Direct grilling is your go-to for speed and that beautiful, caramelized crust. This involves spreading your coals evenly across the grilling surface, creating intense, all-over heat. Think steaks, burgers, chicken breasts, or any thinner cut of meat that benefits from a quick, high-heat cook. The goal here is rapid searing, locking in juices and developing fantastic flavor. Keep a close eye on your food with this method, as things can cook quickly!

For larger cuts, or anything requiring a longer, more gentle cook, indirect grilling is the way to go. Here, you bank the coals to one side of the grill, leaving a cooler zone on the other. This creates an oven-like environment, perfect for roasting a chicken, cooking a pork shoulder, or even baking. The cooler zone prevents burning and allows the meat to cook through evenly, resulting in tender, juicy perfection. This method is also ideal for more delicate foods that might fall apart on direct heat.

Finally, don’t be afraid to combine the best of both worlds! A dual-zone setup, with coals concentrated on one side and a cooler zone on the other, offers incredible versatility. You can sear your steak over direct heat for a beautiful crust, then move it to the indirect zone to finish cooking to your desired internal temperature. Experimenting with wood chips or chunks alongside your coals adds another layer of flavor, and remember that controlling airflow with your grill’s vents is key to maintaining consistent temperatures.