How To Control Temp On Charcoal Grill

Controlling Temp On Charcoal Grill

Mastering Temperature Control on a Charcoal Grill: Is maintaining the right temperature on your charcoal grill a challenge for you? Indeed, this poses a significant problem; avoiding burnt or poorly cooked food due to temperature mishaps is crucial. Fear not, we’ve got a solution for your predicament. To resolve your issue, ensure you read the article until the end.

On A Charcoal Barbecue, Here’s How To Keep The Temperature In Check

What’s the key to a fantastic barbecue? All it takes is a temperature change. Two hundred twenty-five degrees Fahrenheit is the golden number for roasting fish.

That’s the sweet spot on your grill, the temperature at which soft, succulent, pull-apart-without-trying grilled meat emerges with a little skill and patience. All you require is a mix of four tactics for effective temperature management. 

1) Build A Fire With Two Zones To Control Temp On Charcoal Grill

  • Follow these procedures to make a two-zone fire.
  • Arrange all of your coals on one side or a portion of the grate.
  • Coverage should range from 12 to 23% of the total area.
  • Remove and replace the stove grate.

Often known as direct cooking, grilling is now done directly over the coals. If you wish to cease cooking the meat or cook it indirectly, simply move it to the face of the grill without the coals underneath. How To Control Temp On Charcoal Grill? 

2) Increase Or Reduce Airflow By Adjusting The Grill Vents

When cooking with charcoal, more airflow equals a hotter grill. Lifting the top of a gas grill, on the other hand, enables heat to escape. Make sure all vents are fully open when you initially turn on your grill.

Keep the lid open as you assemble and light your charcoal. After the coals are well-lit and burning properly, close the cover. The majority of charcoal grills heat up quickly after being lit. The heat steadily lessens after that.

To get the embers to light, they need a lot of oxygen. The grills include vents on both the bottom and top. The bottom vents are the input dampers. How To Control Temp On Charcoal Grill? 

They allowed air to travel through the coals. The vents at the apex are known as output dampers. These vents, like a flue, expel the smoke. They draw air in via the grill, thus keeping them open allows for better ventilation throughout the system.

3) Adjust The Distance Between Your Meal And The Coals To Control Temp On Charcoal Grill

The closer your dish gets to the coals, the hotter it becomes, and the faster it cooks. This isn’t rocket science, but finding the sweet spot will need trial and error.

Adjustable cooking grates are easy to come by with some grills, making grilling a breeze. If the meal becomes too hot, simply move it further away, and vice versa.

If your cooker does not have this essential feature, there is a workaround. Use the first technique to create a two (or more) area fire. Transfer your given food between the hot and cold parts of the grill as needed.

4) Use A Grill Shield To Protect Your Grill

If things are cooking quicker than expected and you need to respond quickly, you can make a shield out of aluminum foil to deflect the heat.

  • All you need is some aluminum foil.
  • It should be folded twice or three times before being used.
  • Put it on top of the meal that is about to burn.

This method will not completely prevent the food from heating up, but it will slow down the process by lowering the heat that reaches the dish.


While charcoal cooking isn’t as convenient as gas grilling, it does have one unique advantage: a smokey taste. The dry, white-hot heat of charcoal sears the meat fast, leaving it with a crusty, caramelized top and a smoky flavor. These grills are the ideal method to get tender and tasty restaurant-style steaks in the comfort of your own home. You must keep an eye on the temperature since it is crucial to cook your meat to perfection.

There are a few strong reasons to use charcoal instead of gas while grilling. The first is that when charcoal cools, it grows hotter. Except for the most advanced catalytic gas grills, all gas grills burn hotter than conventional charcoal briquettes. Higher temperatures provide a more pronounced “grilled” flavor, resulting in more delightful outcomes.


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