How to Control Temperature on a Charcoal Grill

Preparing the Coals

1). Open all sliding vents and chimneys to get maximum air flow for starting the charcoal fire.
2). Place four or five handfuls of lump charcoal into the charcoal area or side firebox of the smoker or grill-smoker combination. Lump charcoal catches faster than briquettes, making lump a better starter coal.
3). Huddle the lump charcoal into a pile and bury an electric charcoal starter in the coals before plugging it in.
4). Leave the starter in the coals for about eight minutes, until the charcoal begins to smoke and crackle.
5). Unplug and remove the charcoal starter from the coals and use the iron to spread the coals around for the desired cooking setup. Consult a grilling cookbook or website, such as Steven Raichlen's BarbecueBible.com, for proper uses and coal placement for direct and indirect grilling methods.
6). Add a few more handfuls of unlit charcoal to the lit coals and close the grill lid for another 10 minutes to allow all charcoal to fully catch before beginning the grilling process.

1). Adjust the vents, chimneys or smoke stacks for hotter or cooler temperatures, depending on wind speed and outdoor temperatures. In general, wider vents mean more oxygen getting to the flames, which means hotter grill temperatures. Narrower vents mean cooler temperatures.
2). Place the desired meat or vegetables on the grill to begin cooking.
3). Use a grill thermometer to monitor temperatures 30 minutes into the grilling process to ensure they remain at desired levels and adjust vents as needed.
4). Add a few handfuls of lump charcoal or briquettes every hour during cooking to fuel the fire based on whether a temperature boost or sustained temperatures are needed. Lump charcoal can quickly boost temperatures, while briquettes maintain more constant heat levels.