Things You'll Need
Placing the charcoal grill in a well-ventilated area, especially during cold weather, will help cool it quickly.
Avoid using more charcoal that you will need to cook your food. The more charcoal you use, the more heat you generate, which can mean longer cool-off times. As you gain experience with the grill, you'll become familiar with the right amount to use.
Using a charcoal grill for cooking helps you prepare food with a smoky flavor. Many people use a charcoal grill only during the summer months if they live in a northern climate, but it may be possible to use this style of grill year-round. Occasionally, you may wish to cool off your charcoal grill as quickly as possible, but doing so is often difficult, depending on the grill's location.
Lift the grate away from the body of the grill after you have removed the food, using long tongs or a stick. Set the grate aside in a safe area. Use the tongs or stick to mix up the coals as much as possible. This helps them release heat and also breaks them into smaller pieces so that they will cool faster.
Shut the lid on the charcoal grill and slide the vents shut to block oxygen from reaching the coals and keeping the fire lit and hot.
Open the lid of the grill after 10 minutes and spray the coals with water from a spray bottle. Do not douse the coals; too much water, too quickly, can cause a scalding steam and run the risk of warping the grill. Stir the coals while spraying them and continue this process until the coals are cool.
Toronto-based journalist William McCoy has been writing since 1997, specializing in topics such as sports, nutrition and health. He serves as the Studio's sports and recreation section expert. McCoy is a journalism graduate of Ryerson University.