Smoke Master

How to complete Smoke Master

Hosting a real BBQ means feeding a group off the grill with food that comes out cooked through and full of flavor, not charred outside and raw inside. The skill is managing heat zones and timing so everything lands together while you stay relaxed.

1. Set up two heat zones: a hot direct side for searing and a cooler indirect side for cooking through and resting.
2. Prep everything before guests arrive: meats seasoned or marinated, vegetables cut, sauces and sides ready.
3. Start the grill early so coals are ashed-over grey or the gas is fully preheated before the first item goes on.
4. Cook in order of timing, moving items to the cool zone once seared, and use a thermometer for thicker cuts.
5. Rest the meat a few minutes before serving and have everything plated around the same time.

Tips

• Cook a couple of items more than you think you need; BBQ guests always eat more than planned.
• Keep a spray bottle of water for flare-ups instead of letting flames scorch the food.
• Have one vegetarian option on a clean part of the grill so nobody's left out.

What counts as done

You ran the grill for a gathering, the food came out properly cooked, and your guests ate well.