Grilling With a Lid: When to Use (Expert Guide) | Arteflame

The Golden Rule of Airflow and Heat

For the best grilling results, follow this simple rule: leave the lid open when searing thin foods like steaks, burgers, and chops that cook quickly. Close the lid (or use a basting cover) when cooking thicker cuts of meat, bone-in chicken, or roasts that require convection heat to cook the center without burning the exterior.

When Should I Grill With the Lid Open vs. Closed?

Understanding the difference between radiant heat (lid open) and convection heat (lid closed) is the secret to consistency. Use this quick reference guide to determine the perfect setup for your next cookout.

Why Is Grilling With the Lid Open Better for Searing?

When you grill with the lid open, you are utilizing radiant heat from the bottom up. This is essential for thin cuts of meat where the objective is to achieve the Maillard reaction—that delicious brown crust—without overcooking the inside.

Closing the lid traps hot air, creating a convection oven effect. While this is good for baking, it works against a perfect sear. If the lid is down, heat attacks the meat from all sides, effectively baking the steak gray before the outside has a chance to crisp up. By keeping the lid open, you maintain precise control over the searing surface temperature.

Pro Tip: The "3/4 Inch Rule" is the easiest way to decide. If the food is less than 3/4 of an inch thick, keep the lid open. If it is thicker, you may need to close the lid (or use a dome) after searing to finish the cook gently.

When Is It Necessary to Close the Lid?

Closing the grill lid transforms your grill into an oven. This convection heat circulates hot air around the food, cooking it evenly from all directions. This is critical for foods that take longer than 20 minutes to cook.

If you leave the lid open for a thick bone-in chicken breast or a pork shoulder, the bottom will burn to a crisp long before the internal temperature reaches a safe level. Trapping the heat ensures the center cooks thoroughly while the exterior browns slowly.

How Does This Apply to Arteflame Grills?

Arteflame grills are distinct because they are designed primarily as open-fire, flat-top plancha grills. The unique airflow design draws fresh air from the bottom to feed the fire, creating intense, clean heat at the center grate and varying temperature zones on the flat cooktop.

Because Arteflame grills are designed for social, open-air cooking, you generally do not use a full grill lid while cooking. Instead, you utilize the different heat zones on the cooktop to manage cooking speed. Move food closer to the center for high heat (searing) and further out for lower heat (slow cooking).

Pro Tip: To mimic the effect of a closed lid on an Arteflame for melting cheese on a burger, use a stainless steel melting dome or basting cover directly over the patty. This traps heat locally to melt the cheese instantly without steaming the rest of your food.

Frequently Asked Questions

Does leaving the lid open make the fire hotter?

Yes and no. Leaving the lid open provides unlimited oxygen to the charcoal or wood, causing it to burn hotter and faster. However, the ambient temperature around the food is cooler because heat escapes into the air rather than circulating.

Should I close the lid when grilling burgers?

No, you should generally keep the lid open for burgers. Burgers are thin enough that they cook quickly; closing the lid can cause them to boil in their own juices or overcook the center before you get a nice char.

When should I put the lid on my Arteflame?

The large stainless steel lid for Arteflame is designed for extinguishing the fire and protecting the grill when not in use, not for cooking. For cooking tasks requiring trapped heat, use a food dome directly on the plancha surface.