How it works
The two-zone setup involves dividing your BBQ into a direct heat zone and an indirect heat zone. If you are using charcoal, bank the coals to one side of the grill, leaving the other side clear. For gas BBQs, turn one or two burners on high and leave the others off or on low. This creates a hot side for searing and a cooler side for slower cooking or resting. The key is to have a clear temperature difference between the zones, so you can move food between them as needed. Start by searing your food on the hot side to develop a good crust and flavour. This high heat caramelises the surface and locks in juices. Once you have the desired sear, move the food to the cooler side to finish cooking through gently. This prevents burning and allows tougher cuts to become tender without drying out. The cooler side also acts as a safe zone to pause cooking if flare-ups occur or if you need to manage timing between different items. Using a two-zone setup requires some attention to detail. Make sure the lid thermometer is positioned over the cooler zone or in the centre of the grill to get an accurate reading of the cooking chamber temperature. Avoid crowding the hot zone, which can cause flare-ups and uneven cooking. With practice, this method gives you precise control over your BBQ, making it easier to cook a variety of foods perfectly in one session.
Best for
- Better temperature control
- Mixed cooks with different heat needs
- Avoiding flare-ups
- Searing then slow cooking
- Resting food without overcooking
Common mistakes
- Not making zones distinct enough, everything ends up medium heat
- Cooking everything only on the hot side and fighting flare-ups
- Putting the lid thermometer over the hot zone and misreading the chamber temperature
- Overcrowding the hot zone causing uneven searing
- Failing to move food promptly from hot to cool zone