Your hand is a good thermometer

Yes. The hand test is the classic method and it works perfectly fine.

Hold your hand about 5 inches above the grill grate (where the food goes). Start counting one-Mississippi, two-Mississippi, etc. When you have to pull your hand away because it’s too hot, that number of seconds tells you the temperature range.

• 2 seconds = high heat (450–550°F) – good for searing steaks
• 3–4 seconds = medium-high (375–450°F) – burgers, chicken thighs
• 5–6 seconds = medium (325–375°F) – chicken breasts, pork chops
• 7–8 seconds = low (250–325°F) – ribs, pulled pork

If you want to get a little more precise, you can also judge by how much charcoal you used and how long it’s been burning. A full chimney of lit coals spread evenly = high heat. Half a chimney = medium. Burying a few lit coals in unlit coals (the Minion method) = low and slow.

But honestly, the hand test is all you need. You’ll develop a feel for it after a few cooks.

Don’t overthink it. Grilling is forgiving.