Some people who own BBQs do not realise that the grill has two separate zones, which are divided by heat. The hottest zone is in the middle and is best for direct cooking, while the other is at the sides and is better for indirect grilling. Read on to learn how to exploit each zone to the full.
Hottest zone
The zone on your grill that is right in the centre is the hottest part and it is where quick BBQ foods should be cooked. That means meats such as pork or beef in the shape of kebabs, burgers or steaks. Another good BBQ option for fast direct cooking in the hottest zone is pizza. Some vegetables will work cooked in this way – notably larger solid ones like mushrooms, peppers and courgettes. If grilling kebabs, aim for similarly sized food pieces to ensure that you achieve an even cook.
Secondary heat zone
This zone can be found either side of the grill and the coals do not reach the same temperature here. It is the spot for slower, indirect cooking while the family lazes on Outback reclining chairs. Chicken is one BBQ food choice that must be grilled in this slow fashion, as otherwise there is a real risk of salmonella poisoning. Large fish should also be cooked slowly in the lower heat zone, as otherwise it tends to be raw inside and burned black on the outside.
Now you know exactly what foods to cook in each area of your BBQ grill.
