Bank your coals to one side.

Yes, it’s simple: pile all your lit charcoal on one side of the grill, leave the other side completely empty. That’s it. One zone is hot for searing, the other is cool for slow cooking.

For searing, put the meat directly over the coals. For slow cooking, put it on the empty side and close the lid. The heat and smoke travel across the grill, so you get indirect heat. Adjust the temperature by opening or closing the bottom vent. More air = hotter fire.

A couple things to watch: don’t pile coals too high or they’ll burn unevenly. Keep a clean grate. And if you need a lower temp for something like ribs, start with fewer coals in the chimney — you can always add more.

Two-zone is the only setup you need for most grilling. Learn it once and you’re set.