Two-Zone Cooking & Grilling Times
Get the perfect grill every time with our expert guide on using the two-zone cooking method, which combines the use of direct and indirect heat.
Keep this article on hand (along with an instant-read meat thermometer) to ensure fast and delicious grilled food every time. First, set yourself up for two-zone cooking. Then, starting with direct heat (unless indicated otherwise), grill according to our suggested times, flipping halfway through each zone’s cook time. There are many variables, so cook times may differ slightly. Just make sure your food is up to temp before digging in!
Two-Zone Cooking
If we had to name the most important grilling technique, it would be two-zone cooking. For thicker cuts of meat, this method will give you a delicious seared crust over direct heat while allowing you to finish the job over the indirect zone for juicy, tender perfection. Some quick-grilling foods may not need both areas, but you should still leave a cooler zone on the grill to protect against flare-ups. Learn about protecting against flare-ups and other great tips in our 5 Steps to Become A Grillmaster article.
Gas Grill
Preheat to medium-high then turn off a burner or two (depending on the size of your grill).
Charcoal Grill
Push hot coals to one side, creating a gently sloping mound.
| Beef | Direct Heat Time | Indirect Heat Time | Internal Temp |
|---|---|---|---|
| Ground Beef Patty, ¾-inch thick | 4-6 min | 4-6 min | 160° |
| Hot Dog, precooked | 2-3 min | 4-6 min (Start with indirect heat) | - |
| Steak, 1-inch thick | 8-12 min | - | 145° |
| Pork | Direct Heat Time | Indirect Heat Time | Internal Temp |
|---|---|---|---|
| Bratwurst, fresh | 2-3 min | 15-20 min (Start with indirect heat) | 160° |
| Bratwurst, precooked | 3-5 min | 8-10 min | - |
| Pork Chop or Steak, ½ to ¾-inch thick | 6-8 min | - | 145° |
| Pork Tenderloin, 1 pound | 6-10 min | 15-25 min | 145° |
| Poultry | Direct Heat Time | Indirect Heat Time | Internal Temp |
|---|---|---|---|
| Boneless Chicken Breast, pounded ½-inch thick | 6-8 min | - | 165° |
| Chicken Pieces, bone-in | 6-10 min | 25-30 min | 165° |
| Ground Chicken or Turkey Patty, ¾-inch thick | 4-6 min | 4-6 min | 165° |
| Seafood | Direct Heat Time | Indirect Heat Time | Internal Temp |
|---|---|---|---|
| Fish, Filet or Steak, 1-inch thick | 8-12 min | - | 145° |
| Shrimp, raw | 4-8 min | - | 145° |
| Vegetables | Direct Heat Time | Indirect Heat Time | Internal Temp |
|---|---|---|---|
| Asparagus | 6-8 min | - | - |
| Bell Pepper, whole | 10-12 min | - | - |
| Corn, husked | 10-12 min | - | - |
| Corn, in husk | 25-30 min | - | - |
| Onion, ½-inch slices | 5-8 min | - | - |
| Portobello Mushroom, whole | 10-15 min | - | - |
| Squash/Zucchini, ½-inch slices | 6-10 min | - | - |
| Tomato, medium, whole | 5-8 min | - | - |
Tips From the Expert
Bill Head, Schnucks Vice President, Meat & Seafood
Schnucks Signature Sausage
Our butchers grind fresh meat in store. Then, they hand mix it with spices using our own signature recipes. It's never frozen, with no preservatives or MSG! Each bratwurst is stuffed in natural casings, then hand twisted by our butchers.
Schnucks Kabobs
Schnucks kabobs are pre-assembled by our butchers and are the perfect way to serve up a complete dinner or a fun and tasty appetizer. Don't see the protein you want? Ask your local Schnucks butcher! Our butchers can assemble most protein options.