Let’s see how to do it!
Adjusting temperature is a very important thing during grilling. You can do it in two different ways: firstly, by the amount of charcoal or briquettes, and secondly, by changing the position of the ventilation vents.
But before we start I need to make a couple of important points:
- Less charcoal equals lower temperature; if the vents are closed tighter - less air gets to the charcoal and less heat you get.
- Approximate temperature adjustment is achieved by changing the amount of charcoal/briquettes, precise control is achieved by changing the VENT position. And do not forget to use grill gloves to turn the vents!
So, here are some tips I wanted to divide with you:
- Adjust the airflow. Most charcoal grills have vents at the bottom. Open the vents wide to get more air and therefore more fire. To cool down the grill a bit, you should have less air, so partial closure of the vents may help. Make sure the vents are open when you fire up the grill. If you face problems with firing up your charcoal grill, check the vents as they may be clogged with ash.
- Divide the grill into direct and indirect heat zones. The closer you bring your food to the fire, the higher the cooking temperature will be and the faster your food will be cooked. Some charcoal grills have grates that can be raised or lowered. They are necessary to bring food closer to the fire or move it away.
- Make a so-called "heat-cutter" for the grill. If your food starts to burn faster than it cooks, then make a grill "heat-cutter" by folding a piece of thick aluminum foil into three layers and placing it under the food. The foil blocks the heat and slows down the cooking process. Such a cutter can be made by yourself or purchased online.
It is important to control the charcoal grill so that the temperature of the coal does not control your grilling.
Hope it will work for you, and make your grilling experience easier and more enjoyable.
