How it works
The core principle of char management is to organise your coals into zones rather than spreading them evenly across the grill. By banking coals to one side or using a basket, you create a hot zone for searing and a cooler zone for slower cooking or resting. This setup allows you to move food between different heat levels without adjusting vents or opening the lid unnecessarily. When replenishing fuel, add coals in measured amounts rather than dumping a large pile at once. This prevents sudden temperature spikes that can burn food or cause flare-ups. Using a chimney starter to light fresh coals before adding them to your bank is ideal because it ensures the new fuel is ready to burn steadily without smothering your existing fire. Controlling airflow is crucial. Use the vents to regulate oxygen supply and maintain a steady burn. Avoid the temptation to open the lid frequently, as this causes heat loss and temperature fluctuations. Instead, trust your coal arrangement and vent adjustments to keep the fire stable. Mastering this balance is key to clean, whole-food cooking over fire and makes every BBQ technique easier to execute with confidence.
Best for
- repeatable heat zones
- flare-up control
- consistent cooks
Common mistakes
- Spreading coals evenly and losing a cool zone
- Dumping too much new fuel and creating temperature spikes
- Ignoring airflow and blaming the grill
