flare-ups safely. For make-ahead, prepare your grill setup just before cooking to ensure optimal temperatures. Store any leftover charcoal in a dry place for future use.

Steps

1. 1 Clear your grill grate and ensure it's clean and oiled to prevent sticking.
2. 2 Arrange charcoal briquettes or wood chunks in one side of the grill for the high heat zone.
3. 3 Place a smaller mound of briquettes or wood on the opposite side for the medium heat zone.
4. 4 Leave the center of the grill empty to create the indirect, low heat zone.
5. 5 Light the charcoal using a chimney starter or electric igniter for a consistent burn.
6. 6 Wait until the briquettes are covered with ash, indicating they're ready for grilling.
7. 7 Spread the coals into your designated zones using a pair of heat-resistant gloves.
8. 8 Close the grill lid and let the temperatures stabilize for about 5-10 minutes.
9. 9 Use an infrared thermometer to check that the high zone is around 450°F to 550°F.
10. 10 Ensure the medium zone is approximately 350°F to 450°F.
11. 11 The indirect zone should maintain a temperature around 250°F to 350°F.
12. 12 Adjust vents to manage airflow and maintain consistent temperatures across zones.
13. 13 Place your food on the appropriate zone based on your cooking needs.