Module 3 · The Control – Get Fired Up

Your Secret Weapon

Two vents. Endless control.

Here's something that surprises every beginner: you don't control heat with how many coals you use (well, not mainly). You control it with air. More air = hotter fire. Less air = cooler fire. Your Coalridge kettle has two vents — and learning them is everything.

Meet Your Two Vents

⬇️

Bottom Vent

Controls how much oxygen gets IN to fuel your fire. Located at the base of the bowl.

Feeds the fire

⬆️

Top Vent

Controls how much smoke and heat gets OUT. Located in the lid. Think of it as the exhaust.

Lets heat out

Interactive

Try it — drag the vent and see what happens

Move the slider to open or close the bottom vent. Watch how heat level and food suitability change.

CLOSED OPEN

Bottom Vent: 50% open

🟠

Medium Heat

~375°F

Best for:

Chicken breasts, brats, kabobs — anything that needs time to cook through without burning.

⚠️ Never fully close the bottom vent while food is cooking — your coals will start to die. Always keep it at least 25% open so the fire stays alive.

Quick Reference

Vent settings at a glance

Both vents WIDE OPEN

Maximum airflow

🔥 High heat (450°F+) · Use for: burgers, steaks, quick sears

Bottom ½ open · Top ¾ open

Moderate airflow

🟠 Medium heat (350–450°F) · Use for: chicken, brats, kabobs

Bottom ¼ open · Top ½ open

Low airflow

🔵 Low heat (225–350°F) · Use for: ribs, slow cooks

⚡ Quick Check

You're grilling chicken breast. It's cooking too fast on the outside but still raw inside. What do you do with the vents?