Get your fire going.

Insert you grilling plates.

One close to the coals and one higher up so you have 2 direct zones.

Get your grill up to the required temperature between 350-600 degrees F or 180-325 celsius.

You are ready to go, long tongs and possibly a glove/gauntlet.

Sear meat on the hottest part of the grill and move it to the higher section to allow slower more controlled cooking and less burning.

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