If you’re new to grilling with charcoal, one of the most important things to learn is how to control the temperature.
After all, one of the main benefits of grilling over other cooking methods is the ability to precisely control the heat, which in turn allows you to create perfectly cooked food.
While it may seem daunting at first, controlling the temperature on a charcoal grill is actually quite easy once you understand the basics.
It is important to be able to control the temperature when cooking on a grill. If the temperature is too high, the food will be overcooked or burnt. If it is too low, the food will be undercooked.
Charcoal grills are different than gas grills because you have to learn how to control the temperature. It may take some practice, but if you learn the right techniques, you’ll be able to cook food perfectly on your charcoal grill every time.
Most people think that controlling the temperature on a charcoal grill is difficult. However, with a few simple techniques, you can easily maintain the heat at your desired level.
In this blog post, I will share some best ways how to control the temperature on a charcoal grill based on my personal experience.
- 1 Factors that affect the temperature of your grill
- 2 4 Personal Techniques to control heat on Charcoal Grill
- 3 Final Thoughts
Factors that affect the temperature of your grill
There are two main factors that will affect the temperature of your grill: the amount of charcoal you’re using and the airflow through the grill. By adjusting these two variables, you can easily control the heat of your grill and cook food to perfection.
If you want to raise the temperature of your grill, you can do so by adding more charcoal or by opening up the vents to allow more airflow.
Conversely, if you want to lower the temperature, you can remove some of the charcoal or close the vents to restrict airflow.
4 Personal Techniques to control heat on Charcoal Grill
There are four techniques you can use to control the temperature of your grill. You will usually use one or two of these methods, depending on how you are using your grill. It’s important to know all of your options, just in case.
1) Build a Hot and Cool Zone on the Grill
If you want to control how well your meat is cooked, you can use the hot and cool zones on the grill. The hot zone is for searing the meat. The cooler zone is for indirect cooking.
To make a two-zone fire, follow these steps: -> First arrange all of your coals on one side of the coal grate. Place them equally over half to three-quarters of the area then replace the cooking grid. The area above the coals is now your cooking area. The area away from the coals is used for indirect cooking.
The picture below shows the hotter and colder sides:
If you want to stop grilling your food or cook it indirectly, move the food to the side of the grill without coals underneath. The food will be cooked by convection, which is when warm air circulates around the food. This will result in even cooking of the meat both inside and out, not just on the surface.
2) Adjust the Vents of the Grills to Increase or Decrease the Airflow
Here is a rule of thumb for cooking with charcoal: More airflow = a hotter grill.
When you’re starting your grill, it’s important to keep all the vents open. This will let in oxygen, which will help the coals get going. There are vents at the bottom and the top of your grill – the bottom vents are called intake dampers. The intake dampers regulate the amount of air that enters the chamber.
The exhaust vents on top of a Weber Kettle grill help take the smoke away. This is like having a chimney. The vents sucking air through the grill also help to make sure the air flows through the whole system.
The question is, “Should the bottom intake damper be adjusted or the top exhaust damper?”
There are two solutions:
- Open the exhaust damper on the lid fully and regulate airflow with the bottom intake damper.
- Instead, to Weber’s instructions, keep the bottom damper open and regulate the temperature with the lid exhaust damper.
On charcoal and wood-burning grills and smokers, using vents to regulate temperature:
“When adjusting your cooker and fine-tuning your system, leave the exhaust damper open all the way.
Make a few dry runs without food, play with the intake vent only, and see if you can hit the specified temperatures: 200°F and 300°F.
You should not use the exhaust vent unless you are unable to reach those temperatures by changing only the bottom vent.
It’s like attempting to change the speed of your car by using both the gas pedal and the brake at once when you play with both vents at once.” Meathead Goldwyn
The first solution is recommended on AmazingRibs.com.
You can use either approach, and it is up to you to experiment. We prefer you to leave the exhaust damper open and adjust the intake damper.
However, when cooking, you should not fully shut off the exhaust damper (top vent), as the smoke and gases need to escape.
3) To Achieve the Desired Cooking Temperature, Adjust the Distance Between Your Meal and the Coals:
The closer your food is to the coals, the hotter it is and the faster it cooks. I know this isn’t difficult to understand, but you will need to do some practice runs to figure out where the “sweet spot” is.
Some grills have adjustable cooking grates which make it easy to cook your food. If the food is getting too hot, move it further away from the heat. If it’s not hot enough, move it closer to the heat.
If your grill doesn’t have a feature that lets you do this, don’t worry. You can still use it to cook food on different parts of the grill.
You will just need to create a two (or more) zone fire. This means that you will have one part of the grill that is really hot and another part that is not as hot. Then you can move your food between the hot or cooler parts of the grill as needed.
4) Use a Grill Shield
If your food is cooking too quickly and you need to fix it, you can put aluminum foil in between the food and the heat to stop it from cooking faster.
- Grab some foil and wrap it up.
- Fold the foil once or twice to cover it completely.
- Slip it beneath the food that is about to burst into flames.
Of course, there is a bit of a learning curve in terms of figuring out how much charcoal to use and how open the vents should be. However, with a little practice, you’ll quickly get a feel for it and be grilling like a pro in no time. So fire up that grill and get cooking!