Mastering your Grill with the Two-Zone Technique _ ChefSteps

The Art of Two-Zone Grilling: A Game-Changer for Barbecue Enthusiasts

Managing heat and temperature is one of the hardest things about grilling and cooking over open fire, charcoal. However, by utilizing two-zone grilling, you can achieve a level of precision that takes your barbecue game to the next level. This technique involves dividing your grill into two distinct zones: a hot zone and a cold zone.

To start, we need to understand how coals interact with heat. When you arrange coals in a way that creates a temperature gradient, you're essentially creating two separate areas for cooking. The hot zone is where the coals are concentrated, producing intense heat perfect for searing meat, crisping vegetables, and preheating heavy cast-iron pans. On the other hand, the cold zone provides a more gentle heat, ideal for slow-cooking larger pieces of meat or resting food after it's been seared.

One of the most crucial elements in two-zone grilling is airflow. To achieve optimal temperature control, you need to ensure that air can flow freely between the hot and cold zones. This can be achieved by using a chimney or adjusting the grill's vents to create a gentle breeze that will carry heat from one zone to the other.

In our kitchen, we've had the pleasure of working with various grills, each with its unique characteristics. However, when it comes to two-zone grilling, there's only one tool that truly excels: the chimney starter. This device allows us to precisely control the amount of coals and airflow, giving us the flexibility to adjust temperatures on the fly.

For this video, we're using a large chimney starter to accommodate our needs. We've arranged the coals in a way that creates a temperature gradient, with the hottest coals on one side of the grill and the coolest coals on the other. By adjusting the airflow, we can fine-tune the temperatures in each zone to suit our cooking style.

As you can see, when we add paper to the grill, it immediately starts to smolder. This is a sign that the heat is intense, and we know we're ready to cook. We'll place our meat on the hot side of the grill, allowing it to sear for a few minutes before moving it to the cold zone.

The beauty of two-zone grilling lies in its versatility. By adjusting the temperature in each zone, you can achieve a range of effects, from quick searing and crisping to slow-cooking and resting. This technique allows you to cook with precision, taking into account the specific needs of your dish.

In our experience, two-zone grilling has revolutionized the way we approach barbecue. By mastering this technique, you'll be able to achieve consistent results, whether you're cooking for a small gathering or a large crowd. With a little practice and patience, you'll be well on your way to becoming a two-zone grilling master.

To get started with two-zone grilling, you'll need a few essential tools: a chimney starter, coals, paper, and a grill with adjustable vents. By understanding the principles of heat management and airflow, you can create two distinct zones that work together in harmony.

The key to successful two-zone grilling is finding the right balance between hot and cold temperatures. It's not about creating an ice-cold zone or a scorching hot zone; rather, it's about creating a gradient of heat that allows for optimal cooking conditions. By adjusting the temperature in each zone, you can achieve a range of effects, from quick searing and crisping to slow-cooking and resting.

In our kitchen, we've found that using two zones allows us to cook with precision and confidence. Whether we're cooking steaks, chicken breasts, or vegetables, we know that we have the temperature control to produce consistent results. With a little practice and patience, you can master this technique and take your barbecue game to new heights.

One of the most significant advantages of two-zone grilling is its flexibility. By adjusting the temperature in each zone, you can adapt to changing cooking conditions, whether it's a sudden change in temperature or an unexpected flare-up. This technique allows you to think on your feet, responding to the needs of your dish with precision and finesse.

In this video, we're going to walk you through the process of two-zone grilling, from setting up the grill to cooking the perfect piece of meat. We'll explore the principles of heat management and airflow, providing tips and tricks for achieving optimal results. Whether you're a seasoned barbecue enthusiast or just starting out, we invite you to join us on this journey into the world of two-zone grilling.

By mastering this technique, you'll be able to achieve a level of precision and consistency in your cooking that will take your barbecue game to new heights. With two-zone grilling, you can create complex dishes with ease, from tender slow-cooked meats to crispy seared vegetables. This technique is not just for advanced grillers; it's accessible to anyone who wants to elevate their cooking skills.

So, what are you waiting for? Join us on this journey into the world of two-zone grilling, and discover a new way of cooking that will revolutionize your barbecue experience. With practice, patience, and the right tools, you can master this technique and become a grill master like no other.

