Direct heat sears, indirect heat cooks through

Direct heat sears, indirect heat cooks through.

Simple: direct heat means coals are piled directly under the food — high heat, short time. Indirect heat means coals are banked on one side (or both sides) and the food sits over the empty part — lower heat, longer time, like an oven.

Set it up based on what you’re cooking. Steaks, burgers, kebabs, veggies — go direct. Whole chicken, pork shoulder, ribs, thick cuts — go indirect. You can also do both: sear direct, then move to indirect to finish without burning.

The trick is knowing your zones. With a standard kettle grill, pile coals on one side for a two-zone fire. One side blazing hot, the other side cooler for indirect. Or dump them all in the center for pure direct. If you’re smoking, you’ll want a snake or minion method with indirect only.

You need both to be a real griller.