Grilling isn’t just about heat—it’s about managing it. Mastering your fire gives you the power to grill everything from seared steaks to delicate veggies.

Judging Fire Temperature with Your Hand

• Hold your hand 5 inches above the grate.
• Count seconds before pulling away:
  • 2-4 seconds = High heat
  • 5-6 seconds = Medium heat
  • 7-8 seconds = Low heat

Briquet Patterns: Hot, Medium, Low

• Hot: Full, even layer
• Medium: Single layer spread out
• Low: Thin, widely spaced coals

Multitemperature Zones

• Push more coals to one side for a hot zone.
• Leave the other side with fewer or no coals for indirect cooking.

Taming the Heat with Tongs

Too hot? Spread the coals. Too cool? Pile them up again. Use tongs like a fire tool to sculpt your heat.

Final Tip: Managing heat is what separates a griller from a pit master.