Forget the thermometer. Use your hand.

You can absolutely tell when charcoal is ready for searing without a thermometer.

The hand test is simple and accurate enough: hold your palm about 5 inches above the grate and count how many seconds you can keep it there. For searing (hot, hot, hot), you should be pulling your hand away after 2 to 3 seconds. If you can last 4 seconds or more, let it keep heating. If you can’t get close for a full second, you’re probably too hot—might still work for a quick sear but watch for burning.

Visual cues help too. Ideal searing charcoal is glowing red with a light coating of gray ash. No thick white ash (that means it’s past peak), no black spots (still too young), and you should see a faint heat shimmer rising off the grate. When the coals are fully engaged and glowing evenly, you’re in business.

The hand test is old-school for a reason. It works. Practice it a couple times and you’ll never need a thermometer for this.

One caveat: be honest with yourself. If you’re not sure, err on the side of waiting a few more minutes. Too hot is worse than slightly too cool—you can always leave the meat on longer, but you can’t un-burn it.