What Are Grill Zones? An Expert Explains Why They're the Key to Better Grilling

When you're grilling this summer, you might notice that many recipes—and even instructions from grill makers—call for direct or indirect grilling. Your grill can be split into two zones: one over direct flame and the other over indirect heat. It's important to understand the difference between these two zones—whether you’re using a gas or charcoal grill and no matter what kind of food you’re cooking.

We spoke to a grill master who says that using the right method and zones is key to perfect grilling. Ahead, learn how direct and indirect grill zones work, how to set them up, and the foods that work best with each method.

Grill Zones: Direct vs. Indirect Grilling

You can use direct heat, indirect heat, or a combination of both when grilling. The technique that you choose will ultimately depend on what it is that you’re grilling. “The thickness of the food typically dictates the type of cooking method," says Green. The thicker the food, the greater the possibility that the indirect method will be needed at some point in the process. For example, if you’re grilling a steak that is several inches thick, you could start off on direct heat to create a nice char. However, leaving it over direct heat will ultimately cause the meat to burn, so a transfer to indirect heat will help the steak cook evenly and thoroughly. 

Direct Grilling

Direct grilling is very similar to broiling, says Green. It's what you probably think of when you think about grilling; food is cooked in the zone directly over the heat source. This technique is often used to sear thick cuts of meat or add obvious char marks to meat, fish, vegetables, and fruits. To ensure even cooking, Green recommends turning food every so often when it is being direct grilled. Not only will the food cook evenly, but the grill marks will also be evenly spaced. 

Indirect Grilling

According to Green, indirect grilling is most similar to roasting and takes place in the zone that is not directly over the heat source. “The indirect method has the added benefits of that grilled texture, flavor, and appearance you can’t get from an oven,” he says. The heat rises, reflects off the lid and inside the surfaces of the grill, and slowly and evenly cooks the food from all sides. The circulating heat works much like a convection oven, so there’s less need to flip or rotate the food.

The Best Foods for Direct Heat Grilling

The direct heat method is a great choice for foods that take less than 20 minutes to cook. It’s ideal for a lot of the foods that we all associate with summer grilling, such as steaks, burgers, pork chops, meat and vegetable kabobs, sausages, hot dogs, and seasonal vegetables like corn, zucchini, peppers, and onions.

The Best Foods for Indirect Heat

Green recommends using the indirect heat method for foods that require 25 minutes or more of grilling time or for foods that are so delicate that direct exposure to the heat source would dry them out or scorch them. This includes dishes like pork roasts, whole chickens, turkeys, and delicate foods such as shrimp and fish fillets. 

What Is Dual-Zone Cooking?

Using a combination of both direct and indirect heat grilling is the best technique for many dishes, says Green. It allows for flexibility, especially if you’re cooking multiple foods on the grill at once. For example, when Green roasts a whole chicken in the indirect zone, he can simultaneously grill some asparagus or corn on the direct zone.

A combination of the two zones is also perfect for cooking thick-cut steaks like tomahawks. Green starts by bringing the steak to room temperature using the indirect zone, then transferring it to the direct zone to finish cooking by searing (similar to the reverse searing method that uses the oven and the stovetop). Pork loin roast is another dish where Green uses both methods—the roast does most of the cooking in the indirect zone (which keeps it moist in the process) before being moved to the direct zone to develop some golden brown color. 

How to Set Up Your Grill for Direct or Indirect Heat and Dual Zones

Direct and indirect grilling work similarly for both charcoal and gas grills, says Green. The setup is virtually the same, so it really comes down to personal preference and the ingredients you’re cooking.

Direct Heat on a Charcoal Grill

1. Spread the hot coals evenly across the charcoal grate. 
2. Set the cooking grate over the coals and place the food on the grates. 
3. Place the lid on the grill and lift it only to turn the food or test for doneness at the end of the recommended cooking time.

Direct Heat on a Gas Grill

1. Preheat the grill with all of the main burners on high. 
2. After 15 minutes of preheating, clean the cooking grates or flat-top cooking surface, then place the food on the grates or surface. 
3. Adjust all burners to the temperature noted in the recipe. 
4. Close the lid and lift it only to turn the food or test for doneness at the end of the recommended cooking time.

Indirect Heat on a Charcoal Grill

1. Arrange the hot coals evenly on one side of the charcoal grate. 
2. Place the cooking grate over the coals and place the food on the grates, centered over a drip pan or empty space. 
3. Place the lid on the grill and lift it only to baste or check for doneness at the end of the recommended cooking time.

Indirect Heat on a Gas Grill

1. Preheat the grill with all of the main burners on high. 
2. After 15 minutes of preheating, clean the cooking grates or flat-top cooking surface. 
3. Place the food on the grates, then adjust all the burners to the temperature noted in the recipe, turning off the burners directly below the food.

Dual-Zone Grilling

You can set your grill up to work at a dual capacity—half direct and half indirect. For a charcoal grill, place a few cold coals on top of the hot ones on one side of the grill. For a gas grill, keep the burners on one side around medium-high heat and lower the burners on the other side to a lower heat.