A two-zone charcoal fire is the most useful setup in outdoor cooking. One side gives you concentrated heat for colour and searing; the other gives you control, slower cooking and somewhere to move food when the fire gets lively.

What you need

• Good-quality charcoal
• A chimney starter or another manufacturer-approved lighting method
• Long tongs and heat-resistant gloves
• A clean cooking grate
• A reliable thermometer for covered cooking

Build the fire

1. Light outdoors. Set the cooker on a stable, non-combustible surface in a fully open, ventilated area. Never use petrol or other unapproved accelerants.
2. Wait for an established burn. Let the charcoal catch properly. You want a glowing core and the beginning of a light ash coating, not thick ignition smoke.
3. Bank the charcoal. Pour or move the lit charcoal to one half of the fire chamber. Leave the other half free of active coals.
4. Set the grate and preheat. Put the cooking grate in place, close the lid if your cooker has one, and allow the metal to heat for several minutes.
5. Clean and oil lightly. Brush the hot grate clean. Oil the food, or wipe the grate very lightly with an oil-soaked cloth held in tongs.

Use each zone deliberately

Direct zone: Use the side over the coals for browning, searing, crisping and quick-cooking ingredients.

Indirect zone: Use the clear side for thicker cuts, gentle roasting, holding cooked food, or escaping flare-ups.

The lid: With the lid closed, the indirect side behaves more like an outdoor oven. Position the top vent over the food so heat and clean smoke travel across it before leaving.

Control rule: Move the food before you fight the fire. The empty zone is not wasted space; it is your main control.

After cooking

Close the vents and let the charcoal extinguish completely. Keep children and guests away while the cooker cools. Dispose of ash only when it is fully cold and follow local waste guidance.