We love setting up the barbecue for zonal cooking. With one hot side and one cooler side, this method is similar to indirect cooking but with more surface space for direct grilling. Stay with us here, because this is the best of both worlds. Imagine using one side of the grill for grilling steaks and the other as a resting zone - or when cooking wings or sausages, starting the cooking process on the cooler side and with the lid on until almost cooked and then transferring onto the hot side for crisp, flavourful caramelisation.
How to set up for a zonal cook
- Remove the lid and the grill rack.
- Open the bottom vent to fully open.
- Next, place a drip tray or cast iron dish in one half of the barbecue.
- Then add two firelighters to the other side and light.
- Once the cubes are alight, place a half filled chimney starter over the blocks and then leave for 10 minutes to light properly.
- Then, with protective gloves, tip the hot embers into the empty side of the grill. Depending on how long you wish to cook for, you may need to add a little more charcoal to the barbecue .
- With the charcoal rake, move the charcoal to cover one half of the barbecue .
- Place the lid on and also leave the top valve open.
- After five minutes or so, the barbecue is ready to use.
- Remember you can control the heat with the lid off or on by closing or opening the vent at the bottom of the barbecue.
