Controlling the temperature of your grill doesn’t have to be difficult. Here’s how to use your charcoal grill vents in 3 easy steps.
There are many factors that contribute to a good grilling, but of all, temperature control is the one involved. It is also one of the most difficult.
Or at least that’s the myth. In my guide to using charcoal grill vents, I show you exactly how they keep so much heat in your grill.
Using grill vents boils down to three main steps: The first is to fully open the top and bottom vents to oxygenate the charcoal. Next, partially close to keep the heat constant at 107°C(225°F). The last one is to close them completely so the heat shuts off.
A good charcoal grill is all about the temperature. If it is too hot, it will extinguish and dry out the food. If it’s too cold, the meat may not be safe to eat. It’s a nice balance, but if you get it right, you’ll soon be presenting perfectly roasted meat.
Your charcoal grill has two fuel options. One of them are the coals at the bottom of the chamber. The other is the oxygen that flows through it. Controlling both is very important to the success of your kitchen.
The key is whether your vents( aka dampers ) are open or closed and knowing when to adjust them. They’re not just a chimney or vent to allow heat to escape, they’re a way to directly control the temperature inside your grill.
The first thing to say is that this is strictly for charcoal grills. If you have a gas or propane model, the way it works is completely different than charcoal, and controlling your vents isn’t as important to regulate the internal temperature of the grill . This is because most gas stoves(particularly built-in gas grills ) come with built-in controls that support more direct fuel delivery.
With charcoal grills, we have to be much more careful with our vents.
Air vents are one way to add oxygen to your grill. The more open they are, the more oxygen is supplied to your cooking cavity. In short means more warmth. If ye close the vents, ye cut off this flow, and thus allow less heat.
To get the most out of it, you’ll also need a good surface grill thermometer . An accurate probe will help keep temperatures consistent at all times.
To me, there are three main stages of using a charcoal grill where YOU need to adjust the ventilation settings.
Open the intake flap fully
When lighting your grill, we need to expose the inside of the chamber to oxygen while keeping the lid closed. Keep both the inlet and outlet doors wide open while the grill heats up.
Partially close the ventilation openings
During the main part of the garden & you probably lower the temperature a bit.
You don’t want to completely deprive the charcoal of oxygen, so try closing the vents half to three quarters of the way through. This limits the flow of oxygen without stopping it completely, and thus slightly lowers the internal temperature of the grill.
This should help you reach the magic number of 225°F, which is often needed to properly cook meat.
You are dying to keep the same settings on both the intake flap and the exhaust flap. You don’t want more air escaping than you can allow.
If you think the inside of your grill is smoking too much, open the exhaust vent a little more.
Pro tip: Don’t get too fidgety or rush to adjust the vents. It can take 10-20 minutes for the grill or smoker to settle to temperature, so try to be patient. This takes practice and patience, but you will quickly learn how your grill responds to changes in the gate setting.
Close the vents completely to put out the flames.
When you are finished grilling and want to turn off the charcoal, you must close the grill lid and also completely close both vents.
If you find that you need help regulating your vents, then an automatic grill temperature controller is a great tool to help maintain a consistent heat while cooking.
How do grill vents help with temperature regulation?
The vents on your charcoal grill help with temperature control by regulating the flow of air in and out of the grill. Oxygen is what powers your charcoal: too much and it ignites, too little and it goes out.
Your grill should have two sets of vents: one at the top(usually the lid) and one at the bottom.
These two sets of vents work together as air enters through the lower set, called the inlet muffler, and then exits through the upper set, called the outlet muffler.
Both are very important as it is the inlet door that actually supplies your grill with the fuel it needs, while the outlet door not only aids in airflow but also allows smoke and desired heat to escape from the cookbox.
It’s important that you have both assemblies working together to allow good airflow through your grill, but also to control the internal temperature of your grill. You have to work together, and one doesn’t work without the other.
If you learn to master your vents properly, you can even turn your grill into a smoker .
How does the grill’s airflow work?
- The inlet regulator on the bottom of your grill draws oxygen from the area immediately outside of the grill
- The oxygen feeds the charcoal and allows it to create flames.
- Flames produce heat and smoke.
- The exhaust vent on top of the grill helps remove smoke and excess heat from the grill, allowing more fresh air and oxygen to enter the grill.
- When the intake flap is closed, no air can enter the grill. This cuts off the oxygen supply to the charcoal, meaning the flames die out and die out.
- If only the exhaust vent is covered, smoke and heat will form. This will prevent more oxygen from entering the grill and extinguishing the flames.
- The more air that flows through the grill, the higher the temperature.
- The less air that flows through the grill, the lower the temperature.
- The goal is to create a healthy flow of air that allows ongoing warmth, but without causing flare-ups or significant heat .
What factors can affect the charcoal grill?
Mastering the temperature control through your grill vents isn’t the only thing to consider when grilling. Here are some others that YOU should know about.
Wind environment
Because airflow is so critical to your charcoal grill, it stands to reason that wind can have a significant impact on your food.
Not only does this affect airflow through the vents, but if the grilling surface is exposed at any point, it can also be susceptible to changes in wind speed and direction. This could significantly increase the intensity of the flames, or the wind could be so strong that it completely extinguishes the grill.
Make sure your grill’s physical location is well protected from this. Some people like to set up their grill in the yard behind their house, while others build a brick windbreak around their grill to protect them from the elements.
Air leaks
Grills are not indestructible, so wear and tear will occur over time. With charcoal grills, it’s not uncommon for older models to rust or crack, making them prone to air leaks, particularly around the rim of the lid.
Indeed, this provides further ventilation, meaning more air could enter or exit even if the main vents are. This can map the temperature of your grill and potentially ruin your roasts.
You can find a temporary solution by using a silicone sealant that is safe to use around food and kitchen areas. However, I would recommend looking for a permanent solution in the form of a new grill.
Quality of the coal
The quality of your grill is only as good as the charcoal you use. If you also use a mediocre fuel, you will only get mediocre results.
Resist the temptation to use cheap briquettes and grab quality lump charcoal instead . These are much purer in ingredients than briquettes and contain far fewer fillers. This means you get a much cleaner smoke, which means your food tastes a lot better. They also burn much longer, meaning YOU don’t have to interrupt your grill’s airflow by opening the lid to replace the charcoal.
Writer & content creator. BBQ fanatic!
