Adrian Rodriguez/Getty Images Everyone loves the taste of smoky meat and fire-kissed vegetables straight off of a charcoal grill, but dealing with that fire is another matter.
Correa's top suggestion is setting up a two-zone fire, putting hot coals on one side of your grill and unlit coals on the other. This allows you to add fresh coals gradually for a steady heat supply.
Correa says, "Adjust the vents to regulate airflow and temperature, adding more oxygen when needed to keep the fire alive." Most grills will have vents on both the bottom of the bowl, and on the lid.
You can also keep the fire going by taking the lid off to feed the flames with oxygen, but you will lose the even heat that the lid traps.
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