Given the background description of some cooking related query, summarize the question into a title

Input: Consider Input: When the heat of a charcoal grill gets too hot, what is the best way to douse the fire; the objective being to lower the temperature without putting the fire out completely?How much water should be used when burning charcoal in a very primitive grill or pit without a lid or adjustable vents, and how should it be added (poured, sprayed, etc.)?

Output: What is the best way to douse a charcoal grill?


Input: Consider Input: What are my options for cooking an eye of round roast? What's the best way to cook this cut of meat to minimize the potential for it to dry out?

Output: How to cook eye of round roast?


Input: Consider Input: Most detailed bechamel recipes call for the roux to be brought to room temperature before adding the warm milk. What is the difference between that and pouring in the milk while the roux is still hot?Also should the roux be a liquidy creamy texture or more of a grainy coarse texture?


Output: When making bechamel, why does the roux need to be room temperature?