Frank Key's Cafe supplies

What’s the best way to controll the temps of a charcoal grill?

I love to cook on the grill and have recently purchased a nice charcoal grill. I’ve always used gas before and i’m having some problems keeping the coals hot long enough and controlling the temp in general. I know how to get it started and to let the coals become white before grilling but i’m having problems with when and how I should let more or less air into the grill. I know more air should mean more heat, but is that always true?? Especially after the coals are white hot and the flames are out, is it really best to leave the vents open on the lower section and the lid open also, or maybe a combination of open and closed?? Thanks for the help!

Charcoal grilling is something that can take years of experience to master. So many variables can affect the way a charcoal grill cooks such as, the amount of charcoal used, the speed of the wind, humidity and of course the air vents.

In general, if you want the grill to cook fast and hot (burgers, thin steaks), open the top vents all the way and possibly tilt the lid to leave even more air space and open the bottom vents at least 3/4.

For a slow cook (uncooked brats, chicken) open top vents about 1/6 and the bottom vents no more than 1/2.

To address the more air = more heat question, More air does = more heat if you have enough charcoal. If you have a very small pile of charcoal and try to cook with the lid off, you have unlimited air but not enough heat to cook the food. If you have that same amount of charcoal with the lid closed and vents open part-way you will get more heat due to the oven effect.

Tips:

Never skimp on the charcoal, once you are done cooking (if you have a halfway decent grill) you can close all the vents and the charcoal will go out.

While you are just beginning, check on your food often. If it seems to be cooking too fast close the top vents a little more.

A good rule of thumb for bottom vents is open about half-way to 3/4 for most foods and use the top vents for fine tuning.

Anyway, good luck and honestly, you will either love the intricacies of charcoal grilling or just go back to the no brainer of gas. Personally, I like charcoal because I like to be more invoilved with my cooking and its fun to experiment.

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