Seems like just about 1 out of 3 men are always asking me the same question -- “I’ve tried everything and I just can’t seem to get it up. What do I do?” 

Of course, they’re talking about consistent heat control, not that other problem. And getting the heat up in your grill or smoker is a perfectly natural problem many barbecuers suffer from.

Just follow these tips and you’ll have no problem impressing your neighbors with your perfectly-sized fire.

Every grill (or smoker) is different, but there are 3 main reasons why you might not be able to get your temperature up:

You can easily pinpoint your problem by checking off a few things on the cheat sheet we included at the bottom of this email.

Meat is mostly water. When you heat the meat, the water leaks out from the inside to the surface and starts to cool it. Your body does the same thing when you sweat.

If you are cooking multiple chunks of meat at once, well….that’s a lot of meat sweat cooling down the inside. The size of the meat, how thick it is, how cold it is, and the direction from which the heat is penetrating are also very important things to consider.

The hot air in your grill is like a delicate woman. The smallest, most seemingly insignificant thing can turn her into a bitchy ice queen. 

Mastering temperature control is an art and a science, just like BBQ. The best thing you can do to overcome this common challenge is learn the science behind smoking and grilling perfectly cooked meats.

Then you take your fancy theories and knowledge and apply them to your cookouts (this is the art part of BBQ).