The ideal temperature zones in your barbecue

When barbecuing, it's important to realize that not every part of the grill heats up evenly. The heat isn't evenly distributed, especially when using wood or charcoal. By consciously creating different temperature zones in your barbecue, you gain more control over the cooking process of your meat or vegetables. This prevents things from cooking too quickly or having to simmer for too long. By cleverly arranging your fire, you can work more calmly and with better results.

The 3 temperature zones:

1. Hot zone – directly above the fire. For direct grilling.
2. Medium heat zone – right next to the fire. For gentle, continuous cooking.
3. Cooling zone – edge of your rack. For resting or keeping warm.

How do you create those zones?

Place the wood to one side of your barbecue. Don't spread the coals out. This will naturally create warm and cool areas.

Why this works

You can switch. Is the meat almost done? Place it on the cool side. Need to sear it? Move it to the hot side.

Tip from the barbecue master

Use a piece of Swarthaak on the medium heat zone for extra aroma during cooking.