Two-zone fire: the professionals' number-one trick

All the embers on one side, none on the other: sear on the hot side, finish on the gentle side, save any cut from burning. The move that separates amateurs from masters.

How to set it up (30 seconds)

Once the embers are ready, push them all onto one half of the grill. You get a hot zone (embers underneath) and a gentle zone (nothing underneath). That's it — and it changes everything.

How to use it

Sear hot, finish gentle: côte de boeuf, chicken, thick cuts — crust first, centre after, without charring.
The waiting room: the gentle zone holds what's done without overcooking, while the rest catches up.
Flare-up insurance: dripping fat caught flame? Slide the meat to the gentle side until it calms. Never spray water.

The hand test

No air thermometer? Measure like the masters: open palm 15 cm above the grate. You last 2–3 seconds? Hot embers. 5–6? Medium. 8 or more? Weak — add charcoal or open the vents.

Frequently asked questions

What is two-zone grilling for?

Control: you sear over the hot zone and finish over the gentle one, without burning the outside or leaving the centre raw. And you always have an escape lane from flare-ups.

How do I know if my embers are hot or weak?

Hand test 15 cm above the grate: 2–3 seconds = hot, 5–6 = medium, 8+ = weak. Simple, and used for generations.

Which cuts need two zones?

Anything thick or fatty: côte de boeuf, spatchcocked chicken, ribs, lamb. Thin, fast cuts (sardines, thin steaks) live happily over direct heat alone.

Exact temperatures: the Chef's Station See the products Put it into practice