It’s a gorgeous day outside! Time to relax in the backyard while lighting the charcoal grill. Yum!
But your subconscious alerts you that no matter how hard you’ve tried, you’ve had trouble keeping the heat on your charcoal grill consistent. Is that the case?
It’s alright; you’re not by yourself.
We are here to guide you on how to control & maintain heat on a charcoal grill.
But first, you need to understand how much charcoal you should use before starting to grill. Since it is the initial step, maintaining heat on the charcoal grill also depends heavily on the right amount of charcoal.
Let’s get to it!
Right Amount of Charcoal to Achieve the Right Temperature
Let us walk you through the recommended charcoal amount to get the ideal grilling temperature.
So, how much charcoal should you use? Well! The critical factors in this are:
- what you’re cooking
- how much you’re cooking
- how sizzling the grills, you want
You need a full chimney if you require a lot of heat. However, if you only want mild heat, you don’t need to fill the full chimney. So, you do not need to wait for the heat to dissipate from all those coals.
Here is the guide on the right amount of charcoal you need depending on your required heat.
- For High Heat
One full chimney, 450 to 550 degrees
- For Medium Heat
Half a chimney, 350 to 450 degrees
- For Low Heat
1/4 chimney, 250 to 350 degrees
Note: The figures below are based on the approximate 100-briquette capacity of a typical charcoal chimney, which is readily accessible at most hardware stores.
How to Control/Maintain Heat on a Charcoal Grill
Despite a charcoal fire’s flammability, there are four efficient heat management techniques. Each technique controls the heat and flames, allowing you to decide how your food will finally turn out.
Four Techniques for Maintaining Heat on a Charcoal Grill
1. Modify the Airflow
The bottom of the majority of charcoal grills has vents. You will get scorching heat from opening the vents widely. If you partially close the vents, you receive less air and a colder fire. Ensure the vents are open when you ignite your charcoal and erect the grill. The vents are blocked with ash if a charcoal barbecue doesn’t ignite..
2. Building a Two-Zone or Three-Zone Fire
Raking out the coals in various thicknesses is another method of regulating the heat.
For three-zone fire:
- The third furthest from you should be covered with coals of a double-thick layer. This area will be hot for searing.
- To create your moderate cooking area, rake the remaining coals out of the grill’s middle in a single layer.
- For a cool-off or safety zone, let the third portion of the grill unlit.
This way, you will productively regulate the heat over which the food grills by shifting the food back and forth from each zone.
For two-zone fire:
- Rake the coals into a flat layer across the bottom 2/3 of the grill.
- The area with the coals will be your grilling area.
- The space without coals or fire is your safety zone.
3. Keep an Eye on the Distance
Your food will grill rapidly and at a higher temperature as you move it closer to the fire. To move the food closer to or farther from the fire, use the grates by raising them higher or lower.
Pro Tip: If your grill has a permanent grate, you should pile the coals high to the backside of your grill and regulate the heat by repositioning the food.
4. Create a Grill Shield
Create a grill shield by folding a bit of heavy-duty aluminum foil into thirds as you would a letter, then sliding the foil shield beneath the meal if it begins to cook (or burn) more quickly than you would like. The foil shield will stop the heat, slowing the cooking.
Pro Tip: Use a grill shield to prevent burning bamboo skewers’ exposed ends.
Do you not have heavy-duty aluminum foil? Fret not! Go for Reynolds Wrap Pitmaster’s Choice Aluminum Foil. This heavy-duty aluminum foil is terrific for grilling outside. It is best for sealing heat and fluids to make your sizzling meats and vegetables even more delicious when fresh off the grill. It will also help keep the grill and your food clean by covering or lining the grill with it.
Additional Factors to Bear in Mind to Control Heat
There are some additional factors you should bear in mind to maintain heat on the charcoal grill.
Cold Temperature
You’ll have more difficulty maintaining the proper heat if it’s cold outside.
Even if you sprayed some accelerant on the charcoal, which is now boiling, the metal is cold. Thus, it will take longer for the temperature inside to climb overall.
Wait a while before taking the built-in temperature gauge on the lid at face value because the cold will also impact it.
Windy Outside
The wind constantly attempts to put out the flame when it blows, but you must take precautions to prevent that. For wind to not be a problem, place your grill perpendicular to the wind.
Ash Bin
Watch out for your ash bin. Your briquettes’ quality will determine whether they burn out quickly and put out the fire.
It’s a good idea to start with an empty ash bin, but if you plan to grill throughout the day, such as over a long weekend, try to empty the bin no less than once amid grilling sessions.
Conclusion
As promised, we have provided you with appropriate guidance on how to control heat on a charcoal grill.
First, you need to use the right amount of charcoal depending on the heat you want to create. After that, you will use the four practical techniques to maintain the heat.
These include: modifying the airflow, building a two-zone or three-zone fire, keeping an eye on the distance, and creating a grill shield. Also, bear in mind the factors of cold temperature, windy outside, and ash bin to deal with heat correctly.
