If you’re working with live fire instead of a gas grill, you need to know how to manage that fire, and doing so is all about understanding and controlling airflow. “If you’ve got a piece of steak or your chicken dead center over a hot batch of coals and it’s steady dripping grease and your vents are wide open, well, yeah, you’re going to open that thing up to a grease fire,” Mitchell said. “I always tell guys, listen, either keep the vents off or partial until you get totally comfortable with how you want the airflow.”
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