Hot and Cool Zones

Whether you’re working with a charcoal or gas grill, it’s crucial to establish hot and cool zones. On a gas grill these are often built in, either through an upper rack distanced from the heat or easily managed by adjusting the flame on one part of the grill. With a charcoal grill, however, you’ll need to build your fire to one side, so that there’s an area with little or no fire at all. This method is key to ensuring your ingredients get kissed by fire, developing as much char as you’d like, while still getting fully cooked through. Several recipes in this chapter call for using the cool zone during the grilling process—which helps you prevent ingredients from overcooking, particularly for meat, which also benefits from resting before serving.