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Are you talking about lighting the coals initially? I use a charcoal chimney (different technique), but if I didn't have one, I'd open all three on the bottom and leave the top off until the coals were ready and then place the cover on (with it open) after searing the food for a minute or so. You'll always want to leave the top one open, and adjust the heat with the bottom three while cooking. In any case, the more air flow, the hotter she'll get.
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