- A layer of ash should coat the coals before food goes on the grill. The ash dims the coals' glow, moderating the heat they radiate. The ash also reducesthe chimney effect by insulating the coals from the air.
- A variable air vent allows the griller to control the flow of air into the fire. Starve the coals of fresh air to cool them and slow the chimney effect; open the vents to turn up the heat.
- Drippings are the real secret to the unique flavor of grilled food. As these complex chemical solutions combust, they coat the food with a panoply of aromatic and delicious compounds.