This is the moment most beginners mess up. Do not open the can while it’s hot! If you let fresh air rush in, the charcoal will instantly combust into a pile of white ash. You’ll end up with a very sad, very hot bucket of nothing.
Let the whole thing cool for at least 24 hours. When you finally pop the lid, you’ll see beautiful, shiny, black charcoal chunks that ring like a bell when you tap them. That’s the sound of success, my friend.
