Having talked about the tools of the trade, as well as the secret of searing, I want to get a little deeper into what I think a lot of people find most challenging about grilling: cooking big things a long time. The beauty of hot-fire cooking, for most of us, comes from watching something cook and change and get more delicious in real time; grilling a steak or pork chop, or even a hamburger, is a kind of high-speed cookery, at least if you’re doing it right. It’s essentially a time-lapse version of kitchen cooking. But what about the kind of grilling that actually takes a while? The kind that requires you to judge when the thing is done inside? [...]...