The hand test works

It works, but it’s not precise. You’re guessing within a 50–100°F range.

The hand test: hold your palm at grate height (where the food sits). Start counting seconds. If you can hold it for 6–7 seconds, that’s low heat (~300°F). 4–5 seconds is medium (~350°F). 2–3 seconds is medium-high (~400°F). 1–2 seconds is hot (~450+°F). If you can’t even count one, you’re searing.

You can also look at the coals. All glowing with a thin gray ash? That’s prime cooking temp (around 350–400°F). If you see big flames, too hot. Ash covering but still hot? You’re dropping.

I wouldn’t stress about exact temps for most grilling. Burgers, chicken legs, steaks – experience beats a thermometer here. But if you’re baking or doing indirect heat for a long cook, you’ll want a real temp gauge. The hand test