Grill Temperature
How To Judge The Heat
When Grilling With Charcoal
After you have started your fire using your chimney starter click here for instructions, then you are ready to arrange the charcoals from the chimney starter. First dump them out, and spread them out according to your cooking needs.
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Direct Heat:
When spreading coals for direct heat cooking method use long handed utensils to spread the hot coals into a single layer. Spreading the coals about a half inch apart will help reduce uneven heat, and flare ups.
Indirect Heat:
Indirect heat cooking method, this is easy if you have a heavy disposable foil drip pan. Place the pan in the middle of the firebox, and use your long handle utensil to arrange your drip pan in the center of your coals. So you will have coals to the sides of the drip pan placed in the center of your grill.
How To Judge The Heat Of Your Charcoal
No Thermometer on your grill no problem: To judge the temperature of coals many grill masters use a simple hand method. Fist hold your hand palm side down, just above where your food will be cooking. Then start counting….one thousand one, one thousand two.
What’s the Cooking Temperature?
- If you need to pull your hand away from the heat after counting to two then your coals are considered hot heat.
- If you need to pull your hand away from the heat after counting to three then your coals are considered Medium- hot heat.
- If you need to pull your hand away from the heat after counting to four then your coals are considered medium heat.
- If you need to pull your hand away from the heat after counting to five then your coals are considered medium – low heat.
- If you need to pull your hand away from the heat after counting to six then your coals are considered low heat.
Indirect heat:
How To Judge The temperature For Indirect Cooking
Hot Heat = Medium Hot Heat
Medium Hot = Medium heat
Medium Heat = Medium Low
Medium Low Heat = Low Heat
How To Control The Fire
If you have ever barbecued before with charcoal, you are aware that fat and meat juices that drip onto the hot coals can cause a flare- up ( a flash of flame hitting your food). This is not ideal as these flare ups can burn or char your meat giving it an unappealing flavor. You can however, control flare-ups by simply raising up your grill rack, and spacing the hot charcoal farther apart. If you have to many coals you may determine that you need to remove a few coals.
Tip: Don’t mist the fire with water when you have food on the grill. Instead remove the food, mist down the coals and then return the food to the grill rack.
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