Which technique would you use to achieve high heat for searing meat on a charcoal grill?

To achieve high heat for searing meat on a charcoal grill, increasing the amount of charcoal used is the most effective technique. When you add more charcoal, you create a larger and denser source of heat, which is essential for achieving the high temperatures needed for searing. Searing involves cooking the surface of the meat quickly at high temperatures to develop a flavorful crust through the Maillard reaction.

While keeping the vent completely closed restricts airflow, which can smother the fire and reduce heat output, having adequate airflow is crucial for maintaining combustion and generating heat. Using lighter fluid isn't recommended as a reliable method for achieving high heat; it can impart undesirable flavors and may not sustain the necessary temperature for searing once the initial ignition phase ends. Filling the grill with water can actually lower the overall temperature since water absorbs heat rather than contributing to it. Therefore, increasing the amount of charcoal used is the optimal choice for generating the high heat required for effective searing on a charcoal grill.