| Controlling the right temperature on a charcoal grill is | | | | careful when you do this. If you cannot hold your |
| probably the most important cooking element. You | | | | hand for 3 seconds there, the grill is in 'high' heat. If |
| need to first verify the heat of the charcoals before | | | | you cannot hold it for 4 seconds, it is medium-high. |
| you throw your delicious steak on the grill. My | | | | And 5 seconds is medium-low. |
| favourite indicator is seeing the coals colour is gray. It | | | | If you are doing direct grilling, you will probably never |
| should look like ash put together. That is the optimal | | | | have to replenish your charcoal in one cooking |
| temperature when you know the coals are evenly | | | | session. If your fire is too intense, you should spread |
| light up. In the night, the colour should be a deep, | | | | the charcoals apart and put the grill higher. |
| burning red colour without any sparks or signs of | | | | Alternatively, you can open the lid if it has one and |
| flames. If you do not see what I just described, you | | | | leave it open. If you have a fancier grill with air |
| need to wait a little bit longer for the coals to light up | | | | ventilation, you can close some of the vents to |
| evenly. | | | | reduce oxygen flow thus reduce the rate of fire for |
| If, however, the entire pile of charcoal is ashy, that is | | | | the charcoal. |
| a good sign that you should place more charcoal in | | | | However, if your fire is too weak, do the opposite. |
| the grill. If you do not have a temperature gauge, do | | | | Simply push all the coats you have together on one |
| not worry. You can still measure the temperature | | | | side and lower the food closer to the grill. If you plan |
| using this old fashioned method. Put your hand 1 | | | | to grill more than 30 to 40 minutes, add a dozen |
| inches on top of the grill without touching it. Be very | | | | charcoal bricks every half an hour. |