From heat zones to resting times -- everything we know about cooking over a flame, distilled into one practical guide for real cooks.
The biggest mistake most home cooks make at the grill is treating it like a single-temperature appliance. A grill has zones, and learning to use those zones is what separates good from great.
Whether you're using charcoal or gas, always have a high-heat side and a low-heat side. Bank the coals to one side on a charcoal grill, or turn one burner off on a gas grill. This gives you control -- sear on the hot side, then finish low and slow on the other.
Moisture is the enemy of a good sear. Pat all protein completely dry with paper towels before it goes near the grill. Wet meat steams; dry meat sears. This applies to chicken, steak, fish, and vegetables alike.
If you're forcing the flip and the meat is sticking, it is not ready. Properly seared meat releases naturally. Wait for it. This single habit will improve your grilling more than any other tip.
Resting allows the juices that have been driven to the center of the meat to redistribute. Five minutes for chicken thighs, 10 minutes for a thick steak, 20 minutes for a roast. Tent loosely with foil -- not tightly, or it will steam and soften your crust.
Grill cooking burns off a lot of seasoning. Season protein aggressively before it goes on -- about twice what you think you need. And always finish with a flake of sea salt right before serving to bring it all alive.