Wind is your enemy—block it

Absolutely, you need to manage the wind. If you don’t, you’ll either burn your food, never get the coals hot enough, or end up with ash in your burgers. Don’t be that person.

First, set up a windscreen. Use a piece of plywood, a folding table turned on its side, even a cooler positioned to block gusts. Anything that creates a calm zone around the grill. The wind will snatch your heat away faster than you think.

Second, anchor the grill. Sand can be unstable and a tipped grill is a disaster. Use the cooler as a weight, bring tent stakes to secure legs, or dig a shallow pit to nestle the grill in. You don’t want a $50 hibachi rolling into the tide.

Third, use the lid. On a windy beach, treat your grill like an oven. Keep the lid down as much as possible. It traps heat and prevents flare-ups from gust-driven oxygen surges. If you must open it, do it quick.

Fourth, adjust your vents. Wind acts like a bellows – too much air and your coals will rage and burn out fast. Partially close the bottom vents to slow down the burn. You want steady, not explosive.

Last tip: preheat your charcoal chimney in a sheltered spot, not on the exposed grill grate. Wind can stop a chimney from lighting properly. Once the coals are ready, transfer them fast.

Don’t fight the breeze. Use it. Position your grill so the wind hits your back, not your face. That way you get the smoke directed away, and the flames stay calm.