Once your coals are glowing like a hot ember punk band, do not just dump them into a heap. You need to spread them out into a single, even layer. If you pile them up, you’ll have a hot spot that burns one steak into carbon and leaves another raw enough to moo. Use a long-handled metal spatula—or an oven mitt, if you’re a daredevil—to spread them out like you’re smoothing butter on toast.
At this point, you might be tempted to close the lid and wait. Don’t. You need air. Open the vents on the bottom of the grill and the top vents, because fire is basically just a greedy oxygen monster. Surprising fact: closing the vents can drop your temperature by 200°F in minutes. That’s the difference between seared perfection and sad, lukewarm chicken.
The Ultimate Guide To Starting A Barbecue Grill: Tips And Tricks For
The Lid: Friend or Foe?
The lid is your best friend—unless you’re grilling burgers or thin cuts. For those, keep the lid open and let the flames kiss the meat. But for anything thick (like a steak or a whole chicken), put the lid down. The trapped heat will circulate and cook everything evenly, like a convection oven that happens to have a dragon’s heart.
Here’s a pro tip that will make you look like a grill god: Never, ever use a fork to flip your meat. Forks puncture the surface and all that glorious juice leaks out, leaving you with dry sadness on a plate. Use a spatula or tongs. And if you accidentally drop a burger, just call it “char-grilled” and move on with dignity.
