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" Published in the June/July 2013 issue There&amp;#039;s a reason men stand guard over their grills: Fire is alive, wind is unpredictable, adjustments are always necessary. Plus, it makes you look knowledgeable and very busy. Since barbecuing is often a group affair that involves more than one thing cooking, it takes vigilant timing as well as a tolerance for preferences. You are more short-order cook than chef, handling requests for blackened dogs, rare steaks, and chicken that&amp;#039;s &amp;quot;not too burny.&amp;quot; For maximum grill efficiency, sanity, and success, the first step is to learn to work your grill in three cooking zones: hot, medium, and low. Then you can grill anything. Steaks. Chops. Corn. Bacon. Clams. Fking pineapple. Anything. How to Do It: For propane grilling \u2014 if you&amp;#039;re that kind of person \u2014 adjust the burner controls to three temperatures. If you have a two-burner grill, suspend a rack above the grill to create the low zone.  For charcoal grills, arrange coals in sections: high pile for high heat, medium pile for medium heat, and the third zone bare. (The food above it will be slow-cooked by ambient heat.)   "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.esquire.com/food-drink/food/how-to/a22742/master-the-grill-0613/>