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Heat Zones

The two-zone setup behind almost every great cook: coals on one side for direct heat, food on the other for gentle indirect heat, then a final sear to finish. Here's how the airflow and heat actually move.

Zone BBQ Cooking

Direct & indirect heat — control is everything

INTAKEUse fortemp controlEXHAUSTFully openDIRECT HEATHigh temp · sear · colour · crisp ~250°C - 500°Cwater trayINDIRECT HEATLow temp · slow · stays moist~130°Cheat + smoke draw
01
Build the fire
Coals on one side. Intake vent open low on that side. Wait until fully established.
02
Place the food
Food on the opposite side. Exhaust vent open high above the food. Add a water tray underneath.
03
Cook slow
Air rises and draws heat across the food. Hold a steady temp until nearly done.
04
Finish direct
Move over the coals for a final sear. Colour, crust, and crispness.