Charcoal grilling is something that can take years of experience to master. So many variables can affect the way a charcoal grill cooks such as, the amount of charcoal used, the speed of the wind, humidity and of course the air vents.
In general, if you want the grill to cook fast and hot (burgers, thin steaks), open the top vents all the way and possibly tilt the lid to leave even more air space and open the bottom vents at least 3/4.
For a slow cook (uncooked brats, chicken) open top vents about 1/6 and the bottom vents no more than 1/2.
To address the more air = more heat question, More air does = more heat if you have enough charcoal. If you have a very small pile of charcoal and try to cook with the lid off, you have unlimited air but not enough heat to cook the food. If you have that same amount of charcoal with the lid closed and vents open part-way you will get more heat due to the oven effect.
Tips:
Never skimp on the charcoal, once you are done cooking (if you have a halfway decent grill) you can close all the vents and the charcoal will go out.
While you are just beginning, check on your food often. If it seems to be cooking too fast close the top vents a little more.
A good rule of thumb for bottom vents is open about half-way to 3/4 for most foods and use the top vents for fine tuning.
Anyway, good luck and honestly, you will either love the intricacies of charcoal grilling or just go back to the no brainer of gas. Personally, I like charcoal because I like to be more invoilved with my cooking and its fun to experiment.What's the best way to controll the temps of a charcoal grill?
Nug, don't really have an answer for you. Setting a bunch of coals off to the side and bringing them in as needed is one way. Little more expensive however. Nowadays everyone cooks with the lid closed. In the olden days that was referred to as ';smoking'; as opposed to ';bbq';. Now it's the same thing. Old classic bbq was without the lid closed. The meat didn't come out ashened or gray. It had a copperish red to it. There should never be an actual ';flame'; lick the meat. That's grilling or charbroiling etc. Old timers would get the coals real hot, and leave the lid open. If the meat was cooking too fast and hot there would be flare ups. Use to actually keep a bucket of water with a cup in it. Any flare ups or too much heat you'd douse the coals with water. Classic old time bbq is without any kind of foil for starters. Classic bbq is with the lid open. Try to prevent flare ups and actual flames. The idea is to get the meat to sweat and drip its grease into the fire, where it becomes a gas or vapor and then goes up and cooks the meat. It's that steaming the grease and then back to cook the meat that gives that classic bbq flavor. That's why bbq meat should not be real lean. You want to drip and then evaporate or vaporize the grease. Little slower style cooking, but done right it's mighty tasty.
its awful hard to control the temp but you can control the distance you grate is from the coals ...
But the book, BORN TO GRILL, by Jamison and Jamison. It explains all. I use it everytime I grill.
Charcoal grill system to keep it most in one temperature must have some hole from the bottom of the grill and air from bottom of the charcoal will came in and from the hood will go out this circulation of the air will keep the grill hot till charcoal finish.
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