When it comes to grilling, maintaining the right and consistent temperature is the most essential part.
However, it is more problematic when you are working on a charcoal grill because charcoal lumps or woods come in different shapes and sizes and will not burn consistently.
So, regulating the vents can be the best way to get the right temperature for your dishes.
In this article, I will share how to use a charcoal grill vents to regulate the temperature and other important factors about it.
How Important Using Grill Vents Properly For Your Charcoal Grill?
You will see many people compare charcoal grill to an animal. But, there is nothing much to worry about because you can master this animal and keep it pacified so that you can get the heat you need for your dishes.
Maintaining a consistent temperature is the main part of charcoal grilling. A sudden rise in the temperature can dry out or even burn your dishes.
Again if the temperature is not enough for the meat, it will not be properly cooked and will be unhygienic for eating.
So, to get a properly barbequed dish you are left with no other option than to master the art of controlling the temperature in your grill.
Moreover, some recipes will demand a specific temperature. You can cook a steak on high heat but you cannot cook chicken at that heat.
You have to maintain a temperature that is hot enough to cook it well, but not extremely hot so that your foods burn.
How To Use a Charcoal Grill Vents To Regulate The Temperature
The vents are sometimes mistaken only as of the exhaust portion for heat and smoke. But it is far more than that. These little holes will allow you controlling the temperature in your grill directly.
You can use the vents in the following ways to control the temperature.
- Keeping both vents completely open at the beginning to supply plenty of oxygen to your charcoal
As you are staring at your grill let the inner side of your grill and charcoal chamber bathe with fresh oxygen.
In the meantime keep the lid shut keeping the intake and exhaust vents open all the way. As you are supplying enough oxygen through the intake vent, your grill will gradually heat up soon.
Once your grill heats up, you can adjust the vents. You can do it in several ways.
- Keeping one vent fully open and regulating the temperature with the other vent
There are two popular methods for doing so.
- Keeping the intake vents fully open and controlling temperature with the exhaust vent
You can keep the intake vents completely open and control the temperature with the exhaust vent only.
If you do so, you can set the exhaust vent fully open when you are maintaining a very high temperature (more than 450°F. For medium-heat cooking, you can keep it half-open.
For low heat cooking (250-350°F), keeping the exhaust vent ¼ open will be enough and if you want to smoke with your charcoal grill and need even less temperature you should set the vent a bit narrower (like 1/8 or so).
- Keeping the exhaust vent fully open and controlling the temperature with the intake vent
Another way can be-setting the exhaust vent wide/half-open throughout the whole process, and controlling the temperature by adjusting the intake vent.
After adding the lit charcoals in the charcoal chamber, wait for 5-10 minutes and check if the internal temperature has risen over 225F. If it does, half-close the intake vent.
If the temperature is too low, leave the bottom vent wide open. And if it is too high then your target temperature, keep it about 1/4 open.
But do not get too hasty about getting the results at hand. After adjusting the vents you have to wait for 10-20 minutes to show the change.
So, as you can assume, it will cost some trials and errors and hopefully, you will get the hang of it soon.
When you are following this method, stick to using only the intake vent to regulate the temperature. Using both vents will drive you mad if you are a beginner!
Once you discover the optimal range of your vent openings, make a note to avoid any trial and error later.
For the beginner, an automatic BBQ temperature controller will be a great helping hand to maintain a consistent temperature during the cooking.
Note: If you have already some experience in grilling you can try another method when you reach the optimum temperature for your particular dish.
To maintain that temperature consistently you may want to reduce the temperature a bit at times but you should not let the heat die out.
Rather you can keep the vents closed halfway or three-quarters to ensure limited oxygen during the cooking process.
Keep the intake and exhaust vent setting the same to balance the amount of air entering and escaping through the vents (though it will be tricky enough).
In case you notice the inner chamber gets full with smoke, you can set the exhaust vent a little wider open.
- Keeping them fully closed to allow them to starve out the fire.
When you are done with grilling your meats, it is time to smother your charcoals. So what you have to do is to shut the grill lid down and close both the intake and exhaust vents fully to extinguish the flames.
What Are The Charcoal Grill Vents And Where Are They Located?
Vents are basically the ventilation system of a charcoal grill that regulates the airflow throughout the grill.
So, if you are wondering and if your newly bought charcoal grill has those vents, don’t worry.
Most charcoal grills have a vent on the top of the lids. You will find another vent on the bottom of the grill basin.
