One chimney of charcoal, banked to one side. Everything that follows is airflow and
geography: how much oxygen the fire gets, and how far the food sits from it.
1
The vents are the throttle. The bottom intake feeds the coals; the top exhaust pulls that air through. Whichever is more closed wins, so choking either one calms the fire.
2
Two zones, not one. The right of the grate sits over the coals; the left is empty underneath. Sear on the right, finish on the left — that is the whole trick.
3
The lid is an oven. Closed, hot air circulates and cooks the inside. Open, you get radiant heat on the down-face and enough oxygen for the fat to catch.
4
Only the face touching the grate browns. Flip to build crust on both sides — and pull it off before crust turns to carbon.
DRAG orbit TAB next item ← → move across the grate F flip ENTER pull off L lid [ ] intake , . exhaust R restart