Raising a burger just one inch higher above charcoal can increase its cooking time by 30%.

The physics of grilling relies on the Inverse Square Law, which states that the intensity of radiant heat is inversely proportional to the square of the distance from the source. In practical terms, doubling the distance from the coals reduces the heat reaching the meat to just one-quarter of its original intensity. Because air is a natural insulator with low thermal conductivity, it does not transfer heat as efficiently as direct contact or metal.Research into outdoor cooking thermodynamics, such as studies highlighted by Meathead Goldwyn of AmazingRibs.com, shows that heat transfer in a grill occurs through radiation, convection, and conduction. When you raise the grate by 1 inch (2.54 cm), you significantly alter the radiative heat flux. This change is most noticeable in open grills where convective heat is lost to the surrounding environment, leaving radiation as the primary cooking force.The 30% increase in cooking time is a result of the rapid drop-off in infrared energy emitted by glowing charcoal, which can reach temperatures over 2,000°F (1,093°C). Culinary scientists note that even minor adjustments in height can change the surface temperature of the meat by 50°F to 75°F. This demonstrates why precise grate height is a critical variable for pitmasters and professional chefs seeking consistent results.