The Two-Zone Fire, Explained

The single most useful skill over live fire is building two zones: a hot bed of coals on one side and nothing on the other. Sear over the heat, then slide to the cool side to finish without burning.

It turns a grill into an oven and a panic into a plan. Thick chops, whole birds, and bone-in cuts all want that gentle indirect finish after the crust is set.

Bank your coals to one side, leave the other bare, and keep the lid handy. Master this and you will never serve a charred-outside, raw-inside steak again.

Written by Cade Whitfield for Hunters & Anglers Kitchen.