If my charcoal bbq is too hot and the chicken is turning stiff on the surface, can I close the top vents to cool down the barbecue?
What is the best way of cooling I down? Once cooled, what is the best way of making I hot again?
How to control temperature of a charcoal bbq
barbecuecharcoalgrilling
Related Topic
- What do I need to get started with American style Barbecue
- How to get stable and long lasting high temperatures in charcoal grill
- Where to locate thermometer in the Weber charcoal grill
- Flavor – Is charcoal or the smoker at fault for low temperature smoking
- Thin crust pizza on barbecue
- Do foil packets on a charcoal grill get any flavor from the smoke
- Charcoal grill not getting hot enough
- Low-salt Cooking on a Barbecue
Best Answer
The temperature of a charcoal cooker is controlled by how much oxygen you allow to get to the fuel. I don't know what kind of grill you have, but typically there are one or more vents at the bottom, and one or more at the top. The bottom vents regulate oxygen supply to the fuel, while the top vents regulate air flow.
If you close down all the vents, the coals will eventually extinguish. If they are still holding enough heat, opening them back up will cause them to reignite. To regulate your temperature, open/close your supply vents (bottom ones) to varying degrees.
Also, consider setting up a zone on your grill surface where there is no charcoal underneath, to where you can move any food in danger of being overcooked.