Start with the right setup
Charcoal grilling gives you more control over heat than it first appears, but you do have to manage it yourself. Before you light anything, set the grill on a flat, stable surface away from walls, overhanging branches, and anything flammable. Gather your tools: a chimney starter, long tongs, heat-resistant gloves, a brush for the grates, and a thermometer for the food. Keep the food ready so you are not leaving the fire unattended.
Lump charcoal or briquettes
- Briquettes are uniform and tend to burn steadily, which makes temperatures easier to predict.
- Lump charcoal is made from charred wood. It often lights quickly and can burn hot, but pieces vary in size and burn time.
Either works. Many beginners find briquettes more predictable, while others prefer lump for high-heat searing. Whichever you choose, keep the bag dry.
Lighting the fire
Use a chimney starter
A chimney starter is a metal cylinder that lets coals light with a bit of crumpled newspaper or a fire starter cube underneath. Many cooks prefer this to lighter fluid, which can leave a chemical taste if the coals are not fully burned off. Fill the chimney, light the starter, and place it on a heat-safe surface, such as the grill’s bottom grate, until the top coals are covered with gray ash. Use gloves when you pour.
How long should charcoal burn before cooking?
Typically 10 to 20 minutes, depending on the amount and type of charcoal and the weather. The usual sign is that most of the coals have a layer of gray ash and the fire is no longer flaming heavily. Starting too early can cause burnt exteriors and raw interiors, and bitter flavors from smoke that has not cleaned up.
Build a two-zone fire
Pile the lit coals on one side of the grill and leave the other side empty. The coal side is your direct, hot zone for searing. The empty side is your indirect zone, for cooking thicker foods through gently or moving food away from flare-ups. It gives you room to recover from mistakes. For larger cuts, you can sear first and finish on the cooler side.
Controlling temperature with vents
Vents regulate airflow, and airflow regulates the fire. Open vents let in more oxygen and burn hotter. Closing them down lowers the heat. A common approach is to think of the bottom vent as the main control for how much air comes in, and the top vent as the exit. Make small adjustments and wait a few minutes to see their effect. Closing the vents completely can reduce the fire significantly, and it is also the way to put it out at the end.
Lid open or closed?
Both have uses. Keep the lid off for fast, thin foods you are watching closely, such as thin burgers (our tips for cooking ground beef apply here too) or vegetables. Close it for thicker cuts, bone-in chicken, or anything cooked on the indirect side, because the lid traps heat and creates an oven-like effect. When starting the fire, many people leave the lid off or open the vents wide to give the coals plenty of air. Once the food is on, avoid lifting the lid repeatedly, since each time lets heat out.
Prepping grates
Preheat the grates with the lid closed for several minutes, then scrub them with a grill brush. Check the grate afterward for any loose bristles from a worn brush, and replace brushes that are shedding. A light coat of oil on the food, or wiped onto the hot grate with tongs and a folded paper towel, helps prevent sticking. Avoid spraying oil near the flames.
Handling flare-ups
Flare-ups come from fat dripping onto hot coals. Move the food to the indirect side until they die down and close the lid briefly to cut off oxygen. Trim excess fat before grilling, and avoid spraying water on the coals, which can kick up ash and steam. Do not walk away.
Should you use aluminum foil?
Foil is fine for wrapping foods, making a packet for vegetables, or covering a dish to keep it warm. Some people line the bottom of the grill to make ash cleanup easier, but be careful not to block the vents. Putting foil over the cooking grate is generally discouraged, since it stops smoke and heat from reaching the food and blocks fat drainage.
Rest the food
Let steaks (see how to cook bavette steak for a cut that rewards a good rest), chops, and other meats rest for a few minutes after grilling so the juices settle. Use a food thermometer to check that meat has reached a safe internal temperature, following guidance from your local food safety authority.
Safety and cleanup
- Only use charcoal grills outdoors. They produce carbon monoxide, which can be deadly in enclosed spaces, including garages.
- Keep children and pets back from the grill.
- Let ashes cool completely, which can take a day or more, before disposing of them in a metal container. Embers can stay hot and cause fires.
- Brush the grates after each cook while still warm, and empty the ash catcher regularly so it does not block airflow.
- Wipe down tools and, as with a seasoned wok, dry cast iron grates and apply a thin coat of oil if you use them.
Common mistakes
- Using too little charcoal and running out mid-cook
- Cooking before the coals are ready
- Using lighter fluid heavily, or adding it to lit coals
- Keeping every coal in one even layer, leaving no cooler zone
- Opening the lid constantly
- Skipping a thermometer
- Leaving the vents closed after lighting, which starves the fire