{"id":4689,"date":"2020-03-04T04:40:04","date_gmt":"2020-03-04T09:40:04","guid":{"rendered":"https:\/\/www.smokinlicious.com\/blog\/?p=4689"},"modified":"2021-11-10T13:15:17","modified_gmt":"2021-11-10T18:15:17","slug":"why-two-zone-cooking-method-lets-you-walk-away-from-the-grill","status":"publish","type":"post","link":"https:\/\/www.smokinlicious.com\/blog\/why-two-zone-cooking-method-lets-you-walk-away-from-the-grill\/","title":{"rendered":"WHY TWO-ZONE COOKING METHOD LET\u2019S YOU WALK AWAY FROM THE GRILL"},"content":{"rendered":"
\"The

The SmokinLicious\u00ae culinary crew’s two-zone cooking method set up to smoke Fava Beans on the Gas grill with Wood chunks<\/a>!<\/p><\/div>\n

WHY TWO-ZONE COOKING METHOD LET\u2019S YOU WALK AWAY FROM THE GRILL<\/h2>\n
\"listen

listen to our blog<\/p><\/div>\n

 <\/p>\nhttps:\/\/www.smokinlicious.com\/blog\/wp-content\/uploads\/WHY-TWO-ZONE-COOKING-LETS-YOU-WALK-AWAY-FROM-THE-GRILL-FULL-BLOG-AUDIO.mp3<\/a><\/audio>\n

W<\/span>e all know that the key to easy and successful outdoor cooking is to control the temperature.\u00a0 I also believe that outdoor cooking should not hold you hostage at the grill.\u00a0 That\u2019s why everyone should learn the two-zone cooking method for grilling.<\/p>\n

Let\u2019s cover what type of cooking you can do by this method, why it\u2019s so successful, and how to set up the zones.<\/p>\n

Two Zone Cooking Method- Why it is Best<\/em><\/strong><\/span><\/h2>\n

\"<\/p>\n

 <\/p>\n

T<\/span>wo-zone cooking can be done on any type of grill no matter the fuel source.\u00a0 What is two-zone cooking<\/a>?\u00a0 Using the fuel source on only half the grill while the other half holds the food.\u00a0 Although you may use the unlit side of the grill for most of the cooking, you have the benefit of finishing crispy skins of items or quick cooking thinner cuts of meats on the direct heat side.<\/p>\n

Two-zone cooking is also called direct and indirect cooking<\/a>.\u00a0 The indirect side uses indirect convection heat to cook the food which means the heat generated by the lit side radiates into the material of the equipment and produces heat (convection heat) on the unlit side.\u00a0 The direct side produces the heat within the unit and can be used when quick cooking is needed or when a food that has been cooked on the indirect side needs crisping, additional coloring, or some char.<\/p>\n

Two Zone Cooking Method- The Set Up
\n<\/em><\/strong><\/span><\/h2>\n

\"setting<\/p>\n

T<\/span>he primary reason you want to set up two-zone cooking is most of the grill cooking does not require direct heat.\u00a0 When you consistently cook foods, especially meats, over direct heat, you easily can have dried, stiff, flavorless results.\u00a0 This is due to the components of meat reacting at different temperatures that with direct cooking occur too fast to react.<\/p>\n

I will tell you that you need a grilling area that is large enough to establish two zones.\u00a0 I judge the space needed with a rectangular, disposable foil pan.\u00a0 If the pan can fit on half the grill area without issue, then you have plenty of room for a two-zone setup. \u00a0\u00a0When using a gas grill, this means lighting the burners on one half of the grill. \u00a0If you don\u2019t have an even number of burners, then decide how many are to be turned on and how many left off.\u00a0 \u00a0With a charcoal grill, placing the hot coals on only half the charcoal area.\u00a0 On an electric unit, if you can manipulate the heating element, isolate the element to one side of the unit.\u00a0 The temperature that works ideally for two-zone cooking is 225\u00b0F.\u00a0 Of course, I always add wood chunks<\/a> to give a smoky flavor to the foods.\u00a0 Remember, the hardwood goes on the direct side of the grill or lit burner or hot coals.<\/p>\n

\"Chef

#chefbertandtom<\/p><\/div>\n

Note that you can also use a water pan using two zones.\u00a0 This can be placed on either side of the grill depending on when you need the direct heat side.\u00a0 Keep in mind, when doing meats, it\u2019s great to place a pan under the meat with vegetables (onions, potatoes, celery, peppers, etc.) and a small amount of liquid that can collect the meat renderings.\u00a0 You can also place pans of beans to catch those drippings.\u00a0 Anything is fair game.<\/p>\n

For those times when you don\u2019t want to add any additional foods, you can simply lay a thin foil pan under the grill grate of the indirect side or a sheet of foil.\u00a0 That will collect any fat drippings.<\/p>\n

