Why Is My Charcoal Grill Not Getting Hot Enough?

On Oct 2, 2022

Other Reasons Your Charcoal Grill Might Not Be Getting Hot :

You Aren’t Lighting Your Coals the Right Way. Nowadays, there really isn’t a great excuse for not having a charcoal chimney starter . …
Your Thermometer Doesn’t Work. One of the consistently inconsistent pieces of equipment across all types of grills is the built-in lid thermometer.
Damp, Old, or Reused Charcoal. …
Altitude. …

If your grill is full of ashes from the last time you grilled it can impede the proper flow of air inside of the kettle, which makes the coals burn cooler. Fire needs oxygen, and if enough ash builds up inside of the grill it can make it next to impossible to get the coals burning well, or to keep them lit.

If you are trying to grill something that needs direct heat, but have it on indirect heat it could lead to the perception that the grill is not getting hot enough when really the cooking method being used needs to be altered. For details on how to setup a grill for different charcoal configurations check out some great tips here.

How To Get Your Charcoal Grill Hot. Is your grill clean? If your grill is full of ashes from previous grilling sessions it can impede the proper flow of air inside of the kettle, which makes the coals burn cooler. If enough ash builds up it can make it next to impossible to get the coals to stay lit.

If your grill is full of ashes from previous grilling sessions it can impede the proper flow of air inside of the kettle, which makes the coals burn cooler. If enough ash builds up it can make it next to impossible to get the coals to stay lit. It’s important to clean out left over ashes, not only to help the coals burn better,

Why won’t my charcoal grill get hot?

Most charcoal grills are designed with dampers on the bottom of the grill and on the top lid. These dampers are there to help you control airflow through your cooker. When you’re preheating a charcoal grill, it’s crucial to keep your dampers wide open.

Specifically with charcoal grills, the issue comes when you don’t thoroughly clean ash out of your grill after use .

Unfortunately, that means that many grills have lid thermometers that stink, for lack of a better term.

Cooking over hot coals isn’t a new concept by any stretch of the imagination. In fact, the first modern charcoal grill was designed in the 1950’s – and many delicious meals have been cooked on charcoal grills since. While charcoal grilling is a simple concept, that doesn’t mean it’s always smooth sailing.

If you happen to live in an area around 5,000 or more feet above sea level, you might naturally have trouble getting your fire started even if you’re doing everything right . The atmosphere begins to lose oxygen at these heights, so it becomes an uphill battle to get your fire lit and burning strong.

You Aren’t Lighting Your Coals the Right Way. Nowadays, there really isn’t a great excuse for not having a charcoal chimney starter . These contraptions typically cost less than 20 bucks and make lighting your coals extremely easy.

Purchasing a quality bag of charcoal can make all of the difference. No matter whether you’re using lump charcoal or briquettes , properly made charcoal can make all of the difference . Cost slashing, corner cutting brands will tend to make a charcoal that’s hard to light, difficult to keep lit, and less consistent than stronger brands.

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Why use drip pans on charcoal grill?

Drip Pans If you are using a drip pan in your charcoal grill it can reduce the amount of oxygen supplied to the charcoal, which can result in a reduction of heat inside the grill. Make sure as much of the cooking surface is exposed as possible to maximize air flow.

Here are a few other things to consider if you are having trouble getting your grill hot. Altitude At elevations above 5,000 to 6,000 feet the amount of oxygen present in the atmosphere begins to drop and this has a direct effect on the ability to get charcoal burning as hot as it would at lower elevations.

direct vs. indirect. Put the lid on the grill and let it preheat for about 10 to 15 minutes.

A Weber Rapidfire Chimney Starter is the best tool for getting charcoal burning quickly, evenly and safely. Lighter fluid is pretty dangerous stuff and can leave nasty flavors on your food. Also, it’s important to let your charcoal ash over a little bit until the briquettes are slightly gray.

Depending on which grilling method you are using the results can be totally different. Direct heat is best for foods that cook fast, like burgers, steaks, hot dogs and sausages. Indirect heat is best for things that need to grill “low and slow”, such as roasts, whole chickens, ribs, briskets, etc. If you are trying to grill something that needs direct heat, but have it on indirect heat it could lead to the perception that the grill is not getting hot enough when really the cooking method being used needs to be altered. For details on how to setup a grill for different charcoal configurations check out some great tips here.

It’s important to clean out left over ashes, not only to help the coals burn better, but to help keep the grill in great shape as well. Ashes can trap moisture, leading to corro sion. Keep your grill clean so it works better and lasts longer!

Most Weber charcoal models have three dampers on the bottom of the bowl and one on the top of the lid. While preheating the grill, it is important that all the dampers are fully open. This provides the maximum amount of oxygen to the coals to ensure that they will burn hot enough to get the grill up to temperature.

How long should I cook charcoal on a gas grill?

Put the lid on the grill and let it preheat for about 10 to 15 minutes. If you’ve accidentally let your charcoal ash over a bit too much before beginning to preheat don’t be afraid to toss a few more coals onto the lit ones. This will help the coals from burning out too quickly.

A Weber Rapidfire Chimney Starter is the best tool for getting charcoal burning quickly, evenly, and safely. Lighter fluid is pretty dangerous stuff and can leave nasty flavors on your food. Also, it’s important to let your charcoal ash over a little bit until the briquettes are slightly gray.

Depending on which grilling method you are using the results can be totally different. Direct heat is best for foods that cook fast, like burgers, steaks, hot dogs and sausages. Indirect heat is best for foods that need more than 20 minutes to cook, or call for a “low and slow” method, such as roasts, whole chickens, ribs, briskets, etc. If you are trying to grill something that needs direct heat, but have it on indirect heat it could lead to the perception that the grill is not getting hot enough when really the cooking method being used needs to be altered.

Some Weber charcoal models come with a lid thermometer. Having a lid thermometer is a great tool, but it’s important to remember that it is not the be all and end all of the grilling experience. Never hesitate to adjust your grilling times, damper adjustments, or food placement on the cooking grate based on the results you are seeing on the grill. Blind faith in a thermometer can lead to a bad time. They can also lead to false impressions, as they are displaying the ambient temperature of the air that’s close to the thermometer probe inside the grill not the exact temperature of the cooking surface. Our iGrill line of thermometers do a great job of showing you the internal temperature of the food being grilled. Learn more about the iGrill here.