"WEBVTTKind: captionsLanguage: en600 Degrees I'm going to come towards you get away from The Hot Zone see that temperature dropping check that out that's a that's not a two Zone that's an infinite Zone that's a 200 Zone we've done so much grilling and barbecue at Chef's apps and we've shown two Zone grilling but we've never quite talked about it directly in one video we've done it for our Yakitori videos where we have a beachoton set up we've done it for pretty much all of our grilling um but I want to walk you through what is two zone why does it matter one of the hardest things about grilling and cooking over open fire open heat charcoal is managing heat right uh managing temperature and heat is really tricky Tucson cooking works like this all the coals go in say one side here uh just so I have a rep and hot section so I can sear food crisp food preheat a big heavy cast iron pan and then as things are searing maybe they're flaring up maybe you want them to rest or cool down or if it's a bigger piece of meat and you want to cook slower you move it to the cold area where I have little or no coals at all and the other side of that too is as I'm working my station over here is a lot cooler so you can put all your coals on one side there's gonna be ripping hot it's for searing it's for quick cooking thin things crisping sizzling and then you have a colder section you can move things out of a fire out of flare-ups or just for resting or slow cooking and then you know I got a tray or working surface over here that's not super hot really straightforward stuff not enough people do it let's get into it here's the thing chimney not a lot of folks use these big one little one you can use them little little bit of coals big amount of coals uh you've seen on chefsteps we've actually used these as a grill you know you can cook a steak right on top of these things it gets like a zillion degrees so I'm gonna get some coals going starts off with some paper I'm gonna put my hot coals on this side of the grill so I'm gonna start my chimney on this side of the grill here's what I do right there foreign we're ready to cook here we go that's it now I just walk away I know it's so easy see you in 10 minutes we've had our briquettes going in our chimney for 10 to 15 minutes depending on your batch size um and I'm looking for the you can see in these little holes red red red red red red right up to the top layer and just the top layers barely kind of going right now um you can wait till the Top's all the way done but I'm gonna dump them in the grill and they're gonna keep going anyways for a while I'm not gonna put food right on it so I want to maximize how much energy I have left to cook with can somebody's ashes they're gonna dump on my toes and here's what we do all grills are a little bit different this one's got this nice little like hatch here otherwise you just lift up the whole thing I like a tool like this you know a little rake so I like a two Zone that's like closer right under the grill just enough for airflow to keep it really hot so you know this is almost like one third of the space or the surface area on the grill is Kohl's then it starts to cool off down here and that doesn't mean that it's ice cold over here you can still cook a nice piece of meat over here once the grill is going here's what I'm gonna do I'm gonna lay these on the two Zone and we'll see where the heat really is okay ah it works see how hot that is the paper's gone it's not even there anymore look at this one he just has a little bit of oil stains in them okay I won't burn any more paper you get the idea it's hot over here not so hot colder let's cook jeez we're just trying to choose on girl two zones all right600 Degrees I'm going to come towards you get away from The Hot Zone see that temperature dropping check that out that's a that's not a two Zone that's an infinite Zone that's a 200 Zone we've done so much grilling and barbecue at Chef's apps and we've shown two Zone grilling but we've never quite talked about it directly in one video we've done it for our Yakitori videos where we have a beachoton set up we've done it for pretty much all of our grilling um but I want to walk you through what is two zone why does it matter one of the hardest things about grilling and cooking over open fire open heat charcoal is managing heat right uh managing temperature and heat is really tricky Tucson cooking works like this all the coals go in say one side here uh just so I have a rep and hot section so I can sear food crisp food preheat a big heavy cast iron pan and then as things are searing maybe they're flaring up maybe you want them to rest or cool down or if it's a bigger piece of meat and you want to cook slower you move it to the cold area where I have little or no coals at all and the other side of that too is as I'm working my station over here is a lot cooler so you can put all your coals on one side there's gonna be ripping hot it's for searing it's for quick cooking thin things crisping sizzling and then you have a colder section you can move things out of a fire out of flare-ups or just for resting or slow cooking and then you know I got a tray or working surface over here that's not super hot really straightforward stuff not enough people do it let's get into it here's the thing chimney not a lot of folks use these big one little one you can use them little little bit of coals big amount of coals uh you've seen on chefsteps we've actually used these as a grill you know you can cook a steak right on top of