A Beginner’s Guide to Using a Charcoal Grill

Grilling is the ultimate pastime in the summer, from backyard BBQs and cookouts to weeknight dinners out on the patio. And while we all have our favorite types of grills, charcoal grills are at the top of many people’s lists. Charcoal grilling offers a hands-on approach to outdoor cooking, and the key to success is understanding how to manage the heat and using the right tools.

This guide will cover everything you need to know, from picking the right charcoal to cleaning your grill. Let’s dive into the details to make sure your next cookout is a hit!

Before you start grilling, you’ll need to choose the type of charcoal to use.

• Pros: Standard charcoal briquettes are made of compressed wood byproducts mixed with additives and fillers that help them burn longer and maintain a consistent temperature. They’re more affordable and widely available. Charcoal briquettes are uniform in size, making them easier for even cooking. Pure hardwood (or “all-natural”) briquettes have the same pillow shape as standard briquettes, but without additives and fillers. They burn cleaner, at a higher temperature, and last longer.
• Cons: Briquettes that contain additives and fillers produce more ash. Avoid “quick-light” briquettes that have been pre-soaked in lighter fluid, which can impart a chemical taste to food if you don’t burn off the lighter fluid completely.

• Pros: Lump charcoal is made from pure wood chunks, which produces less ash and provides a more authentic smoky flavor. It burns hotter and cleaner than standard charcoal briquettes.
• Cons: The irregular size of the pieces can make it harder to maintain a consistent temperature. Lump charcoal also burns out faster and can be more expensive. 

• Wood chunks: If you’re smoking, wood chunks can be used in combination with charcoal for their robust, smoky flavor. They’re available in various wood types like hickory, mesquite, apple, and cherry for different flavor profiles. 
• Coconut shell charcoal: This type of charcoal is eco-friendly, burns longer, and produces less ash, but can be pricier and harder to find.

Here are some basic tools every charcoal grill owner should have.

• Chimney starter: Essential for lighting charcoal quickly and evenly without the need for lighter fluid.
• Grill brush: Keeps your grill grates clean by removing burnt-on residue before and after grilling.
• Grilling tongs: Long, sturdy tongs for flipping and moving food on the grill.
• Charcoal rake: Helps to arrange and distribute hot coals for even heat.
• Meat thermometer: Ensures your food is cooked to the correct internal temperature.
• Heat-resistant gloves: Protects your hands from high temperatures when handling hot grates or adjusting coals.

Before you start grilling, make sure your grill is clean and ready to use.

1. Clean the grates. If there’s a significant amount of residue from the previous cook, you can clean the grates before grilling. If not, you can skip this step and simply brush the grates clean after preheating the grill.
2. Check for debris. Make sure there are no leftover food particles or debris in the grill.
3. Empty the ash catcher. Remove old ash from the bottom of the grill to ensure proper airflow.

There are a few ways to light a charcoal grill. Here are some options.

1. Fill the chimney starter with charcoal.
2. Place a fire starter or crumpled newspaper underneath the chimney.
3. Light the fire starters or crumpled newspaper and let the coals heat until they are covered with white ash (about 15 to 20 minutes).
4. Pour the hot coals into the grill.

1. Place the fire starters in the grill.
2. Arrange the charcoal over and around the fire starters.
3. Light the fire starters and wait until the charcoal is covered with white ash (about 20 minutes).

1. Arrange the charcoal in a pile.
2. Place the electric starter in the pile and plug it in.
3. Wait for the coals to start glowing and then remove the starter.
4. Distribute the hot coals as needed.

Understanding heat zones and ventilation is key to charcoal grilling. Here are the basics.

• Direct heat: Best for quicker cooks, like searing steaks, burgers, and vegetables. Place food directly over the coals.
• Indirect heat: Ideal for cooking larger cuts of meat like ribs or whole chickens. Arrange coals on one side and place the food on the opposite side.

• Opening vents: Increase airflow, which raises the temperature. Open the vents to heat the grill quickly or cook at high temperatures.
• Closing vents: Decrease airflow, which lowers the temperature. Close down the vents to maintain a low-and-slow cooking temperature.

• Two-zone cooking: Create two zones by placing more coals on one side of the grill. Use the hot side for searing and the cooler side for finishing cooking.
• Lid management: Keeping the lid closed helps maintain a steady temperature — especially for low-and-slow cooking.

After cooking, a quick cleanup is always a good idea before next time.

1. Brush the grates: While the grill is still warm, use a grill brush to clean the grates. This makes cleanup easier and prevents buildup.
2. Empty the ash catcher. Once the grill is completely cool, dispose of the ash and debris. Keeping the grill free of ash ensures proper airflow for your next cook.