Bank the coals to one side.

Simple.

Pile all your lit coals on one half of the charcoal grate. Leave the other half empty. That’s your two-zone fire. Hot side for searing, cool side for gentle cooking.

You don’t need fancy gadgets or a charcoal basket (though baskets help keep things tidy). Just use a long-handled tool to push the coals over. I aim for about a 50/50 split, but you can adjust: more coals = higher heat, fewer coals = lower.

Why this works: the empty side becomes an indirect zone. The lid traps heat, and the food cooks via convection, not direct flame. Perfect for chicken thighs, pork shoulders, whole fish, or anything that needs to cook through without burning the outside.

Put the food on the cool side, lid on, vents about halfway open. If you need smoke, toss a few wood chunks on the hot coals just before you close the lid.

One thing people mess up: they don’t let the coals ash over completely before arranging. Wait until they’re mostly gray. Otherwise the fire is too wild and your indirect zone won’t stay steady.

Also, keep the lid on as much as possible. Every lift loses heat.

This is the foundation of good charcoal grilling. Master it and you can cook almost anything.