You don’t need a fancy probe to know if your coals are hot enough. Try the hand test: hold your palm about five inches above the grate and count seconds.
If you can hold it for 2–3 seconds, you’re in high-heat territory (over 600 degrees). Perfect for searing tuna or making your neighbors jealous. If you can hold it for 5–6 seconds, you’re at medium heat (350–450 degrees), ideal for burgers and chicken thighs.
If you can hold it for ten seconds or more, your charcoal is still warming up. This is a good time to open another bottle of wine and pretend you’re being patient.
Practical Tips for Maximum Heat
Start with dry charcoal. Moisture is the enemy of heat—it’s like trying to run a marathon while drinking a glass of water. Store your charcoal in a sealed container, not in that damp bag in the garage.
Use a chimney starter for consistent, even lighting. Avoid lighter fluid if you can; it can leave a chemical taste and never gets the coals quite as hot as natural air circulation.
And here’s a game changer: spread the coals in a two-zone fire. Pile them high on one side for direct searing, and leave the other side nearly bare for indirect cooking. Your chicken thighs will thank you.
