Two-Zone Heat on a Covered Barbecue

TECHNIQUES HEAT

Two-Zone Heat on a Covered Barbecue

Two-zone heat means part of the barbecue is searing hot and part is left for gentler cooking. Steaks, chicken and sausages all benefit, because you can brown food without burning it while the centre catches up.

Read Time
5m
Skill
Beginner
Applies To
Covered barbecues
Fuel
Gas or charcoal

What you need

  • A barbecue with a lid
  • A hot zone: one or two burners on high, or coals banked to one side
  • A cool zone: burners off, or an empty side of the charcoal grate
  • A probe thermometer
  • Tongs, and a tray for raw meat

Steps

  1. Step 01

    On gas, light the left burners and leave the right burners off. On charcoal, push the lit coals to one side and leave the other side empty.

  2. Step 02

    Close the lid for 10 minutes. The hot grate should be too hot to hold a hand over. The cool side should feel warm, not searing.

  3. Step 03

    Sear on the hot side, then move the food to the cool side and close the lid. Finish to temperature there instead of flipping constantly over the flame.

  4. Step 04

    Rest meat off the heat. Use the hot zone at the end only if you want a last touch of colour.

Gear that suits this setup