You know you’re ready when you hold your hand about 6 inches above the grate and can’t keep it there for more than two seconds. That’s the ideal “high heat” for searing steaks. For medium heat (burgers, chicken), you want to last three to four seconds. If you can hold your hand there for five seconds, your BBQ is basically a parking lot in winter—time to add more coals or wait.
And here’s a surprise: you don’t need to flip your food every 30 seconds. In fact, flipping once is often enough. Every time you flip, you lose heat and moisture. Let the first side get a proper crust before you turn it. This is not a pancake race.
How to Light a BBQ: A Beginners Guide | Robert Dyas
The Clean-Up Conundrum
After the feast, you’ll be tempted to walk away and let the grill clean itself by burning everything to ash. But that’s a terrible plan. A dirty grill is a breeding ground for flavor vampires—burned grease and old crusts make everything taste like regret. After cooking, while the grill is still warm, scrub the grate with a wire brush. Do it once, and you’ll save yourself hours of scraping later. Or, just buy a new grill every year. Your choice.
And please, for the love of all that is smoky, never spray water on hot coals to cool them down. The steam explosion can send hot ash flying into your face, your neighbor’s pool, and your weekend plans. Just close the lid, shut the vents, and let them die of exhaustion.