Whether your grill is of a regular size or large size, it has at least two vents to control the airflow and temperature within your grill.
Types Of Vents
In most grills and smokers you will find two vents, intake vents, and exhaust vents while both of them are equally important to regulate the temperature in your grilling or smoking sessions.
- Bottom Or Intake vent
You will find an intake vent at the bottom of your charcoal grill that will supply oxygen to ignite the charcoals.
It is positioned near the charcoal chamber to supply oxygen to the charcoal. It plays the main role in creating heat.
If you close it, the fire will burn out gradually instead of keeping the exhaust damper open. So, when you need to raise the temperature you have to keep it fully open.
In the cases of most charcoal grills, these intake vents are the main way to manipulate the temperature inside the grill.
You will find the direction (arrows) near the vents and how you can adjust it. The outer two marks indicate how you should keep it fully open and fully closed.
The inner two marks indicate how to keep the vent half-open and quarter open.
- Top Or Exhaust vent
On the top lid, there is another damper that exhausts gases and helps to bring the oxygen in through the intake vents.
As I’ve said, the exhaust damper plays an equally important role in controlling the desired temperature inside your charcoal grill.
It lets the heat and smoke escape through it which in return brings the fresh air in.
The exhaust damper should be kept partially open during the whole process of grilling so that the inside of your charcoal grill does not get suffocated with the build-up of carbon monoxide and carbon dioxide. Because the heat and gases cannot escape, oxygen will not get a scope to enter your grill.
Because, while the excess heat, smoke, and combustion gases escape, in the meantime fresh air/oxygen is pulled in the grill for pressure to fill the vacuum.
If you have already had some experience in using a charcoal grill, you can keep the exhaust damper open throughout the whole cooking time.
So, as you can see, you will need both the vents to regulate enough airflow through your grill and maintain a consistent internal temperature.
Note: If you are using a grill for the first time, do not go to cook dishes at the first attempt. Play with your grill vents for some time.
Start with the intake vent and raise the temperature to 225°F to 325°F (as your recipe demands). Control the exhaust vents if necessary. Adjusting the temperature using both vents at once is tricky for the new users.
How Do Grill Vents Help To Regulate Temperature?
Though charcoal is the main thing that fuels your charcoal grill, there is another factor, which works behind the scene. Yes, that is oxygen.
Though oxygen is not the burnable fuel, it is oxygen that burns your fuel, I mean charcoal.
Therefore, you can control the heat inside your grill by controlling the amount of oxygen as much as you can do that increasing/reducing the amount of charcoal.
The two sets of vents on your charcoal grill allow you to manipulate the temperature by controlling the circulation of air inside the grill.
There will be no fire without the presence of oxygen but the excess of it will flare up the charcoals.
If you keep your vents open, it will allow the air to come into your grill resulting in a hotter burn. If you limit the amount of oxygen coming into your charcoal, it will cut the heat thus limiting the temperature.
If you wide open the vents, you will allow more oxygen to come into your grill. Thus, your charcoal will provide more heat.
Since charcoal will burn down over time, to solve this problem, you will get another vent on the top. You have to just turn it one way to open and then turn it the opposite way to close.
So if you open up both the bottom and top vents, the heat and gases will rise through the top vent and pull air through the grill.
Thus by supplying enough oxygen through the bottom and letting them escape through the top, these vents will help to keep your charcoal hot.
The more oxygen will enter your grill, the more the temperature will rise and vice versa.
If it gets too hot, you have to limit the heat by closing the lid and the vents. It will check the amount of air passing through it and the temperature inside the grill will slowly gets down.
If you can get the hang of the art of controlling the temperature, you can even use your grill as a smoker.
What Should You Do With The Vents If The Grill Gets Too Hot?
While regulating the temperature through the vents sometimes the inside of your grill can get too hot.
Cooling it instantly is not possible always but you can try the following method. Remove the dish and the grill grate and keep them aside.
Use long tongs or a long stick to stir up the coals as much as you can. It will help release the heat quickly.
In this way, the lit charcoals will also break into smaller pieces that will cool down more quickly.
After that, put the lid on your grill with the vents completely off to block the oxygen from coming in.
After 10 minutes or so take the lid off and spray water to the coals. Do not soak the coals with much water otherwise, it will make very hot steam that can even warp the grill.
In the meantime, continue stirring the charcoals until they get cool.
How Will You Control The Vents for Different Kinds of Dishes?
