Setting Up a Two-Zone Fire

Pile all the lit charcoal on one side of the grill and leave the other side empty. On a gas grill, run one or two burners on high and leave the rest off. Now you have a hot zone for searing and a cool zone for slow cooking with the lid closed. Thick chops, chicken pieces and sausages go on the cool side until they're nearly cooked, then move over the coals to brown. If fat drips and flares up, move the food to the cool side until the flames die down.