How to Regulate Temperature in a Charcoal Grill

• Some cart charcoal grills have an adjustable fire grill grate to maintain the airflow within the grill by increasing or decreasing the distance between the coals and the cooking grate.
• Some models have a built-in thermometer that lets you monitor the grill’s temperature.
• A charcoal door on some models lets you easily load the fuel inside the grill.

Charcoal Placement and How It Affects Cooking

• To roast or smoke foods, use indirect heat by setting up the coals on one side of the grill and cooking on the other, or splitting the coals into two zones (one for the hot zone, one for the cool zone).
• For high-heat grilling for burgers, steaks, etc., spread the charcoal evenly across the bottom of the grill.
• With more charcoal, you can generate higher temperatures and maintain longer cooking time. Less charcoal gives you lower heat, which is better for delicate foods or shorter cook durations.

• A barrel charcoal grill has a side damper and dual damper controls to regulate the airflow and temperature.
• A temperature gauge on some models lets you monitor the barrel charcoal grill temperature.

Charcoal Placement and How It Affects Cooking

• To roast or smoke foods, use indirect heat by pushing coals to one side of the grill, or split the coals into two zones (one hot, one cold).
• For high-heat grilling for burgers, steaks, etc., spread the charcoal evenly across the bottom of the grill.
• With more charcoal, you get higher heat and longer cooking time. Less charcoal gives you lower heat, which is better for delicate foods or short cooks. For better flavor, use less charcoal and add wood chunks to create more smoke.

• Many kettle charcoal grills have a built-in thermometer to track the grill temperature.
• Adjustable air vents control the airflow within the grill.

Charcoal Placement and How It Affects Cooking

• Create a center pile of charcoal for even heat. This method is good for foods like whole chickens because it focuses heat in the middle while keeping the outer edges of the grill cooler. That balance between both direct and indirect heat locks in juices and makes slow-roasted foods delicious and gives them a smoky flavor every time.
• For indirect heat, place the charcoal to one side of the grill. This works best for slow cooking.
• The amount of charcoal used directly impacts the grill’s temperature. For low heat, use a quarter chimney or one-quarter of a charcoal chimney starter filled with charcoal. For medium heat, use a half chimney, or fill the starter halfway with charcoal. For high heat, fill the charcoal chimney starter completely with charcoal. For more precise control, use a charcoal grate divider or baskets.

• Kamado models of charcoal grills feature an air vent for controlling the inside temperature.
• They have an Advanced Multi-Panel (AMP) firebox that’s designed for better heat retention, more consistent cooking and improved circulation to create perfectly cooked meals.
• Kamados are designed to trap heat and moisture; therefore, the lid should always remain closed during grilling to prevent heat loss and spiking temperatures.
• Kamados are very efficient. They can keep their temperature constant for hours on minimal fuel. They’re very responsive to small vent changes.

Charcoal Placement and How It Affects Cooking

• For indirect cooking, place the charcoal to one side. For even heat, mound the charcoal in the center.
• For even heat distribution, place the charcoal in a basket.
• For quick cooks or sears, use a small amount of charcoal. For longer cooks, fill the firebox.
• For better airflow and less ash, use natural lump charcoal.
• When smoking, add wood chunks to the charcoal.