Controlling Temperature

Key Concepts

• Target temps: 225–250°F for low-and-slow; 275–300°F for poultry; 350°F+ for direct searing
• Vent position is the primary temperature control — more air equals hotter, less air equals cooler
• Fuel load: starting with the right amount is easier than adjusting constantly mid-cook
• Temperature drift: why pits run hot or cold and how to correct without overcorrecting
• Thermal mass: heavier pits hold temperature better and respond more slowly to adjustments

Put It Into Practice

1. Light charcoal using a chimney starter. Never use lighter fluid — it affects smoke flavor.
2. Let the charcoal fully ash over before adding it to the pit. Partially lit coals produce dirty smoke.
3. Set vents at 25-50% open as a starting point. Adjust from there once the pit stabilizes.
4. Watch pit temperature for 15-20 minutes before adding meat. Let it stabilize first.
5. To raise temp: open vents more and add lit charcoal if needed. Do not open the lid repeatedly.
6. To lower temp: close vents down partially. Restrict airflow rather than lifting the lid.
7. Add fuel in small amounts. A large dump causes a temperature spike that takes time to settle.