*Direct heat is good for quick-cooking ingredients such as thin chops, chicken breasts or cut up vegetables. Use the hottest area, right above the coals. (hot zone) *The cooler zone allows indirect heat to circulate around a larger cut, like a whole chicken or brisket. Place the food away from the coals and cook with the lid on. (Source: BON APPETIT- dash magazine & kaboom wallpaper)
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