Once the charcoal has been burning for 20 minutes, or is smoke/free and glowing, hold your hand directly over the grill bars and see how long you can bear to keep it there!
For 1 second Searing - fish such as tuna, which is best seared on the outside and left pink in the centre, should be cooked at this temperature, as should blue steak.
For 3-4 seconds Sizzle - at this temperature, the food will brown. So beep an eye on it, as it will need to be turned regularly.
For 6-7 seconds Cook - start large pieces of meat at sizzle, then transfer to "cook".
Indefinitely, but hand feels warm Holding - for keeping food warm and resting meat.
If the temperature does not fall exactly into one of these categories, but is good and hot, rake the coals around a little.
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