How to Use a Charcoal Grill

Make sure you have:
- Enough charcoal briquettes or lump charcoal on hand.
  - Pillow-shaped charcoal briquettes burn longer and generally cost less than lumps.
  - Irregularly shaped hardwood lump charcoal is quicker to light and creates a higher temperature.
- Lighter fluid.
- Lighter.
- Charcoal starter (optional).
Use long-handled metal tongs to arrange the hot coals once they’re ready for grilling.
In addition to cooking time, plan on burning the coals for 15- to 20-minutes before they are ready.

Remove the grilling grate to expose the charcoal grate that sits lower in the grill.
Remove any remaining ash.
Open the grill vents to allow plenty of air to reach the fire.
Keep the lid off of the grill after igniting the coals until they are covered in ash and ready for cooking, which will take about 10- to 15-minutes.
Arrange the charcoal in a pile or pyramid shape on the charcoal grate.
Follow the lighter fluid directions for the proper amounts.
Spray the lighter fluid onto the stacked coals.
Light immediately.

Grilling with charcoal requires a thick, condensed layer of lit coals for even temperatures across the cooking surface.
- A thin layer creates less heat for a shorter amount of time.
Grilling directly over the hot coals will sear the outside of the food and make attractive grill marks.
- Thicker cuts of meat can need more time to be thoroughly cooked.
- To accomplish this without having the food dry out or become too charred, create a two-zone fire.
Place the cooking grate into position and close the lid.
Make sure the grill vents, or dampers, are open.
Wait 10- to 15-minutes as the grill heats up.
Place food onto the cooking grate.
Regulate the airflow and temperature using the vents located at the top and bottom of the grill:
- To increase the temperature = open the damper beneath the fire.
- If additional heat is needed, add more coals.
- To lower the heat = open the upper damper.

The easiest method to extinguish a charcoal fire is to suffocate the hot coals by shutting the lid and closing the vents.

Sources

How to Use a Charcoal Grill (Cook's Illustrated)