When you need high temperatures (350-degree Fahrenheit or more) for direct grilling you will want to supply more oxygen through the intake vent to feed the charcoal.
Keeping the bottom and top vent open will allow you to provide more oxygen to the lit charcoal.
When you want to keep the temperature range between 250-350 degrees Fahrenheit for indirect grilling you can keep the bottom vent half open and the top vent fully open to pull less oxygen through the bottom vent.
When you need enough oxygen and do not want to escape it through the exhaust vent, you can set the bottom vent fully open and the top vent half open.
This will be great when you want less heat (225-250 degree Fahrenheit) and more smoke for smoking your foods.
As a result, limited smoke cannot escape through the vent and it will build up inside the grill.
You should put your dishes right below the exhaust vent so that enough smoke can go through your dishes to give them the maximum smokey flavor.
When you want to extinguish a barbeque, you have to set both vents closed to let the heat die out. But it will not work immediately and can even take a few hours.
Relation Of Grill Lid With Vents
Your grill lids entrap the heat which in turn provides even heat to your food from every side instead of only from below.
When you want to char vegetables, make a burger or pancake or thin layer of meat where you do not need to trap the heat, you can cook without the lid.
But when you will cook some dishes that will require heat for a long time, the lid will retain the heat and allow your dishes to be cooked properly.
While the lid entraps the whole amount of heat and smoke, the exhaust vent lets them escape depending on how you will regulate it.
So, if you keep the vent closed, you will be able to have the full advantage that you get while putting the lid on.
- The outer temperature and airflow may also influence the temperature of your grill.
- You should also clean the inside of your charcoal grill, bowl, and ash catcher to ensure enough air circulation inside your grill. Make sure that the bottom vents should not be clogged up.
- Keep the record of the whole set-up-in what positions the intake and exhaust vents are, how much charcoal you are using.
Replace Your Grill Vents If They Do Not Work
Your grill vents can rust over time. Noticing that your grill vents is not working properly, replace it with a new pair of vents. If you are using a Weber charcoal grill, you will find Weber replacement grill vents.
LavaLock Smoker-Pinwheel-Damper will fit most barbeque grills and smokers. These heavy gauge paintable vents are solidly made to last long.
Its smooth edges and high-quality stainless steel body will not rust. Coming in 4 different sizes it will offer up to 10 square inches of air intake.
- Do you keep the lid on while cooking on a charcoal grill?
In the case of most foods, you will want to keep the lid on while cooking on a charcoal grill.
Because when you will cook keeping the lid off, it is practically impossible to balance the level of air/oxygen entering and escaping from your grill.
The items that require heat for a very short time(like a pancake, burger, etc) can be cooked keeping the lid off.
Otherwise, it is not possible to get the required temperature while you are supplying oxygen through the little bottom vents and allowing to escape many times more heat removing the lid.
Should you keep your grill lid open or close when you add the charcoal?
When you light up the charcoal, you have to keep the lid open. When they are well-lit and you pour them on the grill grate, close the lid. If you make it late to close the lid, the heat will decrease gradually.
Should you open the vents or close them when lighting charcoal?
As you have to take the lid off while lighting the charcoal, so you do not have to care about the top vent.
As oxygen feeds the fire and so it burns, you have to keep the bottom vent fully open to supply enough oxygen to the charcoals.
When the charcoals are well-lit, you can adjust the vents to regulate the inner temperature.
- Does air leakage affect the inner temperature?
Besides learning to control the temperature with the grill’s vents there are other factors that you have to bring into consideration like air leakage.
If your charcoal grill is old enough, it can rust or even crack. So, air leakage can be a very common issue then.
These cracks can act as another vent allowing more air to flow throughout the grill(enter and escape) instead of keeping the intake and exhaust vents open.
As a result you won’t be capable of maintaining your desired temperature range. Though you can fix the leakages with silicone sealants, for the time being, you would better replace your grill and bring a new one.
- How can you keep the charcoal grill stable at 225°F temperature?
After adding the lit charcoal and setting both vents fully open wait for at least 5 minutes to get the sweet spot for most of the popular dishes, 225°F.
After that check the temperature with a grill thermometer and do adjustments if necessary. It will also inform you of the changing temperature while regulating the oxygen flow.
Do not use the built-in thermometer in this respect as they will not give you the accurate temperature ever.
However, it will take practice and experience to master the technique of controlling the temperature of your charcoal grill with the vents. But, once you learn to control the flame and heat, you will hardly experience any burnt or undercooked dishes.