🔥 Don’t Torch It: The Art of Actually Controlling a BBQ

Lighting a barbecue is easy. Anyone can squirt lighter fluid on a pile of coals and set it alight like it’s Bonfire Night. But controlling a barbecue? Cooking food that’s actually juicy, tender, and not blackened beyond recognition?

That’s where the skill is. And frankly, most people are winging it.

If you want actual grilling tips and your food to taste like something other than soot and regret, you need to stop chasing flames and start learning heat control. This isn’t about gear. It’s about respect for fire — and knowing what you’re doing once the coals are glowing.

Juicy skewers sizzling on the barbecue, topped with fresh rosemary for an aromatic grilling experience.

🔥 Step One: Know Your Fire Zones

This is the difference between grilling and burning.

A proper BBQ has two zones:

• Direct heat: Right over the coals. High temp, intense sear. Think steaks, skewers, and quick cooks.

• Indirect heat: Off to the side. Lid down. Gentle cook. Think whole chickens, sausages, thicker cuts.

If your grill is just one big pile of fire, you’ve got nowhere to move your food when it starts turning to charcoal.

Build it like this:

• Bank coals to one side.

• Keep the other side empty.

• That’s your safe zone — not a plate.

  
  

🔥 Step Two: Wait. Then Cook.

The biggest amateur move? Throwing meat on when the flames are still licking the grate.

Stop it.

You’re not grilling — you’re cremating. Flames cook unevenly and leave a bitter, burnt taste.

Wait until:

• Coals are covered in grey ash

• Flames have died down

• You can hold your hand 4–6 inches above the grill for about 2–3 seconds before it’s too hot

  
  

Then cook.

🔥 Step Three: Lid On = Better BBQ

If you’ve got a barbecue with a lid and you’re not using it, you’re missing the point. Lids aren’t just decoration. They turn your BBQ from a glorified fire pit into an oven.

• Use the lid to trap heat for thicker cuts

• Use the lid to avoid constant flipping

• Use the lid to infuse smoky flavour

If you're grilling chicken thighs with the lid open the whole time, good luck getting them cooked through before the outside turns to dust.

🔥 Step Four: Stop Constantly Flipping

If you flip your meat every 30 seconds, you’re not grilling — you’re fiddling.

Let the crust form. Let the fat render. Give the food time to do its job.

• Steaks? Flip once.

• Sausages? Rotate, don’t panic.

• Burgers? Pressing them down with a spatula just pushes the juice out. Stop doing that.

  
  

🔥 Step Five: Know When to Walk Away

You don’t need to hover. Set the food. Monitor the heat. Step back.

Great grilling isn’t about micromanaging. It’s about confidence. Let the fire do the work. You’re the guide, not the babysitter.

Common BBQ Mistakes (And How to Fix Them)

Mistake	Fix
Food burnt outside, raw inside	Use indirect heat to finish it
Flames flare up constantly	Too much fat dripping – trim meat or move it
Everything cooks at once	Stagger the start times. Not all food is equal
Dry chicken or sausages	Cook slower, lid down, rest before serving
Coals die halfway through	Use a chimney starter to prep a second batch

Final Word: Fire’s Not the Enemy — You Are (If You’re Clueless)

A barbecue isn’t just a summer ritual. It’s a tool — one that, when handled properly, cooks food like nothing else can.

But it’s not magic. And it’s not about theatrics.

Control the fire. Respect the zones. Use the lid. Give it time.

Do that, and you’ll finally stop serving burgers that taste like charcoal and sadness.

Written By William Upton - Founder of The Selfish Chef