Direct and indirect heat, setting up two zones, charcoal vs. gas, and what grills well.
Direct and indirect heat
Direct heat is cooking right over the flames or coals: fast, hot and good at browning. Indirect heat is cooking beside them with the lid closed, so the grill works like an oven.
Set up every grill with two zones and you can do both. On a gas grill, light the burners on one side and leave the other side off. On a charcoal grill, pile the lit coals on one side.
Steaks, chops, burgers, sausages
- Heat:
- Direct, high
- How:
- Sear both sides; move thick ones to the indirect side to finish.
Chicken pieces on the bone
- Heat:
- Indirect, then direct
- How:
- Cook through on the cool side with the lid down, then crisp the skin over the heat.
Whole chicken, pork shoulder, roasts
- Heat:
- Indirect, medium
- How:
- Lid down the whole time, like roasting in an oven.
Firm fish (salmon, swordfish, tuna)
- Heat:
- Direct, medium-high
- How:
- Oil the fish, leave it until it releases, flip once.
Vegetables (peppers, zucchini, onions, corn)
- Heat:
- Direct, medium-high
- How:
- Cut into big slabs or rounds so they don't fall through; toss in oil first.
| Food | Heat | How |
|---|---|---|
| Steaks, chops, burgers, sausages | Direct, high | Sear both sides; move thick ones to the indirect side to finish. |
| Chicken pieces on the bone | Indirect, then direct | Cook through on the cool side with the lid down, then crisp the skin over the heat. |
| Whole chicken, pork shoulder, roasts | Indirect, medium | Lid down the whole time, like roasting in an oven. |
| Firm fish (salmon, swordfish, tuna) | Direct, medium-high | Oil the fish, leave it until it releases, flip once. |
| Vegetables (peppers, zucchini, onions, corn) | Direct, medium-high | Cut into big slabs or rounds so they don't fall through; toss in oil first. |
Charcoal or gas
Gas lights in seconds and holds a steady temperature: the easy everyday choice. Charcoal gets hotter, takes 15–20 minutes to be ready, and adds more smoky flavor.
Light charcoal in a chimney starter rather than with lighter fluid, which can leave a taste. The coals are ready when they're covered in gray ash. Open the vents for hotter coals; close them partway to cool things down.
Getting it right
- Preheat with the lid closed for 10–15 minutes, so the grates get hot enough to sear and release food.
- Scrape the grates clean with a grill brush or a ball of foil.
- Pat food dry and oil the food, not the grates. Season it.
- Put it down and leave it. It sticks at first and releases once it has a crust.
- Use tongs or a spatula, not a fork: piercing lets juices out.
- Check doneness with a thermometer: see the doneness chart.
Flare-ups and safety
Flare-ups happen when fat drips onto the flames. Move the food to the indirect side until they die down; don't spray them with water, which kicks up ash. Trim thick fat caps before grilling.