EditorialFood such as fresh artichokes to prime rib, is cooked on a large grill with an adjustable grate, over red oak at the Hitching Post, in Casmalia, Calif., on July 17, 2021.(Adam Amengual/The New York Times)
EditorialAn example of two-zone grilling, in which you have have both a hot and a cool area on your grilling grate to help prevent disasters, in East Hampton, N.Y., June 18, 2021. Food styled by Susan Spungen. (Johnny Miller/The New York Times)