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How to set up for 2 Zone Grilling on a Parrilla BBQ

Are you looking for a steak that’s perfectly cooked inside and has beautiful char on the outside? Reverse searing is going to be your best friend in getting that perfect finish. All it requires is that your cooking area be set up in a two-zone grilling formation, which Parrilla BBQs are well equipped to handle.

Why 2 Zone Grilling?

The concept of a two-zone cooking area is as simple as it sounds. You have two zones, one hot and one cool. What this allows you to do is slowly cook your meat all the way through, nice and evenly on the cool zone, and when you’re just a little off from finishing, you take it over to the hot zone and blast it with some heat, rendering the fat out and getting an absolutely perfect sear.

Instant Read Thermometer being used checking temperature

We’d always recommend using an instant-read thermometer or meat probe like the meater to know when you should switch zones. And be sure to keep in mind that your steak is going to continue cooking when you switch zones (and even when you take it off to rest.) so don’t cook it to that final target temperature in the cool zone.

How do I set up a 2-zone grilling area?

First, you’ll need to start a fire. Some natural firelighters and kindling built in a grid or pyramid fashion will give you a good starting point and promote some healthy airflow. When you’ve got some nice flames, carefully place your split Ironbark wood (gloves are great as you can gently place the wood without worrying about burning yourself) over the top of your pile and watch as the flames grow larger.

When your wood has burnt down to coals, break them up with a charcoal rake and spread them across the bottom of your cooking area. But to make this the 2-zone grilling experience, be sure to place some extra splits in the area you’ve designated as your high heat spot. Not only does it keep that area hot and ready to go for your sear, but depending on the length of your cook, it also provides a constant supply of fresh coals for that cooler side.