|Low||225ºF - 250ºF|
|Medium Low||250ºF - 300ºF|
|Medium||300ºF - 350ºF|
|Medium High||350ºF - 425ºF|
|High||425ºF - 500ºF|
Install the grill thermometer three to six inches from the end and about three to four inches above the level of the grate. (Measurements depend on grill size.)
When mounting a grill thermometer on a kettle grill lid, locate it three to four inches above the grate and a couple inches off to one side of the lid vent. The lid vent is positioned over the food when grilling indirectly, so having the thermometer close to the vent will place it just right.
With the burner on high, preheat the grill, cover closed, to the desired temperature. Place the food inside, close the cover, and watch that temperature. After a bit of practice, you'll get a feel for adjusting the flame.
If your grill has three or more burners, you can light the outer burners and place the food in the middle. Use this method when grilling foods requiring high cooking temperatures.
It works well placing bricks on the charcoal grate to keep the coals in position. The bricks will also support the drip pan. Check out the picture and you'll see just what I mean.
When placing charcoal in the grill, pre-light it in a charcoal chimney. Use 20 to 40 briquettes in a smaller grill, and 40 to 60 in a larger one. More briquettes equals higher temperature.
Replenish the coals every hour, adding 10 to 20 pre-lit briquettes to the grill. Make adjustments to the lower and upper vents to fine tune the temperature. And depending on the outdoor temperature, you may need to add fewer or more briquettes at the start and at each addition.
Once the skill is mastered, indirect grilling is a cooking method that will enable you to make mouthwatering slow cooked barbecued meats. And that's not all. I have used this method to bake killer brownies. No lie. And they were a good thing!