The Hand Test, Explained
Hold your palm about 3-4 inches above the grate, over the zone you're about to cook on, and count how many seconds you can comfortably hold it there before pulling away. Match the count to the chart below:
| Seconds | Heat Level | Approx. Temp |
|---|---|---|
| 2-3 sec | High | 450-550°F+ |
| 4-5 sec | Medium-High | 400-450°F |
| 6-7 sec | Medium | 350-400°F |
| 8-10 sec | Medium-Low | 300-350°F |
| 10-12+ sec | Low | 250-300°F |
The hand test is a quick estimate, not a precise reading — a grill thermometer or point-and-shoot infrared thermometer is more accurate, especially for longer cooks like ribs where a few degrees matter over several hours. For a deeper explanation of why direct and indirect zones exist and when to use each, see Direct vs Indirect Heat: When to Use Each.
Frequently Asked Questions
How do I check my grill's temperature without a built-in thermometer?
Hold your palm about 3-4 inches above the grate, over the zone you'll be cooking on, and count how many seconds you can hold it there before it's too hot to keep still. 2-3 seconds means high heat (450°F+), 4-5 seconds is medium-high (400-450°F), 6-7 seconds is medium (350-400°F), 8-10 seconds is medium-low (300-350°F), and 10-12+ seconds is low (250-300°F).
How do I know whether to use direct or indirect heat?
Use direct heat (food right over the flame) for anything that cooks in under 20-25 minutes and is relatively thin — burgers, steaks, chops, fish, shrimp, and most vegetables. Use indirect heat (food beside the flame, not over it) for anything larger or longer-cooking — whole chickens, ribs, roasts, and brisket — so the outside doesn't burn before the center finishes.
Does a gas grill run at the same temperature as a charcoal grill?
They can reach similar temperature ranges, but charcoal typically runs hotter at its peak for searing and holds heat more consistently over a long cook, while gas is faster to start and easier to dial to a precise, repeatable temperature. The hand test and target temperatures on this page apply to either type — set up two heat zones (direct and indirect) regardless of which grill you're using. See Charcoal vs Gas Grill: Temperature Differences for the full comparison.