How To Make Charcoal Grill Hotter? Let’s Crank Up The Heat

Whether you’re preparing a lovely steak or some soft chicken, high heat may help your meal become some pretty wonderful barbecue.

Yet, you aren’t always able to maintain a perfect, “super hot” grill.

How to make a charcoal grill hotter? It might be quite difficult to achieve the desired level of heat.

You won’t fail every time you try to get your charcoal grill hotter, and then it shuts down, without clear signs that when will it reach the higher temp again. Find out in this post!

WHAT CAN YOU GET FROM A HOT CHARCOAL GRILL?

All grills have one common characteristic, they need high heat so that they can grill the food to perfection.  Let’s find out the many uses for a sizzling charcoal grill. 

Charcoal Grill Vibes

Charcoal grills are harder to get to a high temperature than gas grills because they don’t have a temperature gauge. However, they shine in other ways: 

Think about how you can’t get the same smoky taste with a gas grill. That’s the charcoal magic. Most of the time, these charcoal grills can burn hotter, which is great for getting a great burn on your steak.  

From a financial point of view, they’re usually cheaper up front and over time. Their simple design means that there are fewer parts to repair.

Also, many people find it nostalgic to start and keep a charcoal fire going. It’s a throwback to the old way of cooking, and you can get your hands on your food more!

Grilling generally needs high heat for tasty food

A hot charcoal grill is one that has been heated to a high temperature using charcoal as the fuel source.

High heat is required to caramelize and sear the food, which improves its flavor and texture and locks in the liquids.

Different foods and ingredients also require different cooking temperatures and methods. Frying typically ranges from 350°F-375°F (177°C-191°C), while stewing involves a lower temperature range of 160°F-180°F (71°C-82°C). Grilling uses one of the highest cooking temperatures, ranging from 375°F-450°F (190°C-232°C).

You know that your charcoal grill is at a low temperature when it is between 225 and 325°F, and the fire is made of duller, darker embers. While the fire on a hot charcoal grill often has radiant, grey white coals and can reach temperatures between 400 and 700°F. 

Grilling Occasions Need High Heat Grilling 

From what we discussed, the use of a high heat grill might fit for certain situations below:

1. Cooking huge cuts of meat

When grilling some big packs of meat, I mean thick steaks, pork chops, and the entire nine yards, you don’t want the interior to be overcooked, do you?

We have to maintain that delicious softness. In this case, searing is used. Only a hot grill can help you cook the interior to your liking while searing the exterior to a crispy, juicy finish.

2. Preparing meals quickly

A hot grill is the place to be if you want to whip up some quick and tasty meals! Consider foods that can be grilled for a short period of time, such as shrimp, vegetables, and some fish.

3. Serving a large crowd

Right before you face a large bunch of hungry friends and families! Yes, a hot grill is a great choice for feeding a large group of people.

The focus is on quick cooking times and a lower chance of overcooking those delicious foods.

WHY IS THE CHARCOAL GRILL NOT GETTING HOT ENOUGH?

Many of you will likely fail to get your charcoal grill as hot as you want it to be. Fear not—we’ve all been here. For those who are new to charcoal grilling or need a refresher on the basics, a good starting point is learning the proper way to start your grill.

Typically, it’s due to a few frequent errors that occur throughout the first procedure. Some of the potential reasons for this include:

Not enough charcoal

Chances are you aren’t using enough charcoal. The grill won’t get hot enough without adequate fuel.

The amount of charcoal needed for grilling varies depending on the size of the grill and the amount of food being cooked. Normally, a 22.5-inch kettle grill will use about 100 charcoal briquettes for a full cook, while a smaller grill may only require around 50 briquettes.

Types of charcoal

You also need to consider whether the type of charcoal you use will run off faster or not. Different kinds of charcoal have different heat outputs and burning properties.

It’s possible you used a more difficult-to-ignite charcoal. Lump charcoal, for instance, burns hotter and faster than briquettes, which could reduce the grill’s temperature.

