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Direct Grilling
Appears in
Published 2010
1. Dump the lit coals from the chimney starter into the bottom of the grill. Wear a heavy glove to protect your hand.
2. Using a grill hoe, a garden hoe, or other long-handled implement, rake the burning coals to form either a two-zone or three-zone fire (see here).
3. A three-zone fire: The coals are in a double layer on the top right side (for a strong blast of heat for searing) and in a single layer in the center (for a steady, moderate heat for cooking). The bottom left of the grill is free of coals to give you a safety zone where you can keep food warm or dodge flare-ups.