Four ways to cook with fire.

Each technique uses a different relationship between food and heat. Choose the method that fits the cut, the texture, and the time you have.

Cook turning food on a grill over hot coals

Quick · high heat

Direct grilling

Place small, tender foods directly over the heat for quick browning. Turn often enough to prevent burning; use the cool zone if fat ignites.

Steady · covered

Indirect roasting

Set food beside the coals and close the lid. The circulating heat cooks thicker pieces through without keeping them over the hottest embers.

Slow · smoky

Smoke-roasting

Add a modest amount of hardwood to an established coal bed. Keep airflow open enough for clean smoke and check temperature as the cook progresses.

Try a small experiment

Cook one ingredient two ways.

Slice a sturdy vegetable like fennel or cabbage into thick wedges. Char one over direct heat; cook the other beside the coals. Compare the browned edges with the softer, sweeter result.

This is a simple way to learn where your grill runs hottest and how much the fire changes the flavor.

Read the ingredient guide →

Seasonal vegetables prepared for grilling

Good habit: Keep a long pair of tongs and an instant-read thermometer within reach before the food goes on. Tools should be ready before the fire gets busy.

See the useful gear list →