these things it gets like a zillion degrees so I'm gonna get some coals going starts off with some paper I'm gonna put my hot coals on this side of the grill so I'm gonna start my chimney on this side of the grill here's what I do right there foreign we're ready to cook here we go that's it now I just walk away I know it's so easy see you in 10 minutes we've had our briquettes going in our chimney for 10 to 15 minutes depending on your batch size um and I'm looking for the you can see in these little holes red red red red red red right up to the top layer and just the top layers barely kind of going right now um you can wait till the Top's all the way done but I'm gonna dump them in the grill and they're gonna keep going anyways for a while I'm not gonna put food right on it so I want to maximize how much energy I have left to cook with can somebody's ashes they're gonna dump on my toes and here's what we do all grills are a little bit different this one's got this nice little like hatch here otherwise you just lift up the whole thing I like a tool like this you know a little rake so I like a two Zone that's like closer right under the grill just enough for airflow to keep it really hot so you know this is almost like one third of the space or the surface area on the grill is Kohl's then it starts to cool off down here and that doesn't mean that it's ice cold over here you can still cook a nice piece of meat over here once the grill is going here's what I'm gonna do I'm gonna lay these on the two Zone and we'll see where the heat really is okay ah it works see how hot that is the paper's gone it's not even there anymore look at this one he just has a little bit of oil stains in them okay I won't burn any more paper you get the idea it's hot over here not so hot colder let's cook jeez we're just trying to choose on girl two zones all right600 Degrees I'm going to come towards you get away from The Hot Zone see that temperature dropping check that out that's a that's not a two Zone that's an infinite Zone that's a 200 Zone we've done so much grilling and barbecue at Chef's apps and we've shown two Zone grilling but we've never quite talked about it directly in one video we've done it for our Yakitori videos where we have a beachoton set up we've done it for pretty much all of our grilling um but I want to walk you through what is two zone why does it matter one of the hardest things about grilling and cooking over open fire open heat charcoal is managing heat right uh managing temperature and heat is really tricky Tucson cooking works like this all the coals go in say one side here uh just so I have a rep and hot section so I can sear food crisp food preheat a big heavy cast iron pan and then as things are searing maybe they're flaring up maybe you want them to rest or cool down or if it's a bigger piece of meat and you want to cook slower you move it to the cold area where I have little or no coals at all and the other side of that too is as I'm working my station over here is a lot cooler so you can put all your coals on one side there's gonna be ripping hot it's for searing it's for quick cooking thin things crisping sizzling and then you have a colder section you can move things out of a fire out of flare-ups or just for resting or slow cooking and then you know I got a tray or working surface over here that's not super hot really straightforward stuff not enough people do it let's get into it here's the thing chimney not a lot of folks use these big one little one you can use them little little bit of coals big amount of coals uh you've seen on chefsteps we've actually used these as a grill you know you can cook a steak right on top of these things it gets like a zillion degrees so I'm gonna get some coals going starts off with some paper I'm gonna put my hot coals on this side of the grill so I'm gonna start my chimney on this side of the grill here's what I do right there foreign we're ready to cook here we go that's it now I just walk away I know it's so easy see you in 10 minutes we've had our briquettes going in our chimney for 10 to 15 minutes depending on your batch size um and I'm looking for the you can see in these little holes red red red red red red right up to the top layer and just the top layers barely kind of going right now um you can wait till the Top's all the way done but I'm gonna dump them in the grill and they're gonna keep going anyways for a while I'm not gonna put food right on it so I want to maximize how much energy I have left to cook with can somebody's ashes they're gonna dump on my toes and here's what we do all grills are a little bit different this one's got this nice little like hatch here otherwise you just lift up the whole thing I like a tool like this you know a little rake so I like a two Zone that's like closer right under the grill just enough for airflow to keep it really hot so you know this is almost like one third of the space or the surface area on the grill is Kohl's then it starts to cool off down here and that doesn't mean that it's ice cold over here you can still cook a nice piece of meat over here once the grill is going here's what I'm gonna do I'm gonna lay these on the two Zone and we'll see where the heat really is okay ah it works see how hot that is the paper's gone it's not even there anymore look at this one he just has a little bit of oil stains in them okay I won't burn any more paper you get the idea it's hot over here not so hot colder let's cook jeez we're just trying to choose on girl two zones all right\n"