Most every grill has hot and cool zones. Most outdoor cooks have no idea where those zones are. One of the best things you can do is grid your cooking chamber—using a piece of graph paper and an oven thermometer. Start by kicking off your grill and letting it pre-heat for 10-20 minutes. Place the oven thermometer in the front lefthand corner. Wait 20 minutes, then open the lid and record the temperature on your piece of graph paper. Move the thermometer to the left, middle of the cooking grate. Wait 20 minutes and record the temperature. Then move it to the left rear, wait 20 minutes and record the temperature. Do this all across your cooking grate front to back, left to right.
By the time you are done, you’ll have a fairly good idea of the temperature differences inside the cooking chamber of your grill or barbecue. This will help you know where to place the meat in your grill for your cooks. Place the meat in the hotter areas when you’re cooking hot and fast, or move it too the cooler area for low ‘n slow cooking.