One of the biggest secrets to grilling success is heat control. If your food burns on the outside but stays raw on the inside, you likely have a heat management issue. Here’s how to become a master of your grill.

Rack Placement

Distance matters. As a general rule:

• 4 inches is the sweet spot for average grilling
• Move the grill closer to the coals for thin cuts or quick cooking
• Move the grill farther away for thick cuts that need more time

Vents and Oxygen Control

Most kettle grills and hibachis come with air vents at the bottom.

• Open vents allow more oxygen in, increasing heat.
• Closed vents cut off oxygen, reducing heat.

Adjust the vents based on your cooking needs. Think of them as your grill’s version of a thermostat.

Coal Management

Stacking coals on one side creates a high-heat zone, while the other side can be used for slower, indirect cooking. This is known as a two-zone fire and it gives you more control over doneness.

Pro Tip: Keep a spray bottle of water nearby to handle flare-ups and tame unexpected hot spots.

Master these basics, and you’ll grill everything from steak to vegetables with confidence and control.