Serves: 5

When hot dogs and hamburgers were standard grilled fare, a simple direct fire was about all you needed. But as America's tastes have evolved, so has grilling. More advanced recipes (like some of those presented in this book) might have you searing on Direct High and finishing up over Direct Medium. Simple enough on a gas grill, where you just turn a knob or two, but what do you do on a charcoal grill? Hop onto to the barbecue wagon and you'll find chefs and cookbook authors building creative coal configurations they swear give the ultimate control over a charcoal fire. So is there a secret to stacking and stoking the coals that we haven't divulged here?

Many charcoal enthusiasts think the best way to set up your charcoal grill is to "load the deck," so to speak. According to some experts, the solution is as easy as setting up different cooking temperatures, or heat zones, by making two different-sized piles of prepared coals or by sloping the entire bed of coals. They place one-third of the prepared coals in a single layer on one side of the grate and two-thirds in a double layer on the other side. This, they argue, gives them a Medium and a High temperature zone, and better heat control.

So, what's the verdict? Hey, it's your party and you can grill the way you want to, but we think setting up different heat zones is more work than it needs to be. Why? Because you can pretty much control the heat of your charcoal grill by simply adding or subtracting the number of coals you add to the fire. To get a hotter fire, simply add more coals to your initial settings. To achieve a lower temperature, simply use fewer coals. This may require some experimentation on your part to obtain the desired results.

If the recipe calls for SEARING OVER DIRECT HEAT AND FINISHING OVER INDIRECT, set up your grill for an Indirect fire. Sear the food directly over the coals, then move your food over Indirect heat. If the instruction is to SEAR OVER DIRECT HIGH HEAT AND TO FINISH OVER INDIRECT MEDIUM HEAT, before you start the fire you can simply add five to ten coals to the side where you'll be searing. Easier still, sear over Medium heat, but extend the searing time by a minute or two.

For recipes that require one cooking method (Direct or Indirect) but a change in temperature, here's what you do: FOR MOVING FROM HIGH TO MEDIUM HEAT, you can simply adjust the cooking method to grill over Medium heat for the entire time and slightly increase your cooking time. In rare cases when a recipe instructs MOVING FROM MEDIUM HEAT TO HIGH HEAT, we think you're better off strictly over Medium heat. Again, you will need to adjust your grilling times. Anytime you have to adjust cooking times, it's wise to use a meat thermometer to ensure the proper doneness temperature is reached.

What it all boils down to is minor adjustments in timing or charcoal set-up to get you to the desired results. Just remember to always grill with the lid on. With a little practice you'll be shuffling briquets like a pro, or getting very familiar with your trusty timer. Either way, a great meal will be your reward!

From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

More Recipes from the Weber's Big Book of Grilling Cookbook:
01-The Grilling Gospel According To Weber
02-The Birth Of American Grilling: Sparking A Passion
03-Choosing A Grill: Features Are A Grill's Best Friend
04-The Griller's Toolboox: The Right Stuff
05-Grilling And Food Safety: Be Careful Our There
06-Hot Pants Are Out: Lesson Learned
07-Mastering The Fire: Direct Cooking
08-Mastering The Fire: Indirect Cooking
09-Mastering The Fire: Charcoal Grilling
10-The Briquet Shuffle: Tricks Of The Trade
11-Mastering The Fire: Gas Grilling
12-Check Your Char-O-Scope: Free Your Inner Griller
13-Grilling In The Elements: Grillers In The Mist
14-Mastering The Fire: Smoke Cooking On The Grill
15-Tips For Beginners: Getting Started
16-Smoking Woods: Where There's Smoke, There's Flavor
17-A Match Made In Heaven: Beer And A Barbecue
18-Perfect Margaritas
19-Sippin' In The Shade: Summertime Lemonade
20-Which Wine? Drink What You Like
21-The Fifth Taste: Umami
22-Classic Iced Tea: With Lemon, Please
23-Life's A Party: What To Serve
24-What You Need To Know About The Recipes
25-Is It Done Yet? A Word Or Two About Doneness