The technique that will change your grill
Two-Zone Cooking — The Technique Every Grill Master Must Know
Two-Zone Cooking is the big secret of professional BBQ chefs. Instead of spreading charcoal across the entire grill, concentrate it on one side — creating two different cooking zones in the same grill.
A direct heat zone for searing and browning, and an indirect heat zone for slow cooking, smoking and baking. This is the technique that enables Reverse Sear, brisket smoking, pizza baking — all in one grill.
What is Direct Heat?
Direct heat means cooking directly over the hot charcoal — temperatures of 260-370°C+. According to Meathead Goldwyn (AmazingRibs.com), foods under 1 inch thick should cook hot and fast over direct radiant heat only. The meat gets a perfect external crust through the Maillard reaction.
What is Indirect Heat?
Indirect heat means cooking on the side with no charcoal beneath — the heat comes from circulating hot air inside the closed grill, like an oven. According to AmazingRibs.com, the two key temperatures are 107°C (225°F) for low-and-slow smoking and 163°C (325°F) for roasting thick cuts and baking.
How to Set Up Two-Zone Cooking?
The simple way: push all the charcoal to one side. The professional way: use a Slow 'N Sear® that creates a perfect barrier between the two zones with a water reservoir that adds moisture. This setup ensures precise separation and temperature stability for hours.
Reverse Sear Technique
A technique developed by Meathead Goldwyn and J. Kenji López-Alt: start on the cool side (indirect heat) and cook the steak slowly to 50-55°C internal (Medium Rare). Then move to the hot side (direct heat) for 30-60 seconds searing per side. The result: an edge-to-edge even steak with a perfect crust.
Grilling + Smoking in One Grill
No need for two appliances — a charcoal grill with two-zone cooking does it all.
Perfect Reverse Sear
Edge-to-edge even steak with a crispy crust — the technique of fine dining restaurants.
Effortless Long Cooks
With Slow 'N Sear® — stable temperature for hours without intervention.
Professional Results
Full control over the cooking process — from the first sear to serving.
Slow 'N Sear® Original — Smoking Basket for 57 cm Grills
₪299
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Ready to upgrade your grill technique?
Slow 'N Sear® is the tool that enables perfect two-zone cooking in any Kettle grill.
View the Slow 'N Sear® SystemTwo-zone cooking is a charcoal grilling method where charcoal is placed on only one side of the grill, creating two separate zones: a direct heat zone for searing (260-370°C / 500-700°F) and an indirect heat zone for slow cooking and smoking (107-180°C / 225-350°F). This method allows you to sear, smoke, and bake in a single grill.