Two common types of charcoal lump charcoal and briquettes can alter your fire in different ways:

• Lump Charcoal: Just pure burned wood. It lights up quickly and gets super hot—hotter than briquettes. Yet the heat can be hit-or-miss. For many, it’s the gold standard in flavor.
• Briquettes: This type of charcoal is made from sawdust with binders. They burn consistently but are not as hot as lumps. Some may even alter your food’s taste due to additives.

Old or Damp Charcoal

Charcoal that has been fired properly should be burning red and have a thin coating of gray ash on top. The temperature will be lower if the charcoal is not fully lit since it cannot burn to its full potential.

Moisture is a significant enemy of charcoal. If charcoal gets damp or wet, it becomes much harder to light. Even if it does light, it tends to burn cooler and less efficiently. This dampness can come from storing charcoal in a humid environment, leaving it uncovered outdoors, or from exposure to rain or dew.

It’s difficult to reach this solid-gold charcoal readiness without lighter fluid, a common shortcut to ignite charcoal. If you’re interested in learning how to get your grill going while keeping your food tasting natural, you’ll want to seek some alternative methods. Many grilling purists prefer to start their charcoal without lighter fluid to avoid any unwanted flavors in their food.

The Unperfect Grate

Material of grill grates affects heat transfer and retention. Cast-iron grates retain heat better than stainless steel or chrome-plated ones and maintain cooking temperature. They calls for more upkeep to ward off rust. While stainless steel grates are easy to clean and maintain, but they may not retain heat as well.

Grease, food particles, and corrosion can insulate grill grates thus lowering the transfer of heat. Buildup can cause uneven cooking and lower grilling temperatures. For best efficiency, you should clean grill grates often and thoroughly.

The shape and thickness of the grates also how well they heat. Thicker grates keep heat in better, so the cooking area stays constant. About the design, grill bar space changes how hot food gets. More flame can touch a wider gap, but heat is lost. Narrower gaps let more heat pass through, but they might hinder airflow that charcoal grills need.

Outside Factor

The weather can also affect the temperature of the grill. Check the surrounding area of your charcoal grill for wind, humidity, and temperature; these factors might prevent your grill from reaching and staying at high temperatures. 

In humid surroundings, charcoal absorbs moisture. Due to moisture, charcoal takes more heat and time to ignite. 

On the other hand, wind can affect charcoal grills in two ways. A modest breeze may help charcoal burn hotter and more efficiently by increasing oxygen supply. Unfortunately, too much wind can cool the grill and blow away charcoal heat. Moving the grill to a protected place can help keep the temperature more stable and less affected by wind.

HOW TO MAKE CHARCOAL GRILL HOTTER?

There are many things that can affect how hot a charcoal grill is, some of which you can’t change immediately, like the material of the grill and the weather outside. However, there are things you can do right away to make the grill hotter.

Making your charcoal grill hotter involves a combination of factors such as airflow, charcoal arrangement, and the type of charcoal used. Here are some steps you can take to make your charcoal grill hotter:

Again- The Right Types Of Charcoal

Use Hardwood Lump Charcoal: Hardwood lump charcoal tends to burn hotter compared to regular briquettes. Look for lump charcoal made from hardwood like oak or hickory for higher temperatures.

Airflow

Airflow plays a crucial role in determining the heat intensity of your charcoal grill. Think of your grill like a lung; the more it breathes (or the more air it receives), the stronger and hotter the fire becomes.

Vent Game

Vents control this airflow. For a hotter grill, open both the bottom and top vents. By allowing more oxygen in through the bottom vent, you’re feeding the fire.

Note: The top vent acts as an exhaust, letting smoke out. If it’s too hot, slightly close the bottom vent to reduce incoming oxygen and thus lower the temperature. But remember, if both vents are closed, the fire might extinguish due to a lack of oxygen.

Ash Begone

Ash accumulation impedes airflow. Make it a habit to remove old ash, ensuring your grill breathes freely and burns fiercely.

