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For foods that require a hot sear, like a steak, or that take a long time to cook through, like a bone-in chicken breast, you'll want to build a two-zone fire. Arrange all the lit coals on one half of the grill's lower grate. That creates a searing surface over the side with coals, and an indirect cooking area on the side without. With either method, add coals continuously every 30 to 60 minutes to roughly maintain the quantity that you started with.
When to close the lid. There's no hard and fast rule about when to use the lid, so you'll need to take clues from what you're cooking. Generally, most foods that cook quickly, over a single-zone fire, can be cooked without the lid in place. You'll want the lid for foods that take longer to cook because it helps trap hot air, producing indirect convection heat, which cooks foods through without scorching the surface from direct contact with flames.
Begin with the larger pieces, such as flowers or branches, which will form the foundation of your wreath. Make sure to distribute them evenly around the circle to create balance. As you attach each piece, wrap the floral wire tightly to secure them in place. Don’t shy away from layering; overlapping elements adds depth and dimension to your wreath.
circle wire wreath
If you’re using a grapevine wreath, it’s often ready to use as is. You might want to trim any excessively long vines to create a more uniform look. For a foam wreath base, wrap it with green floral tape to give it a natural color and texture, concealing the foam beneath. This will help your arrangement blend seamlessly with the base.
making a wreath base
