12
505-00100 Rev A
4.4.
Two-zone grilling
The grill is designed to be versatile and can be configured for direct grilling, barbecuing, smoking and
many other configurations. You can fire up as much charcoal as you need—up to 200 briquettes will fit
in the coal basket—but watch it, that's a lot of heat!
Figure 4-1: Two-zone grilling setup
Classic two-zone grilling.
This is the way we usually configure our grill. For a party of up to 10 people
or so, this is perfect.
Before you light the charcoal, put a drip pan or piece of foil under the right side of the cooking grate
(it's a small step that you will appreciate at cleanup). Add your coals on the left, as usual. After you
light the coals, leave them on the left side of the coal basket. You can spread them in any pattern you
like and make the direct heat zone whatever size you need for the task at hand. Proceed as with any two
zone fire - with the amazing flexibility of the heat control lever.
Workflow in this configuration.
There is a logical workflow from left to right as you are grilling. You
can move a lot of food across this grill in a short length of time. We have grilled hundreds of steaks at
festivals and parties in just a few hours, and you will intuitively "get" how this works once you try it a
few times. Here's a simplified explanation of how we use the grill for production:
Let's assume that you have a nice load of charcoal already lit in the two-zone configuration, direct heat
on the left, with a drip pan on the right:
•
Raise the handle for heat high so you have a nice hot cooking grate.
•
Prep your foods in the kitchen on the cutting board. The cutting board drops into the side
worktable on the right side.
•
Start the food on the left side of the grate for searing and crisping. Rotate it 90 degrees for
crosshatch char marks.
•
Flip and repeat - still on the direct zone to the left.