Rearrange Your Charcoal

Through convection and radiation, the heat from the charcoal goes straight up. You can change how the heat is spread across the grilling area by arranging the charcoal in a certain way.

The intensity of the fire is greatly influenced by its proximity to the food being cooked, which in turn is affected by how the charcoal is arranged. Put them in an orderly fashion! 

1. Dense Stack: Stack the charcoal into a tight pile or pyramid shape. This concentrates the heat.
2. Height Hack: Get food closer to charcoal or tweak the grate’s height. It’s like dialing up your stove’s burner. The right charcoal amount and height can elevate your grilling. ( add more charcoal and stack it higher). 
3. Two-zone Cooking: With this method, you split your grill into two separate areas of heat. On one side, you can add more charcoal to make it hotter and use it as a direct heat source. On the other side, there are fewer or no coals, which gives off heat in a different way. With this setup, you can sear food on the hotter side and then move it to the cooler side to cook it all the way through without burning it. 

Enough Preheating

Before putting food on a charcoal grill, you need to light the charcoal and let it burn until it gets the temperature you want- this is called preheating.

Allow the grill to preheat longer with the lid closed to let the grate get really hot.

When coals sport an ashy look, they’re at peak heat. This means maximum grilling power for you. Getting ahead of yourself with half-lit coals? You’re asking for uneven heat and maybe even a cold grill halfway through your cookout.

By waiting for charcoal to be ready, you’re not just heating things up, but you’re also setting the stage for an even cook. Think of it as ensuring your grill’s temperature is just right. Plus, patience pays with tastier, better-cooked grub. So next time, let those coals glow bright. 

SOME TIPS FOR MAKING YOUR CHARCOAL GRILL COOK HOTTER

1. Using a Fan: Gently fanning the coals can increase oxygen and make the fire hotter, but be careful not to blow ash onto your food.
2. Add More Charcoal: If you find that the heat is dying down too quickly, don’t hesitate to add more coals.
3. Get Fruity: Toss some citrus peels onto the coals. Not only can they boost the flame momentarily, but they’ll add a zesty aroma.
4. Poke Around: Use a poker or stick to create small air channels in the charcoal stack. It’s like giving your coals a quick breath of fresh air.
5. Sizzle Time: Drizzle a tiny bit of high-proof alcohol or oil onto the coals for a short-lived flare-up. Remember, safety first!
6. Beer-Boost: If you’re sipping a beer, sprinkle a few drops (just a few!) onto the coals. It’ll create a quick sizzle and some steam.

Remember, while these are fun tips, always prioritize safety. Keep a water source or fire extinguisher nearby and never leave your grill unattended!

DIFFERENT HEAT OUTPUT GIVE DIFFERENT OUTCOME

It is true that a charcoal grill’s heat output has a major effect on how food is cooked and how well it ends up.

Direct and indirect grilling are the two major techniques used for charcoal grilling in terms of heat output. Both methods are well-liked by grillers and have their advantages.

Direct Grilling

Direct grilling entails grilling the food directly over the flame.

High heat output is needed for direct grilling in order to sear meat and develop a beautiful crust.

Simply set the meat over the grill’s hottest area, which is often right over the embers.

When you do this, the fluids will be sealed in, and a tasty crust will appear on the exterior.

Indirect Grilling

As opposed to direct grilling is indirect grilling, which uses less heat output, is a common method for smoking food.

Indirect grilling involves cooking the food away from the heat source, often with a drip pan to catch any drippings.

Food may be made to smoke by cooking it for a longer duration at a lower temperature, usually between 200 and 250 °F.

This enables the food to take on the taste of the smoke and become juicy and soft.

FINAL WORDS

While a hotter barbecue can be beneficial, it may not suit every food or technique. Slow and low cooking are necessary when grilling certain cuts of beef such as ribs or shoulder of pork in order to break the connective tissues over an extended period.

Carefully consider what you are grilling before setting the appropriate heat level. By employing a combination of these techniques, you should be able to make your charcoal grill hotter for searing, quick cooking, or any other needs you may have.