The Part Most People Skip
The coals are lit. Why do I have to wait?
This is where most first-timers make their biggest mistake: they cook too early. Charcoal goes through stages. Throw food on too soon and you'll scorch the outside while the inside stays raw. Wait for the right moment and you've got magic. Let's learn to read it.
The 3 Stages of Charcoal
Tap each stage to see what it means
🤚 The Hand Test: Hold your palm 5 inches above the grate. If you can hold it there for 2–3 seconds before pulling away — that's high heat. 4–5 seconds = medium heat. That's your quick field test without a thermometer.
Heat Types
Not all heat is the same
Once your coals are ready, you can control how hot the grill gets by how you arrange them and how you use your vents (more on vents in Module 3). Here's a quick map:
HIGH
450°F+
450°F+
Burgers, steaks, searing
MEDIUM
350–450°F
350–450°F
Chicken, brats, kabobs
LOW
225–350°F
225–350°F
Ribs, slow cooks
⚡ Quick Check
You look at your coals and see bright orange flames still burning. Your friends are hungry. What do you do?