When grilling over open coals some folks tend to burn things, being able to judge and regulate the heat is paramount, example if you hold your open hand 12" above the coals for 3 seconds and have to pull it away your temp is 350 degrees. if you cant hold your hand there for even a second it is way to hot 500+ and your meat will burn. you must also be a good judge of how well your coals burn and how long they will last. You certainly want it to be hot enough to finish off the meat and gradually get cooler as you add sauce so it too doesn't burn. All of this takes time, preperation and skill, That is the big reason why so many more people use gas they refuse to take the time to learn using the ( gas is faster Motto ). Why does everything allways have to be fast fast fast, most good food can't be rushed so slow down and enjoy you might like it.
Just remember folks BBQing is the oldest profession not, well you know, think about this way cave man makes fire the next thing he does is put a piece of meat over it, Wala BBQ.
AL
