Fire is a greedy beast that needs air, fuel, and heat in perfect balance. Your grill’s air vents are its lungs. Open them wide for a roaring sear, and close them partway to lower the temperature for a slow smoke. Think of it as breathing for your fire—too little, and it suffocates into a smoldering mess.
Fun fact: The famous minion method for long smokes uses a ring of unlit coals with a small pile of lit ones. As they burn, they ignite the neighbor, stretching the heat for hours. It’s the same principle as a candle’s wick, but for a party of twelve.
How to Keep a Fire Going on a Charcoal Grill: Expert Tips
