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If you want to lower or control the high temperature of your charcoal BBQ grill – then close the lid. This lessens the amount of oxygen available to the coals and your flames will die down. If you’re cooking thin cuts of meat – leave the lid open. Large steaks, roasts and rotisserie meats require a more penetrative heat and closing the lid will have an effect similar to an oven - giving you perfectly roasted results without heavy charring.
For foods that require direct grilling like burgers, steaks, or kebab skewers – You’ll get about 2-3 hours burn time on your charcoal grill with lump charcoal. For foods that require a longer cooking time, choose charcoal briquettes – these will give you between 4 and 5 hours cooking time.
If your recipe requires a long cooking time close the smoker and adjust the airflow through the top and side vents to oxygenate the fire. Closing the vents will decrease the temperature – to increase the temperature you’ll need to open them. Check your smoker every hour and add charcoal as necessary. For smoking meats, the temperature should stay between 94°C and 121°C