The key to manipulating this heat lies in understanding your grill’s air vents. These vents are your primary control mechanism. Fully open vents deliver a rush of oxygen, creating medium-high heat – fantastic for quickly cooking sausages or chicken. To dial things back to a sustained medium heat, try closing the bottom vent halfway while leaving the top vent open. And, of course, completely closing all vents will extinguish the fire, giving you complete control. Experimenting with these adjustments will quickly build your intuition for heat management.

Beyond airflow, the type of charcoal you choose plays a significant role. Lump charcoal burns incredibly hot and delivers fantastic flavor, but it burns through quickly. This makes it ideal for high-heat searing where a short, intense burst of heat is desired. Briquettes, on the other hand, offer a more consistent, longer burn, making them better suited for longer cooks where maintaining a steady temperature is paramount. However, briquettes are slower to respond to adjustments in airflow.

Ultimately, becoming a proficient griller is about understanding the relationship between air, fuel, and food. By learning to read the fire, adjusting your vents, and selecting the right charcoal, you can confidently tackle any recipe and consistently achieve perfectly cooked results – all without relying on a single temperature reading. Don’t be afraid to experiment and observe – the grill will tell you what it needs!