Cook Anything!<\/em><\/strong><\/span><\/h2>\n

\"Smoking<\/p>\n

 <\/p>\n

S<\/span>ince radiant heat is what you are cooking with when foods are placed on the indirect side, you can cook anything.\u00a0 I love doing tarts and cakes via this method, especially during the hot months when you don\u2019t want to lite your indoor oven.\u00a0 In fact, those are the times that I cook an entire meal using a two-zone setup.<\/p>\n

You can also cook multiple items using both direct and indirect heat<\/a>.\u00a0 A long cooking meat goes on the indirect side, is cooked to temperature and held there, while a side dish is cooked on direct heat.\u00a0 Don\u2019t forget, if the cookware you use is high heat tolerant, you can use cookware as well. \u00a0This is how I can make cakes, tarts, and bread on the grill.\u00a0 You need to view this equipment like an oven as that is essentially what it is!<\/p>\n

Two Zone Cooking Method- Use Like an Oven & Walk Away<\/em><\/strong><\/span><\/h2>\n

\u00a0<\/em><\/strong>I<\/span>\u2019m going, to be honest.\u00a0 Although it\u2019s true that you can produce more moist foods using a two-zone method the real reason I love this method of cooking is I can walk away from the grill.\u00a0 This is particularly true when using a gas grill which holds the temperature steady, which for me, is 250\u00b0F for long cook meats and regular baking temperatures for all my cookies, cakes, tarts, bread.\u00a0 Remember, charcoal grills will still require you to refuel so the temperature can fluctuate more if you\u2019re not careful.\u00a0 Keeping an extra chimney starter of charcoal going will solve that issue.<\/p>\n

What is a two zone fire?\u00a0\u00a0 You may ask…
\n<\/em><\/h2>\n

\u00a0<\/em>A two zone fire is also called two-zone cooking method can be used to grill or smoke any type of food on any grill (smoker, gas, charcoal, wood-fired or electric)!\u00a0 Setting up a two-zone cooking method is very easy- have a hotter side on one half of the grill and a lower or no setting on the other half. A two zone fire gives the cook or chef \u201ca stylized or finessed\u201d way to grill without ruining great food flavors by over cooking.\u00a0 It is especially the best way to cook meats and vegetables. Keep in mind that grills radiate and transfer heat, so it\u2019s really not necessary to crank up every burner or heat source to a temp equivalent to the Sun! \u00a0It\u2019s as simple as that!<\/p>\n

As a final note, even though two-zone cooking allows you more time away from the grill, you still need a good digital thermometer to monitor the temperature of the food.\u00a0 Invest in an easy read one and you\u2019ll really enjoy this new way of grilling and smoking.<\/p>\n

SmokinLicious products used in this blog:<\/h2>\n

Wood Chunks- Double & Single Filet<\/a>\"Visit<\/a><\/h3>\n
\"More

More Related reading on #twozonecooking<\/a> method and other food items to prepare<\/p><\/div>\n

Additional reading:<\/h2>\n

-EASY GRILL ROASTED TOMATOES<\/a><\/h3>\n

-ODE TO THE GRILLED FAVA BEAN<\/a><\/h3>\n

-WOOD ROASTED ONIONS TO DIE FOR!<\/a><\/h3>\n

 <\/p>\n

\"Dr.

Dr. Smoke- The two-zone cooking method on the gas grill is a great time saver for the busy Chef trying to prepare other parts of the meal menu!<\/p><\/div>\n","protected":false},"excerpt":{"rendered":"

The primary reason you want to set up two-zone cooking is most of grill cooking does not require direct heat. When you consistently cook foods, especially meats, over direct heat, you easily can have dried, stiff, flavorless results.<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[138,81,1,188,1005,1009],"tags":[1031,76,846,1032,669,61,999,165,135,815,30],"class_list":["post-4689","post","type-post","status-publish","format-standard","hentry","category-cooking-with-wood","category-dr-smokes-insights","category-general-smoking-information","category-hardwood-chunks","category-indirect-cooking","category-two-zone-cooking-method","tag-direct-and-indirect-cooking","tag-grilling","tag-indirect-cooking","tag-indirect-grilling","tag-indirect-method-of-cooking","tag-outdoor-cooking","tag-radiant-heat","tag-smoker-wood","tag-smoking-wood","tag-two-zone-cooking-method","tag-wood-chunks"],"yoast_head":"\nWHY TWO-ZONE COOKING METHOD LET\u2019S YOU WALK AWAY FROM THE GRILL - Smokinlicious\u00ae Smoking Wood Tips<\/title>\n<meta name=\"description\" content=\"Direct & indirect cooking should be applied based on food types! 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