How to Adjust the Temperature of a Charcoal Grill

Controlling temperatures in charcoal grills depends on varying charcoal types and adjusting sliding vents based on outside temperature and wind speed. Understanding the difference between lump charcoal and briquettes is essential to charcoal grill temperature control, as is being familiar with the mechanics of vents, chimneys and smokestacks . A little trial and error and some grill experience over time will help you understand the nuances of regulating charcoal temperatures.

Things You'll Need

• Charcoal grill
• 1 bag natural lump charcoal
• 1 bag charcoal briquettes
• 1 bag hardwood smoking chips
• Electric charcoal starter
• Desired meat and/or vegetables

Instructions

Start With a Good Fire

1. Open all sliding vents and chimneys to get maximum airflow for starting the charcoal fire.

2. Place four or five handfuls of lump charcoal into the charcoal area or side firebox of the smoker or grill-smoker combination. Lump charcoal catches faster than briquettes, making lump a better starter coal.

3. Huddle the lump charcoal into a pile and bury an electric charcoal starter in the coals before plugging it in.

4. Leave the starter in the coals for about eight minutes, until the charcoal begins to smoke and crackle.

5. Unplug and remove the charcoal starter from the coals and use the iron to spread the coals around for the desired cooking setup. Consult a grilling cookbook or website, such as Steven Raichlen's BarbecueBible.com, for proper coal placement for direct and indirect grilling methods.

6. Add a few more handfuls of unlit charcoal to the lit coals and close the grill lid for another 10 minutes to allow all charcoal to fully catch before beginning the grilling process.

Regulating Heat During Grilling

1. Adjust the vents, chimneys or smokestacks for hotter or cooler temperatures, depending on wind speed and outdoor temperatures. In general, wider vents mean more oxygen getting to the flames, which means hotter grill temperatures. Narrower vents mean cooler temperatures.

2. Place the desired meat or vegetables on the grill to begin cooking.

3. Use a grill thermometer to monitor temperatures 30 minutes into the grilling process to ensure they remain at desired levels. Adjust vents as needed.

4. Add a few handfuls of lump charcoal or briquettes every hour during cooking to fuel the fire based on whether a temperature boost or sustained temperatures are needed. Lump charcoal can quickly boost temperatures, while briquettes maintain more constant heat levels.

Tips & Warnings

• Outdoor wind speeds greatly impact internal cooking temperatures. The faster and more constant the wind, the narrower grill vents should be kept. If charcoal fires are too hot despite the narrowing of vents, wet wood chips can help quickly reduce heat and add flavor to meat through smoke. Smoke also helps prevent flareups that spike cooking temperatures.

• Always use protective grilling gloves when adjusting vents after igniting coals, as severe burns will result otherwise. Handle all meat with long grilling tongs or spatulas. After use, always place electric charcoal starters in a safe location--away from pets and children--for cooling.

References

• The Barbecue Bible
• The Virtual Weber Bullet: All About Charcoal
• Char-Griller Owner's Manual and Smoking Guide