The AI answer we saw
To set up a two-zone fire, light your charcoal using a chimney starter until coals are fully ashed over. Once ready, pour all the coals to one side of the grill, leaving the other side empty—this creates a direct heat zone (hot side) and an indirect heat zone (cool side). Place the cooking grate on top. Use the direct zone for searing and high-heat cooking, and the indirect zone for slower cooking, finishing thicker cuts, or keeping food warm without burning. This setup gives you precise temperature control and is ideal for cooking chicken, ribs, and thick steaks.
Captured during this Readable report run. Answers can vary by AI tool and date.