Troubleshooting Like a Pro

What's happening: Your heat is too high — the outside is cooking way faster than the inside.

Fix it:

• Move the food to your cool zone immediately.
• Partially close the bottom vent to drop the temperature.
• Put the lid on to trap gentler heat and finish cooking through.
• Next time: use the two-zone method from the start.

What's happening: Overcooked. The meat lost too much moisture — either cooked too long, at too high a heat, or pressed during cooking.

Prevent it:

• Never press down on your burgers while cooking.
• Use a thermometer — don't guess by time alone.
• Pull 5°F before your target and let it rest. The temp keeps rising.
• For chicken: cover the grill so moisture doesn't escape.

What's happening: Your coals are dying, or you didn't wait long enough for them to fully heat up.

Fix it:

• Open the bottom vent wider to increase airflow and revive the coals.
• If coals are mostly ash with no glow, add more lit briquettes from a second chimney.
• Make sure the lid is on — trapping heat makes a big difference.

What's happening: Fat or marinade is dripping onto the coals and catching fire. Normal, but can be dangerous if left unchecked.

Fix it:

• Move the food to the cool zone immediately — don't wait.
• Partially close the bottom vent to cut the oxygen supply.
• Put the lid on — this smothers minor flare-ups quickly.
• Never spray water on a grease fire.

What's happening: Coals aren't fully lit yet, or too much fatty food is dripping, or the vents are too closed — causing incomplete combustion.

Fix it:

• Wait until coals are fully ashed over before putting food on.
• Open the top vent wider so smoke can escape.
• A little smoke is fine and even adds flavor — thick white smoke means something's off.